Individual Quick No Bake Enchiladas Recipes
15-MINUTE NO FRY CHICKEN ENCHILADAS, HONEST!
Make and share this 15-Minute No Fry Chicken Enchiladas, honest! recipe from Food.com.
Provided by OB Nurse
Categories One Dish Meal
Time 45m
Yield 6-9 serving(s)
Number Of Ingredients 12
Steps:
- Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl.
- Stir in diced, cooked chicken.
- While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture.
- Mix well.
- Pour into lightly greased 9X13" baking dish.
- Top with grated cheese.
- Bake at 350-degrees for 25-30 minutes.
- When serving, add toppings of your choice.
QUICK AND EASY ENCHILADAS
This is a bit messy, but is pretty easy and tastes great. I usually cover my stove in aluminum foil when I make these enchiladas, and also put some newspaper on the floor!
Provided by LUPE613
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 12
Steps:
- To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
- To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
- Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.
Nutrition Facts : Calories 538.9 calories, Carbohydrate 31 g, Cholesterol 103.4 mg, Fat 31.4 g, Fiber 4.8 g, Protein 34.8 g, SaturatedFat 13.7 g, Sodium 1064.4 mg, Sugar 4.3 g
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