My Familys Favorite Chicken Enchalidas Recipes

FIESTA-READY EASY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
• Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
• Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

FAVORITE CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended., Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro., Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray., In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

FAMILY FAVORITE CHICKEN ENCHILADAS

Steps:

• Combine soup, sour cream, green chiles and mix together. Stir in chicken.
• Spoon chicken mixture into warmed tortillas and roll them up place in 13x9 baking dish, top with cheese and sprinkle on onions and olives.
• Bake at 350°F for 30-40 minutes until cheese is bubbly.

FAVORITE CHICKEN ENCHILADAS

Steps:

• Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups).
• In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions.
• In a 9x13 pan sprayed with no-stick spray, layer as follows:.
• Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.
• Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover.
• Layer 3: 1/2 of the shredded chicken pieces.
• Layer 4: 1/2 of the cheddar cheese.
• Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture).
• Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.
• Serve with sour cream and green or red chili sauce, if desired.

DAD'S FAVORITE CHICKEN ENCHILADAS

Steps:

• Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.
• At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.
• Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.
• Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.
• Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.
• Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.
• Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.
• Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.

GRANDMA KAY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
• Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
• Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
• In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
• Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.

FAMILY FAVORITE CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F. Cook chicken breast (either pan fry or bake). Use a fork to shred the chicken. In a large bowl mix shredded chicken with fajita seasoning. Next add cheddar cheese soup and green chilies.
• Add 1/2 can of enchilada sauce to the bottom of a 13 x 9 pan. Warm tortilla shells in the microwave for 30 seconds under a damp paper towel. Spoon chicken mixture into the center of each tortilla. Fold the ends in first, then wrap, placing in the pan seam side down. Place the enchiladas in a row inside the pan. Spoon enchilada sauce down the middle of the row over the enchiladas. Top with cheese.
• Bake for 15 minutes.