Philadelphia Chicken Enchiladas Recipes

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

PHILADELPHIA CHICKEN ENCHILADAS

Steps:

• Stir chicken, bell pepper, cream cheese, and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
• Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down in a lightly gresed 12X8 inch baking dish.
• Stir Velveeta ( I use Aldi brand)and 1/4 cup milk in saucepan on low heat until cheese is melted. Pour sauce over tortillas; cover with foil which has been lightly sprayed on the underside with non-stick spray.
• Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over the top.
• I serve with sour cream, extra salsa, and tortilla chips.
• The prep time is an estimate; if you keep precooked, chopped chicken on hand the prep time is next to nothing.

CHICKEN ENCHILADAS

Steps:

• Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
• Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
• Heat to boiling; reduce heat, simmer uncovered 10 minutes.
• Dip each tortilla into sauce to coat both sides.
• Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
• Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
• Pour remaining sauce over enchiladas; sprinkle with cheese.
• Cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
• Serve with sour cream and, if desired, shredded lettuce.
• Do-ahead Note: After placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas); cover and refrigerate no longer than 24 hours.
• To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.

EASY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture and shredded cheese. Cover.
• Bake 15 to 20 min. or until heated through.

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
• Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
• Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
• Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.