Speedy Gonzales Enchiladas Recipes

SPEEDY GONZALES' CHICKEN ENCHILADAS

Steps:

• Combine both soups and sour cream.
• Blend well.
• Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
• Heat oven to 375°F.
• Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
• On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
• Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
• Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
• Sprinkle with sliced olives or chopped tomato and avocado, if desired.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

SPEEDY CHEESE AND CHICKEN ENCHILADAS

Steps:

• Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
• Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
• Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
• NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.

SPEEDY WHITE CHICKEN ENCHILADAS

Steps:

• Mix soup and sour cream and set aside.
• Heat butter in medium saucepan.
• Add onions and chili powder and cook until onions are tender.
• Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
• Spread 1/2 cup of the soup mixture into a 9x13 pan.
• Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
• Spread remaining sauce mixture on top, and cover with cheese.
• Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
• Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
• Suggestion: Serve with salsa and chips for a great meal!
• Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.