Valeries Chicken Enchiladas Recipes

FIESTA-READY EASY CHICKEN ENCHILADAS

Fiesta-Ready Easy Chicken Enchiladas image

Quick and easy creamy chicken enchiladas are sure to be a family favorite.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 sheet Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
2 ½ cups chopped cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream, divided
1 ½ cups shredded Cheddar cheese
¼ cup chopped cilantro
12 (6 inch) flour tortillas
1 ½ cups salsa

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.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 42.6 g, Cholesterol 94.3 mg, Fat 29.7 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 14.2 g, Sodium 1361.3 mg, Sugar 3.7 g

CHICKEN ENCHILADAS VERDES

Chicken Enchiladas Verdes image

A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.

Provided by WiGal

Categories Chicken

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cooked chicken, 1 rotisserie chicken
24 ounces salsa verde, DIVIDED
8 ounces monterey jack cheese, shredded DIVIDED
1/2 cup fresh cilantro, DIVIDED chopped
salt, to taste
1/8 teaspoon pepper
16 six inch corn tortillas
1 onion, halved and sliced thin (optional)
sour cream, to serve with
guacamole, to serve with

Steps:

Shred chicken.
Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
Preheat oven to 400 degrees F.
Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
Serve with remaining salsa, sour cream, and guacamole.
Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3

WHIT'S CHICKEN ENCHILADAS

Whit's Chicken Enchiladas image

Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!

Provided by WMONROE

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

4 bone-in chicken breast halves
2 tablespoons olive oil
1 (4 ounce) can diced green chile peppers, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
1 (8 ounce) package cream cheese
2 cups shredded Monterey Jack cheese, divided
½ cup water
8 (10 inch) flour tortillas
1 cup heavy cream

Steps:

Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

Nutrition Facts : Calories 706.5 calories, Carbohydrate 38.7 g, Cholesterol 160 mg, Fat 44 g, Fiber 2.4 g, Protein 38.1 g, SaturatedFat 21.8 g, Sodium 908.7 mg, Sugar 2.1 g

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