Chicken And Mushroom Enchiladas Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
• Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
• In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Steps:

• In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
• Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
• Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Steps:

• Preheat oven to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes. Add onion, garlic, oregano, coriander and saute for another 2 minutes. Pour mixture into a bowl and stir in cheese, mix well. Heat remaining oil in a cleaned skillet. When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened. Remove to paper towels to drain. Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan. Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles. Remove from oven, top with chopped cilantro and serve.

Steps:

• Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
• Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
• Bake until enchiladas are heated through, about 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken on all sides with salt and ground black pepper.
• Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and cook until browned, about 5 minutes.
• Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
• Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
• Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes. Remove from heat.
• Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring constantly until butter is completely melted and incorporated.
• Season with salt and pepper. Spoon mushroom sauce over chicken and serve.

Steps:

• Prepare a 13x9-inch baking dish with cooking spray.
• Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
• Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.
• Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish. Spread remaining chicken mixture over the rolled tortillas. Sprinkle remaining Cheddar cheese over the chicken mixture.
• Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
• Remove baking dish from refrigerator. Keep dish at room temperature for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 minutes. Remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch casserole dish.
• In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
• In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
• Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
• Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
• Heat the tortilla shells for about 30 seconds in the microwave to soften.
• Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
• Place seam-side down in the baking dish.
• Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
• Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
• Covered with foil and bake for about 25 minutes.
• Remove the foil then bake uncovered for another 10-12 minutes.
• Delicious!