Kristis Supreme Chicken Enchiladas Recipes

Steps:

• 1. HEAT oven to 350°F. HEAT oil in large skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cooking creme and shredded cheese, and 1/4 cup enchilada sauce. DIP tortilla in remaining enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce. BAKE 25 min.; top with remaining shredded cheese. Mix remaining cooking creme and milk; spoon over 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.

Steps:

• In a large bowl, whisk the first five ingredients. Add chicken and toss to coat., Pour 1 can enchilada sauce into a greased microwave-safe 11x7-in. dish. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce., Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.

Steps:

• Combine chicken, green chiles and green chile salsa and mix well.
• Mix salt and heavy cream in a medium-sized bowl.
• Heat about 1/2 inch oil in a small skillet.
• Dip each tortilla into hot oil for about 5 seconds, just to soften.
• Drain on paper towels.
• Dip each fried tortilla into bowl containing cream and salt, coating each side.
• Fill each tortilla with chicken mixture.
• Roll and place in ungreased flat baking dish.
• Pour remaining cream over enchiladas and sprinkle with cheese.
• Bake uncovered at 350 degrees for 20 to 25 minutes.

Steps:

• Heat oven to 425°F. Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.
• Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.
• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center. Place enchiladas, seam sides down, in baking dish. Pour remaining sauce over enchiladas.
• Bake uncovered 9 to 10 minutes or until thoroughly heated.
• Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
• Heat oil in large skillet on medium heat. Add peppers, onions and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cream cheese mixture and shredded cheese, and 1/4 cup enchilada sauce.
• Dip 1 tortilla in remaining enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce.
• Bake 20 min. Top with remaining shredded cheese; bake 5 min. Mix remaining cream cheese mixture and remaining milk; spoon over enchiladas.