No Tortilla Chicken Enchiladas Recipes

Steps:

• 1. Preheat oven to 375 degrees. Meanwhile prepare your pan, (I used a small 8"x4" aluminum pan about 1 1/2" deep). Spray bottom to avoid sticking with Pam spray..or lightly coat with a little olive oil.
• 2. Next...spread out your shredded chicken breast, evenly. On top of that, your choice of beans. Cover that with your diced tomatoes. Then evenly blot some rotel sauce.
• 3. With all three spices evenly distributed, mix the contents together with your hands...don't go too crazy.
• 4. On top of that sprinkle the shredded cheese and onion soup mix.
• 5. Put into the oven...wait 15 minutes and serve with a tablespoon of reduced fat sour cream then ....BOOM. Guilt free mexican dinner :)

Steps:

• 25Preheat oven to 350°F.
• In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
• Continue to stir until sauce thickens.
• In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
• In a mixing bowl, beat eggs and half and half until well blended.
• Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
• Cook for about 1-2 minutes. Repeat until the mixture is gone.
• Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
• Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.

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:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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.