Rolled Enchilada With Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Steps:

• In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl mix the soup and sour cream; set aside.
• Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
• Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Steps:

• Mix all the ingredients except egg roll wraps together.
• Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold.
• Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
• I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
• Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx).
• Serve hot or at room temperature.

Steps:

• Cut each chicken breast lengthwise into 2 or 3 strips.
• Combine ½ cup flour and salt in plastic food storage bag.
• Add chicken strips and shake to coat with flour mixture.
• Melt butter in large skillet over medium heat.
• Remove chicken from bag and shake off excess flour.
• Brown chicken strips in batches 2 to 3 minutes per side.
• Place chicken into crock pot.
• Add chicken broth to skillet and stir in any browned bits.
• Pour broth mixture into crockpot.
• Add onion, jalapeño peppers and oregano.
• Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours until done.
• Combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form paste.
• Stir into chicken mixture; cook on High until thickened.
• Spoon chicken mixture in center of a flour tortilla.
• Top with 1 cheese slice; repeat.
• Fold up tortillas and serve.