Sloppy Chicken Enchilada Recipes

Steps:

• Spray bottom of crock pot with Pam.
• Pour 1/2 can of enchilada sauce on bottom.
• Place a layer of tortillas on bottom.
• In a small mixing bowl, mix chicken and soup.
• Spread half chicken mix on top of tortillas.
• Sprinkle with 1/2 cup cheese.
• Repeat layers.
• Top with remaining tortillas, enchilada sauce and cheese.
• Cover and cook on low for 3 to 4 hours.

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.

Steps:

• Heat 10-inch skillet over medium heat. Add oil and onion; cook about five minutes or until soft. Add beef; cook until brown, stirring occasionally.
• Spray 7-quart slow cooker with cooking spray. Pour mixture into slow cooker. Stir in taco seasoning mix, enchilada sauce and green chiles. Cover and cook on Low heat setting 4 to 6 hours.
• Just before serving, stir in cilantro and 1/2 cup of the cheese. If too saucy, cook uncovered about 30 minutes longer, allowing extra moisture to evaporate.
• Serve on buns. Top with remaining cheese. Enjoy!

Steps:

• Mix together first 7 ingredients.
• Add salt and pepper to taste.
• Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
• With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
• Pour evenly over enchiladas in casserole dish.
• Sprinkle with shredded cheese.
• Bake at 350 degrees for 30-40 minutes.

Steps:

• Preheat oven to 350 Degrees F. Boil, Drain, and Debone Thighs and mix with soup, sour cream, onion powder, and cumin in a large bowl. Cut Tortillas into fours. Add the tortillas bits, green chilis, and drained rotels. Mix Until tortillas are coated with the soup mixture. Empty mixture into sprayed 9x13 casserole dish and cover with the cheeses. Bake for about 30 mins or until cheese is bubbly.

Steps:

• Add vegetable oil to a saucepan, and then add (in this order) garlic, yellow onion, brown sugar, kosher salt, black pepper, cayenne, chicken thighs, ketchup, Dijon mustard, Worcestershire sauce, and hot sauce.
• Place over high heat and wait until you can hear the garlic sizzling in the bottom of the pan, about 30 seconds. Let garlic sizzle for about 30 seconds before adding the water. Stir everything together and wait for the mixture to boil.
• Reduce heat to medium-low and simmer, uncovered, until the chicken falls apart, about 1 1/2 hours.
• Stir in the green onions and peppers and cook until the peppers just turn tender, 3 to 5 minutes more. Taste for seasoning.
• Remove from heat and serve on toasted hamburger buns.

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
• Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
• Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

Steps:

• Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
• In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
• Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
• Serve with sour cream and/or salsa (optional).