SPEEDY GONZALES' CHICKEN ENCHILADAS
So fast and easy to make. Tasty. Freezes well. Make ahead, cover and refrigerate, then bake for an after-work weeknight delight. Serve with hot buttered tortillas. YUM!
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine both soups and sour cream.
- Blend well.
- Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
- Heat oven to 375°F.
- Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
- On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
- Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
- Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
- Sprinkle with sliced olives or chopped tomato and avocado, if desired.
Nutrition Facts : Calories 417.4, Fat 30.4, SaturatedFat 16.1, Cholesterol 110.2, Sodium 940.1, Carbohydrate 9.4, Sugar 2, Protein 26.4
SPEEDY WHITE CHICKEN ENCHILADAS
This is a quick and simple Chicken Enchilada recipe. Don't remember where the original came from, as I have tweaked it over the years into this recipe.
Provided by iewe7726
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup and sour cream and set aside.
- Heat butter in medium saucepan.
- Add onions and chili powder and cook until onions are tender.
- Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
- Spread 1/2 cup of the soup mixture into a 9x13 pan.
- Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
- Spread remaining sauce mixture on top, and cover with cheese.
- Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
- Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
- Suggestion: Serve with salsa and chips for a great meal!
- Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.
Nutrition Facts : Calories 1104.7, Fat 67.9, SaturatedFat 27.5, Cholesterol 216.6, Sodium 2309, Carbohydrate 65, Fiber 4.3, Sugar 8.4, Protein 57.9
SPEEDY CHEESE AND CHICKEN ENCHILADAS
These yummy enchiladas are my daughter's favorite AND this has to be one of my all-time favorite recipes for OAMC - So very quick-to-make and freezes beautifully! Just double wrap the entire 9x13" baking dish after assembly, freeze it, and later thaw the dish full of enchiladas in the refrigerator for several hours then bake. It's that easy!
Provided by Debs Recipes
Categories Chicken
Time 25m
Yield 8 enchiladas
Number Of Ingredients 8
Steps:
- Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
- Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
- Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
- NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
SPEEDY LAYERED CHICKEN ENCHILADA PIE
This main-dish chicken enchilada pie certainly stacks up-and it's ready in a flash, especially if you assemble it with Make-Ahead Shredded Chicken Breast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.
- In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
- Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
- Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.
Nutrition Facts : Calories 540, Carbohydrate 57 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 5 g
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