Super Easy Chicken Enchiladas Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Steps:

• Pre-heat oven to 350* degrees F.
• In a medium bowl, stir together soup, sour cream, picante sauce (I use Pace Medium) and the chili powder.
• In another bowl, mix together only 1 cup of the sauce mixture with the shredded chicken and 1/2 cup of the cheese.
• Warm tortillas in a damp paper towel for approx 10 seconds in the microwave.
• Lay tortillas out and divide the chicken mixture evenly among the tortillas, running the filling down the center of each, roll up and lay them in an 11x8 baking dish.
• Pour the remaining sauce mixture over the tops of enchiladas, and sprinkle with the other 1/2 cup of cheese.
• Cover with foil and bake for 30 - 35 minutes, remove foil and bake an additional 5 minutes.
• Remove from oven, sprinkle chopped tomatoes and scallion over the top of dish (this is optional -- I leave both on the side of the plate on top of some shredded lettuce**). Serve with additional picante sauce and sour cream at the table. (**I like to line each plate with shredded lettuce for color and texture).
• Enjoy!

Steps:

• Boil chicken until it falls apart, then shred.
• Mix 1/2 can of sauce and a little cheese with chicken.
• Put other 1/2 can on bottom of 11x9 baking dish.
• Microwave tortillas until soft.
• Roll chicken mixture into tortillas.
• Put in pan semi-tightly.
• Cover with remaining 2 cans sauce.
• Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
• Brown top slightly or to preference.

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:

• Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth.
• Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken.
• Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

Steps:

• Debone chicken.
• Pull the meat with 2 forks.
• Melt the butter.
• Add can of sauce, taco seasoning, sour cream, salt & pepper.
• When sauce is well blended add chicken meat.
• Spray 8 x 8 casserole dish.
• Place a tortilla in the palm of a hand. Spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches Next place each tortilla seem down in dish while pushing tortillas tighter together.
• Once all tortillas are in the dish, if I have any mixture left, I spoon the remaining along the two sides of the pan.
• Top the dish with shredded cheese as much as you want.
• I cover the dish with aluminum foil & bake at 400 for 20 - 25 minutes to melt cheese.
• I serve it with Tostitos bite size.

Steps:

• Cook chicken with poultry seasoning.
• Cool completely.
• Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
• Saute onion in a saucepan.
• Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
• Remove from heat and add two cups cheese.
• Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
• In a 9 x 13 pan, place 1 cup of sauce.
• Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
• Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
• Bake at 375 degrees for 20-25 minutes.