Chicken Enchiladas I
Ingredients
- 1/2 cup onion (chopped)
- 2 garlic cloves (minced)
- 1 1/2 cup canned Italian tomatoes (with liquid; drain, seed and chop tomatoes, reserving liquid)
- 1/2 cup mushrooms (sliced)
- 1 tsp. minced jalapeno or serrano pepper
- Salt
- 1/8 tsp. pepper
- 1 pkg. skinless, boned cooked chicken (chopped)
- 6 corn tortillas
- 1 pkg. sharp Cheddar cheese (shredded)
- 8 pitted black olives (sliced)
- 1/2 cup plain low-fat yogurt
Directions
Spray 10 inch non-stick skillet with cooking spray and set over medium heat; add onion and garlic and cook, stirring constantly, about 1 minute. Add tomatoes and reserved liquid, the mushrooms, pepper and seasonings and cook, stirring occasionally, until sauce thickens, 5 to 8 minutes. Transfer 1/2 of sauce to medium mixing bowl, reserving remaining sauce; add chicken to bowl and mix thoroughly; set aside.
Preheat oven to 375 degrees. Add 1 tortilla and heat, turning once, just until tortilla becomes flexible, about 1 minute. Carefully remove tortilla. Spread 1/2 oz. cheese along center, top with 1/4 of chicken mixture and roll to enclose. Set seam-side down in 8x8x2 inch baking dish; repeat procedure for remaining tortillas. Pour reserved sauce over enchiladas, top with remaining cheese and bake 15 to 20 minutes. Top with olives and yogurt.
By Robin from Washington, IA
Chicken Enchiladas II
Ingredients
- 4 Chicken breasts (8 halves)
- 1 large onion
- 8 oz. cheddar cheese
- 2 cups chicken broth
Sauce:
- 1-8 oz carton sour cream
- 1 can cream of chicken soup
- 4 ozs. taco sauce
- 4 oz. can diced green chilies
- 8 oz. Monterey jack cheese
Directions
Simmer chicken until tender. Dice or shred meat. Mix chicken, onion and cheddar. Soften tortillas in warm chicken broth. Fill with chicken mixture and roll up. Place seam side down in greased baking dish.
Make sauce except cheese, pour over casserole and top with cheese. Cover enchiladas with sauce. Bake at 375 degrees F for 30-45 minutes or until bubbly and cheese is brown.
By Ginny from Cincinnati, Ohio
Chicken Enchiladas III
Ingredients
- 18 tortillas
- 1/2 cup vegetable oil
Filling:
- 2 cups cooked chicken, cut in bite-size pieces
- 2 cups sour cream
- 1 cup grated brick cheese
- 1 Tbsp. grated onion
- salt and pepper
Sauce:
- 1/4 cup chopped onion
- 2 Tbsp. butter
- 2 cans (10 oz. each) Rotel tomatoes
- 1 can tomato sauce (15 oz.)
- 1 tsp. chili powder
- 1 tsp. oregano
- 1 cup grated brick or cheddar cheese
Directions
For sauce: saute' onion in butter. In saucepan mix tomatoes, tomato sauce, onion, chili powder and oregano. Heat until blended.
Soften tortillas in hot oil for 5 seconds for each side. Put chicken filling in tortillas and roll. Place on plates that can go in oven with 3 enchiladas on each plate. If necessary to cook in shallow casserole save extra sauce to serve to the side. Put sauce on and around enchiladas and sprinkle with extra cheese. Bake at 350 degrees F until hot or bubbly.
By Robin from Washington, IA
Chicken Enchiladas IV
Ingredients
- 1 doz. tortillas
- 1/2 cup cooking oil
- 1 cup chopped, cooked chicken
- 3/4 cup chopped onion
- 2 cups shredded Monterey Jack cheese
- 4-6 jalapeno peppers, seeded, cut into strips
- 1/4 cup margarine
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
Directions
Soften tortillas, one at a time, in hot oil in skillet for 15 seconds on each side. Combine chicken, onion and 1 cup cheese in bowl. Spoon 3 tablespoons chicken mixture onto each tortilla. Roll to enclose filling. Place seam side down in baking dish. Saute' peppers in margarine in saucepan. Add flour, stirring until smooth. Add broth gradually. Cook over low heat until thick and bubbly, stirring constantly. Stir in sour cream until heated through. Pour sauce over enchiladas. Bake at 425 degrees F for 20 minutes. Sprinkle with remaining 1 cup cheese. Bake for 5 minutes longer.
By Robin from Washington, IA
Chicken Enchiladas V
Ingredients
- 10 flour tortillas
- 3 or 4 chicken breasts
- 2 cans of Cream of Chicken soup
- small can of chilies
- 1 (16 oz.) sour cream
- 2 cups of shredded cheese
Directions
Heat oven to 350 degrees F. Cook chicken breasts in water until they are done. Cut into bite size pieces. Mix soup, chilies, sour cream and 1 cup of cheese. Then add chicken
Break up flour tortillas into bite size pieces. Put a layer of flour tortillas in the bottom of a 9x13 inch pan. Then put in a layer of chicken mixture then put in a layer of flour tortillas. Keep alternating the layers and then end with the flour tortillas. Then sprinkle the rest of the cheese on it. Then cover with foil and bake for 25 minutes or until cheese on top is melted.
By Sandra from North Las Vegas, NV
Chicken Enchiladas VI
Ingredients
- 1 package 10 inch tortillas
- 1 lb. sharp cheddar cheese, grated
- taco sauce
Filling:
- 4 1/2 lb. chicken, cooked and deboned, cut into small pieces
- 2 cans cream of chicken soup
- 2 cans green chilies, chopped
- 8 oz. sour cream
- 1/4 cup chopped onions
Directions
Put some of the mixture in large 9x13 inch pan. Put some mix in each tortilla. Sprinkle each with cheese and then roll up and put in pan. Reserve some mix to put on top of tortillas. Sprinkle remaining cheese on top. Bake at 350 degrees F for 30 minutes until cheese is melted. Top with taco sauce. Serve with rice and refried beans.
By Robin from Washington, IA
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