Can someone give me an easy recipe to make chicken enchiladas.?!
I've made them before with cream of chicken but I cant remember the recipe or if i need anything else apart from the chicken breast the tortilla the cream of chicken soup and the sauce
Answers: I need something as simple as possible since its for my in laws and my adorable little brother in law doesn't eat many things, so i rather keep the extras out.
I've made them before with cream of chicken but I cant remember the recipe or if i need anything else apart from the chicken breast the tortilla the cream of chicken soup and the sauce
Creamy Chicken Enchiladas
2 cups chopped cooked chicken
1 can (10-3/4 oz.) reduced-sodium 98% fat-free condensed cream of chicken soup
8 TACO BELL? HOME ORIGINALS? Flour Tortillas
1 can (14-1/2 oz.) chili- or Mexican-flavored stewed tomatoes, undrained
1 cup KRAFT Mexican Style Shredded Cheese
PREHEAT oven to 350°F. Combine chicken and soup; spoon evenly down centers of tortillas. Roll up.
PLACE, seam-sides down, in 13x9-inch baking dish; top evenly with tomatoes with their liquid and cheese. Cover with foil.
BAKE 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing the foil after 20 min.
go to receipezaar
Super-Easy Chicken Enchilada Skillet
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 (14.5 ounce) can fat-free reduced-sodium chicken broth
1/4 cup KRAFT Ranch Dressing
2 tablespoons flour
6 TACO BELL HOME ORIGINALS Flour Tortillas, cut into small pieces
1 cup KRAFT Mexican Style Shredded Four Cheese
1/2 cup TACO BELL HOME ORIGINALS Salsa
Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 min. Add tortillas; stir to combine.
Sprinkle with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.
Yield: 4 servings
http://food.yahoo.com/recipes/kraft/9516...
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CREAMY CHICKEN & CHILE ENCHILADAS
1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)
Heat oven to 400 degrees.
Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.
Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.
Bake 15 to 20 minutes or until hot and cheese is melted.
These are the easiest ever. We fix them all the time.
1) Boil some boneless, skinless chicken breasts until they are tender.
2) Drain the water from them, shred them with a fork, and add in one can of green chiles and one can of enchilada sauce.
3) Cook at a simmer until the sauce thickens up a bit.
4) Lay out your tortillas (10" ones work best) and put chicken, and shredded white American cheese (lots!) in each tortilla, roll up, and put in a baking pan. (Make sure you baking pan is either non-stick, or you line it with Reynolds Release foil)
5) Top with more enchilada sauce, and more shredded white American cheese.
6) Bake in 350 degree oven until hot through, and until cheese is bubbly.
7) Serve immediately topped with shredded lettuce, tomatoes, and sour cream.
Creamy Chicken Enchiladas
4 cups shredded, or diced cooked chicken of your choice, dark meat or breasts
1 cup sour cream
1 cup salsa
2 cups shredded cheddar or monterey jack cheese
2 tsp ground cumin
1 tbsp cilantro flakes
Mix ingredients, and roll into flour or warmed corn tortillas, whichever you like best.
Spray baking dish with cooking spray and add a little enchilada sauce, put in the enchiladas, and top with more sauce and shredded cheese. Bake for 35 to 40 minutes in a moderate over, 350 degree. Perfect every time.
I like to serve with more sour cream, jalapeno's chopped onions, and salsa