Awesome White Cheese And Chocolate Enchiladas Food

ANGELA'S AWESOME ENCHILADAS

Steps:

• Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

EASY WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
• Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
• Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

AWESOME EASY CHEESE AND CHICKEN ENCHILADAS

Steps:

• To make my chicken, I put 5 drumsticks (frozen) in the crock pot on low with the 2 cans of Rotel.
• These cooked for 7 hours when the chicken was nice and tender. I took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot.
• Now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft).
• Take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (I used a 1 1/2 quart pan--you can use a larger one if you are doubling the recipe) continue previous step with the rest of your tortillas.
• Mix 1/4 cup of crock pot tomato mixture with your sour cream.
• Pour this mixture over your enchiladas.
• top with the rest of your cheese.
• cover with foil and cook for 25 minutes at 350 degrees.

AWESOME ENCHILADAS

Steps:

• Heat oven to 375°F.
• Brown ground beef or turkey over medium-high heat with onion.
• Add the chilies, garlic, and seasoning until thoroughly cooked.
• Add 3/4 cup of the enchilada sauce, green chilies, minced garlic, Old Bay seasoning, cream cheese, and sour cream and stir until combined.
• Stir in 3/4 cup of each of the shredded cheeses.
• Spoon filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2-inch baking dish.
• Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
• Bake at 375°F for 15-20 minutes.

CHOCOLATE ENCHILADAS

Steps:

• Place chocolate bar on flour tortilla.
• Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying.
• Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by!
• Fry each enchilada on each side to brown.
• Place on paper towels to absorb grease.
• Place on plate.
• Scoop ice cream on top.
• Drizzle chocolate syrup over top.
• Dust with powdered sugar.
• Enjoy!

AWESOME WHITE CHEESE AND CHOCOLATE ENCHILADAS

Steps:

• For the sauce: Saute onion in oil until tender.
• Add garlic, oregano, cumin and cinnamon; saute together for a few minutes.
• Stir in flour and chili powder, coating onion mixture.
• Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes).
• Stir in semisweet chocolate until melted and smooth.
• Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step).
• Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla.
• Sprinkle with green onions and pour sauce over.
• Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through.
• (Oaxacan cheese takes slightly longer to melt.).