Chicken Frito Enchiladas Food

CHICKEN FRITO ENCHILADAS

Steps:

• Combine milk, Salsa, tomato sauce, enchilada sauce, green chilies,and diced yellow onion.
• Place a layer of chicken then fritos in a 9x13 pan, top with sauce mixture and cheese.
• Keep repeating layers, ending with cheese.
• Bake at 350 until cheese is melted; about 25 minutes.
• Garnish with sour cream, diced green onions,olives and cilantro.

FRITO ENCHILADA CASSEROLE

Steps:

• In a large skillet over medium heat, brown ground beef and onions until meat is cooked and onions are transparent, about 10-12 minutes.
• Stir in tomato sauce, cheese, chili beans, enchilada sauce and 3 cups of the corn chips and mix well. Spoon mixture into a 2-quart casserole dish and place in a preheated 350-degrees F oven for 30 minutes or until mixture bubbles.
• Spread sour cream over surface and sprinkle remaining corn chips around perimeter of the dish. Return to oven and continue to bake for an additional 10-15 minutes or until sour cream is set; serve immediately.

CHICKEN FRITO CASSEROLE

Steps:

• Preheat oven to 350.
• Boil chicken breasts reserve broth.
• Cool and shred chicken.
• Pour chips into baking dish.
• Mix soup and sauce and spices, pour over chips.
• Cover with chicken, cheese, and onion.
• Pour chicken broth over everything.
• Cover with foil and bake 30 mins.
• Remove foil and bake until golden brown and bubbly.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

CHEESY CHICKEN FRITO BAKE

Steps:

• Dice chicken, cook in a skillet with margarine, salt and pepper, set aside.
• Mix chiles and soup together.
• Put an even layer of Fritos on the bottom of a casserole dish (I usually use a 2qt).
• Layer on top of the fritos as follows:.
• cooked chicken, soup/chile mix, tomatoes, cheese.
• Bake at 350 until heated through, and cheese is bubbly.
• Serve with sour cream.

LAYERED CHICKEN CASSEROLE

Steps:

• Saute chopped onion and garlic in oil.
• Add chicken pieces and brown.
• Add chilies and chicken soup.
• In a 13 X 9 X 2 baking pan layer 1/2 chicken mixture, 1/2 cheese, a layer of chips, 1/2 chicken mixture and ending with cheese.
• Bake at 350 til bubbly and cheese has melted.

FRITO ENCHILADA PIE

Steps:

• 1. I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix.
• 2. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven.
• 3. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted.
• 4. Garnish with sour cream, pico de gallo, salsa, salad, whatever your heart desires.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

CHICKEN ENCHILADAS

Steps:

• Heat oven to 375°F.
• In small bowl, stir soup and sour cream together.
• Heat butter in saucepan over medium heat.
• Add onion and chili powder, cook until onion is tender.
• Stir in chicken, green chilies, and 3 TBS of soup mixture.
• Spread 1/4 cup mix along center of each tortilla.
• Roll, place seam side down in 12x8 baking dish.
• Spread remaining soup mixture over enchiladas.
• Bake, covered, for 15 minutes.
• Uncover, sprinkle with cheese, and bake 5 minutes more.

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.