Chicken Helper Chicken Enchilada Copycat Food

CHICKEN HELPER

Steps:

• Brown ground chicken, remove from heat and keep warm.
• Bring 3 cups water to a boil.
• Add remaining ingredients (except topping & tomatoes) to boiling water.
• Cook 10 minutes or until tender.
• Reduce heat and stir in 1 can of diced tomatoes and ground chicken.
• Simmer 10 minutes or until heated thru.
• Sprinkle with topping and stir.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Steps:

• Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• Add chicken broth & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to the pot.
• Reduce heat and simmer soup for 30-40 minutes or until thick.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

CHICKEN HELPER : CHICKEN ENCHILADA COPYCAT

Steps:

• Dice and brown chicken breast in butter until cooked. Cook rice. Add sauce, black beans and tomato paste to pan of cooked chicken. Simmer until slightly thickened. Stir in grated cheese. Ladle chicken and sauce over rice and top with additional shredded cheese and sour cream as desired. (You may alternatively stir rice into sauce and combine right away.).
• Rice: combine 2 cups white rice and 3 cups water, bring to a light boil. Cover and reduce heat to medium - low. Simmer covered 20 minutes or until all water is absorbed. Fluff with fork.

30-MINUTE CHICKEN ENCHILADA SKILLET

Steps:

• Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
• Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
• Serve in tortillas.

COPYCAT TACO BELL CHICKEN ENCHILADA BOWL

Steps:

• Lightly season and cube chicken and cook in a medium pan with a little bit of water,olive oil, and taco seasoning.
• Add 3-4 Tbsp of enchilada sauce to cooked rice and mix well.
• Layer in a salad bowl (or similiar) in this order.
• Refried beans on bottom layer,next a layer of rice,chicken, enchilada sauce, green onions, cheese.
• Then microwave for about 2 to 3 minutes.
• Top with sour cream.
• This recipe can be tripled and made in a 8x8 pan to make more servings.
• Hot peppers and tomatoes and lettuce can be added within the layers.
• Enjoy!

COPYCAT SOUPER SALAD CHICKEN ENCHILADA SOUP

Steps:

• In a non stick skillet over medium heat cook together the chicken, onions and garlic.
• Add the Enchilada mix and stir to coat chicken.
• Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
• Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
• Allow to cool and serve.

CHEESY ENCHILADA CHICKEN

Steps:

• Heat oven to 375°F.
• In 2-quart saucepan, melt butter over medium heat. Add onion and garlic; cook about 3 minutes or until softened. Sprinkle in flour. Cook and stir 1 minute. With whisk, gradually beat in milk, cooking 5 to 7 minutes or until mixture is slightly thickened. Stir in enchilada sauce. Add cheese; cook until cheese is melted, stirring occasionally.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken breast; place in skillet. Cook about 4 minutes on each side or until chicken is browned. Transfer chicken to ungreased 8-inch square or 12x6-inch (2-quart) glass baking dish.
• When cheese is melted in sauce, pour over chicken.
• Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If desired, serve with Old El Paso® rice and beans.