Chicken Or Turkey Mushroom Enchiladas Food

CHICKEN OR TURKEY ENCHILADAS

Steps:

• In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
• In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
• water, cumin, pepper, and salt.
• Stir in the cooked onion and chicken.
• Wrap the tortillas in foil.
• Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
• Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
• For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
• Place the tortilla, seam side down, in the baking dish.
• Repeat with the remaining filling and tortillas.
• For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
• Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
• Sprinkle with the cheese.
• Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
• Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
• NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
• I either saute these or grill them until no longer pink.
• I shred the meat and proceed as usual with the recipe.
• The time to make does not include this step.

CHICKEN AND MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
• Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
• Bake until enchiladas are heated through, about 30 minutes.

CHICKEN OR TURKEY ENCHILADAS WITH SOUR CREAM

Steps:

• In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
• Heat oil in an 8-to 10inch frying pan over low heat.
• Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
• Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
• Pour salsa evenly over top.
• Bake in a 350 degree oven until heated through, about 20 minutes.
• If desired sprinkle with more shredded cheese over hot enchiladas before serving.

CHICKEN OR TURKEY-MUSHROOM ENCHILADAS

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch casserole dish.
• In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
• In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
• Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
• Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
• Heat the tortilla shells for about 30 seconds in the microwave to soften.
• Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
• Place seam-side down in the baking dish.
• Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
• Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
• Covered with foil and bake for about 25 minutes.
• Remove the foil then bake uncovered for another 10-12 minutes.
• Delicious!

LEFTOVER TURKEY OR CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
• Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
• Roll the tortilla up and place seam side down into a lightly greased baking pan.
• Top with extra cheese and salsa if desired.
• Baked until heated through, about 15-20 minutes.

CHICKEN OR TURKEY ENCHILADAS

Steps:

• Heat oven to 350.
• Spray rectangular 11x7 baking dish with cooking spray.
• Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor.
• Cover and blend on high speed about 30 seconds or until smooth.
• Reserve half of mixture.
• Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese.
• Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla.
• Roll tortilla around filling, place seam side down in baking dish.
• Pour reserved sauce mixture over enchiladas.
• Sprinkle with remaining 1/2 cup cheese.
• Bake uncovered 20-25 minutes or until hot.
• Serve with lime wedges.

CREAMY MUSHROOM ENCHILADAS

Steps:

• Enchilada Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring, until soft; stir in remaining sauce ingredients; bring to a boil, cover, reduce heat and simmer for 10 minutes.
• Set aside.
• Enchiladas: In a wide frying pan over medium heat, melt butter; add mushrooms and cook, stirring, until mushrooms are golden and liquid has evaporated.
• Reduce heat to low and add chiles, onions, yogurt, cream cheese and flour; cook, stirring, until mixture boils and thickens; remove from heat.
• Bring enchilada sauce to a boil over medium-high heat; then remove from heat; using tongs, dip a tortilla into bubbling sauce for a few seconds to soften, then place in a greased 9x13-inch baking dish; spoon about 1/2 cup of the mushroom mixture down the center of each tortilla and roll to enclose; arrange seam side down; repeat until all tortillas are dipped and rolled; if sauce becomes too thick, thin it with water or wine.
• Pour remaining sauce evenly over enchiladas; bake, covered, in a 375°oven for 20 minutes; uncover and sprinkle with cheese; continue baking, uncovered, for 5 more minutes or until cheese is melted.