Creamy Chicken Enchilada Pot Pies Food

CHICKEN ENCHILADA PIE

Steps:

• Heat oil in a medium saucepan over medium heat.
• Add onion and garlic; cover and cook over low heat until onion is wilted, about 5 minutes.
• Check halfway through to make sure onion and garlic are not browning.
• Increase heat to medium and stir in flour, cumin, and pepper, stirring 2 minutes to cook rawness out of the flour.
• As flour begins to brown, remove pan from heat and gradually add the broth,using a wire whisk to combine.
• Add chilies, oregano, and salt.
• Bring to a boil,cover and simmer over low heat for 30 minutes,stirring occasionally.
• Using an 8x8 square dish coated with non-stick vegetable spray, make layers of quartered tortillas, refried beans, chicken, sauce, and cheese to a depth of 1/2 inch per layer.
• Repeat 3 times, ending with cheese.
• Tightly cover pan with foil and bake at 375°F for 45 minutes.
• Garnish with sour cream.
• Note: Recipe may be doubled--if so, use a 9x13-inch pan.
• You can also add 1 to 2 tbsp of green chili salsa when adding chilies and oregano.

CREAMY CHICKEN ENCHILADAS

Steps:

• In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from heat.
• Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozarella cheese; mix well.
• Place 3 tablespoons on each tortilla;; top with 1/3 cup chicken. Roll up.
• Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.
• Top with remaining soup mixture;sprinkle with remaining cheeses.
• Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

CREAMY CHICKEN POT PIE

Steps:

• Sauté onion, celery, potatoes and carrot in butter for 10 minutes.
• Add flour to sautéed mixture, stirring well; cook 1 minute, stirring constantly.
• Combine broth and half and half, also add ½ cup water; gradually stir into vegetable mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly.
• Stir in salt and pepper.
• Add chopped chicken, stirring well.
• Pour chicken mixture into a greased shallow 2 quart casserole. Top with pastry pie crusts.
• Cut slits to allow steam to escape.
• Bake at 400 degrees for 40 minutes or until crust is golden brown.
• ** I add a little bit more half and half and add some water because otherwise it thickens too much. Don't let it get too thick before you pour it in the container to bake. The first time I made this it was too thick and ended up being a little dry by the time we got to eat it. So when it starts to thicken, go ahead and combine chicken with it and put it into the oven.

CREAMY CHICKEN ENCHILADA POT PIES

Steps:

• Heat oven to 375ºF.
• Separate dough into 10 biscuits.
• Press each biscuit to form 4 1/2-inch round.
• Place 1 biscuit round in ungreased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim.
• Repeat with remaining biscuits.
• Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup; press mixture in bottom.
• Heat oil in large skillet over medium-high heat until hot.
• Add chicken; cook and stir until no longer pink in center.
• Reduce heat to medium.
• Add cream cheese, chiles, 1/2 cup of the enchilada sauce and cilantro; cook and stir until blended and cream cheese is melted.
• Spoon about 1/3 cup chicken mixture into each cup.
• Cups will be full.
• Bake at 375ºF for 21 to 26 minutes or until edges of biscuits are deep golden brown.
• Heat remaining enchilada sauce.
• Spoon warm sauce over pies.