Creamy Chicken Enchiladas From Reynolds Wrap Food

CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
• Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
• Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.

CREAMY CHICKEN ENCHILADAS FROM REYNOLDS WRAP®

Steps:

• Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
• Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
• Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

SIMPLE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• Heat oven to 350°F.
• Mix sour cream and salsa until blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and chiles.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining sour cream mixture and cheese. Cover.
• Bake 15 to 20 min. or until heated through.

CREAMY CHICKEN ENCHILADAS

Steps:

• Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
• Soften cream cheese in microwave.
• In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
• Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well.
• Combine the enchilada sauce and soup.
• Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
• Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas.
• Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.
• Bake at 375°F for 20 minutes.
• This can be made ahead and frozen.

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 ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour cream & ¼ cup enchilada sauce.
• Combine remaining ½ cup sour cream with enchilada sauce. Spread ½ cup of sauce mixture in the bottom of a 9x13 pan.
• Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor).
• Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.
• Top with remaining enchilada sauce and cheese.
• Bake 20-25 minutes uncovered. Rest 10 minutes before serving.

WHITE CHICKEN ENCHILADAS (CREAMY GREEN CHILE)

Steps:

• Preheat oven to 350F. Spray a 9x13 inch baking dish with nonstick spray.
• In a large bowl, stir together the chicken, enchilada sauce, 1 cup cheese, 7 ounces green chiles, and onion.
• Place 2-3 tablespoons of the chicken mixture and fill each tortilla down the center, rolling to close. place in the baking dish, seam side down. I put 8 tortillas along the long side of the baking dish and then squeezed in the extra two along the side.
• Make the cheese sauce.
• In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth.
• Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.
• Stir in the sour cream and remaining 7 ounces green chiles.
• When bubbling, stir in 1 cup cheese and stir until melted and smooth.
• Pour the sauce over the enchiladas, fully covering. Top with the last remaining 1/2 cup cheese.
• Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.
• Enjoy!

CREAMY CHICKEN ENCHILADAS VERDE

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. MIX sour cream and salsa until well blended.
• 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
• 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
• 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
• 6. Roll up.
• 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• 8. BAKE 15 to 20 min. or until heated through.
• Serving Suggestion:
• Serve with a side of hot cooked rice to round out the meal.
• Special Extra:
• Sprinkle with chopped tomatoes and sliced green onions just before serving.
• Variation:
• Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
• How to Shred Cooked Chicken:
• Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

CREAMY CHICKEN ENCHILADAS RECIPE

Steps:

• Melt butter in a large skillet over medium heat; add onion, and sauté 5 minutes. Add green chiles; sauté 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
• Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
• Bake at 350°F for 45 minutes.

CREAMY CHICKEN ENCHILADAS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine shredded chicken, cream of chicken soup, 1/2 cup sour cream, 3/4 cup cheese, 3 tablespoons cilantro, package of enchilada seasoning. Mix well.
• 3. Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seem side down in a 13x9 pan. Pour can of enchilada sauce over top (red or green i use green. Spoon evenly the salsa over top. finishing it off with remaining cheese.
• 4. Cover with foil bake for 15 minutes. Uncover bake a additional 10 minutes or until cheese is melted.
• 5. Original recipe: omit enchilada seasoning and sauce. add 1/4 cup cilantro and 1/2 cup sour cream top with that after baking