Creamy Tex Mex Chicken Enchiladas Food

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

TEX-MEX CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
• In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
• Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
• Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

SOUR CREAM-CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F. Season chicken with salt and pepper, toss with 2 tablespoons oil, and bake in a cast-iron skillet until cooked through, about 30 minutes. Let cool, shred, and set aside.
• Meanwhile, in a large pot over medium-low heat, melt butter. Add chiles; cook until soft, about 4 minutes. Add garlic; cook for 1 minute. Whisk in flour for 1 minute. Whisk in broth until thickened, about 6 minutes. Stir in sour cream, 1/4 cup cilantro, cumin, and cayenne. Transfer to a blender, add tomatillos, and puree. Pour 1 cup mixture in each of 2 buttered 9-by-13-inch baking dishes.
• In a large skillet over medium heat, heat 1 1/2 teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape. Place in baking dishes and cover with remaining sour cream mixture and cheese. Bake until top is lightly browned, about 25 minutes. Garnish with remaining cilantro.

SIMPLY AUTHENTIC SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375° Fahrenheit. Spray (1) 9x13 and (1) 8x8 pan with non stick cooking spray.
• In a skillet over medium heat, melt 2 Tbsp butter. Add onion and garlic. Saute until translucent. Mix in green chiles. Remove from heat. Add in shredded chicken and cheese. Mix well.
• Spoon about 1/4 C of chicken onto each tortilla. Tightly roll tortilla and place seam side down in baking dish. (Tortillas roll best when chicken is placed more to the side than down the center of the tortilla.) Set enchiladas aside. If there is any leftover filling, save it to add to the sauce.
• In a skillet over low heat, melt 3 Tbsp butter. Add flour and use a whisk to blend all of the flour and butter together until thick and smooth. Pour in broth and whisk again until smooth. Whisk in sour cream until smooth and creamy. Add any leftover filling to sauce. Remove from heat and pour over enchiladas.
• Top enchiladas with cheddar cheese. Bake for 20-25 minutes until cheese is melted and sauce bubbling around the edges.

YUMMY TEX-MEX CHICKEN ENCHILADAS

Steps:

• Combine first six ingredients in skillet.
• Warm over low heat until cream cheese is melted, stirring occasionally.
• Stir in 1/2 cup of the shredded cheese and melt.
• Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
• baking dish.
• Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
• Bake at 350°F for about 15 minutes or until heated through.
• Garnish with lettuce, radishes, and olives if desired.
• ENJOY!

TEX-MEX CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a medium bowl, combine enchilada sauce, cocoa powder, chili powder, and garlic powder; mix well.
• In a large bowl, combine chicken, 2 cups cheese, chipotle pepper, and 1 cup enchilada sauce mixture. Spoon chicken mixture down center of tortillas, distributing evenly; roll up.
• Pour 3/4 cup enchilada sauce mixture in bottom of prepared baking dish. Arrange enchiladas over sauce, seam-side down. Pour remaining sauce over enchiladas.
• Cover and bake 30 minutes. Remove cover, sprinkle with remaining cheese, and bake 5 minutes more, or until cheese is melted. Serve immediately.

TEX MEX ENCHILADAS WITH CHILI GRAVY RECIPE

Steps:

• Brown the 80/20 ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes. (If you use leaner ground beef, you will need to add a couple of tablespoons of oil.)
• Add chili powder, cumin, oregano (Mexican oregano preferably), garlic powder, salt, and pepper and stir until seasoning covers all of the ground beef.
• Add the flour and stir in with the seasoned ground beef.
• Pour in the chicken broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. When it thickens up, then it is ready to pour over the cheese enchiladas.
• Meanwhile, heat the corn tortillas in a little oil in a hot skillet or griddle over medium heat. You want to just heat the corn tortillas for about 30 seconds to 1 minute on each side, just until the corn tortillas are soft but not long enough to fry them. When the corn tortillas are soft and pliable, then remove them, drain any excess oil, and place either in a tortilla warmer or on a plate with paper towels.
• Preheat the oven to 400 degrees F.
• Ladle about a half cup of the chili gravy into the bottom of a 9x13 pan.
• Add about 1/4 cup of shredded cheddar cheese on the lower third of a corn tortilla. Then tightly roll the corn tortilla around the cheese and place seam side down in the 9x13 baking dish. Repeat until you have rolled all enchiladas.
• Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
• Bake in a preheated oven for 20 minutes.
• Serve the enchiladas hot, and top with chopped onions or chopped cilantro just before serving.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• In a skillet saute your onion,garlic,green chilies in olive oil until softened. Add your seasonings. Cook 1 minute on low/medium.
• Stir in cream cheese, lemon juice, spices and soup.
• Stir in your shredded chicken or turkey, heat through, turn off heat; set aside.
• Grease a 9x13-inch casserole. Layer in corn tortilla halves,spread chicken cream cheese mixture evenly,and sprinkle cheese over top. Repeat until layers are finished, or you run out of room.
• Bake at 350°F for 30 minutes.

CREAMY TEX MEX CHICKEN ENCHILADAS

Steps:

• Saute onion in butter until tender but not brown.
• Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
• Remove from heat; stir in 1 cup shredded cheese.
• Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
• Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
• Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
• Place enchiladas in pan and spoon salsa over top.
• Sprinkle with remaining cheese.
• Bake at 350 for 15-20 minutes.

CHICKEN ENCHILADAS A LA CREMA

Steps:

• In sauce pan over medium high heat, add all ingredients for chicken. Cook for 20 minutes. Remove chicken to a cutting board and shred or chop.
• Preheat oven to 400degF.
• In another sauce pan over medium heat, add butter, garlic powder, and cumin. Once melted, whisk in flour and cook for 2 minutes. Then add chicken broth and cook for 2 minutes. Next whisk in sour cream. Once combined, add jalapenos and cook for 5 minutes, stirring occasionally.
• Ladle a thin layer of sauce into a 13x9 baking dish. Fill each tortilla with a portion of the cooked chicken and roll it up. Line tortillas up in the baking dish. Poor remaining sauce evenly over top of tortillas. Sprinkle with cheese. Bake in oven for 20 minutes. Sprinkle with scallions as soon as you remove from oven. Let sit at least 5 minutes before serving.

CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F Mix chicken, soup, green pepper, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended.
• Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
• Bake 25 minute Sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1/2 cup sour cream.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Evenly distribute chicken and onions into 8 tortillas. Sprinkle some cheese into each one, and then roll. Place in a sprayed or non-stick 13x9 dish with seam sides down.
• Mix sour cream, soup, tomatoes, chilies, and chicken broth. Spread evenly over the top of rolled tortillas. Evenly sprinkle remaining cheese over top of sauce.
• Bake for 20-25 mins at 400°F.