Donnas Creamy Chicken Enchiladas Food

CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Combine chicken, 1 cup of shredded cheese mixture, and soup.
• Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan.
• Top with salsa and remaining cheese.
• Bake 25 minutes.

CREAMY CHICKEN ENCHILADAS

Steps:

• Dice chicken breasts into bite-sized cubes (about 1").
• Heat a large sauce pan over medium to high heat and add olive oil.
• Cook diced onion and minced garlic until golden brown.
• Add chicken and season with chili powder, garlic powder and cayenne pepper. Cook until chicken is no longer pink.
• Add both cans of soup and green chilies with their juice to the chicken. Add both packets of sazon goya sin achiote. Season with cumin, black pepper and salt and bring to a simmer.
• Stir in only 1 cup of the shredded cheese and simmer about 10 mins longer.
• Preheat oven to 400 degrees.
• While sauce is simmering, spray a 13x9" glass baking dish with non-stick cooking spray. Put 6-8 large tortillas in the pan so that they are arranged side-by-side like taco shells (open-side-up).
• Set aside 1-2 cups of the sauce (or simply be sure to save this amount in the pan).
• Fill each tortilla with remaining chicken and sauce mixture. Close tortillas like you would a burrito, rolling them over so the flap is on the bottom.
• Cover the entire dish with the reserved 1-2 cups sauce. Sprinkle with 1 cup shredded cheese and cover with aluminum foil.
• Bake 30 minutes.
• Let cool then use a spatula to scoop out large squares (like lasagna) and top with sour cream and salsa if desired. Serve with Recipe #263512, Recipe #287183 and margaritas!

CAMPBELL'S CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees (F).
• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
• Roll up and place, seam down, in a 13X9 baking dish.
• Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
• Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
• Top with tomato and green onion and serve.

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.

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.

CREAMY CHICKEN ENCHILADAS

Steps:

• Place chicken breasts into saucepan. Fill with water until breasts are covered. Add in season salt. Bring to a slow boil. Cover, reduce heat & simmer 20 minutes. Set aside & shred once cooled.
• In a large bowl, combine the tomatoes, soups, milk and remaining seasonings. Transfer 1/2 the mixture into another bowl; add chicken and cream cheese.
• Spread a thin layer of soup mixture into greased 13-in. x 9-in. baking dish.
• Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish.
• Pour remaining soup mixture over tops. Sprinkle with cheese.
• Bake uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted.
• TIP: Can freeze a casserole for up to 3 months! To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

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.