CHEESY CHICKEN ENCHILADAS
A simple 4-ingredient dish, I usually have these ingredients on hand in the fridge, freezer or pantry for a last-minute dinner emergency. This was modified from a recipe that called for ground beef.
Provided by catht
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
- Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
- Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
- Bake in preheated 350F oven for 20 mins or until heated through.
CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS
A creamy filling of chicken, sour cream, and cheese gets an added kick stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
- Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 45.9 g, Cholesterol 55.9 mg, Fat 19.4 g, Fiber 4.9 g, Protein 23.2 g, SaturatedFat 7.7 g, Sodium 1247.5 mg, Sugar 5.1 g
EASY CHICKEN AND CHEESE ENCHILADAS
Make and share this Easy Chicken and Cheese Enchiladas recipe from Food.com.
Provided by the Jilb
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350.
- In skillet melt cream cheese, most of cheddar cheese and most of salsa.
- Add chicken.
- Spoon mixture into tortilla shells.
- Roll the shells, place in 9 x 13 greased pan.
- Drizzle with remaining salsa and sprinkle with remaining cheese.
- Cover and bake until hot; about 30 minutes.
Nutrition Facts : Calories 110.4, Fat 7.6, SaturatedFat 4.4, Cholesterol 33.4, Sodium 326.4, Carbohydrate 2.7, Fiber 0.6, Sugar 1.2, Protein 8
EASY CHEESY CHICKEN ENCHILADAS
Make and share this Easy Cheesy Chicken Enchiladas recipe from Food.com.
Provided by mtchbx20
Categories One Dish Meal
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- 1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
- 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
- 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
- 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.
Nutrition Facts : Calories 623.3, Fat 31.2, SaturatedFat 12.5, Cholesterol 113.8, Sodium 1933.6, Carbohydrate 47.7, Fiber 4.4, Sugar 6.3, Protein 38.1
CHEESY CHICKEN ENCHILADAS RECIPE
Savor the flavor of this delicious Cheesy Chicken Enchiladas Recipe! All it takes is seven ingredients to turn out a five-star family favorite.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
- Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
- Bake 20 min. or until heated through. Top with remaining salsa.
Nutrition Facts : Calories 460, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1180 mg, Carbohydrate 29 g, Fiber 4 g, Sugar 6 g, Protein 32 g
SUPER EASY CHEESY ENCHILADAS
When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
Provided by CraftScout
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
- Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
- Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
- Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
- Pour the rest of the sauce on top, spreading it to cover.
- Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
- For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
EASY CHEESY ENCHILADAS
Make and share this Easy Cheesy Enchiladas recipe from Food.com.
Provided by Debs Recipes
Categories Cheese
Time 29m
Yield 14 enchiladas, 7 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in small skillet; fry tortillas in hot oil on for 1-2 seconds on each side to soften; drain tortillas on absorbent paper.
- Fill each tortilla with 3 Tablespoons cheese and 1 teaspoon chopped onion; roll tightly and place enchiladas seam side down in 9x13" baking pan that has been lightly sprayed with no-stick cooking spray.
- Pour sauce evenly over enchiladas and top with remaining onions, cheese, and olives.
- Bake at 350° for 20 minutes until cheese is melted and bubbly.
Nutrition Facts : Calories 380.3, Fat 23.1, SaturatedFat 13.5, Cholesterol 72.6, Sodium 957.2, Carbohydrate 26.3, Fiber 3.3, Sugar 4.4, Protein 18.1
EASY CHEESY CHICKEN ENCHILADAS
This simple cheesy chicken enchilada recipe is perfect for weeknight meals. It's so fast to prepare and full of flavor!
Provided by Michelle
Categories main dish
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Chop or shred cooked chicken. Add it to a bowl with 1/2 cup shredded cheese (reserve the rest to top your dish) and 1/4 cup enchilada sauce to hold it together. Stir to combine.
- Lay a tortilla on a flat surface and spoon approximately 1/3 cup of mixture in a line near the center of the tortilla. Fold one side over the center line of filling, then roll. Place seam side down in a 9x13 glass baking dish. Repeat with the remaining seven tortillas.
- Pour enchilada sauce over the tops of the chicken enchiladas. Use a spatula to gently press any exposed tortilla ends into the sauce. Spread the cheddar cheese over the top of the chicken enchiladas.
- Bake in 425 degree oven for 10 minutes, until you see the cheese melted and sauce bubbling. Let sit for one to two minutes, then serve immediately.
Nutrition Facts : Calories 417 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 enchilada, Sodium 941 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CHEESY CHICKEN ENCHILADAS
Leftover chicken? Here's a tasty way to use it! By Betty Crocker Kitchens
Provided by Old El Paso
Categories Enchiladas Entrees
Time 55m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
- In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
- Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
WHITE CHICKEN ENCHILADAS (CREAMY GREEN CHILE)
Delicious White Chicken Enchiladas, smothered in an creamy, cheesy sauce. So simple to make and so tasty!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 13
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!
Nutrition Facts : Calories 699 kcal, Carbohydrate 50 g, Protein 43 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 144 mg, Sodium 1594 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
EASY CHEESY BEEF ENCHILADAS
Great tasting & simple to make, these enchiladas are a real family pleaser! Wonderful made with Shredded Beef recipe #269126, also very tasty made with browned ground beef or shredded chicken. Serve with a side of refried beans and garnish with sliced black olives, green onion, guacamole and sour cream as desired. Yum!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat shredded beef (or cooked ground beef, shredded chicken).
- Add the chopped green chiles and the garlic powder to the meat; mix well. You may also like to add some sliced black olives and chopped green onions.
- Mix in 1 cup of the shredded cheese.
- Warm the tortillas for a minute in the microwave, or warm in the oven.
- Spread about 1/2 cup enchilada sauce in the bottom of a 13 x 9 inch pan.
- Place a spoonful of meat mixture onto a tortilla; roll up and place seam down in baking pan. Repeat with remaining tortillas, placing them side by side in the pan as you go.
- Spread remaining enchilada sauce and any meat mixture over top of tortillas; sprinkle with remaining cheese.
- Bake at 350F degrees for 20-30 minutes or until hot and bubbly.
- Serve with a side of refried beans and garnish as desired with black olives, green onions, guacamole, and sour cream.
Nutrition Facts : Calories 2126.3, Fat 125.8, SaturatedFat 51.8, Cholesterol 171.7, Sodium 3725.2, Carbohydrate 190.5, Fiber 13.3, Sugar 17.3, Protein 54.6
CHEESY ENCHILADA CHICKEN
This is a super easy, great tasting chicken dish - pair it with some Spanish rice and a salad and dinner's on the table in about 30 minutes.
Provided by knitaholic
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spray baking dish with Pam.
- Place chicken breasts in bottom of dish.
- Pour enchilada sauce evenly over chicken.
- Bake for 30 minutes.
- Sprinkle with cheese after 30 minutes.
- Place chicken back in oven until cheese melts.
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
MILD CHEESY CHICKEN ENCHILADAS
Kids love it! Mild (not spicy) yet flavorful enchiladas featuring typical Tex-Mex flavors. Rico!
Provided by Barbara Hall
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
- In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
- Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 31.5 g, Cholesterol 98.2 mg, Fat 30.7 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 17 g, Sodium 697.6 mg, Sugar 1.4 g
QUICK AND EASY CHICKEN ENCHILADA RECIPE (WITH LEFTOVER CHICKEN)
Make these Easy Chicken Enchiladas in just 15 minutes of prep time. The filling is made with leftover chicken (or use rotisserie) salsa and sour cream. They're creamy, cheesy, fast and delicious!
Provided by Katie
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.
- Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.
- Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.
- Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.
Nutrition Facts : ServingSize 2 enchiladas, Calories 421 calories, Sugar 10 g, Fat 17 g, SaturatedFat 8 g, Carbohydrate 40 g, Fiber 5 g, Protein 29 g
EASY CHEESY CHICKEN ENCHILADAS!
This is a quick, throw-together recipe I made up with ingredients I happened to have in the cupboard! We like to eat this with tortilla chips on the side, as the enchiladas come out very creamy!
Provided by usmcpatience
Categories One Dish Meal
Time 35m
Yield 6-8 enchilladas, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, blend together chicken, 1 1/2 cups enchilada sauce, can of cheddar cheese soup, and about 2 cups of shredded cheddar cheese.
- Scoop mixture into soft-shell tortillas, and fold burrito style. Lay flat in 9x13 baking dish, making sure to put seam-side of tortilla down. Do this until baking dish is full.
- Pour remaining enchilada sauce over all enchiladas, and top with remaining cheddar cheese.
- Bake at 400 for about 20-25 minutes, or until cheese is melted entirely.
Nutrition Facts : Calories 579.5, Fat 21.5, SaturatedFat 8.4, Cholesterol 75.3, Sodium 1758, Carbohydrate 64.1, Fiber 4.4, Sugar 3.1, Protein 30.5
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- Heat olive oil in a skillet over medium high heat. Add the onion and minced garlic and cook until the onion becomes translucent.
- Add cream cheese, shredded chicken, green chiles, and 1 cup of shredded cheese. Reserve the other cup for topping.
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- Preheat oven to 200°C | 400°F. If making your own enchilada sauce prepare it, otherwise skip to step 2.
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- Combine the chopped chicken and green chiles in a bowl. Set aside ½ cup of the shredded cheese (for topping the enchiladas); stir the remaining cheese into the chicken mixture.
- Lay a tortilla on your work surface and spoon some of the filling along the middle of the tortilla. Roll the tortilla snugly around the filling and place, seam side down, in the oiled baking dish. Continue with the remaining tortillas and filling, arranging the enchiladas closely together in the dish.
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- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
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- Pour enchilada sauce into a deep skillet and add the minced garlic; heat to boiling. Season the chicken breasts with salt and pepper on both sides and add to the skillet, nestling into the sauce. Reduce to low heat and cover. Cook for 15-20 minutes or until the chicken is cooked through.
- Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken (pierce the chicken with one fork and hold it steady while slowly scraping the other fork, prongs faced backwards, away from the other fork).
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- Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
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