Easy Chicken And Cheese Enchiladas Food

EASY CHICKEN AND CHEESE ENCHILADAS

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.

EASY CHICKEN AND CHEESE ENCHILADAS

Steps:

• Stir the soup, sour cream, salsa and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11" x 8" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top.
• Top with tomato and onion.

EASY CHICKEN AND CHEESE ENCHILADAS

Steps:

• Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• 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.
• Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
• Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
• Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.

EASY CHICKEN AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 F.
• 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 seamside up in an 11x8 baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish.
• Bake for 40 minute or until the enchiladas are hot and bubbling.
• Top with tomato and onion.

EASY CHICKEN AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, stir together the soup, sour cream, picante sauce & chili powder.
• In a large bowl, stir together ONE cup of the soup mixture, the chicken & cheese.
• Divide the chicken mixture among the tortillas, roll them up & place them seamside up in a 11"x8" shallow baking dish.
• Pour remaining soup mixture over the filled tortillas, then cover with aluminum foil.
• Bake 40 minutes or until enchiladas are hot & bubbling, then top with tomato & onion.

CHICKEN-AND-CHEESE ENCHILADAS

Steps:

• Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
• Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
• Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

CHEESE AND CHICKEN ENCHILADAS

Steps:

• In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.

EASY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
• In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

EASY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
• 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 cream cheese mixture and shredded cheese. Cover.
• Bake 15 to 20 min. or until heated through.

EASY CHICKEN ENCHILADAS

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.

QUICK AND EASY CHICKEN ENCHILADAS

Steps:

• Boil chicken until it falls apart, then shred.
• Mix 1/2 can of sauce and a little cheese with chicken.
• Put other 1/2 can on bottom of 11x9 baking dish.
• Microwave tortillas until soft.
• Roll chicken mixture into tortillas.
• Put in pan semi-tightly.
• Cover with remaining 2 cans sauce.
• Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
• Brown top slightly or to preference.

CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS

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.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.