Easy Chicken Enchilada Crescent Bake Food

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.

EASY CHICKEN ENCHILADA CRESCENT BAKE

Steps:

• In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
• Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
• Bake at 375°F 15 to 20 minutes.
• Makes 8 servings.

HOMEMADE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
• Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
• Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.

CHICKEN ENCHILADA BAKE

Steps:

• Heat oven to 350 degrees.
• In medium saucepan, melt margarine; sautéing onions and garlic until tender.
• Stir in 1/2 of the olives(reserve other 1/2 for top), green chilies, sour cream and soup; mix well.
• Set aside 3/4 cup of the mixture.
• Stir in chicken and 1/2 cup cheese in with mixture in sauce pan.
• Warm tortillas and fill with chicken mixture; roll up.
• Place seam side down in 12x8 baking dish.
• In small bowl, combine reserved 3/4 cup of mixture and milk.
• Spoon over tortillas.
• Bake 30-35 minutes or until bubbly.
• Sprinkle with cheese and black olives.
• Enjoy.