Easy Spicy Chicken Enchiladas Food

SPICY CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.

SPICY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

EASY SPICY CHICKEN ENCHILADAS

Steps:

• Boil chicken breasts in water and two packets of Sasson. Sasson is a packet of Mexican spices that come in an orange box.
• Remove and drain chicken, then let cool. Shred chicken with a fork.
• Add chicken, sour cream and queso to a bowl and mix together.
• Add mixture to tortillas and sprinkle cheese on top before rolling into small burritos.
• When pan is full mix the salsa, cyan pepper, paprika, adobo, and tomato sauce together and pour over the enchiladas.
• Top with shredded cheese.
• Bake at 350 degrees until top is lightly browned.

SPICY SOUR CREAM CHICKEN ENCHILADAS

Steps:

• -Combine first 6 ingredients; stir well. Cover and chill
• -Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers.
• Cook chicken. Chop or shread chicken.
• -Mix chicken with 3 cups of cheese and sautéed onions in large bowl.
• -Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside.
• -Heat tortillas in microwave for app. 30 seconds (5 at a time).
• -Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas.
• -Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.

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.

SPICY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375.
• Heat oil in a very large skillet over medium-high heat until hot.
• Add half of the cubed chicken, waiting to stir until chicken begins to brown on one side.
• Stir chicken once, and let other side brown.
• Remove cooked chicken from pan, and set aside in a bowl.
• Repeat with remaining half of chicken, and add to bowl.
• In the same skillet, cook garlic, onion, and corn, stirring a few times until onion is tender, 5 to 7 minutes.
• Add cooked chicken to pan, and stir well.
• Pour 1/2 cup tomato puree into each of the two 9x13 inch casserole dishes and spread to coat the bottom of each dish.
• Add remaining puree to chicken in pan.
• Add salsa and taco seasoning and bring to a simmer over medium heat.
• Let it simmer 5 minutes or so.
• While chicken simmers, put a double layer of tortillas in the bottom of each casserole dish.
• Tear tortillas as needed to make them fully cover the bottom of each dish.
• Once chicken mixture has simmered for a few minutes, layer one quarter of the mixture into each casserole dish.
• Sprinkle 1 cup cheese over chicken in each dish, then add another layer of tortillas.
• Divide remaining chicken mixture evenly between casserole dishes, and top chicken evenly with remaining cheese.
• Bake casserole 30 minutes or until bubbly and cheese on top is nicely browned.
• Let sit 10 minutes before serving.
• Serve with sour cream and additional salsa.
• Cover remaining casserole lightly with aluminum foil, label, and freeze up to 6 months.
• To cook frozen casserole, thaw overnight in the refrigerator and bake until casserole is bubbly, 30 to 35 minutes.
• You may also cook it frozen, in which case it will need to bake 50 to 55 minutes.

SPICY CHICKEN ENCHILADAS

Steps:

• In a bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
• Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.

EASY CHEESY SPICY ENCHILADAS

Steps:

• Preheat the oven to 350 degrees.
• Spray a frying pan with cooking spray then add the chicken. Sprinkle with salt & pepper & with a dash or two of cayenne. Cook until no longer pink.
• Meanwhile, drain half of the juice from the Rotel tomatoes then blend them in a food processor. Mix the cheddar soup & tomatoes together in a bowl. Set aside 1 cup of the mixture to be used on top of the enchiladas.
• Stir the sour cream, black beans, chicken, & 1 cup of cheese in with the tomato mixture.
• Spoon 3 heaping tablespoons of the mixture into each tortilla then toll up. Lay each tortilla seam down in a 9x13 pan.
• Spread the remaining tomato mixture on top of the tortillas then sprinkle with 1/2 cup of shredded cheese.
• Cook in the oven for 20 minutes or until the middles are warm. Serve hot.

SPICY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
• Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
• Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.