Family Favorite Cheesy Chicken Enchiladas Food

CHEESY CHICKEN ENCHILADAS RECIPE

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.

CHEESY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Combine chicken and soup; spoon down centers of tortillas. Roll up.
• Place, seam-sides down, in 13x9-inch baking dish. Top with tomatoes and cheese. Cover with foil.
• Bake 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil after 20 min.

FAMILY FAVORITE CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F. Cook chicken breast (either pan fry or bake). Use a fork to shred the chicken. In a large bowl mix shredded chicken with fajita seasoning. Next add cheddar cheese soup and green chilies.
• Add 1/2 can of enchilada sauce to the bottom of a 13 x 9 pan. Warm tortilla shells in the microwave for 30 seconds under a damp paper towel. Spoon chicken mixture into the center of each tortilla. Fold the ends in first, then wrap, placing in the pan seam side down. Place the enchiladas in a row inside the pan. Spoon enchilada sauce down the middle of the row over the enchiladas. Top with cheese.
• Bake for 15 minutes.

CHEESY CHICKEN ENCHILADA DINNER

Steps:

• Heat oven to 350°F.
• Cook and stir chicken in large nonstick skillet on medium-high heat 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro. Remove from heat.
• Spread 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.
• Bake 20 min. or until heated through, cooking corn as directed on package near end of chicken baking time.
• Serve chicken with corn.

GRANDMA KAY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
• Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
• Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
• In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
• Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.