Lawrys Chicken Enchiladas Food

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

LAWRY'S CALIFORNIA CENTER CHICKEN ENCHILADAS

Steps:

• In large skillet, heat oil. Add onion and cook over medium-high heat until tender. Add chicken, tomatoes, tomato sauce, chiles, Taco Spices & Seasonings, Seasoned Salt and Garlic Powder With Parsley; mix well. Bring to a boil; reduce heat to low, cover and cook for 15 to 20 minutes. In greased 13x9x2-inch baking dish, place 4 corn tortillas. Pour 1/3 of chicken mixture over tortillas, spreading evenly. Layer with 1/3 of olives and 1/3 of cheese. Repeat layers 2 times ending with cheese. Bake, uncovered, in 350 degrees F oven for 30 to 40 minutes.

ENCHILADA CHICKEN

Steps:

• Sprinkle chicken with seasoning blend. In an ovenproof skillet, brown chicken in oil. Top with enchilada sauce, cheese and cilantro. Bake at 350° for 18-20 minutes or until a thermometer reads 170°.

LAWRY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in chicken, tomato sauce, tomatoes, chilies, and Lawry's® Taco Spices & Seasonings. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
• In prepared baking dish, arrange 4 tortillas. Evenly spread 1/3 of the chicken mixture over tortillas. Top with 1/3 of the olives and 1/3 of the cheese. Repeat layers 2 times, ending with cheese.
• Bake 30 minutes or until heated through and cheese is melted. Serve, if desired, with hot cooked Mexican rice and a tossed green salad.

LAWRY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in chicken, tomato sauce, tomatoes, chilies, and Lawry's® Taco Spices & Seasonings. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
• In prepared baking dish, arrange 4 tortillas. Evenly spread 1/3 of the chicken mixture over tortillas. Top with 1/3 of the olives and 1/3 of the cheese. Repeat layers 2 times, ending with cheese.
• Bake 30 minutes or until heated through and cheese is melted. Serve, if desired, with hot cooked Mexican rice and a tossed green salad.