Mommas Creamy Chicken Enchiladas Food

CAMPBELL'S CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees (F).
• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
• Roll up and place, seam down, in a 13X9 baking dish.
• Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
• Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
• Top with tomato and green onion and serve.

CHICKEN ENCHILADAS

Steps:

• Heat oven to 375°F.
• In small bowl, stir soup and sour cream together.
• Heat butter in saucepan over medium heat.
• Add onion and chili powder, cook until onion is tender.
• Stir in chicken, green chilies, and 3 TBS of soup mixture.
• Spread 1/4 cup mix along center of each tortilla.
• Roll, place seam side down in 12x8 baking dish.
• Spread remaining soup mixture over enchiladas.
• Bake, covered, for 15 minutes.
• Uncover, sprinkle with cheese, and bake 5 minutes more.

CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F Mix chicken, soup, green pepper, 1/2 cup of the sour cream, 1 cup of the cheese and 3 tablespoons of the cilantro until well blended.
• Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
• Bake 25 minute Sprinkle with remaining 1 tablespoons cilantro; top with the remaining 1/2 cup sour cream.

CREAMY CHICKEN ENCHILADAS

Steps:

• Place chicken breasts into saucepan. Fill with water until breasts are covered. Add in season salt. Bring to a slow boil. Cover, reduce heat & simmer 20 minutes. Set aside & shred once cooled.
• In a large bowl, combine the tomatoes, soups, milk and remaining seasonings. Transfer 1/2 the mixture into another bowl; add chicken and cream cheese.
• Spread a thin layer of soup mixture into greased 13-in. x 9-in. baking dish.
• Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dish.
• Pour remaining soup mixture over tops. Sprinkle with cheese.
• Bake uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted.
• TIP: Can freeze a casserole for up to 3 months! To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

CREAMY CHICKEN ENCHILADAS

Steps:

• In a saucepan, cook chicken, pepper, cream cheese and salsa until blended and cream cheese is melted.
• Spoon 1/3 cup of chicken mixture down the center of each tortilla. Roll and place seam side down in a lightly greased baking dish.
• Melt velveeta and milk together in saucepan until smooth. Pour over tortillas and cover with foil.
• Bake at 350 degrees for 20 minutes.
• Pour remaining salsa over the top. Let set for 5 minutes before serving.

CREAMY CHICKEN 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.
• Spread about ¼ cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-qt shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
• Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.

CREAMY CHICKEN ENCHILADAS

Steps:

• Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
• Soften cream cheese in microwave.
• In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
• Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well.
• Combine the enchilada sauce and soup.
• Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
• Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas.
• Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.
• Bake at 375°F for 20 minutes.
• This can be made ahead and frozen.

MOMMA'S CREAMY CHICKEN ENCHILADAS

Steps:

• Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside.
• In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender.
• Add flour, cumin and cayanne pepper.
• Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis.
• Spread some of the sauce on bottom of 11 x 7 baking dish.
• Add enough sauce to chicken/cheese to moist consistancy.
• Spread small amount of sauce on flour torilla.
• Add chicken filling. Roll and place seam side down in baking dish.
• Pour remaining sauce over top of enchiladas, covering them.
• Sprinkle with remaing shredded cheese and cover with foil.
• Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly).