Moms Chicken Enchiladas Adapted From Eating For Life Food

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MOM'S EASY SOUR CREAM CHICKEN ENCHILADAS



Mom's Easy Sour Cream Chicken Enchiladas image

Make and share this Mom's Easy Sour Cream Chicken Enchiladas recipe from Food.com.

Provided by The Stuebingers

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

8 -10 reduced-fat tortillas
1 (5 ounce) can chicken
green onion, chopped
1 (8 ounce) package reduced-fat Mexican cheese blend
10 3/4 ounces Healthy Request cream of chicken soup
10 3/4 ounces nonfat sour cream

Steps:

  • First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
  • Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
  • For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
  • Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
  • Bake at 350 degrees for 25 minutes.
  • Serve immediately. Enjoy!

CHICKEN ENCHILADAS (FROM SOUTHERN LIVING)



Chicken Enchiladas (From Southern Living) image

A fresh offering of this popular dish which I've slightly adapted to shorten the prep time and allow for it to be made ahead. Makes a beautiful presentation!

Provided by quikgourmet

Categories     Chicken Breast

Time 55m

Yield 7 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 large onion, thinly sliced (or diced if you prefer smaller pieces of onion)
10 ounces precooked chicken breasts, chopped into bite-size pieces (southwestern flavor, if available)
1/2 cup roasted red pepper, diced
2 (3 ounce) packages cream cheese, cubed
4 (4 1/2 ounce) cans diced green chilies, drained
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sugar
1 (14 1/2 ounce) can chicken broth
1/2 cup salsa
7 (7 inch) flour tortillas
2 cups shredded cheddar cheese

Steps:

  • Melt butter in a large skillet over medium-high heat; add onions and cook 20 minutes or until tender. Reduce heat to low; add chopped chicken, roasted pepper, and cream cheese. Stir until combined; set aside.
  • Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
  • Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat and stir in salsa.
  • Spread one half of the chile mixture on bottom of a lightly greased 13x9 baking dish.
  • Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in prepared baking dish. Top with remaining chile mixture, spreading to coat. Sprinkle with cheese.
  • Bake at 375 for 20 to 25 minutes or until bubbly.

MOM'S CHICKEN ENCHILADAS RECIPE



Mom's Chicken Enchiladas Recipe image

Make and share this Mom's Chicken Enchiladas Recipe recipe from Food.com.

Provided by Bill From New Mexico

Categories     One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

1 small onion, chopped (about a cup)
1 tablespoon vegetable oil
6 teaspoons garlic powder
1 (14 1/2 ounce) can tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons red chili powder
12 corn tortillas
2 -3 cups cooked chicken, shredded or 2 -3 cups any meat
4 teaspoons cumin
1 tablespoon oregano
1 teaspoon cilantro
1/2 teaspoon salt
2 cups cheese, grated

Steps:

  • Preheat the oven to 350°F.
  • Coat a large skillet with oil and sauté the meat and onions on medium heat a few minutes.
  • Add the garlic for a minute more.
  • Add the tomatoes to the onions and garlic.
  • Bring to a low simmer.
  • Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish.
  • Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce.
  • As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers.
  • Remove from heat.
  • In a greased pan layer your tortillas then meat/tomato mixture then cheese.
  • Keep layering until you are done.
  • Cook about an hour.

Nutrition Facts : Calories 390.4, Fat 17, SaturatedFat 7.3, Cholesterol 59.1, Sodium 1020.7, Carbohydrate 37.8, Fiber 6.4, Sugar 6.7, Protein 24.5

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