Muffin Tin Chicken Enchiladas Food

MUFFIN-TIN CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
• Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
• Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
• Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.

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.

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY

Steps:

• Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
• Wrap the tortillas in a paper towel and microwave for 30 seconds.
• Preheat oven to 350°F (180°C).
• Place the chicken on the tortilla and roll tightly.
• Place the enchiladas in a baking pan and top with remaining sauce and cheese.
• Bake for 15 minutes, or until cheese has melted.
• Top with sour cream and cilantro.
• Enjoy!

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
• Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
• Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

FIESTA-READY EASY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
• Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
• Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.