Pantry Raiding Fast And Easy Chicken Enchiladas Oamc Food

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"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE



Make and share this "pantry Raid" Chicken Enchilada Casserole recipe from Food.com.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 (15 ounce) can tomato sauce
1/4 cup water
1 (1 1/2 ounce) envelope taco seasoning mix
1 1/2 tablespoons chili powder
1 tablespoon vegetable oil
1 lb chicken breast, tenderloins
1 (15 ounce) can black beans, drained
1/4 cup cream cheese
1 cup Mexican blend cheese, shredded, more to taste
1 (7 1/2 ounce) package cornbread mix
1 egg
1/3 cup milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
  • Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
  • Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
  • Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
  • Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.

Nutrition Facts : Calories 524.6, Fat 25.5, SaturatedFat 10.2, Cholesterol 115.8, Sodium 1043.9, Carbohydrate 43.8, Fiber 8.5, Sugar 11.8, Protein 30.8

CHEESE AND CHICKEN ENCHILADAS (OAMC)



Cheese and Chicken Enchiladas (OAMC) image

Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home.

Provided by TishT

Categories     Chicken

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 9

cooking spray
1 cup chopped onion
1 1/2 cups shredded cooked chicken breasts (about 1/2 lb)
1 cup reduced-fat sharp cheddar cheese, divided (4 oz)
1 cup picante sauce
3 ounces neufchatel cheese, diced
1 teaspoon cumin
1 1/2 cups bottled green taco sauce
8 6-inch flour tortillas

Steps:

  • Coat a large skillet with cooking spray and saute onions until soft.
  • Meanwhile, mix chicken, 1/2 c.
  • cheddar, picante sauce and cream cheese.
  • Addto onions and cook over low heat until cheese begins to melt.
  • Spoon about 1/3 cup filling on each tortilla ands roll up.
  • Place enchiladas (seam side down) in a 9x13 baking dish.
  • Drizzle with taco sauce and remaining cheese.
  • *Note:I flash freeze them and bag at this point in family size portions.
  • If you are going ahead and eating now cover and bake at 350F 15 minutes.
  • If you are pulling from the freezer, thaw in the refrigerator then bake.

SPEEDY CHEESE AND CHICKEN ENCHILADAS



Speedy Cheese and Chicken Enchiladas image

These yummy enchiladas are my daughter's favorite AND this has to be one of my all-time favorite recipes for OAMC - So very quick-to-make and freezes beautifully! Just double wrap the entire 9x13" baking dish after assembly, freeze it, and later thaw the dish full of enchiladas in the refrigerator for several hours then bake. It's that easy!

Provided by Debs Recipes

Categories     Chicken

Time 25m

Yield 8 enchiladas

Number Of Ingredients 8

3/4 cup chopped onion
2 tablespoons olive oil
2 cups diced cooked chicken
1 (15 ounce) can green enchilada sauce, divided
3 ounces cream cheese, cut into small cubes
1 teaspoon cumin
2 cups grated Mexican blend cheese, divided
8 flour tortillas

Steps:

  • Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
  • Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
  • Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
  • NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.

CROCKPOT OAMC CHICKEN ENCHILADAS



Crockpot OAMC Chicken Enchiladas image

For me, the most time consuming part of enchiladas is cutting and cooking the chicken. I created this one day when I wanted enchiladas and didn't want to bother with actually cooking them :) They turned out great and I've since started making a double batch and freezing half of it for later.

Provided by Emren

Categories     One Dish Meal

Time 30m

Yield 10 Enchiladas, 4-6 serving(s)

Number Of Ingredients 5

2 lbs frozen chicken breasts
3 (10 ounce) cans red enchilada sauce
1 (4 1/2 ounce) can chopped green chilies
10 flour tortillas
2 cups shredded cheese, divided

Steps:

  • Put the chicken, chopped green chilies and 1 can enchilada sauce in the crockpot. This will either cook in 4 hours on high or 8 hours on low depending on how much time you have. I've done it both ways.
  • When its done, use a spoon to break up the chicken. It will just call apart into shredded chicken.
  • Cooking it in the crockpot will have caused a lot of juice form. I drain that, but you don't have to.
  • Put in one cup of cheese and stir, it will melt from the heat of the chicken.
  • Spoon the chicken mixture evenly into the ten tortillas, roll and place in a baking dish seam down.
  • Do this until you run out of tortillas.
  • Cover the tortillas with the other two cans of enchilada sauce, paying special attention to the edges.
  • Sprinkle the last cup of cheese on top.
  • Bake for 15 minutes at 375 degrees.
  • If you want to freeze half, line a baking dish with wax paper before you put the enchiladas in it, and then wrap and freeze. Once the enchiladas are solid, you can pull it out of the dish. Pull it out of the freezer the morning you want to have it for dinner.

Nutrition Facts : Calories 909.4, Fat 40.7, SaturatedFat 16.1, Cholesterol 181.4, Sodium 3011.5, Carbohydrate 64, Fiber 6.4, Sugar 17.3, Protein 68.8

"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE



I made this recipe up one night when I had no idea what to do with a pound and a half of chicken tenderloins. It came out so well that my husband and I finished off the leftovers the next day and we are not usually leftover eaters. I am gluten-free so I used gluten-free cornbread mix. You will definitely enjoy it!

Provided by mama411

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

1 (15 ounce) can tomato sauce
¼ cup water
1 envelope taco seasoning mix
1 ½ tablespoons chili powder
1 tablespoon vegetable oil
1 pound chicken breast tenderloins
1 (15 ounce) can black beans, drained
¼ cup cream cheese
1 cup shredded Mexican-style cheese blend, or more to taste
1 (7.5 ounce) package corn bread mix
1 egg
⅓ cup milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
  • Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
  • Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
  • Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
  • Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.

Nutrition Facts : Calories 487 calories, Carbohydrate 45.9 g, Cholesterol 108.3 mg, Fat 19.8 g, Fiber 6.8 g, Protein 31.2 g, SaturatedFat 9.3 g, Sodium 1911.9 mg, Sugar 8.5 g

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