Queso Chicken Enchiladas Food

AMAZING CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper and place chicken breasts over top. Sprinkle both sides with fajita seasoning, salt, pepper and olive oil. Rub spices and oil into meat and bake 35-40 minutes or until completely cooked through. Set aside to cool.
• Shred chicken*, discarding any extra fat pieces or tough bits. Place into a large bowl. Combine with cream cheese, queso**, cumin, and salt. Set aside.
• In a medium bowl, whisk salsa verde with sour cream until mostly smooth. Spread about 1/4 cup of sauce across the bottom of a 9x13 glass baking dish.
• Fill 7 tortillas evenly with filling, add in about 2 tablespoons of cheese, roll, and place into baking pan. You should use all the chicken filling and 6 oz of cheese.
• Pour sauce over top of enchiladas and top with remaining 6 oz. cheese.
• Bake at 350 for 20 minutes or until cheese is hot and bubbly. Serve hot.
• *After my chicken was cooked and shredded, I have a scant 4 cups. If you wanted to buy a rotisserie chicken and shred that to save time, go right ahead!**My queso was pretty pourable coming right out of the fridge, however, if yours is more solid, microwave it briefly with the cream cheese (if its cold too) to soften them both up.

QUESO FRESCO ENCHILADAS RECIPE

Steps:

• Warm the enchilada sauce in a small saucepan over low heat. In a small frying pan, add oil to coat bottom of pan and warm over high heat until hot and shimmering, about 2-3 minutes. Using tongs, dip 1 tortilla in oil for 5 seconds, flip tortilla over and heat for another 5 seconds. Remove from oil and drain well on paper towels. Repeat with remaining tortillas. One by one, dip tortillas in enchilada sauce, insuring that both sides are coated. Place about 1/4 cup of cheese in center of tortilla and roll up like a taquito. If desired, place on a heat-proof plate and keep warm in oven at 250°F while filling and rolling remaining enchiladas. Serve immediately with desired toppings.

CHICKEN-AND-CHEESE ENCHILADAS

Steps:

• Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
• Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
• Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

EASY WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
• Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
• Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

QUESO BLANCO CHICKEN ENCHILADAS

Steps:

• Mix soup, sour cream, 6 ounces of the grated cheese,green onions,green chili,cumin,cilantro,garlic salt,oregano,pepper and chicken together. This mixture can sit overnight or made as soon as mixed. Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining 2 ounces of cheese.
• Bake at 350 for 20 minutes.

VELVEETA CHICKEN QUESO BLANCO ENCHILADAS

Steps:

• Prepare 9x13 dish with non-stick spray. Mix soup, sour cream, green onions, green chili, 6 oz. of the Queso Blanco cheese, cumin, cilantro, garlic salt, oregano, pepper and chicken together. This mixture can sit overnight or made as soon as mixed.
• Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining two ounces of cheese.
• Bake at 350°F about 30 minutes or until heated through and cheese is melted.

EASY ENCHILADAS (BEEF OR CHICKEN)

Steps:

• If using chicken, boil chicken in water.
• Then rinse and shred with fork.
• Add onion and garlic.
• If using ground beef, brown with onion and garlic, drain.
• Add next 7 ingredients (worcestershire sauce through black pepper).
• In another skillet, heat oil.
• Add tortillas, one at a time, for 10 seconds on each side.
• Drain on paper towel.
• In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
• Fill each tortilla with a spoonful of meat mixture.
• Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
• Roll tortilla and place seam side down in pan.
• Continue with remaining tortillas.
• Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
• At this time, pan may be refrigerated for several hours or overnight.
• Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
• Top with sour cream.
• Enjoy!