Quick Cheesy Chicken Enchiladas Food

QUICK AND EASY CHEESY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• In medium bowl, combine soup and enchilada sauce
• Spread 1 cup soup mixture into 11x7 inch baking dish
• In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture.
• Warm tortillas in the microwave with a paper towel, heat on High 1 minute until soft
• Place ¼ cup chicken mixture down the center of each tortilla
• Roll up and place seam sides down in baking dish
• Pour remaining soup mixture over enchiladas.
• Sprinkle with remaining 1 cup cheese and green onions on top.
• Bake about 30 minutes or until cheese is melted and sauce is bubbly
• Serve plain or with your favorite toppings

QUICK AND EASY CHICKEN ENCHILADAS

Steps:

• Boil chicken until it falls apart, then shred.
• Mix 1/2 can of sauce and a little cheese with chicken.
• Put other 1/2 can on bottom of 11x9 baking dish.
• Microwave tortillas until soft.
• Roll chicken mixture into tortillas.
• Put in pan semi-tightly.
• Cover with remaining 2 cans sauce.
• Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
• Brown top slightly or to preference.

QUICK CHEESY CHICKEN ENCHILADAS

Steps:

• PREHEAT oven to 350°F
• Combine chicken and soup; spoon evenly down centers of tortillas.
• Roll up.
• PLACE, seam-sides down, in 13x9-inch baking dish; top with tomatoes and cheese.
• Cover with aluminum foil.
• BAKE 30 to 35 min or until cheese is melted and enchiladas are heated through, removing the foil after 20 minute.

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

SPEEDY CHEESY CHICKEN ENCHILADAS

Steps:

• In a large skillet combine onion, garlic and oil, saute until onions are clear.
• Stir in chicken, chilis, broth, and seasonings, heat for 4 mintues.
• Add cream cheese and stir until melted.
• Spoon 1/3 cup chicken on each tortilla, roll up, place seam side down in square microwave/oven safe dish.
• Melt Velveeta and salsa 2-3 minutes.
• Pour over tortillas, can top with more salsa.
• Heat 6-8 minutes in microwave or 10 minutes in 350 oven.

EASY CHEESY CHICKEN ENCHILADAS

Steps:

• 1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
• 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
• 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
• 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.

ULTIMATE CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Boil whole chicken, pick off all meat from the bones, and shred it.
• Dice entire jar of dill pickles chips into small pieces.
• Slice all olives in half once each.
• Combine 2 packages of cheese, all olives, all diced pickles, and all of the shredded chicken in a large bowl and mix together well.
• Grease two 13x9 inch baking pans.
• Heat half of the tortillas for 20 seconds in microwave to warm them.
• Fill each tortilla with mixture, roll, and place into greased pans touching one another.
• Repeat with other half of tortillas until all mix or tortillas are gone.
• Pour sauce over all enchiladas in both pans.
• Sprinkle remaining cheese over top.
• Place in oven approximately 30 minutes or until cheese is melted and echiladas are thoroughly heated.
• Serve with rice and beans and enjoy!

CHEESY CHICKEN ENCHILADAS

Steps:

• Mix Chicken, 1 cup cheese and chopped tomatoes.
• Completely, but lightly cover both sides of one tortilla with cooking spray like PAM, then place the tortilla on a microwave-safe plate.
• Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. Repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
• Fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan.
• Heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed.
• Pour over enchiladas.
• Use remaining cheese to sprinkle over sauce.
• Bake at 350 degrees for 40 minutes.
• Cheese will be hot and bubbly.