Rotel Enchiladas Con Pollo Chicken Enchiladas Food

ROTEL ENCHILADAS CON POLLO (CHICKEN ENCHILADAS)

Steps:

• Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside.
• Soften tortillas in oil and drain well on paper towels. Set aside.
• In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again.
• Dissolve bouillon in milk in microwave.
• Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down.
• Pour milk mixture over all. Top with monterey jack.
• Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time.
• Top with dollops of sour cream to serve and jalapeno slices.

CHICKEN ENCHILADAS

Steps:

• You will also need: 2 9x13 pyrex casserole dishes.
• Put cream cheese in large mixing bowl, soften in microwave 30-45 seconds.
• Add your spice of choice if any.
• Drain chicken, pour into bowl, mix chicken and cream cheese, and spice, once mixed well, add 1/4 cup of the enchilada sauce, mix well, add 1-2 cups of cheese (or however much you and family prefer, my family loves cheese so i use a lot ).
• Add more sauce if you feel it's needed, if you add too much, no worries, add some more cheese.
• Spry pyrex dishes with cooking spray to prevent enchiladas from sticking.
• I use a rubber spatula, i place about 1/4 cup of mixture onto a tortilla an spread it out down the middle of the tortilla. Fold over one end of the tortilla perpendicular to the mix then roll up tortilla. Place in pyrex, repeat until mix is gone.
• Pour remaining enchilada sauce over top of enchiladas.
• Sprinkle desired amount of cheese on top of enchiladas.
• Cook uncovered for 30 min at 350.
• 1 tortilla = 1 serving.
• Makes about 10 tortillas, the more mix you put on each tortilla, the less tortillas you get. I usually make 10, my husband and son eat 2 and i eat one, the rest get taken to work by my husband and I.

CHICKEN ENCHILADAS

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9" baking dish.
• In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside.
• Heat a skillet to medium-high heat with 2 tbsp oil.
• Add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear.
• Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
• Top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish.
• Sprinkle with the grated cheese.
• Cover with foil; bake for 25-30 minutes, or until hot and bubbly.
• Remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.

ENCHILADAS DE POLLO (CHICKEN ENCHILADAS)

Steps:

• To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
• Preheat oven to 375°.
• Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
• To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
• To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
• Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

ENCHILADAS CON POLLO

Steps:

• Preheat oven to 350 degrees.
• Combine half the cheese with the next 5 ingredients.
• Mix well with 1 cup taco sauce.
• Dip each tortilla in remaining taco sauce. Add 1/3 cup of filling in tortilla, roll up and place seam side down in buttered 9X13" baking dish.
• Spread remaining sauce over tortillas; cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese.
• Return to oven until cheese melts, about 3 minutes.

SAUCY CHICKEN ENCHILADAS

Steps:

• Enchilada sauce directions:.
• Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
• Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
• Filling.
• Heat oven to 350°F.
• Prepare enchilada sauce below.
• In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
• Stir in 1/2 cup enchilada sauce.
• Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
• Fry tortillas, one at a time until soft (10 seconds per side).
• Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
• Spread small amount of sauce in bottom of dish.
• Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
• Place seam side down, side by side in prepared dish.
• Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
• Garnish with extra sour cream, sliced green onions and chipped cilantro.