Tex Mex Style Chicken Enchiladas Food

CREAMY TEX MEX CHICKEN ENCHILADAS

Steps:

• Saute onion in butter until tender but not brown.
• Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
• Remove from heat; stir in 1 cup shredded cheese.
• Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
• Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
• Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
• Place enchiladas in pan and spoon salsa over top.
• Sprinkle with remaining cheese.
• Bake at 350 for 15-20 minutes.

TEX-MEX CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
• In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
• Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
• Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

TEX-MEX STYLE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Lightly oil 9 x 13 casserole pan and place the chicken breasts, onion, chiles, red pepper, and garlic.
• Bake for 30 - 45 minutes or until no longer pink inside or meat thermometer reads 165 degrees.
• Shred chicken in the dish and leave the drippings. (They add tons of flavor-fat equals flavor!).
• Add the beans, cumin ,chilli powder, smoked paprika, and combine.
• Pour in the water and stir, then remove and set aside.
• Divide the filling between the tortillas, roll up the tortillas.
• Pour a small layer of enchilada sauce on the bottom of the dish.
• Place the rolled up enchiladas in the casserole dish then pour remaining sauce over the enchiladas.
• Sprinkle with cheese and cover pan with aluminum foil.
• Bake for 35 - 45 minutes or until sauce is bubbly and cheese is melted.

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

YUMMY TEX-MEX CHICKEN ENCHILADAS

Steps:

• Combine first six ingredients in skillet.
• Warm over low heat until cream cheese is melted, stirring occasionally.
• Stir in 1/2 cup of the shredded cheese and melt.
• Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
• baking dish.
• Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
• Bake at 350°F for about 15 minutes or until heated through.
• Garnish with lettuce, radishes, and olives if desired.
• ENJOY!