Two Cheese Chicken Enchiladas Food

CHICKEN AND CHEESE ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
• In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
• Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
• In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
• Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
• Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
• Bake 20 to 25 minutes or until cheese is melted.

CHEESE AND CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F
• Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
• Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes.
• Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
• Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish.
• Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish.
• Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil.
• Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.

HOMEMADE CHICKEN CHEESE ENCHILADAS

Steps:

• Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
• In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
• Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
• Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
• Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
• Bake for about 15 minutes in a 375°F oven.

TWO-CHEESE ENCHILADAS

Steps:

• Preheat oven to 350°F. Mix ricotta, 2 1/2 cups Monterey Jack, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl. Season filling with salt and pepper.
• Heat oil in medium skillet over medium heat. Using tongs, add tortillas 1 at a time to oil; fry just until softened, about 5 seconds per side. Transfer tortillas to paper towels and drain.
• Spread 1 cup taco sauce over bottom of 13x9x2-inch glass baking dish. Spoon generous 1/4 cup filling into center of 1 tortilla. Fold bottom of tortilla over filling; roll up tortilla to enclose filling. Place seam side down in prepared dish. Repeat with remaining tortillas and filling. Top with 1/2 cup taco sauce and 1 cup Monterey Jack.
• Bake enchiladas uncovered until heated through, about 30 minutes. Sprinkle with additional cilantro.

TWO CHEESE CHICKEN ENCHILADAS

Steps:

• In a saucepan add picante sauce and velveeta cheese together.
• Cook over medium heat until cheese is melted and sauce is smooth.
• In a medium bowl add cooked chicken, cream cheese, garlic and sugar. Mix until everything is incorperated.
• Pour a little bit of the picante mixture into the bottom of a casserole dish so enchilladas won't stick.
• Fill flour tortillas with chicken mixture; roll up and tuck sides in to form the enchillada and place in casserole dish.
• Top with the picante mixture.
• Bake at 350 degrees for about 20 minutes.

THREE CHEESE CHICKEN ENCHILADAS

Steps:

• Heat oven the 350*.
• In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup of jack cheese, cheddar cheese and green onions.
• Pour 1/2 of the enchilada sauce on the bottom of a greased pan. Place 1/3 cup of chicken mixture in a tortilla and roll. Place seam side down.
• Cover with the remaining enchilada sauce. Bake for 25 minutes.
• Sprinkle remaining jack cheese to top of each enchilada and bake for 3 more minutes. Garnish with sour cream and guacamole.