Spoon 1/2 cup enchilada sauce into a greased 13\"
Lightly season and cube chicken and cook in a medium
*This should make 2 cups of cooked chicken for recipe.
Pour 1 cup green enchilada sauce in bottom of pan. Mix together onion, cheese, salt, chilies, sour cream and chicken. Add chicken enchilada sauce. Roll mix into tortillas and place in baking dish. Pour remaining sauce over tortillas. Bake at 350\u00b0 until bubbly - about 30 minutes. Can be frozen. Makes 12 servings.
Reserve 2 cups corn chips for topping. Line a greased 12 1/2 x 8 1/2 x 2-inch casserole with remaining corn chips. Combine chicken, enchilada sauce, mushroom soup, onion, garlic, salt and pepper. Pour chicken mixture over chips. Pour chicken broth over entire mixture. Bake at 350\u00b0 for about 20 minutes. Top casserole with remaining chips, cheese and green chillies. Bake an additional 10 minutes. Makes 8 to 10 servings.
Grease a 9 x 13 pan and preheat oven to 375 degrees.
Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
Repeat layers.
Cover and bake for 45 minutes.
Uncover and bake for another 5 minutes or until bubbly.
In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.
Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
Marinade overnight if using the next day.
If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.
Preheat oven to 300\u00b0.
Mix chicken, onion, cheese and seasonings in a bowl.
Heat oil in a frying pan.
The oil should be at least 1/4 inch deep.
Roll a portion of the chicken mixture into a corn tortilla, and using tongs, place the rolled tortilla into the hot oil.
Fry on both sides until the tortilla is crisp.
Set the crisped enchilada aside in a shallow baking dish.
Repeat until mixture (or tortillas) are gone.
Cover with enchilada sauce and bake for 1/2 hour at 300\u00b0.
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (
he cream cheese with the chicken, bacon, and cooked onion mixture
Spray bottom of crock pot with Pam.
Pour 1/2 can of enchilada sauce on bottom.
Place a layer of tortillas on bottom.
In a small mixing bowl, mix chicken and soup.
Spread half chicken mix on top of tortillas.
Sprinkle with 1/2 cup cheese.
Repeat layers.
Top with remaining tortillas, enchilada sauce and cheese.
Cover and cook on low for 3 to 4 hours.
ep warm and pour over chicken and enchiladas.
To prepare
ot over medium heat. Add chicken breasts to pot and brown
Place prepared chicken in a bowl and toss
ook (I boil them) the chicken breasts, then shred them with
1. Preheat oven to 375 degrees.
2. Coat bottom of a 9X9 inch baking dish with cooking spray.
3. Combine chicken with the enchilada sauce in a bowl. Spread mixture in bottom of pan.
4. Spread can of beans over chicken mixture and sprinkle cheese over top.
5. Bake until heated through, about 20 minutes, until it reaches an internal temperature of 165 degrees.
6. Sprinkle with cilantro & serve with tortilla chips.
Heat oven to 350 degrees F.
In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn.
Place tortilla chips in an ungreased 8-inch square glass baking dish.
Top with chicken mixture.
Sprinkle with onions, tomato and cheese.
Bake 35-45 minutes or until hot and bubbly.
If desired, arrange additional tortilla chips around edge of dish.
aucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat
resh.
Meat Prep: Cut chicken into bite sized pieces.