Cook ground chicken and onion in a heavy
killet over medium heat, cook chicken until no longer pink and
Dice chicken breasts into bite-sized cubes (
nion in large chunks. Put chicken and onion in sauce pan
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-qt shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 for 40 mins or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Preheat oven 400*.
Heat olive oil in skillet and add diced onion, then garlic.
While onion is cooking, shred rotisserie chicken. Add chicken, green chilies and cream cheese to skillet. Stir well to combine as the cream cheese melts.
Once cheese is melted, remove from heat.
Spoon chicken filling in each tortilla, rolling it up and placing in a 9x13 pan, seam-side down. Once pan is filled with rolled enchiladas, pour enchilada sauce on top and sprinkle with cheese.
Bake 20 minutes, until cheese is melted and sauce is bubbling.
Preheat oven to 350 degrees (F).
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
In a large bowl, stir chicken, cheese and 1 cup of picante mixture. Spread about 1/4 cup chicken mixture down the center of each tortilla.
Roll up and place, seam down, in a 13X9 baking dish.
Pour remaining picante sauce mixture over the filled tortillas. Cover the baking dish with foil.
Bake in preheated oven for 40 minutes or until the enchiladas are hot and bubbling.
Top with tomato and green onion and serve.
Mix picante sauce, soup, sour cream and chili powder.
Reserve one cup of the sauce mixture.
Mix the reserved picante sauce mixture, chicken and cheese.
Spread about 1/4 cup chicken mixture down center of each tortilla.
Roll up and place seam-side down in 3-quart shallow baking dish.
Pour remaining sauce mixture over enchiladas.
Cover and bake at 350\u00b0F for 40 minutes or until hot.
Top with additional picante sauce, tomato and onion.
Place shredded chicken in bowl, add 2/3
In a saucepan, combine chicken stock, chile powder, green salsa, and cilantro. Bring to a simmer.
In a small bowl, combine cornstarch, orange juice, milk, salt, and pepper. Whisk until smooth and stir into simmering sauce.
Continue to simmer until sauce starts to thicken. remove from heat, cool, and refrigerate.
Serve over chicken enchiladas.
Preheat oven to 350\u00b0.
Boil chicken breasts until done.
Then shred meat off bone (or cube).
In a small amount of oil, saute onion until transparent.
Add cream cheese and cooked chicken. Cook until cream cheese is melted.
Spoon a heaping spoonful onto each tortilla.
Roll and place in a 13 x 9 x 2-inch baking dish. Pour Monterey Jack cheese and whipping cream over enchiladas.
You can add salsa if you wish.
Bake at 350\u00b0 for 30 minutes.
ut not brown. Stir in chicken, 1/4 cup of the
ntil tender.
Stir in chicken, 1/4 cup picante sauce
In saucepan over low heat, combine chicken, cream cheese, peppers and 1/2 cup picante sauce. Roll combination into tortillas and place in 8 x 12-inch pan, seam side down. In saucepan, combine Velveeta and milk over low heat. Pour over enchiladas and bake at 350\u00b0 for 20 minutes. Cover pan with aluminum foil. Pour remaining picante sauce over and serve.
Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
Preheat oven to 350\u00b0F
Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
Add 2/3 of the shredded cheese.
Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
Bake 30 minutes.
Stir chicken, green pepper, 1/2 cup salsa and cream cheese in saucepan over low heat until smooth.
Spoon 1/3 cup chicken mixture onto each tortilla; roll up.
Place seam side down in lightly greased 12 x 8-inch baking dish.
Stir cheese spread and milk in saucepan over low heat until smooth.
Pour sauce over tortillas; cover with foil.
Bake at 350\u00b0 for 20 minutes or until thoroughly heated.
Pour remaining salsa over tortillas.
Makes 4 to 6 servings.
Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in a saucepan, over low heat, until smooth.
Spoon 1/3 cup of chicken mixture into each tortilla; roll up.
Place, seam side down, in lightly greased 12 x 8-inch baking dish.
In a skillet or saucepan coated with nonstick cooking spray, saut onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup Mozzarella cheese and chicken; mix well. Place approximately 3 tablespoons on each tortilla. Roll up tightly. Place seam side down in a 13 x 9 x 2-inch baking dish coated with nonstick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350\u00b0 for 20 to 25 minutes or until heated through.
Stir chicken, green pepper, 1/2 cup picante sauce and cream cheese in saucepan over low heat until smooth.
Spoon 1/3 cup chicken mixture onto each tortilla.
Roll up and place seam side down in lightly greased baking dish.
Stir cheese and milk in saucepan over low heat until smooth.
Pour sauce over tortillas. Cover with foil.
Bake at 350\u00b0 for 20 minutes or until heated. Pour remaining picante sauce over tortillas.