Spoon 1/2 cup enchilada sauce into a greased 13\"
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
Spray baking dish with non stick spray.
In a med size bowl mix together, Mushroom soup, Chicken soup, Rotel, 1/3 cup salsa, 2 1/2 teaspoons of chili powder.
Layer tortilla chips so that they cover the bottom of the pan, I press down on them just to make them lay a little flat. Add 1/2 of the soup mixture on top of the chips. Place 1/2 of the Chicken pieces on the soup mixture, then sprinkle that with 1/2 of the cheese. Repeat the layers, chips, soup, chicken, cheese.
Bake in a 350 degree oven for 50 minutes.
Spread a tablespoon of enchilada sauce on each tortilla. Fill with chicken, onion and peppers and roll up. Spray casserole dish with a nonstick spray, then cover with 3 to 4 tablespoons of enchilada sauce. Place enchiladas in casserole dish and pour rest of enchilada sauce over them. Sprinkle cheese over enchilada sauce and place olives on top. Cook at 350\u00b0 for 35 minutes. I use nonstick aluminum foil to cover while cooking.
Lightly season and cube chicken and cook in a medium
Heat oil in large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is cooked, about 5 minutes.
Stir in Knorr(R) Fiesta SidesTM- Mexican Rice, water, and enchilada sauce. Add corn, beans, and tomato. Bring to a boil, reduce heat to low, and simmer, covered, until rice is tender, about 7 minutes. In the last minute of cooking, add the cilantro.
Top with Cheddar cheese and serve.
Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Add green chilies, olives, and chicken, and heat through. Remove from
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
*This should make 2 cups of cooked chicken for recipe.
Over medium heat, in a saucepan, add Olive Oil, Onion and Chicken Breast and cook till chicken is almost done and juices are almost clear. About 4 to 6 minutes. Add Garlic and Jalapeno and cook for two more minutes. Add Taco Seasoning and Water and cook till the water has almost completly evaporated.
Once the water is just about gone , add the rest of the ingredients and heat to just before it boils and remove. Serve with tortilla strips and cheddar cheese.
Layer ingredients in casserole starting with tortillas, chicken (pieces), green chilies and cheese.
Makes approximately 4 layers.
Top with cheese after covering with green sauce.
Cook in 350\u00b0 oven approximately 45 minutes or until heated through.
Heat oil in large deep skillet on medium-high heat.
Add chicken; cook 7 minute or until cooked through, stirring occasionally.
Mix broth, dressing, and flour until well blended; gradually add to skillet, stirring constantly.
Add tortillas; stir to combine.
Bring to boil. Reduce heat to medium-low; simmer 3 minute.
Sprinkle with cheese; cover.
Simmer 3 to 5 minute or until cheese is melted.
Top with salsa.
nto chunks.
Sprinkle chicken with a bit of salt
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.
Combine first 9 ingredients; mix well.
Fry tortillas, one at a time, in 2 Tbsp. oil for 5 seconds on each side.
Place a heaping 1/2 cup of chicken mixture on each tortilla.
Roll up each tortilla, place seam side down in a 13x9x2 baking dish.
Cover and bake at 350\u00b0 for 20 minutes.
Sprinkle with 1 cup Longhorn cheese and bake another 5 minutes.
When serving, sprinkle chopped lettuce and tomatoes over it.
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.
br>Layer HALF of the chicken on top of the salsa
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.