illet over medium heat, cook chicken until no longer pink and
Preheat oven to 350\u00b0F Grease 11x7-inch baking dish.
Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
Place seam-side down in baking dish.
Top with remaining enchilada sauce and cheese.
Bake for 15 to 20 minutes or until heated through and cheese is melted.
.
Divide the shredded chicken, onions and 1 cup of
Pressure cook chicken
and
bone.
Heat
soups together with one can water and the green chilies.
Stuff each tortilla with chicken, soup
mixture
and
cheese.
Pour remaining soup mixture and cheese over enchiladas.
Makes 2 (11 x 7 x 2-inch) baking dishes.
Heat in warm 300\u00b0 oven until cheese is melted.
add cream cheese and cubed chicken.
Stir until cheese is
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.
auce mixture with the shredded chicken and 1/2 cup of
Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
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.
Combine salsa and cheese.
Cook over medium heat until cheese melts.
Set aside 1 1/4 cups of mixture.
Stir chicken in remaining sauce.
Spoon chicken mixture onto tortillas.
Roll up and place in greased 8-inch square pan; cover with foil. Bake at 375\u00b0 for 15-20 minutes.
Pour remaining sauce mixture over enchiladas.
Serves 4.
Preheat oven to 350\u00b0. Lightly coat a 9 x 13 baking pan with nonstick spray. In a bowl, combine chicken, cheese, 1/2 cup sour cream and chopped chiles. Spoon chicken evenly over tortillas and roll up. Arrange, seam side down, in pan. Bake for 20 to 30 minutes or until heated through. Stir remaining cup of sour cream and taco sauce and spoon over enchiladas. Sprinkle with additional toppings, if desired.
Place chicken breasts, white rice, and salsa
Combine chicken and 1/2 cup enchilada sauce; cook until chicken is done.
Stir in green chiles.
In a separate skillet bring remaining enchilada sauce to a boil and remove from heat, dip each tortilla into heated sauce to soften.
Spoon 2 tablespoons chicken and 1/4 cup cheese down center of tortilla. Roll, place tortillas, seam-side down in a 12 x 8-inch baking dish.
Pour remaining enchilada sauce over top and sprinkle with remaining cup of cheese.
Bake 20 minutes at 350\u00b0.
Makes 4 servings.
Mix chicken, 1 1/2 cans soup, 1/2 both cheeses, chiles, onions, salt and pepper.
Put into tortillas.
Place in shallow baking dish, seam side down.
Cover with rest of soup and top with remaining cheese.
Microwave 10 minutes until cheese bubbles.
Can also be prepared in oven at 350\u00b0 for approximately 20 to 25 minutes.
Heat both soups and tomatoes together.
Warm the tortillas. Put chicken in each tortilla and pour some sauce over it.
Roll the tortillas and place them in a covered baking dish.
Pour the remaining sauce to cover the tortillas.
Bake at 350\u00b0 for 20 minutes.
Debone chicken.
Pull the meat with
Cut up chicken in small pieces.
In large bowl, combine all cans.
In large baking dish, spread cut up chicken.
Cut tortilla in strips and lay on top of chicken.
Pour soup mixture over all and soak tortillas thoroughly for 1 hour.
Cover with cheese and bake at 350\u00b0 for 30 minutes or until heated.
Saute chopped onion in butter.
Add 1 can each of cream of chicken and mushroom soup, chicken broth, green chilies and Ro-Tel tomatoes.
Bone and chop boiled chicken and add to this mixture. Line a large baking dish with flour tortillas.
Add a layer of chicken mixture, then cheese.
Repeat layering with tortillas and mixture; top with cheese.
Bake at 350\u00b0 until bubbly.
nto chunks.
Sprinkle chicken with a bit of salt
saute pan.
Set chicken into broth with bay and