ragrant.
Stir in the chicken, taco seasoning, tomatoes, and green
Melt butter in frying pan, add onion and saute until just turning brown.
Add chicken and saute on both sides until just turning brown.
Add a can of green enchilada sauce, cover and put in a 350 degree oven.
Bake about 30 minutes or until done.
Sprinkle with grated cheese, let melt and serve.
killet to slow cooker. Pour enchilada sauce on top of pork
ith cooking spray.
Place chicken breasts in a large pot
Heat oven to 350F degrees.
Heat oil in a small skillet to 350F.
Softened each tortilla by dipping in hot oil for 2-3 seconds on each side; drain on paper towel.
Place one tortilla on a lightly greased baking sheet.
Sprinkle with 1/4 cup cheese, 1/4 cup chicken, 1 tablespoon green chilies, 1 tablespoon chopped onions.
Top with another tortilla; pour 1/3 cup enchilada sauce over stack.
Sprinkle with 1/4 cup cheese.
Repeat process with remaining tortillas to make 3 additional stacks.
Bake at 350F for about 15 minutes.
Use 3/4 of cheese in filling.
Heat tortillas.
Fill and fold. Place in greased dish.
Pour Old El Paso enchilada sauce (hot or mild) over top.
Put remaining cheese on top and bake at 350\u00b0 for 30 minutes.
Cover with aluminum foil.
Place chicken in greased 9 x 13-inch pan; pour melted oleo over all and sprinkle with all spices.
Bake at 375\u00b0 for 2 hours covered; uncover and bake 1/2 hour more.
Remove from oven; sprinkle with crumbled nacho cheese Doritos; add Old El Paso sauce, onion and olives and top with cheese.
Put back into oven until cheese melts, about 10 minutes.
Cut chicken into cubes and cook in
blend together the cream of chicken soup and the cream cheese
Brown ground beef and onions and drain off fat.
Stir in soup, enchilada sauce, milk and 3/4 of the shredded cheese.
Bring to a boil.
Remove form heat and add 1/2 bag of chips.
Stir well and pour into casserole dish.
Add remaining cheese on top.
Bake at 350\u00b0 for 1 hour.
Serve with Old El Paso refried beans.
In large saucepan, boil chicken, onion, salt and pepper in water over medium heat until chicken is done and onion is clear. Remove chicken from water and cut in 1-inch cubes.
Return chicken to boiling water.
Cut tortillas into 2-inch triangles and drop in boiling mixture.
Reduce heat to simmer.
Cook for 10 minutes, stirring often.
Stir in remaining 7 ingredients one at a time, stirring after each addition.
Remove from heat after cheeses are melted.
Serve immediately in soup bowls with Old El Paso Nachips.
Cook chicken in lemon juice until just cooked through.
Warm tortilla.
Build taco: Place remaining ingredients onto warmed tortilla.
Special Notes :.
These can be a bit messy to eat, but filling! I make myself 2 for dinner with a salad. Tomato and Lettuce are optional.
Since these tacos are built for a single serving, by adjusting the recipe the whole family can enjoy as many as they want! Or, even make theirs on a bigger corn tortilla.
Boil chicken breast for 45 minutes to an hour.
Saute garlic and onions in butter.
Add flour and brown to form a light brown roux.
Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
Cook for 30 minutes, stirring frequently.
Top with shredded cheese, avocados, and tortilla chips.
*Buy more than one can of Old El Paso mild enchilada sauce.
Mix soup, sour cream, 6 ounces of the grated cheese,green onions,green chili,cumin,cilantro,garlic salt,oregano,pepper and chicken together. This mixture can sit overnight or made as soon as mixed. Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining 2 ounces of cheese.
Bake at 350 for 20 minutes.
Debone chicken.
Pull the meat with
Oil a large casserole.
Place flour tortillas on bottom of pan (I tear mine up and cover bottom; it makes it easier to remove in serving).
Mix soup and sour cream.
Place 1/2 on tortillas. Place 1/2 of chopped chicken, onion and green chilies on soup mix. Sprinkle 1/2 cheese over this.
Repeat to make a second layer. Bake at 350\u00b0 for 30 minutes.
Let set for 10 minutes before serving.
You can use canned chicken.
Spoon 1/2 cup enchilada sauce into a greased 13\"
*Choose your own strength, we use Old El Paso medium.
plastic bag and coat chicken pieces a few at a