illet over medium heat, cook chicken until no longer pink and
Place thawed chicken into a 7-10 qt
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.
anslucent. Transfer to bowl with chicken add cilantro,and 1/4
Do ahead: Make the enchiladas.
Prepare the pan and
.
Divide the shredded chicken, onions and 1 cup of
0 minutes). Cool. Shred chicken. Sprinkle chicken with chili powder and cumin
auce mixture with the shredded chicken and 1/2 cup of
add cream cheese and cubed chicken.
Stir until cheese is
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.
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.
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 450\u00b0.
In a skillet, heat Macayo's enchilada sauce.
In another skillet, stir in a cup of Macayo's enchilada sauce to shredded chicken until heated.
Put all chopped vegetables and olives on a large plate for easy access in preparing the enchiladas.
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.
Boil 6 boneless chicken breasts. Saute bell pepper and
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.
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.
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.
I boiled a whole chicken I had to make this recipe, but cooked chicken meat will suffice.
Put a little sauce in the bottom of an 8x8 casserole dish.
mix about 3/4 c sauce with 3/4 can of drained mushrooms, shredded chicken, 3/4 chopped onion,1/2-.
3/4 c cheese, and seasoning to taste.
roll even amounts of mixture into tortillas in casserole dish.
spread remaining chopped onion and mushroom on top and cover with cheese.
Bake at 350 for 20-30 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.