Spoon 1/2 cup enchilada sauce into a greased 13\"
s tender.
Stir in enchilada (or taco) seasoning, 1 tbsp
Lightly season and cube chicken and cook in a medium
Cook and shred the chicken. I cooked mine in the
rom heat.
Stir chicken, 1/2 cup enchilada sauce, and black
hey soften.
Mix the shredded chicken, black beans and rice.
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.
mix the shredded chicken, 2 cups cheese, and 1 cup enchilada sauce. Cut
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.
b>shredded chicken over cauliflower base.
Pour Enchilada sauce over chicken.
Top with shredded
Mix together chicken, cheese, sour cream, onion and
ot over medium heat. Brown chicken breasts for 4 to 5
Preheat oven to 350 degrees F. and spray a 9x13-inch baking dish with non-stick cooking spray.
Cook rice according to package directions.
Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.
Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Boil chicken in water until done. Allow
*This should make 2 cups of cooked chicken for recipe.
b>shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded
Place the chicken, broth, half of the lime
urn then gradually add the chicken stock to make a veloute
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.
In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.