ender.
Add chicken tenders and 1 cup chicken broth to same
Boil the 2 chicken breasts with onion.
Cool and then cut into bite-sized pieces.
Combine chicken, sour cream, Ro-Tel tomatoes and undiluted soup.
Lightly grease a 9 x 13-inch pan.
Put about 2 tablespoons of mixture into the tortillas and roll.
Place into pan with seam side up and continue to make enchiladas, reserving 1/4 to 1/3 of the mixture.
Place the reserve mixture on top of the enchilada seams to seal them.
Cover with remaining cheese. Bake at 350\u00b0 until bubbly.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Layer tortilla chips in the bottom of the prepared baking dish.
Mix chicken, cream of chicken soup, sour cream, and green chile peppers in a bowl; spoon onto crushed tortilla chips. Sprinkle Colby-Jack cheese over chicken layer.
Bake in the preheated oven until bubbling and cheese is melted, about 30 minutes.
or 1 minute. Whisk in chicken broth; cook and stir until
Saute onions in oil. Add chicken broth and chicken. Add salt and cumin; heat until hot. Make sauce of cream of chicken soup, sour cream and a small amount of picante sauce. Heat until hot. Take chicken mixture (about 2 tablespoons) and roll up in tortillas; place in a buttered baking dish. Pour sauce over them and sprinkle cheese over top. Make a strip of picante sauce on top. Cover and bake at 300\u00b0 until bubbling (about 30 minutes).
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.
minute.
Whisk in chicken broth.
Continue stirring until
Heat together soup, chilies, sour cream, chicken and onions. Fill tortillas with 1/2 of soup mixture and roll up.
Pour remaining soup on top.
Top with cheese.
Bake at 350\u00b0 for 30 minutes.
blend in flour.
Add chicken broth and cook, stirring constantly
Place chicken breasts in a lightly greased
Boil chicken breasts until fully cooked.
Shred into small pieces into a 2-quart casserole.
Thoroughly mix soup and sour cream.
Combine with shredded chicken in casserole.
Finely crush all of the crackers and sprinkle over sour cream chicken mixture. Melt stick of butter and drizzle over casserole.
Generously cover casserole with poppy seed.
Bake at 350\u00b0 for 20 to 30 minutes until hot and bubbly.
toss together the cooked chicken, chopped green chilies, sour cream or mayo, and
dium-high heat.
-Drain chicken and place in mixing
Mix sour cream, chilies and chicken.
Place small amount in tortilla.
Sprinkle with cheese.
Line in rectangular pan.
Mix cream of chicken soup and enchilada sauce.
Pour over enchiladas. Cover with remainder of cheese.
Bake in greased pan, uncovered, at 350 for 40-45 minutes.
minutes.
Stir chicken, green enchilada sauce, red enchilada sauce, diced green
Combine chicken, sour cream, salt and pepper.
Quickly fry 1 tortillas at a time in hot oil (375\u00b0) to soften.
Spoon a heaping tablespoonful of chicken mixture onto each.
Spread down center and roll.
Place seam side down in an oiled 13 x 9 x 2-inch baking dish.
When all tortillas are filled and rolled, spoon over either green chilies or enchilada sauce.
Top with cheese.
Bake in a 400\u00b0 oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot.
Combine chicken, sour cream, salt and pepper.
Quick fry 1 tortilla at a time in hot oil (375\u00b0) to soften.
Spoon tablespoon of chicken mixture onto tortilla. Spread down center and roll. Place seam side down in an oiled baking dish.
When all are filled and rolled, spoon enchilada sauce over top with cheese.
Bake in 400\u00b0 oven for 12 to 15 minutes or until cheese is melted.
Serve with lettuce and tomatoes.
Top with sour cream, guacamole or both.
In a large skillet brown onion in butter.
Combine sour cream, cream of chicken soup, chicken broth,onions.
Place half the mixture in another bowl; adding the chicken.
Preheat oven to 350\u00b0F.
Divide chicken mixture among the tortillas, roll, and place in a 13x9x2-inch baking dish.
Pour remaining sauce over enchiladas and top with grated cheddar cheese.
Bake for 30 minutes; remove from oven and serve hot.
Clean chicken and cut into pieces.
Mix 1 cup sour cream, chicken, black beans, 1 cup shredded cheese, 1/3 cup salsa, parsley, and cumin.
Spoon about 1/4 cup of the chicken mixture down each tortilla and roll up. Place in a 13x9 baking dish.
Top enchiladas with remaining 1 cup of salsa and cover. Bake at 350 for 30 minutes.
Sprinkle with remaining cheese. Bake 5 - 10 more minutes or until cheese is melted.
Serve with lettuce, tomato, salsa and sour cream.