SPEEDY CHEESE AND CHICKEN ENCHILADAS
These yummy enchiladas are my daughter's favorite AND this has to be one of my all-time favorite recipes for OAMC - So very quick-to-make and freezes beautifully! Just double wrap the entire 9x13" baking dish after assembly, freeze it, and later thaw the dish full of enchiladas in the refrigerator for several hours then bake. It's that easy!
Provided by Debs Recipes
Categories Chicken
Time 25m
Yield 8 enchiladas
Number Of Ingredients 8
Steps:
- Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
- Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
- Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
- NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.
SPEEDY WHITE CHICKEN ENCHILADAS
This is a quick and simple Chicken Enchilada recipe. Don't remember where the original came from, as I have tweaked it over the years into this recipe.
Provided by iewe7726
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup and sour cream and set aside.
- Heat butter in medium saucepan.
- Add onions and chili powder and cook until onions are tender.
- Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
- Spread 1/2 cup of the soup mixture into a 9x13 pan.
- Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
- Spread remaining sauce mixture on top, and cover with cheese.
- Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
- Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
- Suggestion: Serve with salsa and chips for a great meal!
- Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.
Nutrition Facts : Calories 1104.7, Fat 67.9, SaturatedFat 27.5, Cholesterol 216.6, Sodium 2309, Carbohydrate 65, Fiber 4.3, Sugar 8.4, Protein 57.9
SPEEDY GONZALES' CHICKEN ENCHILADAS
So fast and easy to make. Tasty. Freezes well. Make ahead, cover and refrigerate, then bake for an after-work weeknight delight. Serve with hot buttered tortillas. YUM!
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine both soups and sour cream.
- Blend well.
- Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
- Heat oven to 375°F.
- Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
- On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
- Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
- Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
- Sprinkle with sliced olives or chopped tomato and avocado, if desired.
Nutrition Facts : Calories 417.4, Fat 30.4, SaturatedFat 16.1, Cholesterol 110.2, Sodium 940.1, Carbohydrate 9.4, Sugar 2, Protein 26.4
SPEEDY CHEESY CHICKEN ENCHILADAS
Make and share this Speedy Cheesy Chicken Enchiladas recipe from Food.com.
Provided by KC_hockey_chick
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet combine onion, garlic and oil, saute until onions are clear.
- Stir in chicken, chilis, broth, and seasonings, heat for 4 mintues.
- Add cream cheese and stir until melted.
- Spoon 1/3 cup chicken on each tortilla, roll up, place seam side down in square microwave/oven safe dish.
- Melt Velveeta and salsa 2-3 minutes.
- Pour over tortillas, can top with more salsa.
- Heat 6-8 minutes in microwave or 10 minutes in 350 oven.
Nutrition Facts : Calories 271, Fat 17.1, SaturatedFat 8.3, Cholesterol 71.4, Sodium 590.2, Carbohydrate 11.5, Fiber 1.4, Sugar 4, Protein 18.1
SPEEDY CHICKEN ENCHILADAS
"Sauteed chicken cubes are coated with a sauce featuring Campbell's® Condensed Cream of Chicken Soup and salsa, then rolled up in flour tortillas and topped with another delicious sauce made from salsa and Campbell's® Condensed Cheddar Cheese Soup."
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Cook chicken in nonstick skillet until browned and done, stirring often. Add chicken soup and 1/2 cup salsa. Heat through.
- Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortilla around filling and place seam-side down in 2-quart microwave-safe baking dish.
- Mix cheese soup and remaining salsa and pour over enchiladas. Cover.
- Microwave on HIGH 5 minutes or until hot.
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