Cheesy Chicken Enchiladas Cooking Light Recipes

CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350. Spray an 11x7" glass pyrex dish with cooking spray.
• Shred or cube the leftover chicken.
• In a large skillet, cook the onion and garlic in the canola oil until soft.
• Add the chicken, Rotel tomatoes and salt. Simmer approximately 10 minutes on medium-low heat.
• Combine half and half and bouillon - heat 30 seconds at a time in microware until bouillon cubes melts and can be fully mixed together. (Shouldn't need more than 1 minute). Set aside.
• Using a measuring cup, fill each tortilla with 1/4 cup of chicken filling, rolling up, and placing seam side down in prepared dish. Pour any remaining filling over the top of the enchiladas.
• Pour the bouillon mixture evenly over the enchiladas.
• Cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.
• While baking, combine all cheeses well.
• After the 20 minutes cooking time, remove enchiladas from oven, cover completely with the cheeses, and bake for 5 more minutes, or until cheese is melted.
• Serve with some hot Spanish rice, and some fresh guacamole on the side!

CHEESY CHICKEN ENCHILADAS (BETTY CROCKER)

Steps:

• Heat oven to 350°F In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
• In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
• Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

EASY CHEESY CHICKEN ENCHILADAS!

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, blend together chicken, 1 1/2 cups enchilada sauce, can of cheddar cheese soup, and about 2 cups of shredded cheddar cheese.
• Scoop mixture into soft-shell tortillas, and fold burrito style. Lay flat in 9x13 baking dish, making sure to put seam-side of tortilla down. Do this until baking dish is full.
• Pour remaining enchilada sauce over all enchiladas, and top with remaining cheddar cheese.
• Bake at 400 for about 20-25 minutes, or until cheese is melted entirely.

SPEEDY CHEESY CHICKEN ENCHILADAS

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.

MILD CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
• In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
• Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.

LIGHT CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
• Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
• Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
• Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
• Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g

EASY CHEESY CHICKEN ENCHILADAS

Steps:

• 1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
• 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
• 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
• 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.

CHEESY CHICKEN ENCHILADAS

Steps:

• In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
• Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
• Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
• Bake in preheated 350F oven for 20 mins or until heated through.