Chicken Helper Chicken Enchilada Copycat Recipes

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat.
• In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
• Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.

CHICKEN HELPER : CHICKEN ENCHILADA COPYCAT

Steps:

• Dice and brown chicken breast in butter until cooked. Cook rice. Add sauce, black beans and tomato paste to pan of cooked chicken. Simmer until slightly thickened. Stir in grated cheese. Ladle chicken and sauce over rice and top with additional shredded cheese and sour cream as desired. (You may alternatively stir rice into sauce and combine right away.).
• Rice: combine 2 cups white rice and 3 cups water, bring to a light boil. Cover and reduce heat to medium - low. Simmer covered 20 minutes or until all water is absorbed. Fluff with fork.

COPYCAT SOUPER SALAD CHICKEN ENCHILADA SOUP

Steps:

• In a non stick skillet over medium heat cook together the chicken, onions and garlic.
• Add the Enchilada mix and stir to coat chicken.
• Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
• Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
• Allow to cool and serve.

CHICKEN OR TURKEY ENCHILADAS / HOLIDAY HELPER

Steps:

• 1. Wrap tortillas in foil & warm 10-15 min in 350° oven.
• 2. In a sauce pan, sauté onion & garlic in butter over medium heat until tender & fragrant. Mix in black pepper & 1 cup of the cilantro (or parsley, if using) towards end of sautéing.
• 3. Add 12oz of the sour cream, flour, chilies & chicken broth. Stir to combine thoroughly until thickened & bubbly. Remove from heat & stir in half (2 cups) of the cheese.
• 4. In a separate bowl, add chicken or turkey & mix 1 cup (or more to ensure poultry is coated) of the sauce. Place approximately 1/4 cup of filling mixture atop each tortilla; roll up & arrange (seam side down) in a lightly buttered baking dish. Top rolled tortillas with remaining sauce.
• 5. Bake, covered for 35 minutes in a 350° oven. Remove cover, top with remaining cheese & bake uncovered for an additional 5 minutes or until cheese is completely melted.
• 6. Garnish with optional ingredients & top with remaining sour cream. This goes very well with salsa verde, chunky salsa or red hot sauce.