Chicken Or Turkey Mushroom Enchiladas Recipes

CHICKEN OR TURKEY-MUSHROOM ENCHILADAS

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch casserole dish.
• In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
• In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
• Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
• Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
• Heat the tortilla shells for about 30 seconds in the microwave to soften.
• Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
• Place seam-side down in the baking dish.
• Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
• Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
• Covered with foil and bake for about 25 minutes.
• Remove the foil then bake uncovered for another 10-12 minutes.
• Delicious!

CONTEST-WINNING TURKEY ENCHILADAS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.

CHICKEN AND MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
• Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
• Bake until enchiladas are heated through, about 30 minutes.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

CHICKEN OR TURKEY ENCHILADAS

Steps:

• In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
• In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
• water, cumin, pepper, and salt.
• Stir in the cooked onion and chicken.
• Wrap the tortillas in foil.
• Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
• Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
• For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
• Place the tortilla, seam side down, in the baking dish.
• Repeat with the remaining filling and tortillas.
• For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
• Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
• Sprinkle with the cheese.
• Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
• Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
• NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
• I either saute these or grill them until no longer pink.
• I shred the meat and proceed as usual with the recipe.
• The time to make does not include this step.

CHICKEN ENCHILADAS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
• Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
• In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.