Sassy Chicken Enchiladas Recipes

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

QUICK AND EASY CHICKEN ENCHILADAS

Steps:

• Boil chicken until it falls apart, then shred.
• Mix 1/2 can of sauce and a little cheese with chicken.
• Put other 1/2 can on bottom of 11x9 baking dish.
• Microwave tortillas until soft.
• Roll chicken mixture into tortillas.
• Put in pan semi-tightly.
• Cover with remaining 2 cans sauce.
• Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
• Brown top slightly or to preference.

SASSY CHICKEN ENCHILADA DIP

Steps:

• In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

SASSY CHICKEN ENCHILADAS RECIPE

Steps:

• 1. Turn on skillet to med-med high heat. Spray with non-stick spray.
• 2. Brown chicken about 2-3 mintues each side, then add minced clove of garlic, tomatoes and chiles (with juice) and cilantro. Cover, and simmer until chicken is cooked through and juice reduces.
• 3. Turn off heat and shred the chicken. (I leave it in the pan, saves a dish and keeps it warm)
• 4. Warm tortillas enough so they will roll. Place 1/8 chicken mixture, and 1 T. shreeded cheese on each tortilla and roll. Place seam side down in a baking dish sprayed with non-stick spray.
• 5. Pour enchilada sauce over the enchiladas. Top with remaining cheese. Bake at 350 for 30 min. Garnish if you like, with some fresh chopped green onion, and some black olives. Serve with salsa and sour cream.

SASSY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Cook chicken breasts on grill (outdoor or Foreman)- Let sit till it's cool enough to shred.
• In a med size mixing bowl, Mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream. Divvy up into 8 equal, separate piles. Set aside
• Pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan. Take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan. Spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down. Repeat with 7 remaining.
• Pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
• Bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
• Garnish with sour cream and green onion if desired.