South Of The Border Chicken Enchiladas Recipes

SOUTH-OF-THE-BORDER ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth.
• In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
• In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
• Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

OVER-THE-BORDER SHRIMP ENCHILADAS

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

THE BEST BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375˚F.
• Place tomato sauce, tomato paste, Frank's Red Hot Sauce, water, chili powder, and cumin in a medium saucepan over medium-high heat. Stir well to combine, and bring to a boil.
• Reduce heat to low and simmer for 5 minutes. Remove from heat.
• Spread about 1/4 cup of sauce in the bottom of an 8×10" casserole dish, and set aside.
• Place shredded chicken in a large bowl. Add about 1 cup of sauce, and stir well.
• Heat tortillas for about 30 seconds in the microwave wrapped in damp paper towels, or just until warm and pliable.
• Spoon approximately 1/4 cup of chicken mixture down the center of each tortilla.
• Roll tortilla closed and place seam-side down in the casserole dish.
• Repeat with remaining tortillas.
• Pour remaining sauce over the top of the enchiladas. Sprinkle evenly with cheese.
• Cover with aluminum foil and bake for 20 minutes.
• Remove foil and bake for another 8-10 minutes, or until sauce is bubbly and the cheese is melted and lightly browned.
• Sprinkle with green onions and drizzle with blue cheese dressing. Serve warm.

BAKED CHICKEN AND BLACK OLIVE ENCHILADAS

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until done. Stir in olives and 1/2 cup each salsa and cheese.
• Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in prepared dish. Top with remaining salsa and cheese.
• Bake 20 min. or until heated through.

SOUTH OF THE BORDER CHICKEN ENCHILADAS

Steps:

• Cooking Day.
• Enchilada sauce: Melt butter in medium saucepan, saute onion and garlic in butter until tender. Add tomato sauce, chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop about 20 minutes, until heated though and well blended.
• Fill each enchilada with 1/3 cup chicken and sprinkle with 2 T cheese, roll and place seam side down in lined 9x13. Blend sour cream with enchilada sauce and pour over enchiladas. sprinkle with remaining cheese.
• Serving Day.
• Thaw completely. Bake uncovered at 350 for 40-50 minutes.