Best 6 Favorite Chicken Enchiladas Recipes

FAVORITE CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended., Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro., Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray., In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

FAVORITE CREAMY CHICKEN ENCHILADAS

Steps:

• In a skillet or saucepan coated with cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken. Roll up tightly., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

FAMILY FAVORITE CHICKEN SOUR CREAM ENCHILADAS (CASSEROLE)

Steps:

• Preheat oven to 350 degrees F.
• To make sauce, combine soup (not diluted), chicken, green chiles, green onions & salt in a medium saucepan; heat through.
• Remove from heat and stir in the sour cream and cheese; mix well.
• In a medium to large skillet, heat several tablespoons of vegetable oil on medium heat.
• Dip a tortilla into the hot oil to soften. Remove tortilla to a plate. Spread @ 2 heaping tablespoons sauce across center of tortilla, and roll up.
• Place seam side down in a greased 9 x 13-inch glass baking dish.
• Continue with rest of tortillas, adding additional oil to the skillet as necessary.
• Spread the remaining sauce over the top of the casserole. Sprinkle with additional cheese, if desired. Sliced black olives are good, too.
• Bake uncovered in a 350 degree F oven for 25 minutes, until hot and bubbly .
• Makes 4 to 6 servings. Good with a side of refried beans and some fresh guacamole or avocado slices.
• ENJOY!

LL'S FAVORITE CHICKEN ENCHILADAS

Steps:

• This recipe uses 2 13x9 pans. 12 enchiladas per pan.
• Bake at 350F for 35 minutes total.
• Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
• Cook the breasts on broil for 5 minutes on each side.
• Let the breasts cool for 15 minutes.
• Chop the chicken breasts finely. Set aside.
• If using onions add them to chicken .
• Combine enchilada sauce and sour cream in large saucepan. Heat on low.
• Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
• Put 4 serving spoons of sauce in the bottom of pan.
• Dip tortilla into sauce mixture on both sides of tortilla.
• Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
• Wrap up and proceed with the next 11 tortillas.
• Set this pan aside and proceed with the rest of enchiladas in other pan.
• Divide the leftover sauce over the the enchiladas in both pans.
• Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
• Cover with foil. At this point I refrigerate one pan for later in the week.
• Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
• Remove from oven and let set 10 minutes.
• Serve with guacamole.

FAVORITE CHICKEN ENCHILADAS

Steps:

• Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups).
• In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions.
• In a 9x13 pan sprayed with no-stick spray, layer as follows:.
• Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.
• Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover.
• Layer 3: 1/2 of the shredded chicken pieces.
• Layer 4: 1/2 of the cheddar cheese.
• Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture).
• Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.
• Serve with sour cream and green or red chili sauce, if desired.

CHICKEN ENCHILADAS, BILL CLINTON'S FAVORITE RECIPE

Steps:

• 1. CHILI SAUCE: Preheat 2 T vegetable oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. CHICKEN FILLING: Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil.
• 2. ENCHILADAS: Heat 1/3 cup oil. Dip tortillas in oil. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up. Arrange side by side,seam side down, in a 9 by 13 inch baking dish. Pour chili sauce over enchiladas. Bake at 275 degrees until heated through about 20 minutes. Remove from oven and garnish with chopped fresh parsley and/ or additional sour cream.