Time 55m Yield 10 Number Of Ingredients 14 Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside. Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through. In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste. To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese. Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.

Time 35m Yield 4 Number Of Ingredients 9 Steps:

Heat oven to 350 degrees F. Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover. Bake 15 to 20 min. or until heated through.

Time 1h5m Yield 6 servings Number Of Ingredients 8 Steps:

  1. Preheat oven to 350 degrees.
  2. Combine chicken, 1 cup cheese, 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.
  3. Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm.
  4. Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels.
  5. Spread 1/2 cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese.
  6. Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.

Time 40m Number Of Ingredients 9 Steps:

Heat oven to 350°F. Mix sour cream and salsa until blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in chicken, 1 cup sour cream mixture, 1/2 cup cheese and chiles. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining sour cream mixture and cheese. Cover. Bake 15 to 20 min. or until heated through.

Time 1h5m Yield 10 servings. Number Of Ingredients 13 Steps:

Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Time 35m Yield 4 serving(s) Number Of Ingredients 9 Steps:

HEAT oven to 350°F MIX sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 minute or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and ½ cup cheese . SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover. BAKE 15 to 20 minute or until heated through. Serving Suggestion: Serve with a side of hot cooked rice to round out the meal. Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving. Variation: Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed. How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

Time 40m Yield 8 servings Number Of Ingredients 9 Steps:

  1. HEAT oven to 350 degrees F.
  2. MIX sour cream and salsa until well blended.
  3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
  4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
  5. SPOON about 1/3 cup chicken mixture down center of each tortilla
  6. Roll up.
  7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
  8. BAKE 15 to 20 min. or until heated through. Serving Suggestion: Serve with a side of hot cooked rice to round out the meal. Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving. Variation: Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed. How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

Time 1h5m Yield 6 serving(s) Number Of Ingredients 20 Steps:

FOR FILLING:. Place chicken and broth in large saucepan. Add carrot, onion, garlic, parsley and bay leaf. Bring to boil. Cover and simmer 5 minutes at very low heat. Turn off heat and let stand until chicken is cooked through, about 40 minutes. Remove chicken from broth and cool slightly. Strain cooking liquid. Return to saucepan and boil until reduced to 1 1/2 cups. Skin and bone chicken; shred meat and place in medium bowl. Chill. FOR SAUCE:. Melt butter in heavy medium saucepan over low heat. Add flour and cook until light brown, stirring frequently, about 5 minutes. Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Transfer to processor. Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth. Season with salt and pepper. Preheat oven to 400°F. Butter a 9x13 baking dish. Spread 1/2 cup sauce over the bottom. Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese. Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat. Add 1 tortilla and cook until softened, about 5 seconds. Drain and repeat with rest of tortillas. Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish. Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more. Serve with more sour cream and a sprinkling of cilantro.

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