Time 55m Yield 5 Number Of Ingredients 6 Steps:
Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
Time 1h5m Yield 4 servings (3 enchiladas per person) Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F. Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside. Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total. Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your “tortilla”). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese. Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you’d like.
Time 35m Yield 12 enchiladas Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Cook the ground beef in a skillet until brown. Add the taco seasoning and water (according to package instructions) and cook until beef is well coated, and sauce is thickened. Pour a bit of the enchilada sauce in the bottom of a 9x13in pan and spread evenly. Set up an assembly line: Tortillas, refried beans, taco meat, corn, any of the above optional ingredients, and lastly cheese. Assemble enchiladas: Smear a line of refried beans from the top of the tortilla to the bottom, then top beans with the remaining assembly line items. Fold in the sides of the tortilla to close the enchilada, then place in pan, side by side, until pan is full (pan should hold 6 enchiladas). Top each enchilada with enchilada sauce, then cover with cheese, and optional ingredients, if desired. Place assembled enciladas into the oven and heat through. Repeat process to make the next batch. enjoy! :-P.
Time 1h Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important). Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square. Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated. Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas. Pour the rest of the sauce on top, spreading it to cover. Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly. For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
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.
Yield 2 servings Number Of Ingredients 6 Steps:
Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl. Wrap the tortillas in a paper towel and microwave for 30 seconds. Preheat oven to 350°F (180°C). Place the chicken on the tortilla and roll tightly. Place the enchiladas in a baking pan and top with remaining sauce and cheese. Bake for 15 minutes, or until cheese has melted. Top with sour cream and cilantro. Enjoy!
Time 45m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. In a medium bowl, combine soup and enchilada sauce. Spread 1 cup of soup mixture in the bottom of a 9x13-inch baking dish. In a large bowl, combine 1 cup of remaining soup mixture, chicken, and 1 cup of cheese. Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish. Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese. Sprinkle green onions on top and bake for 30 minutes or until cheese is completely melted.
More about “mini cheesy chicken enchiladas recipes”
Time 40m Yield 6 Number Of Ingredients 9 Steps:
Heat the oven to 350 degrees F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups. Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups. Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.
