Time 1h Yield 2 casseroles (5 servings each). Number Of Ingredients 9 Steps:
In each of two greased 13x9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese., Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. , Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month., To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.
Time 1h40m Yield 7 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat. Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Time 40m Yield 8 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken. Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese. Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.
Time 30m Yield 2 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.
Time 1h5m Yield 8 Enchilladas, 8 serving(s) Number Of Ingredients 11 Steps:
In a large saucepan melt butter and add garlic. Cook one minute or until fragrant. Whisk in flour and cook until a light golden brown. Whisk in chicken broth and milk. Bring to a boil stirring constantly until thickened. Put spinach and peppers in a blender. Add sauce and lend until smmooth. Mix 1/2 C spinach sauce in with chicken. Put half of remaining sauce in bottom of a casserole dish. Spoon chicken into tortillas, roll and placed in casserole dish. Spoon remaining sauce over top and sprinkle with cheese. Cover and bake @ 375 degrees 20-25 minutes or until heated through, uncovering the last 5 minutes.
Time 35m Yield 12 Number Of Ingredients 12 Steps:
Combine chicken, pork, jalapeno peppers, cilantro, garlic, and soy sauce in a bowl. Mix well and form into 12 small patties. Place on a platter and brush with olive oil. Sprinkle with salt and pepper. Preheat an outdoor grill for high heat and lightly oil the grate. Place patties on the grill and cook, covered, until browned, 3 to 4 minutes per side. Do not press down. Place patties inside slider buns. Mix ranch dressing, mayonnaise, and salsa together to make spicy ranch dressing. Serve alongside sliders.
More about “spicy jalapeno chicken enchiladas recipes”
Time 2h Yield 10 serving(s) Number Of Ingredients 16 Steps:
-Combine first 6 ingredients; stir well. Cover and chill -Melt butter in a large saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Remove from heat; stir in sour cream and 4 chopped peppers. Cook chicken. Chop or shread chicken. -Mix chicken with 3 cups of cheese and sautéed onions in large bowl. -Pour 1/3 of sour cream mixture into a lightly greased, large, baking dish; set dish and remaining sour cream mixture aside. -Heat tortillas in microwave for app. 30 seconds (5 at a time). -Spoon 2-3 Tablespoons of chicken mixture down center of each tortilla. Roll up tortillas; place tortillas, seam side down in prepared dish. Pour remaining sour cream mixture over enchiladas. -Bake at 400 for 25 minutes. Sprinkle remaining cheese and bake 3-5 minutes or until cheese melts. Serve with chilled tomato mixture. Serves 10.
