Chicken Enchiladas by Cathy Hanna

Chicken Enchiladas by Cathy Hanna

2 cans cream of chicken soup

2 cups sour cream

1 can diced chilies

1/2 tsp salt

4 chicken breasts, cooked and diced

1 medium onion, diced

6 corn and 6 flour tortillas

2 cups grated cheese
Combine ingredients for sauce. Add only 1 cup of cheese. Layer pan: sauce, tortilla, sauce, tortilla, sauce. Bake 350 degrees for 40 minutes. Last 5 minutes, add 1 cup cheese

CHICKEN ENCHILADAS by Moana Kropushek

1 cup sour cream

1 small can diced green chilies
Cook chicken or turkey. Heat small tortilla in oil. Line pan with sauce. Put chicken chunks, sprinkle with grated cheese and roll up. Put in pan. Cover with remaining sauce. Sprinkle with cheese. Bake until warm.

CHICKEN ENCHILADAS (Cara) by Cara Sullenger

2 cups chopped cooked chicken

1 cup sour cream

1 (7-ounce) can chopped green chilies

1 cup chopped onions

2 Tbs. Butter

½ tsp. salt

4 cups shredded Monterey Jack Cheese

10 flour tortillas

1 (15-ounce) can mild enchilada sauce

Green onion to garnish, chopped
Combine chicken, sour cream, and green chilies. Set aside. In another pan, sauté onions in butter until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften. Spoon about ½ cup of the chicken mixture into each tortilla. Roll up and place close together in 2 greased 9x13-inch pans (5 enchiladas per pan). Cover with remaining shredded cheese (1 cup per pan). Bake uncovered at 350° F. For 20-30 minutes. Garnish with chopped green onions. Makes 10 enchiladas.

Chicken Enchilada Soup by Michelle Miskin

1 ¼ cup chopped onion

1 clove minced garlic

2 cups shredded cooked chicken

4 oz. can chopped, green chilies

2 beef bouillon cubes

2 chicken bouillon cubes

26 oz. can condensed cream of chicken soup

1 large can of water (use soup can)

1 ½ tbsp. A-1 steak sauce (optional)

1 tbsp. Worcestershire sauce

1 ½ tsp. cumin

2 tsp. chili powder

2 ¼ cups shredded cheddar cheese

20 (6 inch) corn tortillas cut in strips

½ tsp. paprika

In a soup pot, sauté onion and garlic in oil over medium heat until onion is translucent but not browned. Add all remaining ingredients except cheese, tortillas, and paprika. Bring to a simmer. Turn soup down to low—should NOT boil—add cheese and stir till melted. Add tortillas gradually (to prevent them from sticking together). When tortillas are softened, soup is ready to eat. (The tortillas will thicken the soup.) Garnish with paprika. Serves about 8.

CHIMICHANGAS by Michelle Miskin

21 oz cream of chicken soup

8 oz cheddar cheese

Boil chicken in salted water for 1 1/2 to 2 hours (the chicken will be cooked through in about 10 minutes of boiling, it just won't shred as easily). Shred chicken. Pour the cream of chicken soup into a blender along with the green chilies, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

In a large bowl, stir together the cream cheese, Monterrey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling. The easiest way to do this is to fold in the two "smaller" sides and the roll up from one of the "larger sides".

Fry in deep fat fryer for four minutes or bake in oven at 350 for 20 minutes.

Place on plate, and ladle the warm sauce over-top. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream or guacamole.

Easy Chicken Enchiladas by Debbie Tanner

Flour Tortillas

2 cans cream and chicken soup

1 pint sour cream

2 cup shredded cheese

1 can chopped green chilies

chopped onion

chicken breasts (cooked and broken into small pieces)

Chicken Fajitas

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon cornstarch

2 tablespoons lime juice

1/4 cup water

3 tablespoons extra-virgin olive oil

1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips

1 red or green bell pepper—cored, seeded and cut into thin strips

4-5 mushrooms, sliced

1 medium onion, thinly sliced

8 flour tortillas, warmed in the microwave

Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6-10 minutes. Remove from the heat and stir in the lime juice.

Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Sweet Lime Chile Enchiladas By Susan Nielson

1 12-15 oz. bottle salsa verde (green sauce made w/tomatillos etc.)

(Joyce added some Herdez brand canned green chile enchilada sauce)

1/3 cup honey

1/4 cup lime juice

1 TBSP chili powder

1 tsp garlic powder

1/4 tsp salt

1 cup heavy whipping cream (can use half and half)

8-10 flour tortillas

5 cups shredded Monterey jack cheese

In a large bowl, whisk together honey, lime juice, chili powder, garlic powder and salt.  Add shredded chicken to the lime mixture.  Let sit 10 minutes.   In a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottom of the pan.  Reserve the rest.

Bake at 350 degrees for 30-40 minutes or until cheese is brown and bubbly.  

Serve with sweet rice.

 Sweet Pepper Rice

3 Tbsp butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped (Joyce omitted this)

1/2 tsp. salt

1/4 tsp. garlic powder (or minced garlic)

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

In a large sauté pan, melt butter and add onion and pepper.  Cook until soft and onion is translucent.  Add cilantro and salt and garlic powder, cook another minute. Add rice and brown.  Watch closely as not to burn.

½ lb ground turkey

16 oz refried beans

1 ¾ cup salsa

4 1/2 oz green chilies, drained and diced

1 tsp chili powder

3 Tbsp scallions

1 cup Monterey Jack cheese, reduced fat

8 large burrito tortillas
Preheat oven to 350. Coat 13x9 pan with cooking spray. Brown turkey and drain. Add beans, salsa, peppers, chilies, chili powder, and scallions. Cook until heated. Stir in cheese. Warm tortillas. Add ½ cup of mixture to tortillas and roll up. Bake uncovered until crisp and brown, about 20 minutes. (Weight Watchers, 5 points)
Fiesta Beefy Enchilada Skillet by Lisa Blau

1 lb. ground beef

10 corn tortillas cut into 1" squares

1 cup shredded cheese

Sour cream

Cook ground beef in skillet - pour off excess fat.  Add enchilada sauce, tortillas, and half the cheese.  Heat to a boil.  Cover and cook over low heat 5 minutes or until hot.  Top with remaining cheese (let it melt a little) and serve with Sour cream.  Serves 4 and takes about 15 minutes.

MEXICAN LASAGNA by Laurel Stewart via Tammy Hay

8-10 Corn tortillas cut into fourths

chicken, chopped and cooked

1 cup sour cream

1 can cream of chicken soup

1 can cream of mushroom soup

14 oz salsa

1 lb cheese

1 medium onion, chopped

1 tsp garlic

1 can chopped green chilies

1 can sliced black olives

 

Heat soup, onion, sour cream, salsa, garlic, and green chilies and combine with cooked chicken.  Layer tortillas, sauce mixture and cheese in a greased 9x13 pan—2 layers.   Top with tortilla, cheese, and olives.  Bake at 350 for 30 minutes.

MEXICAN RICE (Cherri Hart)

2 cups cooked rice

1 cup sour cream

1 cup shredded cheese

¾ to 1 cup salsa
Combine above ingredients. Add ½ cup cheese to top, sprinkle lightly with paprika. Bake in covered casserole dish 350ْ for 30 minutes. Excellent with chips and avocado dip.

SALSA by JaNell Spencer

2 lg. cans stewed tomatoes

1 (14 ½ oz) can Mexican style stewed tomatoes

1 clove garlic, cut into ¼’s and put in blender

¾ of a bunch of Cilantro (leafy part mostly)

1 tomatilla

1 or 2 Jalapeño (take out seeds)

1 med onion (chopped)

½ lime
Chop all ingredients, except lime, with a food processor and mix in bowl. Squeeze lime into mixture. (Best next day)
SALSA (BLACK BEAN MANGO2) by Liz Hay

1 can Organic Black Beans

1 large Mango (or Pineapple)

1 large tomato

1 bunch of Cilantro

1 large Jalapeño

 

Thoroughly rinse can of black beans and drain.  Dice mango, tomato, jalapeno, and cilantro in mixing bowl and toss in black beans.  Chill in refrigerator for 30 minutes.  Garnish with sour cream.  For more variety, add fresh avocado and/or corn.  Makes one serving! 

SANTE FE CHICKEN by Debbie Nelson

¼ cup margarine

1 medium onion chopped

1 can cream of mushroom

1 can cream of chicken

1 cup sour cream

1 Ro-tel tomatoes

6 large flour tortillas (tear into bite size pieces)

2 cups cubed chicken breast

2 cups shredded cheddar cheese

Cook onion in margarine until tender. Add soups, Ro-tel chicken, and sour cream. Mix well. Alternately layer tortillas, soup mixture, add cheese. Bake at 325 for 40 min.

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