Does anyone have a easy chicken enchilada recipe?

Question

That has no sour cream or cream cheese?

Answer 1

Chicken Enchilada

Ingredients:
2 cans white chunky chickens
1 package flour tortillas
1-2 package shredded cheese
1 jar salsa
chili powder

Prep:
Preheat oven to 350 degrees.
Drain water from cans of chicken.
Use a medium to large rectangular casserole dish.
Microwave 3 tortillas at a time inside 2 paper towels for 15 seconds.
Spoon small amount of chicken, cheese, salsa and chili powder on each tortilla.
Roll tortilla as tightly as possible without breaking.
Place in dish tightly next to each other.
Repeat the process using all tortillas in package.
Top tortillas with cheese, salsa, chili powder, and bake for 20 to 25 minutes.

Answer 2

These are really easy. If you don't want to use the sour cream, simply use the gravy and green sauce to make enough of the sauce.

Green Chicken Enchiladas

Bonless skinless chicken - either white or dark whichever you prefer
1 jar Heinz Chicken Gravy
1 can Green Enchilada Sauce
8oz Sour Cream
Corn Tortillas

Boil chicken until done using whatever you want to season (I use chopped onion, fresh
jalapeno, garlic, salt and pepper)

While that is cooking mix together your gravy, sauce and sour cream.

When chicken is done, let cool a little and put in a chopper to chop it up.

You need to soften the tortillas in hot oil. Do not let them get hard. You are just putting
them in there long enough to make them bubble.

Spread some of sauce on tortillas - not too much - then add chicken.
Roll them and place them in a baking dish with seam side down.

After your pan is full, spoon some of remaining sauce mixture on top of each enchilada -
but don't make them soggy.
Sprinkle with cheese and bake at 350 for about 35 minutes.

Answer 3

Ingredients:

* 2 tbls. cooking oil
* 1-2 lbs. chicken strips
* 1 pkg. taco seasoning
* 1 jar salsa or enchilada sauce
* 8-12 oz. shredded cheddar cheese
* Flour tortillaas

Directions:

* Season chicken with seasoning
* Heat oil in skillet; add chicken pieces; cook through
* Add salsa, reserving 1/2 cup
* Add cheddar cheese, reserving 1/4 cup
* Cook until cheese melts
* Spoon mixture into tortillas, roll, line in baking pan
* Top with reserved salsa and cheese
* Bake 25 minutes at 350 degrees

Chicken Tips

1. Before frying chicken, add a little salt to the frying pan. It will cut down on grease splatter
2. Never leave chicken on a counter top at room temperature. Always refrigerate it promptly.

Answer 4

Not sure how easy you will find this:
Mix one can of cream of mushroom soup with 1 can enchillada sause. Pour some in bottom of baking dish, reserve rest for top.
Heat pan with oil, lightly sautee corn tortillas (just long enough to get them soft: don't want them hard!) Cool on paper towels.
Precook and cut chicken into chunks. In saucepan, 2 Tablespoons butter, 2 Tablespoons flour, cook until thick. Add 1 cup of milk OR chicken broth to make a white sauce. Add seasonings of choice (cumin, chili powder, or a tablespoon of taco seasoning mix) Add chicken, should be rather thick. Spoon chicken mixture onto corn tortillas, roll and place in baking dish. Pour remainder of enchilla sauce mixture over, top with shredded cheese and bake 20-30 minutes at 350 degrees.

Answer 5

Easy & Fast Chicken MOLE enchilada for the busy people:

1. Buy medium size bottle of red MOLE from your local mexican grocery store (I prefer "La Costena" brand. (dominiks or jewel should have a latino section)

2. Buy 1 lb of queso chihuahua from V&V Supremo

3. Buy 1/2 pound of boneless chicken breast

3. Buy 1 pack of corn tortilla

Heat mole in a pot. In a pan, add a little oil enought that covers bottom of pan. When oil is hot, put tortilla on top and then flip. Once the tortilla is nice and warm dip tortilla in the mole. Take out almost immediately since tortilla might melt inside mole.
Put cheese and chicken in tortilla and roll.

It is fast and easy and they are pretty good.

Answer 6

I do! Sounds like a lot but it is really easy and fast prep, and very little to clean up.

Start with 2 lb of chicken meat, browning it with salt, garlic onion, chili powder, cumin, etc. As it starts to cook, break it up into smaller chunks or shreds. DON'T drain! Remove from heat when it is fully cooked.

Grease a 9x13 pan well on the bottom. Add about 1/4 cup meat mixture to each of 12 tortillas at room temperature or steamed (the small ones, approx 6 in diameter), drain per scoop by pressing to the side of the pan. Spread meat across the center and roll up, place seam down into the pan, one row going the long way. Continue until you are out of tortillas, pressing them tightly together in the pan. 12 tortillas fit snug in a pan this way.

You now have some meat left over as well as some drippings in the pan, start your sauce with this. Add to this a couple tablespoons of oil or butter. Mix in about 3 tablespoons of flour until it is dissolved with no lumps. Then add one can of chicken broth, refill the can with milk, add that, and pay close attention that it doesn't stick as it thickens. Add another palmful of seasonings to the gravy as it cooks otherwise it will be very bland.

When your sauce is done, pour evenly over the tortillas, cover each thoroughly and let it collect in the bottom of the pan. Top with shredded cheese (suggest cheddar, colby, monterey jack, pepper jack, etc). Bake at 425 until the gravy and cheese start to bubble. If you let it rest a few minutes they come out easier.

Yummy.

Answer 7

3-4 chicken breasts
1 small can of chopped chillies (mild to hot, your preference)
1 15 oz. can green enchilada sauce
1 can cream of chicken soup
2-3 cups shredded chedder cheese
10, 10" flour tortillas

Boil chicken breasts, cut up meat into cubes, mix together with remaining ingredients. Roll into tortillas. Place in glass baking pan. Bake about 30 minutes at 350 deg.

Answer 8

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Answer 9

Easy Chicken Enchilada Casserole

6 cups cooked chicken, cut into bite-size pieces
6 corn tortillas (use the small ones for this)
1 large onion, chopped
1-2 tablespoon fresh minced garlic
3-4 tablespoons oil
1 (4 ounce) can green chilies, chopped
1 (10 ounce) can cream of mushroom soup (undiluted)
1/4 cup grated parmesan cheese
2 teaspoons louisianna hot sauce (or to taste)
2 1/4 cups grated cheddar cheese, divided
2 1/4 cups grated mozzarella cheese, divided
1 1/2 cups salsa

Set oven to 325 degrees.
Grease a 1-1/2 quart casserole dish.
Cut the tortillas into 6 pieces each (you should have 36 smaller pieces).
Heat oil in the skillet; saute the onion and garlic for about 4 minutes.
Mix the soup with the hot sauce adjusting the amount of hot sauce to taste and Parmesan cheese.
Add in the chilies, mushroom soup and 1-1/4 cups EACH mozza and cheddar; cook slowly until the cheese melts.
Line the casserole dish with half of the corn tortilla pieces, then top/dollup with half of the salsa about 3/4 cup) spread the salsa with a spoon as best you can.
Layer HALF of the chicken on top of the salsa, then HALF of the soup/cheese mixture.
Repeat the layers (ending up with the soup/cheese mixture on top).
Bake for about 35 minutes, remove from oven then top with the remaining mozza and cheddar cheese, return to oven for about 10 minutes, or until the cheese has melted.
Let stand for 10 minutes before serving.

Nana's Chicken Enchilada's

This chicken recipe is very easy, no measuring, and fast to make. It is also very delicious.

Ingredients
Chicken breast (4) or thigh (8) or both. Just depends on how much chicken you want.
1 Lg. can of green enchilada sauce or homemade green sauce. (You may want to add more)
Corn tortillas (about 18 - 20)
16 oz Monterrey Jack cheese, shredded.
Black olives, optional

Preparation
Boil or bake chicken with some garlic salt and pepper until done. (use what ever spices you like).

When chicken is done shred the meat and discard the bones.

Place meat in a pan, add the green sauce and let them cook together until warm.

Warm tortillas.

When all is ready, start layering. In a pan layer the torillas on the bottom, then the chicken, and then the cheese and continue layering until all is gone.

Cover with foil and place in a 350 degree oven for 15 minutes or until cheese is melted.

Remove foil and allow to sit about 5 minutes.
Serve with rice and beans

Easy Chicken Enchilada Soup
serves 6

2 teaspoons vegetable oil
1small onion, finely chopped
1/2 red bell pepper, finally chopped (optional)
10 3/4 ounce can 98% fat-free cream of chicken soup
1/2 cup Mesa Flats Enchilada Spice Blend
3 cups water
13 ounce can boneless skinless chicken breast, drained
1/2 teaspoon salt, or to taste (optional)

Heat oil in a 3 quart heavy saucepan over medium heat. Add onion and bell pepper to saucepan, cook until tender. Add cream of chicken soup and Mesa Flats Enchilada Spice Blend, stir until smooth. Add water, bring to a gentle boil stirring continuously until thickened. Add canned chicken and salt, stir, lower heat, simmer 15 minutes, stirring occasionally to prevent sticking.

Green Chicken Enchilada

INGREDIENTS
1 pound skinless, boneless chicken breast halves
12 (10 inch) flour tortillas
1 (8 ounce) package shredded Monterey Jack cheese
1 (19 ounce) can green enchilada sauce
DIRECTIONS
In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.


I hope this was useful,Take Care!!! :)

Answer 10

1 tub chi chi's brand seasoned chicken mix (meat section..)
1 box zatarains rice mix (any flavor you like)
1 can corn drained
1 small onion any variety chopped small
1 small gr. pepper chopped small
1 16 oz. pkg of mexican style cheese.
1 pkg. burrito sized tortillas
1 jar of enchillada seasoning or prepared bottled salsa

*Make rice according to directions add onions/gr peppers and corn

* Add chi chi's seasoned chicken to rice and mix... When heated through ready to fill tortilla's

fill and roll tortillas top with sauce and cheese and bake until cheese is melted...