Best Beckis Chicken And Mushroom Enchiladas Recipes

Chicken and Mushroom Enchiladas image

Provided by Stephanie Coon

Yield Serves 4

Number Of Ingredients 8

2 tablespoons corn oil
3/4 pound mushrooms, sliced
1 10-ounce can enchilada sauce
8 8-inch flour tortilla
1/2 cup low-fat sour cream
2 cups diced cooked chicken
1 7-ounce can diced mild green chilies
2 cups grated sharp cheddar cheese

Steps:

Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
Bake until enchiladas are heated through, about 30 minutes.

New Mexico Green Chile Chicken Enchiladas (Easy) image

Provided by vescovo

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

10 1/2 ounces condensed cream of mushroom soup
7 ounces chicken broth
4 boneless skinless chicken breasts
8 ounces diced canned green chili peppers
2 cloves garlic
1 medium onion, chopped
16 ounces cheddar cheese
12 corn tortillas

Steps:

Cut chicken into small bite-sized pieces.
Brown in frying pan.
In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
Then add the garlic, onion, green chile.
Preheat oven to 350 degrees.
Cover the bottom of a 12x9 baking dish with a thin layer of the sauce.
Cover with half of the tortillas.
Put half of the cooked chicken on top of the tortillas.
Spread half of the remaining sauce over the chicken.
Top with half of the cheese.
Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
Bake 350 degrees for 30 minutes.
Allow several minutes to cool.
Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
Yum.