Best Cheesy Chicken Enchiladas Cooking Light Recipes

CHEESY CHICKEN ENCHILADAS

Cheesy Chicken Enchiladas image

Leftover chicken? Here's a tasty way to use it! By Betty Crocker Kitchens

Provided by Old El Paso

Categories Enchiladas Entrees

Time 55m

Yield 5

Number Of Ingredients 6

Ingredients

1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
1 can (10 oz) Old El Paso™ hot or mild enchilada sauce
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (8 oz)
10 corn tortillas (6 inches)
2 medium green onions, thinly sliced

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.

MILD CHEESY CHICKEN ENCHILADAS

Mild Cheesy Chicken Enchiladas image

Kids love it! Mild (not spicy) yet flavorful enchiladas featuring typical Tex-Mex flavors. Rico!

Provided by Barbara Hall

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

2 cups cubed, cooked chicken meat
¼ cup chopped onion
4 cups shredded Cheddar cheese
1 cup sour cream
8 (8 inch) flour tortillas
1 ½ cups chopped tomatoes
½ cup black olives

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.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 31.5 g, Cholesterol 98.2 mg, Fat 30.7 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 17 g, Sodium 697.6 mg, Sugar 1.4 g

CHEESY CHICKEN ENCHILADAS-COOKING LIGHT

Cheesy Chicken Enchiladas-Cooking Light image

Make and share this Cheesy Chicken Enchiladas-Cooking Light recipe from Food.com.

Provided by Chef by Chance

Categories Poultry

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups cooked chicken breasts, chopped
2 cups preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup onion, chopped
1 garlic clove, minced
1/4 teaspoon black pepper
1 (10 ounce) can condensed reduced-fat reduced-sodium cream of chicken soup
1 (4 1/2 ounce) can chopped green chilies, drained
8 (8 inch) flour tortillas
1 tablespoon canola oil
cooking spray
1/2 cup finely shredded reduced-fat sharp cheddar cheese
1/4 cup green onion, chopped

Steps:

Preheat oven to 350°.
Combine the first 9 ingredients in a large bowl. Remove 1 cup of mixture and set aside.
Spray 13 by 9 inch baking dish with cooking spray.
Heat a large skillet over medium heat. Oil both side of one tortilla and heat in skillet for 5 seconds per side. Remove from pan and place 1/2 cup of chicken mixture in the middle of tortilla. Roll tortilla jelly roll style and and place seamside down into the baking dish. Repeat with remaining 7 tortillas.
Spread the reserved 1 cup of chicken mixture over the tortillas.
Cover and bake for 20 minutes.
Uncover, spread with cheddar cheese and green onions, and bake for 5 additional minutes.

Nutrition Facts : Calories 521.9, Fat 28.4, SaturatedFat 14.1, Cholesterol 96.3, Sodium 895.7, Carbohydrate 36.4, Fiber 2.1, Sugar 7.3, Protein 29.7

CHEESY CHICKEN ENCHILADAS

Cheesy Chicken Enchiladas image

Make and share this Cheesy Chicken Enchiladas recipe from Food.com.

Provided by LorenLou

Categories Chicken Breast

Time 50m

Yield 10 enchiladas

Number Of Ingredients 12

Ingredients

1/2 medium onion, very finely chopped
1 garlic clove, minced
1 tablespoon canola oil
1 1/2-2 cups leftover grilled chicken (or any cooked chicken)
1 (10 ounce) can Rotel Tomatoes
1/4 teaspoon salt
10 good quality flour tortillas (about 7-8-inch diameter)
1 cup half & half light cream
1 chicken bouillon cube (or 1/2 tsp. granules)
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese (we prefer sharp)
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 350. Spray an 11x7" glass pyrex dish with cooking spray.
Shred or cube the leftover chicken.
In a large skillet, cook the onion and garlic in the canola oil until soft.
Add the chicken, Rotel tomatoes and salt. Simmer approximately 10 minutes on medium-low heat.
Combine half and half and bouillon - heat 30 seconds at a time in microware until bouillon cubes melts and can be fully mixed together. (Shouldn't need more than 1 minute). Set aside.
Using a measuring cup, fill each tortilla with 1/4 cup of chicken filling, rolling up, and placing seam side down in prepared dish. Pour any remaining filling over the top of the enchiladas.
Pour the bouillon mixture evenly over the enchiladas.
Cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.
While baking, combine all cheeses well.
After the 20 minutes cooking time, remove enchiladas from oven, cover completely with the cheeses, and bake for 5 more minutes, or until cheese is melted.
Serve with some hot Spanish rice, and some fresh guacamole on the side!