Best Gringo Chicken Enchiladas Recipes
GRINGO CHICKEN ENCHILADAS
Very easy to make. This is one of those recipes that you come up with when you haven't been to the grocery in weeks. I cook several pounds of chicken at a time and freeze it so I can make these types of recipes.
Provided by allikat
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven 350.
- Grease 9 x 13 baking pan.
- Combine sour cream, mexicorn and salsa.
- Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
- Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
- Cover layer with tortillas (3 to 4).
- Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
- Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
- Cover with foil and bake at 350 for 25 minutes.
- Remove foil and bake an additional 10 minutes.
CHICKEN AND CHEESE ENCHILADAS, GRINGO STYLE
Steps:
- 1. Stir soup, sour cream, picante sauce and chili powder in a medium bowl. 2. Stir 1 cup of Picante mixture into chicken and cheese in a large bowl. 3. Divide chicken mixture among toritllas. Roll up tortillas and place seam-side up in a 2. quart, shallow baking dish. Pour remaining sauce mixture over the enchiladas. Cover dish with foil. 4. Bake at 350* for 40 mins. or until enchiladas are hot and bubbly. Top with tomato and onion if you wish.
CHICKEN ENCHILADAS GRINGO STYLE
Steps:
- 1. Boil chicken (with salt and pepper), remove chicken from broth and shred by pulling chicken apart into small pieces.
- 2. Drain broth but leave 2 tablespoons broth on low heat.
- 3. Add cream cheese to broth and allow to simmer while melting, stir and remove from heat.
- 4. Add can of green chilies, stir.
- 5. Add shredded chicken and 2 tablespoons sour cream, stir.
- 6. In palm of hand, fill tortilla with chicken mixture, plus a sprinkle of cheese. Roll tortilla and place each enchilada face down in a rectangle pan lined with 1/4 can of enchilada sauce.
- 7. Cover enchiladas with remaining sauce.
- 8. Cover in remaining cheese.
- 9. Bake in oven at 350 for 25-35 minutes or until cheese is melted but not bubbling. Garnish and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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