Best Thoms Chicken Enchiladas Recipes

THE BEST CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
• In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
• Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
• Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
• Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
• Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
• Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

THOM'S CHICKEN ENCHILADAS

Steps:

• Oven = 350 degrees.
• For sauce:.
• in a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender.
• Stir flour into sour cream; add to onion mixture.
• Stir in broth and chili peppers all at once.
• Cook and stir till thickened and bubbly - your house should smell awesome now.
• Remove from heat; stir in ½ cup of the cheese.
• For the filling:.
• stir ½ cup of the sauce into chicken.
• Place about ¼ cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x7½x2-inch baking dish. Or you can layer it like a casserole of course.
• Top with remaining sauce.
• Bake, covered, in a 350 degree oven about 35 minutes or till heated through.
• Sprinkle with remaining cheese.
• Bake, uncovered, about 5 minutes more or till cheese melts. Sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.