Quick Chicken Recipes

Archive for the ‘Chicken Enchiladas’ Category

1. 1 med. onion, chopped
2. 2 tbsp. margarine
3. 1 1/2 c. shredded cooked chicken
4. 1 jar picante sauce
5. 8 flour tortillas (6″)
6. 1 pkg. (3 oz.) cream cheese, cubed
7. 1 tsp. ground cumin
8. 2 c. shredded extra sharp Cheddar cheese

Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.

1. 1 chicken (2-3 lb.) cooked & boned
2. 1 med. onion, chopped
3. 1 can cream of mushroom soup
4. 1 can cream of chicken soup
5. 1 c. chicken broth
6. 1 sm. can chopped mild green chilies
7. 1 pkg. corn tortillas (12)
8. 1 lb. long horn cheese, grated
9. 2-3 tbsp. oleo

Brown chopped onion in oleo. Add soups, chicken broth and green chilies. Beat until smooth. Add chopped chicken to sauce. Heat just to boiling. Fill each tortilla with sauce and place in large casserole dish. Top with grated cheese. Bake at 350 degrees for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before serving the next day. Serves 10-12.