a easy quick recipe for chicken enchilada,?

for chicken enchiladas use green sause and white cheese like jack and flour tortillas

spread some sauce on the tortilla add cooked chicken diced or shredded lay some white cheese on top and roll up. when all are rolled pour green sauce over all of them and top with more shredded cheese. cover and cook at 350 for about 45 minutes. and romove foil for another 10 minutes of cooking this works great with turkey also. the key though is flour tortillas green sauce and white cheese for poultry enchiladas. gauranteed you will love them

another fantastic recipe

2-2 1/2 cups shredded cooked turkey

1 (16 ounce) can whole berry cranberry sauce

1 (15 ounce) can black beans , rinsed and drained

1 1/2 cups bottled salsa

1 cup shredded colby-monterey jack cheese (4 oz.)

1/2 cup sour cream

3 green onions , sliced

1/4 cup snipped fresh cilantro

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground black pepper

8 whole wheat flour tortillas or flour tortillas

1 teaspoon bottled hot pepper sauce (optional)

Directions

1-Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

2-For filling, in a large bowl stir together turkey, half the cranberry sauce, beans, 1/2 cup of the salsa, 3/4 cup of the cheese, sour cream, green onions, cilantro, cumin, salt, and pepper.

3-Spoon about 2/3 cup filling on each tortilla. Roll up tortillas around filling. Place, seam sides down, in prepared dish; set aside.

4-For sauce, in bowl stir together remaining cranberry sauce, remaining salsa, and hot pepper sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover; top with remaining cheese. Bake 5 to 10 minutes more or until heated through and cheese is melted. Sprinkle with additional cilantro and green onions.

CHICKEN ENCHILADAS

1 chicken breast

1 - 2 cups shredded cheddar cheese

1 large or 2 small cans enchilada sauce

1 can refried beans

Flour or corn tortillas

Heat oven to 350

1.) Boil chicken breasts about 20 minutes until it shreds apart with a fork.

2.) Remove the chicken from the broth. Shred chicken with a fork or dice finely with a knife.

3.) Heat enchilada sauce in a saucepan on the stove or in a glass bowl in the microwave until it is hot.

4.) Mix 1/4 cup enchilada sauce, 1/2 cup cheese with the chicken.

5.) Put a spoonful of beans and a spoonful of the chicken in the center of a tortilla and roll up the tortilla.

6. )Place seam side down in a baking dish.

7.) Pour the rest of the hot enchilada sauce over them.

8.) Bake 10 minutes then put the rest of the cheese over the top. Bake another 5-10 minutes, or until the cheese melts

1. Chicken enchiladas

6 chicken breasts, cooked, cut into 1" pieces

1 onion

2 tbsp. butter

2 16 oz cans Old El Paso Enchilada sauce

1 4 oz can tomato sauce

16 white corn tortillas

2 c. cheddar cheese, combined with 2 c. Monterey Jack cheese

1 chicken bouillon cube (in 1/4 cup liquid)

1 c. stewed tomatoes

1 tsp. garlic powder

1 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. chili powder

Slice the onion and saute in garlic and butter. Add the dissolved bouillon cube, tomatoes, Enchilada sauce, herbs and seasonings. Simmer over low heat.

Fry the tortillas in 375 degree oil for a short period (about 1 minute).Remove tortillas and drain on paper towels. Dip in sauce when cooled.Fill each with chicken and cheese and roll up, placing seam side down in 9 x 13 x 2 inch pan.

Pour remaining sauce on top and sprinkle with cheese.

Bake at 350 degrees for 30 to 40 minutes.

CREAMY CHICKEN & CHILE ENCHILADAS

1 pound uncooked chicken breast strips

1 package (8 ounces) cream cheese, cut into strips

1 can (4.5 ounces) Old El Paso chopped green chilies

1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) Old El Paso green chile enchilada sauce

3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400 degrees.

Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.

Boil ever how much chicken you think you will need

Shred chicken

Put chicken in middle of flour tort.

Roll up tort.

Pour enchilada sauce over rolled tort. ( can sauce )

Top with Mexican shredded cheese

Put in oven and back until cheese and sauce are done.

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