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Chicken Enchiladas Recipes – Quick and Easy to Prepare!

Chicken Enchiladas Recipes – Quick and Easy to Prepare!

These chicken enchiladas recipes are easy, quick, and delicious. Take a look at these and I’m sure you’ll be incredibly surprised.

So put on your hat and get ready for some quick and easy chicken enchiladas recipes:

>> Chicken enchiladas

2 pounds chopped cooked chicken (up to 3 pounds)

1 4.5 oz can chopped mild green chiles

1 chopped onion

4 ounces shredded Monterey jack cheese

1 4 oz can chopped black olives

8 corn tortillas

1/2 stick of butter or margarine

1/2 cup chili powder

1/3 cup flour

1/2 teaspoon garlic salt

1/4 ground cumin

1/4 teaspoon ground oregano

3 15 oz cans chicken broth

1 12 oz can tomato sauce

Mexican sauce:

Melt the margarine in a saucepan. In a bowl here, mix the dry ingredients. Slowly add the dry ingredients to the margarine, stirring constantly. The mixture will fall apart. Slowly add the chicken broth to the margarine mixture, stirring constantly. Stir in the tomato sauce.

Enchiladas:

In a mixing bowl, combine the chicken, chiles, onion and 1 cup of the Mexican sauce. In Crock-Pot, attach aluminum handles (see instructions below). Dip tortilla in Mexican sauce and place in Crock-Pot. Spread about 3 tablespoons of the chicken filling on the tortilla and sprinkle with cheese and olives. Continue the layering process until you reach the top of the Crock-Pot. The final layer should be a layer of cheese and olives. For any excess gravity on top of the tortilla stack. Cook on low for 4 to 6 hours or on high for 1 1/2 to 2 1/2 hours.

Foil handles:

Cut three 18 x 2-inch strips of heavy aluminum foil or use regular flooded aluminum foil twice as thick. Crisscross the strips of aluminum foil into spokes and place in a slow cooker to make lifting the tortilla stack easier.

>> Chicken enchiladas version 2

3 chicken breast halves

16 oz can tomatoes, chopped

10 oz can cream of chicken

4 oz can chopped green chilies

1 c chopped onion or onion salt

2 cups shredded cheddar cheese

1 t ground cumin

1/2 cup garlic powder

12 corn tortillas

Cover the chicken with water and cook over low heat for 30 minutes. Cool, bone and cut into strips, reserve. Mix tomatoes, soup, chiles, cumin, and garlic powder. Submerge the tortillas in the broth that remained from the boiling chicken, place

one on a plate, add 2 Tb. of mix and 1 Tb of cheese. Roll up and place seam side down on a baking sheet. After everything is filled and rolled, pour the remaining sauce evenly over the enchiladas and sprinkle with

remaining cheese. Bake at 350 until cheese is melted (about 20 minutes).

Is all for today! For more chicken enchiladas recipes, just check out below:

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