Quick, easy recipe for Chicken Enchilades? With no enchilade sauce.?

CHICKEN ENCHILADA





1 lg. onion, chopped


3 tbsp. butter


1- 13 oz. can evaporated milk


2 cans cream of chicken soup


2- 4 oz. cans green chilies, chopped


5 oz. cans boned chicken


12 corn tortillas


2 cups grated cheddar cheese





Saute onion in butter. Add evaporated milk and chicken soup. Stir until smooth. Add chilies and chicken. Stir all together.


Grease a 9x13 inch glass cake dish. Line dish with 6 tortillas, pour half of chicken mixture over them and sprinkle with half the grated cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.





Cover dish loosely with aluminum foil and bake for 45 minutes at 350 degrees F.





Makes 6 servings.Quick, easy recipe for Chicken Enchilades? With no enchilade sauce.?
CHICKEN ENCHILADAS





INGREDIENTS


1 tablespoon butter


1/2 cup chopped green onions


1/2 teaspoon garlic powder


1 (4 ounce) can diced green chiles


1 (10.75 ounce) can condensed cream of mushroom soup


1/2 cup sour cream


1 1/2 cups cubed cooked chicken breast meat


1 cup shredded Cheddar cheese, divided


6 (12 inch) flour tortillas


1/4 cup milk


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.


In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.


Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.


In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.





EASY CHICKEN ENCHILADAS





INGREDIENTS


1 (8 ounce) package cream cheese


1 cup salsa


2 cups chopped cooked chicken breast meat


1 (15.5 ounce) can pinto beans, drained


6 (6 inch) flour tortillas


2 cups shredded Colby-Jack cheese


DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.


In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.


Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

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