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Stir 1 cup soup mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish.
With salsa verde, chicken, sour cream, cheese and cilantro, these salsa verde chicken enchiladas are a tasty, quick and easy dinner. Get the recipe: Salsa Verde Chicken Enchiladas Pinch of Yum
Pat chicken breasts dry with a paper towel and lightly season with salt and pepper on both sides. Place in skillet and sear. Cook chicken until lightly brown on both sides, then add garlic.
Flavor Variation: for a Cheesy Enchilada, omit the chicken and use 1 cup cheese. Place 3/4 cup cheese down the center of the tortilla. Top with half the enchilada sauce.
Get the Green Chile Chicken Skillet Enchiladas recipe. ... While the potatoes here cook, the salmon takes a quick bath in an easy marinade that will double as cooking fat in this simple dish. In ...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Heat the oven to 350°F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups. Stir the soup, sour cream, picante sauce, chili powder, chicken and cheese in a ...
Creamy chicken enchiladas are a homemade Tex-Mex favorite, but rolling them is a pain. This bake layers the mild, creamy filling with tortillas like a lasagna so there's very little prep work ...