Chicken Enchiladas?

Anyone have a good recipe for chicken enchiladas? I made some a while ago with cream of chicken, cream cheese, etc, but I don't remember it.

Need a WLS friendly one!

I dont remember where I found this recipe... maybe BE. It is so easy and delicious!

GREEN "ENCHILADA" CHICKEN CASSEROLE

4 cups cubed cooked chicken or turkey
2 teaspoons Taco seasoning
8 ounces cream cheese
1 tablespoon minced chives, optional
7 ounce can Green Mexican Salsa
4 ounce can chopped green chiles
6 ounces Monterey jack cheese, shredded
4 green onions, chopped

Grease an 11x7" baking pan. Put the chicken in the pan and toss with the taco seasoning to coat. Soften the cream cheese and whisk well with the chives and green sauce in a medium bowl. Stir in the chiles. Pour the sauce evenly over chicken. You can mix it in if you like, but it's not necessary. Top with the cheese. Bake at 350º 25 minutes, until hot and bubbly. Remove from the oven and immediately sprinkle with the green onions.
 

This sounds great. Can't wait to try it. Thanks for posting.
Nancy

I'm a total cheater on enchaladas. I buy a rotisserie chicken then shred it. ( you can save and boil the carcess for GREAT broth later) I also rarely measure soe excuse my vague measurements/

To a couple of cups of shredded chicken meat I add 1  small container of cream cheese 1 can cream of chicken soup and enough shredded mixed cheeses (pepper jack cheese can be used here to up the "spicy") to make a god consistancy mix. Consistancey depends on you. I play with the measurements depending on how I feel.

I mix a little enchalada sauce in with my mix to make it EXTRA gloopy because I like my food extra soft. Then the chicken mix gets rolled in corn or flour tortillas I pour Enchalada sauce (I like a mix of the red and green sauces) on top until the enchaladas are well saturated and I top liberally with more shredded cheese. Cook at 350 until done- how long? I don't know! I'm a by eye by smell cook.  It's super good and both my husbands and my favorite. I tend to make it spicy so my girls aren't yet sure if the love it, but they'll tolerate it.

I make mine the same way. Even the guessing of the measurments.

I do eliminate the cream cheese, but do everything else the same.

Here is Nik's famous Enchilada's ... and they are sooooo YUMMY!  My kids LOVE them!

6 low carb tortillas (taco size-- I use La Tortilla Factory low carb whole wheat)
1 lb. chicken breasts, cubed tiny
1 packet taco seasoning
1/4 tsp red pepper flakes
onions, green peppers diced
shredded mexican blend cheese
1 can enchilada sauce (storebought)

Directions

1. Sautee onions and peppers in a nonstick sprayed pan and season with salt and pepper. Set aside.

2. Cook diced chicken like you would ground meat until done in a pan sprayed with non-stick
3. Add in taco seasonings, onions, green peppers and mix well.
4. Place a plate on top of your skillet (with heat turned off) and stack tortillas on there. Let that sit for about 5 minutes to soften them up.
5. One at a time lay out your tortilla. Place some of the filling mixture in the middle, top with cheese and roll into a tube.
6. Line tubes up (seam side down) in a casserole dish. When finished top with enchilada sauce and more cheese.
7. Bake at 350 for 30 minutes

I serve with homemade refried beans (super easy--take some beans and some greek yogurt and put it in the blender and whiz untli smooth. Spray a pan with nonstick and warm through until some of the beans get crispy) and a green salad.

I'm going to try this tonight! Thanks a bunch, Anna

coming from a New Mexico who cooks mexican dishes all the time.

Boil chicken- when cooked cut into small pieces
add cream of chicken, cream of mushroom two cans of water
add in your chicken boullion (?) for flavor
Chop up your green chile and boil on low heat
get your corn tortillas dip them into your mixture and layer with cheese
put into oven until cheese melts.

cowgrl

I too am from New Mexico, here is my recipe for Chicken Enchilada's

Boil chicken with garlic, cilantro, onion, jalapeno, salt & Pepper. When done shred it removing all bones and skin. Then saute 1 small white onion till a bit carmalized and add the shredded chicken, cream of mushroom soup, fresh roasted green chili's (can use frozen or canned if needed), fresh cilantro, garlic, Cumin, Salt & Pepper to taste. If you are using tortillas, layer or roll with cheese and top with green chili enchilada sauce. You can either make it home made or store bought. I usually make mine. Bake till heated through and cheese is bubbly!

btw....the broth from boiling the chicken is really yummy too!

I found kimhouse's Chicken Enchilada Casserole recipe (up above) here yesterday, made it today and it was a big hit with the family... delicious!  I'm excited to have enough leftovers to take for lunch tomorrow.