Mexican Chicken Enchiladas Recipe - 5 Star Chicken Enchiladas

Make these mouthwatering enchiladas with chicken, sour cream, cheese and spices.

1 tablespoon butter

Chicken Chili

1/2 cup green onions, chopped

1/2 teaspoon garlic powder

1 (4 oz.) can diced green chilies

1 (10.75 oz.) can condensed cream of mushroom soup

1/2 cup sour cream

1-1/2 cups cooked chicken breast, cut into cubes

1 cup shredded Cheddar cheese, divided

6 (12-inch) flour tortillas

1/4 cup milk

Directions

Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.

In a medium saucepan, sauté the green onion in the butter over medium heat for 3 to 4 minutes (until tender). Add in the garlic powder. Stir in the green chilies, mushroom soup and the sour cream; mix well.

Reserve 3/4 of this sauce and set aside.

To the remaining sauce in the pan, add the chicken and 1/2 cup of the cheese; stir thoroughly.

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

In a small bowl, combine the reserved 3/4 sauce and the milk. Spoon sauce over rolled up tortillas and top with remaining cheese. Bake for 30 to 35 minutes, or until cheese is bubbly.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas have a real zippy flavor.

1 (10.75 oz.) can condensed cream of chicken soup

1/2 cup sour cream

1 tablespoon margarine

1 onion, chopped

1 teaspoon chili powder

2 cups cooked chicken breast, chopped

1 (4 oz.) can chopped green chili peppers, drained

8 (8-inch) flour tortillas

1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees.

In a small bowl, combine the soup and the sour cream; mix well and set aside.

In a medium saucepan, melt the margarine over medium heat and add in the onion and chili powder; sauté until onions are tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook until heated through; stirring constantly.

Spread 1/2 cup of the soup mixture into a 9x13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them, seam side down, into the baking dish.

Spoon the remaining soup mixture over tortillas and sprinkle the cheese on top. Bake for 25 minutes, or until cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Cottage Cheese Chicken Enchiladas

Here's a healthier recipe for chicken enchiladas that tastes just as good as the regular version.

1 tablespoon vegetable oil

2 skinless, boneless chicken breasts, boiled and shredded

1/2 cup onion, chopped

1 (7 oz.) can chopped green chili peppers

1 (1 oz.) pkg. taco seasoning mix

1/2 cup sour cream

2 cups cottage cheese

1 teaspoon salt

Pinch ground black pepper

12 (6-inch) corn tortillas

2 cups shredded Monterey Jack cheese

1 (10 oz.) can red enchilada sauce

Directions

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.

Heat up the oil in a skillet pan over medium high heat. Add the chicken, onion and green chili peppers; sauté until browned. Add in the taco seasoning and prepare meat mixture according to package directions.

In a medium bowl, combine the sour cream, cottage cheese, salt and pepper; stir until well blended.

In a small frying pan, heat tortillas just until soft. Inside of each tortilla, add a spoonful of meat mixture, cottage cheese mixture and a bit of shredded cheese. Roll up tortillas and place them, seam side down, into the prepared baking dish.

Top with remaining meat and cottage cheese mixture. Pour enchilada sauce over tortillas and sprinkle with Monterey Jack cheese.

Bake for 30 minutes, or until cheese on top is bubbly.

Mexican Chicken Enchiladas Recipe - 5 Star Chicken Enchiladas

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

Visit : staub 9.5 inch saute pan circulon 2 10 piece cookware set kitchenaid gourmet essentials 12 piece

Quick and Easy Chicken and Sausage Crock Pot

This modification of a classic Philippine dish is quick and easy as are most crock pot recipes. The chicken and sausage are browned. Then the onions, potatoes and garlic are chopped. Then it's a matter of dropping them into the crock pot along with the other ingredients, setting it and walking away for a few hours. This recipe is another in the series of dishes designed for busy people who want more nutritious meals that can be prepared quickly. Because of the use of mostly fresh ingredients, it is also likely to be more healthful than the previously prepared microwave dishes at the supermarket. Put this one on before you go to work, then come home to a house filled with delicious aromas, and a great tasting meal. This recipe will probably serve four, but if there are two of you, the leftovers will make you a second meal when reheated. Hope you like it!

Ingredients

1 chicken leg quarter with skin and bones
1 link of Italian sausage (about 3 ounces)
1 small onion, chopped fine
3 cloves garlic, minced
1 medium potato, peeled and chopped fine
1 teaspoon peppercorns
1 bay leaf
1 can diced tomatoes (you could use chopped fresh tomato)
1 tablespoon soy sauce
1/2 cup wine vinegar

Instructions

1 - Brown the chicken and Italian sausage together, then put in the crock pot.
2 - Remove the glaze from the skillet by adding the diced tomatoes, then put in the crock pot.
3 - Add the other ingredients and give it a stir.
4 - Cook on high for about 6-8 hours.
Serve over pasta or rice if desired.

The author is a retired chemical engineer who in retirement has become the chief and only cook and bottle cleaner in the family. After watching hundreds of cooking shows and reading thousands of cookbooks I am generating and publishing my own plus lots of other already published recipes, mostly pre WWII. I do this on my website which also includes cryptogram puzzles, reform political commentary, auction stuff and UFO (Used Furniture Outlet). We live near Hecla, PA but this is a different UFO. Hope you like the recipes and that you will visit my site to find the over 700 recipes (and rising) free of charge. I hope you will click on some advertising links while there to help me maintain the website and continue to make it grow. The website is http://www.frankernhart.com

Tags : lodge logic pre seasoned 10 1 2 inch round griddle

Mexican Casserole Recipe - Easy Mexican Casserole

You can spice up this recipe a little more by adding taco seasoning to the ground beef before you cook it.

1 pound lean ground beef

Chicken Chili

2 cups salsa

1 (16 oz.) can chile beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 oz.) can sliced black olives, drained

1/2 cup green onion, chopped

1/2 cup fresh tomato, chopped

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Prepare a 9x13-inch baking dish with nonstick cooking spray.

In a large skillet, cook the ground beef over medium high heat until brown. Stir in the salsa, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Stir in the beans and heat thoroughly.

Spread the crushed tortilla chips into the bottom of the baking dish. Spoon the beef mixture over the chips. Spread the sour cream on top of the beef mixture. Sprinkle on the olives, green onion and tomato. Top with the cheddar cheese.

Bake for 30 minutes or until hot and bubbly.

Quick and Creamy Mexican Casserole

This creamy casserole features two kinds of soup, chili peppers, salsa and sour cream.

1 (10.75 oz.) can condensed cream of mushroom soup

1 (10.75 oz.) can condensed cream of chicken soup

1 (4 oz.) can chopped green chile peppers, drained

1-1/2 cups prepared salsa

1/4 cup milk

2/3 cup sour cream

8 (6-inch) flour tortillas

6 boneless chicken breast halves, cooked and cubed

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish.

In a medium bowl, combine the mushroom soup, chicken soup, chile peppers, salsa, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of the prepared baking dish.

Layer in the following order: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat layers until you use up all of the ingredients. End with a layer of shredded cheese.

Bake for 45 minutes, covered, then remove the cover and bake for an additional 15 minutes.

Chicken Cornbread Bake

Two great flavor sensations come together in this casserole - chicken and cornbread.

1/2 cup margarine

1 onion, finely chopped

1 clove garlic, minced

1 (15.25 oz.) can whole kernel corn, drained

1 (15 oz.) can cream style corn

1 can cream of chicken soup

1/4 teaspoon salt

2 eggs

1 (8.5 oz.) pkg. corn bread mix

2-1/3 cups cooked chicken breast, chopped

2 tablespoons canned green chili peppers, chopped

1 (4 oz.) jar chopped mushrooms, drained

1/2 cup light sour cream

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (8 oz.) pkg. Monterey Jack cheese, shredded

Directions

Preheat oven to 375 degrees. Grease a 9x13-inch baking dish.

Melt the margarine in a small skillet over medium high heat. Saute the onion and garlic until tender for 4 to 6 minutes; set aside.

In a large bowl, combine the corn, cream style corn, chicken soup, salt and the eggs.

Beat in the muffin mix. Fold in the cooked onion mixture. Pour into the prepared baking dish.

In another large bowl, combine the chicken, green chilies, mushrooms, sour cream, salt and pepper. Spoon chicken mixture over the corn mixture to within 1-inch from the edge. Sprinkle the top with cheese.

Bake for 35 to 40 minutes or until the edges are golden brown.

Mexican Casserole Recipe - Easy Mexican Casserole

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

Visit : all clad copper core 12 fry pan

Chicken Spaghetti Recipes

These chicken spaghetti recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.

So here we go for some chicken spaghetti recipes:

>>Spaghetti Chicken Casserole

12 ounces vermicelli spaghetti

1 1/2 sticks butter or margarine salt pepper

1 can tiny english peas drained

1 lg green pepper chopped

1 lg onion chopped

1 pound processed cheese

2 cans rotel tomato w/green chili

2 chicken fryers

Boil chicken in seasoned water and save broth. Remove chicken from bone. Cook spaghetti in broth. Grate cheese and add to spaghetti while hot. Cook pepper and onion in margarine and add to spaghetti mixture. Add rotel tomatoes and green chilies, peas and chicken. Mix well and pour into greased casserole dish. Bake at 350 degrees until blended through. This recipe freezes well.

Do you like chicken liver? Here's a recipe that goes with spaghetti.

>>Chicken Liver And Spaghetti Bake

3/4 lb hamburger

1 lg green pepper, chopped

1 lb chicken livers, cut up

1 lg can of tomatoes

1 tb melted butter

1 t salt

1 t ground basil

1 t chili powder

1/2 lb thin spaghetti

2 sm onions, chopped

2 tb vegetable oil

6 oz tomato paste

Simmer hamburger, onions, green pepper and oil until meat has lost red color. Sieve tomatoes and add with tomato paste and seasonings. Cover and simmer for 1 hour. Simmer livers and butter for 10 minutes and add to meat mixture. Cook spaghetti, drain and place in a 2 quart dish. Pour on meat sauce and toss lightly. Cover and bake 30 minutes at 350 degrees.

That's it for today! If you want more chicken spaghetti recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

Visit : cuisinart multiclad unlimited 12 piece cookware lodge logic pre seasoned 17 inch cast iron skillet

Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili

In this article we will look at a low calorie, high protein chili recipe that is sure to please you and your family or guests. It is not hard to make a quality dish of chili as many times this dish gets bad press as being fattening and this is just not the case.

I love chili! I can eat it anytime of the year and never be unhappy with it! It is fast, and cheap like some of the girls I dated in college but that is another story entirely! Many people think that chili is fattening because of the carbs associated with it in the form of beans. Let me be the first to tell you that no one person has ever gotten fat from eating beans unless they bury them in fat and grease. Period! Chili, if done properly whether it is beef, chicken, or even pork can be a low fat, high protein shot that tastes great! The secret is to get the flavor you want from the ingredients and not from the fat! Believe me, this is not hard to do. Here is a low fat, high protein chili with all the benefits of helping one to lose weight and stay healthy and not have all the fat that can be associated with day to day chili. This chili recipe will serve 6+/- people. In this recipe I will use beef, but you can substitute whatever kind of meat protein that you wish. Chicken, turkey, pork or even tofu if you want to make this a vegetarian style of chili. There are also tofu products that are textured like tofu sausage that is really excellent for chili recipes. So here we go with the ingredients.

Chicken Chili

The ingredients you will need are:

1. 1 1/2-2Lbs of lean ground beef. It should be 10% or less if you can get it.

2. 4 garlic bulbs finely chopped.

3 tablespoons of either California or New Mexico chili powder.

1 dash of cayenne for added heat if you like. The thermogenics and metabolism boost from it is good too!

I tablespoon of cumin.

1 teaspoon of smoked paprika.

1 large can of fire roasted tomatoes diced up. These cans are either 26 to 28 oz.

2 15oz can of some kind of red bean either kidney or Louisiana red bean. Pinto beans will do in a pinch though.

1 large onion chopped fine. Either a brown or red onion the choice is yours.

1 1/2 of a cup or more depending on taste of canned diced chilies. The Hatch chili variety is best in my opinion.

3 to 4 tablespoons of tomato paste.

1 or 2 dashes of Worcestershire sauce.

1 one little dash of salt or sea salt or even season salt, or you can leave the salt out for your guests to add themselves. I know salt make you hold water, but is some cases you just have to have some to bring the flavors of your food out.

OK! Lets cook:

1. Get your hands on a large skillet of either the no stick, stainless steel or my favorite a cast iron skillet and take your very lean ground beef and brown it up. When the beef is browned and not burned, it is time for you to drain off the excess fat from the skillet. I usually put the beef in a bowl and then take another bowl and place it on top of the bowl with the beef and squeeze down and tip sideways over the sink and squeeze all that extra fat out of the beef. I leave what little grease is still in the pan and if there is too much I drain it out until only a slick remains.

2. Now it is time for you to put the beef back into your skillet and put the garlic, chili powder, and cumin in for you to mix together on a low medium heat. When the total ingredients in the skillet are hot and simmering as you can tell from the little bubbles on the sides of the skillet it will be time for you to add y our tomatoes, onions, chilies, beans, and tomatoes to the recipes and stir them together and let them blend. It is good to let this mixture cook for 2 to 4 hours on low simmer and you should check it every now and again with your spoon to see if you want to add anything to this recipe. About ten minutes before the dish is done add your Worcestershire sauce, smoked paprika and salt. Keep on low for another thirty minutes and then turn the heat off and let the flavors marry to each other. When your guests arrive it is chow time!

Best Chili Recipes - You Can Lose Weight Eating This Low Calorie Chili

Note: If you feel that this chili recipe comes out too loose and your want to maintain it's low calorie status, then you can thicken it up by adding 4 tablespoons of arrow root to 3 to 4 tablespoons of water. Mix these two ingredients together and then pour into your chili mixture and stir and this will thicken it up without any added calories or added carbs.

In this article we looked at a low fat, high protein chili recipe that is sure to please. This can be one of your best chili recipes to have around. If you enjoyed this information and recipe and would like to learn more chili recipes then please visit: http://www.best chili recipes

Friends Link : calphalon unison nonstick 12 omelette pan