Enchiladas Chicken Soup

Ingredients:

Table 1 teaspoon vegetable oil

1-networks Pound chicken breast

1 cup finely chopped onion

8 oz Chipotle pepper or green chili, chopped

16-oz chicken broth

1 cup Masa harina

3 cups water

1 cup enchilada sauce

16-oz Velveeta ® cheese

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon chili powder

1 cup grated cheddar cheese

3 cups tortillaChips, crumbled

1 cup sour cream

Instructions:

Add 1 tablespoon oil in a large pot over medium heat. Brown chicken 5 minutes on each side and set aside. Add the onions and peppers, sauté over medium heat for about 2 minutes. Add the chicken broth. MASA harina with 2 cups water Combine in a medium bowl and mix until smooth. Add the mixture of the MASA with onions and the pot of broth. The remaining water, enchilada sauce, bring Velveeta ® cheese and spices in a pot;cooking. Shred or cut chicken, cut into small pieces in the pot. Reduce heat, simmer 30 to 40 minutes.

Serve the soup garnished with shredded cheddar cheese, crumbled tortilla chips and sour cream.

Serves 6

Note: To be truly strong only 1 to 2 teaspoons crushed red pepper to add.

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Mexican Chicken Enchiladas Recipe - 5 Star Chicken Enchiladas

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

1 tablespoon butter

1 / 2 cup chopped green onion

1 / c. 2 tsp garlic powder

1 (4 oz) green chiles, diced

1 (10.75 ounces) condensed cream of mushroom soup

1 / 2 cup heavy cream

1-1/2 cups cooked chicken breast, diced

1 cup Cheddar cheese, divided

6 (12 inch) flour tortillas

1 / 4 cupMilk

Directions

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

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

Reserve 3 / 4 of the sauce and set aside.

To give the sauce remaining in pot, chicken and 1 / 2 cup cheese, mix well.

Fill each flour tortilla with chicken mixture and roll. Place seam side down in prepared pan.

In a small bowl, combine the reserved 3 / 4 of sauce and milk. Pour the remaining sauce rolled in tortillas and top with cheese. Bake for 30 to 35 minutes or until the cheese bubbles throw.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas taste Zippy real.

1 (10.75 oz) condensed cream> Chicken

1 / 2 cup heavy cream

1 tablespoon margarine

1 onion, chopped

1 teaspoon chili powder

2 cups cooked chicken breast, chopped

1 (4 ounces) green chiles, drained, chopped

8 (8 inch) flour tortillas

1 cup cheddar cheese

Directions

Preheat oven to 350 degrees.

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

In a medium saucepan, melt margarine over medium heatHeat and add the onion and chili powder, sauté until onions are tender. Stir in chicken, peppers and 2 tablespoons of mixture. Cook heats up, stirring constantly.

Spread 1 / 2 cup soup mixture into a 9x13 inch baking dish. Pour about 1 / 4 cup chicken mixture in center of each tortilla. Roll the tortilla and place, seam in the pan.

Blend soup spoon in the remaining tortillassmears and cheese. Bake 25 minutes or until cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Ricotta Chicken Enchiladas

Here is a recipe for Chicken Enchiladas healthy that tastes as good as the normal version.

Table 1 teaspoon vegetable oil

2 skinless chicken breast, boneless, cooked and shredded

1 / 2 cup chopped onion

1 (7 ounce) can chopped green chiliesPaprika

1 (1 ounce) pkg. Taco Seasoning Mix

1 / 2 cup heavy cream

2 cups ricotta

1 teaspoon salt

Pinch of ground black pepper

12 (6 inch) corn tortillas

2 cups Monterey Jack cheese shreds

1 (10 oz) red enchilada sauce

Directions

Preheat oven to 350 degrees. Easily one 9x13 inch greased pan.

Heat the oil in a skillet over medium heat. Add the chicken, onions and green peppers;Fry until brown. Add taco seasoning and prepare meat mixture according to the method of packaging.

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

In a small saucepan, heat until tortillas are just tender. In each tortilla, a spoonful of meat mixture, the mixture of cheese and a bit 'of grated cheese. Roll tortillas and place in prepared pan Seam.

Top withremaining meat mixture and cheese. Pour the enchilada sauce over tortillas and sprinkle with Monterey Jack cheese.

Bake 30 minutes or until cheese bubbles up shots.

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