Old El Paso Recipes Chicken

Easy Chicken Enchiladas Mexican Recipes Old El Paso

WebHeat oven to 350°F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray. In 12-inch skillet, heat oil over medium …

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
2. In 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in cumin, garlic salt and oregano. Cook 1 minute longer; drain if necessary. Pour chicken mixture into large bowl.
3. Reserve 2 tablespoons sour cream in small bowl; refrigerate. Into bowl of chicken mixture, stir remaining sour cream, roasted peppers, chiles and 1 1/2 cups of the cheese.
4. Spread heaping 3/4 cup chicken mixture on center of each tortilla. Roll up tortillas; arrange 8 seam-side down in 13x9-inch baking dish and 4 seam-side down in 8-inch baking dish.

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OnePan Chicken Enchilada Skillet The Girl Who Ate …

WebApr 26, 2022 · Instructions. In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, …

1. In a large skillet (12-inch), add the rotisserie chicken. Sprinkle with the cumin and oregano. Ad the enchilada sauce, salsa, and water. Bring mixture to a simmer over medium heat for a couple of minutes to let the sauce thicken and the chicken to heat through.
2. Stir in the tortilla strips and sprinkle with the cheese. Remove from heat and let the cheese melt from the heat.
3. Top with sour cream (and guacamole if desired) in the center and sprinkle with green onions. Serve immediately.

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Creamy Green Chile Chicken Enchiladas Mexican …

WebPreparation. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook chicken over …

1. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, cook chicken over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink in center. Stir in cream cheese and green chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
3. Spoon chicken filling onto tortillas; roll up, and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

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