Chicken Enchiladas

Variations on Chicken Enchiladas

• 
  • 2 tablespoons olive oil, divided
  • 4 (8-ounce) bone-in chicken thighs, skinned
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • +14 other ingredients
• 
  • 3 cups chopped cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
  • 1/2 cup sour cream
  • +6 other ingredients
• 
  • 3 pound(s) chicken; 1 whole or 2 large chicken breasts, cooked, and torn into long slim pieces
  • 2 can(s) cream of chicken soup
  • +3 other ingredients
• Chicken Enchiladas

  • 2 cups grated sharp cheddar cheese
  • 2 cups cooked chicken
  • 1/2 cup fresh cilantro
  • fresh cilantro
  • +6 other ingredients
• Chicken Enchiladas

  • 1 cup chopped green pepper
  • Thinly sliced green onions (optional)
  • 3 tablespoons Mexican Seasoning Blend, divided
  • +9 other ingredients
• Chicken Enchiladas

  • Chicken Enchiladas
  • 1 c cooked, diced broiler-fryer chicken
  • 1/2 c cooking oil
  • 12 corn tortillas
  • +12 other ingredients
• Chicken Enchiladas

  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon vegetable oil
  • 4 (6-inch) corn tortillas
  • 1 teaspoon ground cumin
  • Vegetable cooking spray
  • +7 other ingredients
• Chicken Enchiladas

  • 3 cups chopped cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
  • 1 (4.5-ounce) can chopped green chiles, drained
  • +6 other ingredients
• Chicken Enchiladas

  • 8 (8-inch) flour tortillas
  • 2 tablespoons butter, melted
  • 1 (4.5-ounce) can chopped green chiles, drained
  • +4 other ingredients
• Chicken Enchiladas

  • 1 medium-size green bell pepper
  • 19 teaspoons vegetable oil
  • 12 6-inch corn tortillas
  • 1 medium onion
  • 1/2 teaspoon dried oregano
  • +4 other ingredients