Bacon Ranch Chicken Enchiladas

 cooking spray

2 Tbsp olive oil

1/4 cup chopped yellow onion

1/2 rotisserie chicken, chopped

1/4 cup crumbled cooked bacon

2 Tbsp roasted garlic

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic power

1 bunch green onions, chopped

2 Tbsp ranch dressing

2 Tbsp sour cream

15 (6 inch) corn tortillas, or more to taste

2 cups shredded Cheddar-Monterey Jack cheese blend

1 cup mild enchilada sauce

 

1.  Preheat the oven to 450 degrees.  Spray a 9x12 brownie pan with cooking spray.

2.  Heat olive oil in a large skillet over medium heat.  Add onion and cook until soft, about 5 minutes.  Stir in chicken, bacon, and roasted garlic.  Season with salt, pepper, and garlic pwder. Stir in green onions.

3.  Mix ranch dressing and sour cream together in a small bowl.  Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.

4.  Hold 1 tortilla and spoon 2 Tbsps chicken mixture across the middle.  Sprinkle 1 Tbsp Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up.  Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll.  Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.

5.  Pour enchilada sauce on top of filled tortillas to cover without drowning them.  Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.

6.  Bake in the preheated oven until bubbly on top, about 15 minutes. 

Serves 6

Green Enchilada Casserole

 1 large wide can of Las Palma green Enchilada Sauce

9 flour tortillas, ribbed up into medium/large pieces

Rotisserie chicken shredded or 4 boiled chicken breasts shredded

Monterey Jack cheese, shredded

8 oz sour cream

 

In a 9x13 casserole dish layer the enchiladas.  Starting with the green enchilada sauce, broken up tortillas, shredded chicken, cheese and sour cream.  Layer about 3 times so 1/3 each time.  End with green enchilada sauce and cheese.  Bake in a 350 oven for 45 minutes.  

 

*only 5 ingredients

*great for children to help with dinner 

Recipe:  six sisters stuff

Cabbage Roll Chicken Enchiladas

 12 Savoy cabbage leaves

2 1/2 cups shredded cooked chiken

1 (15 oz) can refried beans

1 13/4 cups shredded cheese, such as Monterey Jack, Cheddar or Colby-Jack, divided

1 (10 oz) can red enchilada sauce

1 Tbsp chopped fresh cilantro for garnish

1.  Bring a large pot of water to a boil..Add cabbage leaves and cook fora 1 minute.  Drain adn rinse with cold water.  Pat dry.

2.  Preheat oven to 350 degrees.

3.  Combine chicken, refried beans and 3/4 cup cheese in a medium bowl.  Coat the bottom of a 9x13 inch baking dish with a few Tbsp enchilada sauce.  Fill each cabbage leaf with about 1/3 cup of the chicken mixture and roll into an enchilada.  Place, seam-side down, in the baking dish (they will be snug).  Drizzle with the remaining enchilada sauce and srpinkle with the remaining 1 cup cheese.

Spinach and Broccoli Enchiladas

 1 medium onion, chopped

2 tsp olive oil

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup finely chopped fresh broccoli

1 cup picante sauce, divided

1/2 tsp garlic powder

1/2 tsp ground cumin

1 cup cottage cheese

1 cup shredded cheddar cheese, divided

8 flour tortillas (8 inches), warmed

1.  Preheat oven to 350 degrees.  In a large nonstick skillet over medium heat, cook and stir onion in oil until tender.Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.

2. Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese; spoon about 1/3 cup spinach mixture down center of each tortilla.  Roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray.  Spoon remaining picante sauce over top.

3.  Cover and bake 20-25 minutes or until heated through.  Uncover; sprinkle with remaining cheese.  Bake 5 minutes longer or until cheese is melted.

Cream Chicken Enchiladas

 1 pkg (8 oz) cream cheese, softened

2 Tbsp water

2 tsp onion powder

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

5 cups diced cooked chicken

20 flour tortillas (6 inches), room temperature

2 can (10 oz each) cream of chicken soup

2 cups sour cream

1 cup milk

2 cans (4 oz) chopped green chiles

2 cups shredded cheddar cheese

1.  Preheat oven to 350 degrees.  In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth.  Stir in chicken.

2.  Place 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam side down in two greased 13x9 inch baking dishes.  In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas.

3.  Bake, uncovered, 30-40 minutes or until heataed through.  Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Zucchini Enchilada

1 Tbsp extra-virgin olive oil
1 cup leeks, chopped
1/4 tsp kosher salt
1 clove garlic, minced
1 tsp ground cumin
1 tsp chili powder
18 oz shredded chicken breast
1 cup red enchilada sauce
2 1/2 lb zucchini, halved lengthwise
1 cup shredded low fat Monterey Jack cheese
1 cup shredded low fat cheddar cheese
2 Tbsp sour cream, for drizzling
fresh cilantro for garnish

Preheat oven to 350 degrees.  In a large skillet over medium heat, heat oil.  Add leeks and season with salt.  Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined.  Add shredded chicken and 2/3 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini.  Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top.  Roll up and transfer to a baking dish.  Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack. Bake until cheese melts, 20 minutes. Garnish with sour cream and cilantro and serve.

Black Bean and Sweet Potato Enchiladas

2 Tbsp olive oil, plus more for brushing tortillas

1 onion, chopped

1 large sweet potato, peeled and chopped (about 2 ½ cups)

¼ cup water

1 can black beans, drained

½ cup corn kernels

1 can (4 oz) green chiles

¼ cup fresh cilantro, plus more for garnish

3 cloves garlic, minced

1 jalapeno, minced (optional)

1 tsp ground cumin

1 tsp salt

12 corn tortillas

1 cup red enchilada sauce, divided

2 cups shredded monterey jack cheese

1. Preheat oven to 400 degrees. In large pot, heat oil over medium-high. Add onion, and cook until just softened, about 5 minutes. Add sweet potato and water; cover. Cook until sweet potato is tender, 10-15 minutes. Continue cooking, uncovered, until water has evaporated, 1 minute. Off heat, stir in beans, corn, chiles, cilantro, garlic, jalapeno, cumin and salt.
2. Brush both sides of tortillas lightly with oil. Arrange on baking sheet, and bake until warm and pliable, about 2 minutes. Pour ¼ cup enchilada sauce in bottom of 9x13 inch baking dish.
3. Spoon about ¼ cup sweet potato mixture into each warm tortilla. Roll up; place seam-side down in baking dish. Top with remaining ¾ cup enchilada sauce and cheese. Cover with foil; bake until enchiladas are hot and bubbling , about 20 minutes.

Turkey and Black Bean Enchiladas

1 lb ground turkey

1 can black beans, drained and rinsed

pkg taco seasoning

2 cups green enchilada sauce

8 whole wheat tortilla

2 cups shredded cheese

Toppings:

shredded lettuce

diced tomatoes

salsa

sour cream

guacamole

Preheat oven to 350 degrees. Brown ground turkey,. Add drained black beans and taco seasoning and mix together. Spray a 9x13 pan and put a small amount of enchilada sauce in the bottom of pan. Place a scoop of meat mixture, then shredded cheese into center of each tortilla. Roll up and place in pan, seam side down. Pour rest of enchilada sauce on top and sprinkle the rest of cheese on top. Bake for 20 minutes until cheese is melted.

Avocado Chicken Enchilada

1 cup white rice
1 tsp cumin, divided
1/2 tsp chili powder
1/2 tsp salt
1 cup salsa verde
2 avocados, pitted
1/2 cup sour cream
1 jalapeno, stem removed (optional)
2 boneless skinless chicken breasts, cooked and shredded
28-32 corn tortillas
4 cups shredded mozzarella

1.  Make the rice by pouring rice into a medium saucepan with 2 cups water, 1/2 tsp cumin, chili powder, and salt.  Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes until all water has been absorbed or evaporated.  Fluff and stir rice, and set aside.

2.  Make the sauce by combining salsa verde, avocados, sour cream, jalapeno, and remaining 1/2 tsp of cumin in a blender.  Blend until smooth.

3.  Mix a scoop of the sauce with the shredded chicken in a small mixing bowl, just enough to give the chicken a bit of flavor.

4.  Spoon another scoop of the sauce into the bottom of the pan, just enough to give the bottom a light coating.  Cover the bottom of a 9x13 pan with tortillas, cutting them in half as necessary.  Cover the base with some of the avocado cream sauce.  Sprinkle a light layer of cheese over the tortilla base.

5.  Spoon half of the cooked rice over the base, along with half of the chicken.  Sprinkle with another layer of cheese.  Top with another layer of tortillas and spread sauce on top of tortillas.  Sprinkle a light layer of cheese over the sauces tortillas.  Repeat with remaining rice and chicken.

6.  Top with a final layer of tortillas, smothered with remaining sauce, and cover with remaining cheese.

7.  Bake at 375 degrees for about 25-30 minutes until cheese is warm and bubbly.  Serve hot.