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Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large bowl, mix the soup, sour cream, salsa and chili powder. mix 1 cup of the above mixture with the chicken and 1 cup cheese in another bowl. spread a generous amount of chicken mixture down the center of each of the tortillas. roll up each tortilla and place seam-side down in a 9x13" baking dish. pour remaining sauce over the enchiladas. top with 1/2 cup cheese. bake at 350f for 30 minutes. sprinkle the tomato and green onions over the top of hot enchiladas and serve. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine rosemary, thyme, salt and pepper. separate chicken skin from chicken breast and thighs by running your fingers between the meat and the skin, being careful not to tear the skin but, to create a "pocket" between the meat and the skin. rub seasoning mixture in the "pockets" and distribute garlic slivers beneath the skin. place any remaining seasoning and garlic in the cavity of the bird. cover in container or plastic bag and refrigerate a minimum of 4 hours. overnight is preferable to get the full effect. preheat oven to 500 degrees. place chicken on a vertical roasting rack or breast side up in a roasting pan. roast bird for 35-45 minutes or until the meat thermometer reads 190 degrees. remove skin prior to serving. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large pot, poach chicken breasts in 1½ quarts water. when the chicken is cooked, remove from the water. skim the solids from water and reserve. when the chicken is cool enough to handle, shred and set aside. while the chicken is cooking, sauté onions with the chicken base and spices in the vegetable oil until soft and clear. in another container, mix the masa harina with the remaining water and stir until the lumps dissolve. add to sautéed onions and bring to a boil. cook an additional 2-3 minutes, stirring constantly. add reserved water to the pot and add tomatoes. return to a boil, stirring occasionally. add cheese and stir until it melts, then stir in shredded chicken. if desired, garnish with shredded cheddar and tortilla chips. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: shred cooked chicken and set aside. sauté onions and garlic. add soup, sour cream and rotel; stir well. add cheese; stir well. let the entire mixture simmer for a few minutes - until cheese has melted. add shredded chicken; stir. place about 2 tbsp filling (or what you like) in the center of each tortilla and roll. place seam down in pan. in microwave - melt cheese sauce and spoon evenly over the pan of rolled tortillas. ( you may not use all of it). note: if you can't find the cheese sauce - save 1/4 cup of filling and add just enough milk to make it slightly soupy. spoon it over the tortillas instead. bake at 350°f for 30 minutes. add extra cheese if you want when they come out of the oven. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. mix all the ingredients together and place in a medium baking dish. bake uncovered for 30 minutes or until hot and bubbly. you can also skip the oven and place all the ingredients mixed in a crock pot on low until blended (about 2 hours). | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. mix chicken, chilies and salsa in a small bowl. mix the salt and cream in a large shallow dish. heat the oil in a frying pan over med-high heat. fry the tortillas one at a time for a few seconds til they start to blister and turn soft. immediately dip each one in the cream mixture. put a large dollop of the chicken mixture on each tortilla and roll it up. place in an ungreased baking pan; flap side down. pour remaining cream over roll enchiladas; sprinkle cheese over top. bake uncovered for 20 minutes, or till heated through. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: add a small amount of water to the bottom of your crock pot, then add the chicken breasts, italian seasoning, onion, and green chiles. cook on medium for 4-6 hours. the chicken should be tender enough to shred. take it out of the crock pot into a large bowl and mix it with the cream cheese and set aside. in the crock pot pour enchilada sauce. then rip the tortillas into strips and set in the sauce. layer the rest of the ingredients in this order- cream of mushroom soup, chicken, cheese, and the olives on the top. let this cook for an hour or two and serve. great with sour cream on top. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large skillet, brown chicken. add 1/2 cup each of the salsa and cheese, and mix well. spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish. spoon 1/4 cup of the meat mixture down the centre of each tortilla. roll tortillas and place, seam sides down, in baking dish. top with remaining salsa and cheese. bake in preheated 350f oven for 20 mins or until heated through. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat cooking oil in pan. add chicken onion and garlic. heat until no pink remains in meat. remove from heat. stir next 7 ingreadients together well in bowl. add chicken mixture. in casserole type pan, lay out tortillas and fill center with chicken mixture. sprinkle 2 tbps cheese on each tortilla. roll tortilla lightly around filling and arrange in pan. bake uncovored at 350f for 15 minutes. topping: spread sour cream on top and sprinkle cheese. return to over for 5 minutes. remove. if desired, top with lettuce, onions and tomatoes. bon appétit! | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: enchilada cheese sauce: combine all ingredients for cheese sauce in sauce pan. heat on low heat till cheese is fully melted and sauce is smooth. chicken enchilada: saute red onions, bell pepper, pimento, and green chilies. add black beans, fajita chicken, and enchilada cheese sauce. bring to boil. pour all ingredients over cooked pasta. garnish with cheddar cheese, sour cream, green onions, sliced jalapenos, and toasted tortilla strips. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. combine chicken, green chilies, green salsa and onion. place bouillon cubes, salt and cream in a saucepan and heat until bouillon is dissolved, but do not boil. heat oil in skillet and dip each tortilla into oil for about 5 seconds, just to soften. drain on paper towels. then dip each tortilla into saucepan with cream, coating each side. fill each tortilla with chicken mixture. roll and place seam side down in a baking dish. pour remaining cream over enchiladas and sprinkle with cheese. bake uncovered at 350°f for 30 to 35 minutes. serve with sour cream. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350 degrees f. cut the chicken into bite sized pieces and cook until no longer pink. drain and set aside. in a separate pan, melt the butter. add the garlic and cook until soft (1-2 minutes). add the soup, tomatoes, and chiles and cook until heated through. set aside ¾ of the sauce mixture. to the remaining ¼ of the sauce, add the cooked chicken and ½ cup of the shredded cheddar cheese. stir until cheese is melted. place the chicken mixture on each of the six tortillas. roll the tortillas and lay the, seam side down in a greased 9 x 13 baking dish. pour the reserved sauce over top. sprinkle with the remaining ½ cup cheddar cheese. bake for 30-35 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: drain spinach well, pressing between paper towels. set aside. stir together 1/4 cup salsa and enchilada sauce, and set aside. microwave cream cheese in a medium microwave-safe bowl at high 1 minute or until very soft. add spinach, chicken, and remaining salsa, and stir unti blended. spoon heaping 1/3 cupful chicken mixture down center of each tortilla. roll up tortillas, and place,seam side down, in a lightly 13x9" baking dish. pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese. bake at 350 degrees for 30 minutes or until bubbly. let stand for 5 minutes. serve with desired toppings. toppings: shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine shredded chicken and taco seasoning. cook according to seasoning directions. meanwhile, combine sour cream, cream of chicken soup, green chiles and green onions in seperate bowl. spoon a couple tbsps of both seasoned chicken and sour cream mixture onto tortilla along with preferred amount of cheese. fold tortilla and put into greased 9x13 pan. repeat with remaining tortillas. when all are assembled, spread with remaining sour cream mixture, cheese and black olives. cover with foil. bake at 350 for 30 minutes. remove foil and bake for 15 minutes more. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: lightly saute chicken in olive oil and cumin. undercook. mix undiluted soup with the chicken into one bowl. toss cheeses together in one bowl. lightly grease bottom of crock pot. put a little enchilada sauce. place a layer of tortillas. spread layer of chicken. sprinkle some cheese. repeat layers. top with tortillas, enchilada sauce and cheese. cook 4 hours on low. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees f. cook cubed chicken and onions 5-7 minutes in skillet over med-hi heat or until juices are clear. mix green chilis, sour cream, and cream of chicken soup in a bowl. microwave for 1 - 1 1/2 minutes. put 1/3 celsius of chicken in the center of each tortilla. pour 1/4 celsius sauce over the top of the chicken. roll up tortilla and put in a casserole dish. repeat until all 12 tortillas are done. pour remaining sauce over the top of the tortillas and spread well. cover with tinfoil and bake for 30 minutes. uncover and bake 15 more minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. in medium saucepan, melt margarine; sautéing onions and garlic until tender. stir in 1/2 of the olives(reserve other 1/2 for top), green chilies, sour cream and soup; mix well. set aside 3/4 cup of the mixture. stir in chicken and 1/2 cup cheese in with mixture in sauce pan. warm tortillas and fill with chicken mixture; roll up. place seam side down in 12x8 baking dish. in small bowl, combine reserved 3/4 cup of mixture and milk. spoon over tortillas. bake 30-35 minutes or until bubbly. sprinkle with cheese and black olives. enjoy. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small saucepan, heat sauce until heated through. meanwhile, remove bones from chicken; cut meat into bite-size strips. finely chop dried tomatoes. toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion. to assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. spread 2 tablespoons pasta sauce over bottom of dish. spoon about 1/4 cup of chicken mixture just below center of each tortilla. roll up. place seam-side down in dish. repeat with remaining chicken mixture and tortillas. pour remaining pasta sauce over enchiladas. sprinkle with remaining cheese. bake in a 400°f oven for 20-25 minutes or until heated through and cheese is melted. if desired, garnish sliced green onions. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: directions. preheat oven to 350 degrees f in a medium, non-stick skillet over medium heat, cook chicken until juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic. roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion and jalapeno chile pepper in butter. add cut up chicken. add 2/3 of cheddar cheese to mixture. soften corn tortilas in microwave or fry for 5 seconds in a small amount of oil. drain on paper towels. fill tortilas with chicken mixture and roll. place seam down in casserole dish. continue until all chicken mixture is gone. mix soups and sour cream together and pour over rolled enchiladas. cook 45 minutes to an hour in a preheat 350º f oven. sprinkle 1/3 cheddar cheese over top and return to oven just until cheese has melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix half of the olives, chilies, chicken, onions, beans, one can sauce. divide filling among the tortillas (you may end up with extra filling. you can just save it for another use or fill more tortillas). roll up and place in a 9 x 13 inch pan. pour the rest of the sauce over enchiladas. use as little or as much as you like depending on how saucy you like them. top with cheese and remaining olives. bake at 350 for 30 - 45 min or until bubbly. top with sour cream, guacamole, salsa, tomatoes, lettuce - whatever sounds good. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cube chicken, and being to cook with garlic and olive oil over med heat. when chicken is almost done add onions and bell pepper and cook till chicken is done and pepper and onions are softened. add cream cheese and soup and let simmer about 10 minutes. taste! add salt and pepper till satisfied. (i like to use lawry's garlic salt with parsley instead of salt.). preheat oven to 400. take flour tortillas (warm them if they aren't pliable) and add a scoop of mixture and place flap side down in casserole dish. top with cheese,and bake until golden. (may also use more soup and cream cheese to make more sauce to pour over top. be careful because that may make tortillas soggy the next day. left overs are wonderful). | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in medium bowl combine chicken, green chilies, salsa verde, 2/3 cheese, garlic salt, and pepper. cut tortillas in half. layer 1/3 of the tortillas in bottom of 9 x 13-inch pan; cover with 1/3 of the cream. spread half of the chicken mixture on tortillas. repeat. cover with remaining tortillas, then cream, then cheese. bake at 350° for 20 minutes until bubbly. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: slice and brown chicken breasts in a large skillet until no longer pink. add the green chiles and cubed cream cheese. stir together until cheese melts, add black olives and mushrooms. combine the enchilada sauce and mushroom soup in a separate bowl, add half to the chicken mixture. heat through and remove from heat. spray a 9x13 dish with non-stick. spread about 3 tablespoons of the sauce mix in the bottom of casserole dish. spoon chicken mixture into tortillas, dividing evenly between all of them. using 1 cup of the shredded cheese, add to each tortilla. roll each tortilla and place in dish, seam side down. top tortillas with remaining sauce-soup mix and 1 cup shredded cheese. bake at 350 for 30 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large bowl, mix the first 12 ingredients together. in a large casserole dish, spread about a cups of the extra enchilada sauce on the bottom of the dish. get the tortillas and spoon about 2-3 tbsp of filling into each, and roll up burrito style. place in a single layer on the bottom of the dish and pour the remaining sauce on top, and sprinkle with the remaining cheese. bake at 350°f for about 35-40 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. combine chicken, cream cheese and onion. wrap chicken mixture into about 12 warmed tortillas. lay the enchiladas in a rectangle pan. combine soup, chilies, cumin, salt, sour cream, and milk. a blender makes this sauce creamy and smooth, but is not necessary. pour soup mixture over enchiladas. cover with foil and bake for 30 minutes. remove foil, cover with monterey jack cheese, and return to oven until cheese is melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350. melt butter in skillet. cook chicken in butter until no longer pink. remove from pan, cut into bite-sized pieces, return to pan. add taco seasoning and water, stir. add half the sour cream, half the salsa, and the green pepper, stir well. simmer 7-8 minutes. spray baking dish with cooking spray. spoon chicken mixture evenly into tortillas, top with half the cheese. roll up tortillas and place in baking dish. mix remaining salsa and sour cream in skillet over low heat. pour over tortillas and top with remaining cheese. bake, covered, for 30 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. in a large skillet over low to medium heat, slowly melt cream cheese. mix in diced jalapenos and chicken. grease a 2 qt baking dish. place about 10 tortillas on a plate and cover with a wet paper towel. microwave for 20 seconds to soften them. place about 1 tablespoons of cream cheese mixture into each tortilla and roll tight. place in casserole. continue this process until casserole is full of rolled up enchiladas. pour enchilada sauce to cover all enchiladas. sprinkle shredded cheese over the top of casserole. bake for about 20-25 minutes, until bubbly but cheese is not burned. garnish with shredded lettuce and raw avocado slices. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover chicken halfway with water and simmer until tender.bone and chop chicken. brown onion and garlic in butter. remove garlic, add chicken, cumin and picante sauce. salt and pepper to taste and simmer 5 minutes. soften tortillas on hot, well oiled griddle. fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping. place in a 13 x 7 1/2 inch casserole dish. mix soup, sour cream and cumin. pour over casserole. top with remaining cheese and jalapeno peppers. sprinkle with paprika. bake at 350 degrees until hot and bubbling. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in large soup pot, sauté onion and green pepper in oil over medium-high. heat until soft, about 5 minutes. add all other ingredients and mix until well blended. let simmer over medium heat for 10-15 minutes so flavors can blend. ladle into bowls and enjoy! | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a large skillet combine onion, garlic and oil, saute until onions are clear. stir in chicken, chilis, broth, and seasonings, heat for 4 mintues. add cream cheese and stir until melted. spoon 1/3 cup chicken on each tortilla, roll up, place seam side down in square microwave/oven safe dish. melt velveeta and salsa 2-3 minutes. pour over tortillas, can top with more salsa. heat 6-8 minutes in microwave or 10 minutes in 350 oven. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a small saucepan, saute onion and garlic in butter until tender. combine flour and broth until smooth; gradually add to pan. stir in the chilies, coriander and pepper. bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted. combine chicken and 3/4 cup sauce. place about 1/2 cup chicken mixture down the center of each tortilla. roll up and place seam side down in a greased 11-in. x 7-in. x 2-in. baking dish. pour remaining sauce over enchiladas. bake, uncovered, at 350° for 20 minutes. sprinkle with remaining cheese. bake 5-10 minutes longer or until cheese is melted. garnish with olives, tomatoes and green onions if desired. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f spread 1/2 cup enchilada sauce over the bottom of a greased 13x9-inch (3-qt.) glass baking dish. in a medium bowl, stir together chicken, monterey jack cheese, sour cream, and chiles. spoon about 1/3 cup chicken mixture down center of each tortilla. roll up tortilla;arrange seam side down, in baking dish. top enchiladas with remaining enchilada sauce. sprinkle with cheddar cheese. spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. bake 35 minutes. remove foil; bake 5-10 minutes longer or until hot and cheese is melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. stir frequently to keep onions from burning. remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. pour a little green sauce in bottom of 9x13 baking pan. spoon about 1/3 c of filling down center of each tortilla and roll. set enchiladas, seam side down in baking pan. continue until pan is full. cover with remaining sauce and top with grated cheese. at this point you may cover and refrigerate. preheat oven to 375 degrees. if refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. if not refrigerated, bake uncovered for 20 minutes. makes approximately 12 enchiladas. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together the chicken, minced onion, sour cream, 1/2 cup salsa, and salt and pepper. spread mixture in tortillas and roll up. place in a 9 x 13-inch baking dish. combine 1 cup salsa and 1 can cream of chicken soup; pour over tortillas. bake at 350 degrees for 30 minutes. top with shredded lettuce, cheese and chopped tomatoes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. lightly grease a large baking dish. mix together the garlic powder, salt, rotel, soup and sour cream. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce, add the chicken and 1 cup of shredded velveeta cheese. stir together. fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish. in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1 cup of shredded velveeta cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350°f spread 1/2 cup enchilada sauce in ungreased 13x9-inch (3-quart) glass baking dish. in medium bowl, stir together chicken, monterey jack cheese, sour cream and chilies. spoon about 1/3 cup chicken mixture down center of each tortilla. roll up tortillas; arrange seam side down, in baking dish. top with remaining enchilada sauce. sprinkle with cheddar cheese. cover baking dish with foil. bake 35 minutes. remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. top with avocado or green onions, if desired. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken until done; shred or cut into small chunks. over low heat, melt velveeta, cream of mushroom soup, and mexican rotel. stir frequently. spray pam in 9 x 13 (or a little larger) baking dish. spread 1 tbs. sour cream over flour tortilla. place approximately 1/4 cup shredded chicken in center and pour approximately 1/4 cup cheese mixture over chicken. roll up tortilla and place in pan. repeat until pan is full. pour 2 - 3 cups of cheese mixture over top of all tortillas. sprinkle the cheddar cheese on top. cover with foil and bake at 350 degrees for 35 - 40 minutes. cut in half and serve with salsa and tortilla chips. (you should have extra cheese mixture left over. this is great for dipping chips in!). | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. combine shredded chicken with softened cream cheese and 1/2 cup of the salsa. spray a 11 x 7 baking dish with cooking spray. heat tortillas individually for 10 seconds each in the microwave oven. spoon 1/4 cup of chicken mixture onto middle of tortilla and roll up. place completed tortilla in baking dish. repeat with remaining tortillas. pour remaining salsa on top of enchiladas in the baking dish and then sprinkle with cheese. bake for 15-20 minutes or until thoroughly heated. garnish with cilantro sprigs, if desired. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. in a large bowl, combine chicken, cream cheese, onion, 1/2 the cheese, and green chilies. mix all ingredients well. make sure the cream cheese is not clumpy. in a 9x13 rectangular baking dish pour enough enchilada sauce to coat the bottom. in each tortilla put approximately 3-4 large tablespoons of the mixture. roll each tortilla and place into the pan. once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered. sprinkle remaining cheese on top. bake for between 25 and 30 minutes. allow to cool 10 minutes before serving. garnish with sour cream, avocado, tomatoes, etc. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spread small amount of green chile enchilada sauce into bottom of 9 x 13 pan. mix chicken, cream of chicken, sour cream, and 1/2 of the cheese together. scoop chicken mixture into tortillas. roll tortillas and place in dish with the seam side down. pour remaining sauce on enchiladas. make sure sauce gets along edges and in between each enchilada. sprinkle with remaining cheese. cover with foil and bake at 350 for 30 minute. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre-heat oven to 350 degrees. boil chicken breasts in water for approximately 20 minutes or until done. remove, let cool and shred or thinly slice. heat oil in skillet and add cumin, garlic, onion and jalapeno; stir-fry for 3 minutes. add cooked chicken, salt and pepper and red pepper flakes. simmer to warm through. fill tortillas with equal portions of refried beans and chicken. roll up and place in a baking dish large enough to fill all 8 enchiladas. pour enchilada sauce over the top and sprinkle with shredded cheese. bake in oven for approximately 20 minutes or until cheese is melted and enchiladas are warmed through. serve each with 1 tablespoons fat-free sour cream. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 350 degrees. stir together chicken, cheese and 1/2 cup of sour cream. spoon the mixture into the center of tortilla, roll up and secure with a toothpick if needed. arrange in a baking dish and lightly coat the tops of butter. it makes the shells nice and crispy. bake for 35-40 minutes. stir together the container of sour cream and jar of salsa and top the enchiladas. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix soup, sour cream, picante sauce and chili powder. mix 1 cup picante sauce mixture, chicken and cheese. spread about 1/4 cup chicken mixture down center of each tortilla. roll up and place seam-side down in 3-qt. shallow baking dish. pour remaining picante sauce mixture over enchiladas. cover. bake at 350°f for 40 minute or until hot. top with tomato and onion. tip: for 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 minute or until chicken is done. drain and chop chicken. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken breasts in broth or water until cooked through. after it has cooled use two forks to separate into shredded bits. saute onion in butter until translucent. add diced chiles, chicken soup, shredded chicken, sour cream and broth. simmer until just heated through. add two tbsp to each tortilla. roll and place seam side down in greased pan. cover with enchilada sauce and bake for 30 minute at 325. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375 degrees f. in a large bowl combine the soup, sour cream and green chiles. mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. lay out tortillas. put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up. place tortillas in baking dish and pour the remaining sour cream mixture over all. top with shredded cheeses and chopped green onion. bake in the preheated oven for 1 hour. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. line the bottom of a 9 inch pie plate with 3 cups of doritos saving 1 cup to crush and sprinkle over the top. saute onions, bell pepper, and celery until tender. mix all remaining ingredients together well. spread over the chips. top with the remaining cup of crushed chips. bake in preheated oven at 350 degrees for about 30 minutes or until heated through. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare filling: mix filling ingredients; set aside. preheat oven to 350. pour enchilada sauce on a large dinner plate. assemble enchiladas: dip one tortilla in sauce on plate, then lay in 13x9 pan for baking. fill center of tortilla with about 3 t. of filling; roll it up, place seam-side down in the pan. do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan. pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives. pop the pan into the oven for about 30 minutes. serve with sour cream and guacamole. another serving option: serve on a bed of lettuce, top with sour cream and guacamole. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onions and mushrooms in butter. remove from heat and stir in cream cheese, milk, and cumin. place 3 tablespoons in each tortilla, roll up and place in greased pan. mix soup, sour cream, and 1 cup milk, pour over the top. cover with foil and bake for 35 minutes at 350°f. remove foil, sprinkle cheese on, and bake for 5 more minutes, or until cheese is melted. to freeze, prepare through step 4, baking. allow to cool completely, cover well, and freeze for up to three months. to reheat, thaw overnight in the fridge and bake, covered for 30 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare chicken with taco seasoning as directed on package of taco seasoning mix, cool 10 minutes. stir in salsa, beans, corn, and 1 cup cheese. spread 1/4 cup enchilada sauce on bottom of 9 x 13 baking dish. place 2/3 cup chicken mixture down center of each tortilla, roll up. place in dish, seam side down, on top of sauce. pour remaining sauce over tortillas; sprinkle with remaining cheese and the olives. bake at 375 degrees f for 20 minutes or until cheese is melted and filling is hot. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the chicken, broth, half of the lime juice, cumin and salt and pepper in a pot. cover and simmer for 40 minutes. shred and let cool slightly. preheat oven to 400 degrees f. lightly grease a 9-inch square baking dish with the vegetable oil. place a layer of 3 tortillas on the bottom of the baking dish. spread 1/3 of the chicken on top of the sauce. repeat with another layer of tortillas, sauce and meat. finish with layer of tortillas and pour the rest of the sauce on top. sprinkle the cheese over top. bake for 30 minutes, until top is brown and dish is bubbling. mix together avocado, onion, cilantro, the rest of the lime juice and salt and pepper. let the enchilada pie rest for 5 minutes before serving. serve with salsa on the side. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. grease a 9x13 inch baking dish. combine enchilada sauce and sour cream in a medium saucepan. cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. remove from heat. spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. cover with foil. bake for 40 minutes. uncover;let cool for at least 10 minutes before serving. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. drain 1 can of tomatoes reserving the juice. combine drained tomatoes and chicken in large bowl; mix well then set aside. wrap tortillas in damp paper towels. place on microwavable plate, microwave on high 45 seconds to 1 minute, or until softened. top each tortilla with 2 tablespoons cheese and 1/4 cup chicken mixture; roll up. place, seam-sides down, in 13x9-inch baking dish. combine reserved tomato juice, remaining can of diced tomatoes with their liquid and the tomato sauce; mix well. pour evenly over tortillas; sprinkle with remaining 1 cup cheese. cover with aluminum foil. bake 30 minutes, or until enchiladas are heated through and cheese is melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir chicken, bell pepper, and cream cheese and ½ cup salsa in saucepan on low heat until cream cheese is melted. spoon 1/3-cup chicken mixture down center of each tortilla, roll up. place seam side down in lightly greased baking dish. stir velveeta cheese and milk in saucepan on low heat until smooth. pour over tortillas and cover with foil. bake at 350°f for 20 minutes or until thoroughly heated. pour remaining salsa over tortillas. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f coat 9-inch square baking dish with cooking spray. chop cilantro coarsely, place in medium bowl. chop tomato finely; set aside. remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands). stir in beans and 1 can of the enchilada sauce. spoon chicken mixture equally into center of tortillas. roll tortillas around filling and place, seam side down, in baking dish. pour remaining can of enchilada sauce over enchiladas. sprinkle tomatoes, olives, and then cheese evenly over enchiladas. cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted. serve. (i usually offer sour cream to put on the side also). | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven 350 degrees. coat a 9x13 baking with non stick cooking spray. whisk soup and 1/2 soup can of water in a bowl until smooth. stir in salsa, 1/4 cilantro and cumin. in another bowl, combine chicken, 3/4 cup each cheese blend and sauce, the corn, chiles and remaining cilantro. working with one tortilla at a time, spoon a scant 1/3 cup chicken mixture down center. roll up and place seam side down in baking dish. repeat. pour remining sauce over top. sprinkle with remaining cheese. cover with foil. bake 30 minutes. uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted. serve with pico de gallo. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a saucepan, cook chicken, pepper, cream cheese and salsa until blended and cream cheese is melted. spoon 1/3 cup of chicken mixture down the center of each tortilla. roll and place seam side down in a lightly greased baking dish. melt velveeta and milk together in saucepan until smooth. pour over tortillas and cover with foil. bake at 350 degrees for 20 minutes. pour remaining salsa over the top. let set for 5 minutes before serving. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cook chicken and dice, set aside. add first 4 ingredients together. on the tortilla, scoop 1/3 cup chicken and 1/3 cup soup mixture with tomatoes. roll the tortilla and place in a greased 9 x 13 pan. continue until all tortillas are used. top with extra sauce, 1/2 cup enchilada sauce and cheese. cover and bake 35-40 minutes in a 370°f oven. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil or pan fry chicken breasts and then dice. combine cream of chicken soup, sour cream, chilis and onion in a bowl and mix. spread a small amount of the mix along the bottom of a 9x12 pan after spraying with cooking spray. reserve 1 cup of sauce to cover later. combine chicken with the rest of the sauce. add 2 tbsp chicken mixture and 1 tbsp grated cheese to tortilla and roll up. fill pan with rolled-up tortillas. spread remaining sauce on top and top with cheese. cook @ 325 for 30 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir together chicken, cheese, 1/2°c sour cream, chiles, and cilantro. spoon mixture down center of each tortilla and roll up, keeping the ends tucked inches place seem side down in lightly greased 9x13 dish. coat the tops of enchiladas with cooking spray. bake uncovered for 30 minutes at 350 - tops should be crisp and lightly browned. (if they've been in the fridge for a couple hours, they may take 45 minutes to bake). stir together sauce ingredients. once you remove enchiladas from oven, immediately spoon the sauce over the tops and garnish with olives, tomatoes, green onions, lettuce and avocado. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. spread 1/2 cup enchilada sauce in bottom of sprayed 13x9-inch casserole dish. in medium bowl combine; chicken, monterey jack cheese, sour cream, and chilies. spoon about 1/3 cup down center of each tortilla. roll up and place seam side down in casserole dish. top with remaining enchilada sauce. sprinkle with cheddar cheese. get a piece of foil big enough to fit the casserole and spray with non stick cooking spray. cover dish and bake at 350°f for 35 minutes. remove foil and bake another 5 to 10 minutes longer or until casserole is hot and cheese is melted. top with family favorite topping. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. spray 2 9x13 pans with pam. set aside 1 cup of cheese and 1/4 cup of sliced olives. in frypan heat up oil. add chicken and chilies. cook until chicken is done. add olives to chicken. in sauce pan combine sour cream and soup over low heat until mixed well. if too thick add a little milk. pour half the soup mixture into chicken. mix well. take a tortilla shell and add 1 cup of chicken mixture (more or less as desired). sprinkle on cheese, roll up and place in baking pan. repeat mixture is gone. pour remaining soup mixture over enchiladas. sprinkle olives over top and then remaining cheese. bake 30 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 375. boil the chicken then shred. mix all ingredients but the chips and cheese. bring to a boil then add the chips. mix well. pour into a 13x9 pan or smaller if you want them thicker. cover with cheese and bake until cheese is melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut chicken into 1/2 inch pieces. season with salt and pepper. sautee chicken and onions over a medium high heat to brown. mix soup, cheese, mayo, and chilis in a large bowl. set aside about 1 cup of this mixture. add the cooked chicken and onions to the mixture in the large bowl and combine. put two heaping spoonfulls of the chicken mixture into each tortilla. roll up like a cigar and place in a casserole pan. top with reserved soup mixture. cook at 350º for 25 to 30 minutes or until crispy. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **note: measurements do not need to be exact**. roll up tortilla tightly and place seam side down in a 9x9 oven safe dish. repeat steps 2 and 3 for the remaining 3 tortillas. pour enchilada sauce and remaining yogurt over rolled tortillas. top with remaining cheese. bake for 30-40 minutes. serve with rice and side of veggies. enjoy and thank me later! | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f. heat large skillet spayed with cooking spray on medium heat. add onions and garlic; cook and stir 2 minute. add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. cook until heated through, stirring occasionally. add 1/2 cup of the shredded cheese; mix well. spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese. bake 15 to 20 minute or until heated through. note: for a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350°f heat large skillet spayed with cooking spray on medium heat. add onions and garlic; cook and stir 2 minute add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. cook until heated through, stirring occasionally. add 1/2 cup of the shredded cheese; mix well. spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese. bake 15 to 20 minute or until heated through. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350*f. spray a large nonstick skillet with cooking spray and heat over medium heat until hot. add onion and saute until tender. add the shredded chicken, 3/4 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. cook until the cheese melts, stirring constantly. place even amounts of the chicken mixture down the center of each tortilla and roll up. place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. pour the enchilada sauce evenly over top, and sprinkle with remaining cheddar cheese. cover and bake for around 15 minutes or until cheese melts. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together chicken breasts, refried beans and taco seasoning. mix together: cream of chicken soup and sour cream. spread chicken mixture down middle of tortilla, then soup then grated cheddar cheese. roll up and put in greased 9 x 13 pan. spread leftover soup over top, and then sprinkle with grated cheese. bake, uncovered at 350 degrees for 30 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat the oven to 400 degrees f. spread 1/3 cup of the salsa in a 10 x 6 inch baking dish. mix 1/2 cup cheese, 1/2 cup yogurt, squash, jalapeños, and the chicken in a bowl. heat the tortillas according to the package, then spread 1/4 cup of the mixture into the center of each tortilla. roll up the tortillas and place seam down in the baking dish. pour the rest of the salsa over the tortillas and sprinkle the other 1/2 cup of cheese over the salsa and tortillas. cover the dish with foil and bake about 20 minutes, or until the cheese is fully melted. after removing from the oven, top with the remaining 1/4 cup of yogurt, sprinkle with parsley, and serve. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: spray large skillet with cooking spray. heat to medium. add onions and garlic. cook and stir 1 minute. add chicken, 1/4 cup of salsa, neufchatel cheese, cilantro, cumin and chilies. mix well. cook until heated through. heat oven to 350 degrees. add 1/2 cup of the cheese. mix. spoon 1/3 cup chicken mixture on each tortilla. roll up. place in 13x9 inch baking dish sprayed with cooking spray. top with remaining salsa and cheese. bake 20 minutes, or until heated through. makes 4 servings. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: bring a pot of water to a boil over high heat. add chicken breasts to pot. boil until throughly cooked and falling apart. shred chicken. you can do these steps before hand a refridgerate chicken until ready to use. pour black beans in a 2.5 quart baking dish. mix in green chiles. lay the chicken over that. sprinkle with grated cheese. top with olives. bake in oven at 350 for 30 minutes or until hot. serve with tortilla chips or tortillas. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put chicken breasts in crock pot with 1/2 onion and 1/2 red bell pepper. let cook until done (usually about 3 or 4 hours). saute olive oil with 2/3 cup minced onion and minced garlic until soft. add chopped carrots, red bell pepper and yellow bell pepper and saute 10 minutes. add can of green chilis, lemon juice, and spices and let cook for 5 minutes. shred chicken and add in veggie mix with 1/2 can enchilada sauce. place chicken in tortillas and roll and then place in casserole dish. top with enchilada sauce, cheese, and salsa. cook for 20 minutes at 350 degrees f. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees f. transfer refrigerated crust to a 9 inch glass deep-dish pie pan. in a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. pour into pie crust. sprinkle all over with pepper (optional). bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. let stand for 10 minutes before serving. serve with sour cream and/or salsa (optional). | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. mix first three ingredients together in bowl; add chicken. warm and soften tortillas in hot oil for a few seconds. fill with two spoonfuls of mixture, top with a pinch of shredded cheese, roll and place on an ungreased cookie sheet. top rolled enchiladas with shredded cheese. bake at 350 degrees for 30 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375. spray 9x9 pan with non-stick spray (or spread a little butter around the pan to prevent sticking). layer as follows: corn tortillas, chicken, chopped green chilies, sour cream (place spoonfuls randomly around the dish), cheese and green enchilada sauce. bake 375 degrees for 20 minutes. (or microwave 80% power for 10 minutes). | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a 4-5 quart slow cooker sprayed with vegetable cooking spray, and place chicken thighs, enchilada sauce, green chilies, onion, and bell pepper in slow cooker. cover and cook on low for 4-6 hours. stir in cream cheese and american cheese and cook another 30 minutes. stir several times during cooking. serve with tortilla chips. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 375-degrees. in a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese. heat butter in a pan; add onion and chili powder; cook until tender. add chicken mixture to pan, heat. spread 1/4 cup mix along center of each tortilla. roll, place seam side down in baking dish. pour enchilada sauce over enchiladas. bake, covered, for 15 minutes. uncover, sprinkle cheese, continue cooking until melted. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: pre heat over to 350 degrees. remove the chicken from the bone and set aside. saute onion and green chiles in butter until tender. add soup and broth blending well: simmer for 10-15 minutes. while sauce simmers soften tortillas by dipping each in the simmering mixture for a few seconds. place a small amount of chicken in each tortilla and roll up. place the rolled up chicken tortillas in a lightely greased 13x9x2 dish. put remaining sauce over enchiladas, and top with cheese. bake for 25 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together all ingredients except 3/4 cup of jack cheese. spoon 3-4 tablespoons into each tortilla and roll them tight with the end facing the bottom of a greased 13x9 glass dish. pour whipping cream over all enchiladas. sprinkle remaining jack cheese over the top fo enchiladas. cover and bake at 350 degrees for 20-30 minutes. uncover and broil to bubbly and golden. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: boil chicken breasts in water (about 40 minutes). cool. shred chicken. sprinkle chicken with chili powder and cumin (to taste if you don't want any spices, leave out.) original recipe didn't call for chili powder or cumin. in each tortilla, put chicken, jack cheese (use about half and keep remainder for top of enchiladas) and green chili. roll up and place in 9 x 13 baking dish (sprayed with non-stick cooking spray). mix soup and 1/3 cup water. pour over enchiladas. sprinkle with remaining cheeses and remaining green chili. if using green onions and olives, sprinkle on top now. bake at 375°f for 17-23 minutes or until bubbly. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: set oven at 350 degrees. lightly grease or spray casserole dish or pan. mix together chicken, olives, chilies, onions, and cream cheese and 1/4 cup of monterey jack cheese. spread about 1/2-3/4 cup of mixture onto middle of tortillas and roll placing seam side down in pan or casserole dish. pour cream over the rolled tortillas. sprinkle remaining monterey jack cheese on top. cover and bake for 20 minutes. uncover and bake 20 minutes until bubbly and golden brown. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cover bottom of baking dish with thin layer of sauce. warm tortilla's between paper towels til pliable (15-20 seconds in mircowave). in center of each tortilla place scant 1/4 c of chicken base mix and. 1oz mexican blend shredded cheese. roll tortilla - enchilada style. place rolled tortillas, edge down, in sauce layered baking dish pour remaining sauce over all, top with remaining cheese and sliced olives. bake 350° until cheese is bubbly about 15-20 minutes. serve immediately. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 350 degrees. spray rectangular baking dish, 11x7x1 1/2" with cooking spray. place green sauce, cilantro, parsley, lime juice, and garlic in blender or food processor. cover and blend on high speed about 30 seconds or until smooth. reserve half of mixture. mix remaining sauce mixture, the chicken, and 1/4 cup of the cheese. spoon about 1/4 cup chicken mixture onto each tortilla. roll tortilla around filling; place seam side down in baking dish. pour reserved sauce mixture over enchiladas. sprinkle with remaining 1/2 cup cheese. bake uncovered 20-25 minutes or until hot. serve with lime wedges. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the chicken breast in to cubes. cook on stove top. while cooking squeeze 1/2 lime on it and salt and pepper to your taste. when the chicken is cooked dice it up as small as you like i like them very small. cut the small onion up as fine as you like. once again i like mine very small. put in a large bowl for mixing the chicken,cheese,sour cream,onion,chilies. mix throughout. get a casserole dish spray with pam. put a few large spoonfuls of the mix in each tortilla. when they are all in the dish put the enchilada sauce on top. put in the oven at 350 for 10-15 minutes or until the cheese starts melting out of the enchiladas. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400. mix chicken, 3/4 of onion, 1/2 cheese set aside. roast jalapeno in a pan. combine remaining onion, jalapeno, broth, sugar, pepper, garlic, cumin, vinegar, and oregano. heat butter in a pan and add flour till browned slightly. add puree and chili powder. cook until thickened. pour thin layer of sauce on bottom of 13x9 oven dish. fry tortillas in pan with olive oil. drain oil and dredge tortillas in remaining sauce. fill tortillas with chicken mix. set crease side down in oven dish with sauce. repeat till chicken mix gone. por remaining sauce over tortillas then add rest of cheese. bake about 10 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prepare enchilada sauce according to recipe directions. combine first nine ingredients. stir in 1/2 cup enchilada sauce. stir in 1 cup of the cheese. spray a 9x13 pan with olive oil. spread about 1/4 cup of chicken mixture down the center of each tortilla. roll up tortilla and place seam side down in pan. sprinkle sliced olives over top of tortillas. pour remaining enchilada sauce over top of tortillas. sprinkle remaining cheese over top. cover with tin foil. bake at 350 degrees for approximately 30-45 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine chicken, 1 cup of cheddar cheese, soup, onion, salt, and pepper; set aside. in a sauce pan, combine tomato sauce, chili powder, cinnamon, and olives. simmer, uncovered for 5-10 minutes. meanwhile, spoon 1/3 - 1/2 cup of chicken mixture down the center of each tortilla. roll up; place seam side down in a greased 9x13 pan. top with tomato sauce mixture; sprinkle with monterey jack cheese and remaining cheddar cheese. bake uncovered, at 350 degrees for 20-25 minutes or until heated through. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat oven to 375. f. grease 13 x 19 baking dish. in skillet heat oil over med/high heat. add peppers, onion, cumin and chile pepper; cook till softened. about 6 minute. stir in chicken, 3/4 cup sauce and 1 cup cheese. remove from heat cool slightly. heat tortilas according to package. spoon 1/2 cup chicken mix down center of each tortilla. roll up tortillas around filling and place in baking dish. top with remaining sauce and cheese. bake till bubbly. about 20 minute sprinkle with cilantro and enjoy. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: i cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften. stir in broth, spices, and tomato sauce. simmer 10 minutes. dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it. roll tortilla around filling tight. place in 9 x 13 inch pan. do until all filled. pour remaining sauce on top. top with more shredded cheese. bake at 350 degrees uncovered for 10 min to melt cheese. i serve with sour cream, salsa and sides of mexican rice and refried beans. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. lightly grease a 13 x 9 pan; set aside. cook the pasta according to package directions; drain well. return the cooked, drained pasta to the empty pot. stir in the cooked cubed chicken, scallions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. mix well and add salt if needed. pour mixture into the 13 x 9 dish. evenly sprinkle with the shredded cheese and then the cilantro or parsley. bake at 350 for about 20-30 minutes. remove from oven. serve with dallops of the sour cream, if desired. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: stir the soup, sour cream, picante sauce and chili powder in a medium bowl. stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. spread about ¼ cup chicken mixture down the center of each tortilla. roll up and place seam-side down in a 3-qt shallow baking dish. pour the remaining picante sauce mixture over the filled tortillas. cover the baking dish. bake at 350 for 40 mins or until the enchiladas are hot and bubbling. top with the tomato and onion. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: combine all sauce ingredients and heat until mixture is smooth. mix cheese, chicken, and onion together. place a spoonful of sauce on each tortilla. add a spoonful of filling mixture. roll tortillas and place side by side in 9x13 baking dish. pour remaining sauce over enchiladas. bake at 350° for 30 minutes, or until heated through. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix together soup, picante sauce, chili powder, sour cream and 1 1/2 cups of cheese. put 1 cup of this mixture in separate bowl. add chicken to remaining mix. place heaping spoonful of chicken and soup mixture on each tortilla shell, roll up and place seam side down in greased 9 x 13 pan. top with remaining soup mixture, tomatoes, green onions and remaining cheese. bake, uncovered, at 350°f for 20 to 25 minutes or until heated through. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: saute onion and chopped garlic in oil in a large skillet, about 5 minute add chopped green chilis, chicken and enchilada sauce. cook 2 minute stir in 1/2 cup of the shredded cheese and remove from heat. coat a 13x9 pan with nonstick cooking spray. microwave corn tortillas 6 at a time covered with a damp paper towel. dip each tortilla in warm water then shake it off. fill each with about 1/3 cup of the chicken mixture, roll up and place seam side down in the pan. top with half and half and sprinkle with remaining pepper jack cheese. bake at 375 degrees for 10 minute then broil 5 min or until golden. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. wash chicken with cold water and pat dry. use wooden spoon to separate skin from meat. brush bottom of chicken with 1/4 cup of dressing. tuck wings under chicken. place breast side up on rack in roast pan. pour 1/2 cup of dressing under and on top of skin. mix vegetables with rest of dressing. spoon into chicken cavity. bake 1 1/2 to 2 1/2 hours until chicken is 180 degrees. let stand 10 minutes before serving. remove and discard vegetables. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350. combine soup, chicken, sour cream, chilies, green onions, and half of the cheddar cheese. lightly warm tortillas in the microwave for 1 minutes or until easy to roll. fill with mixture and roll up leaving ends open. place in a sprayed 9x13 baking dish. spread extra filling over the top. sprinkle with remaining cheese. bake for 30 minutes until bubbly and cheese begins to brown. suggested toppings: sliced black olives, salsa, cilantro, fresh tomatoes, limes, sour cream, jalepenos, grated cheese. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: de-bone chicken and stir together with green chilies, chopped onion, salt, pepper, granulatd garlic, mexican oregano and ground cumin. this will create the chicken mixture. using a 13x9 pan, layer 6 corn torillas, 1/3 chicken mixture 1/3 pepper jack cheese and 1/3 can green enchilada sauce. repeat with two more layers. bake covered at 350 degrees for 30 minutes. serve hot. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 375. cook chicken breasts season with a dash salt, course ground black pepper, red pepper flakes. remove chicken from skillet, and chop into small pieces. add butter and chili powder to skillet, once butter melts add onion. after allowing the onion to cook a bit add corn, black beans, and green chilies. stir together and let simmer. pour a bit of olive oil in the bottom of baking dish and lightly coat the outside of the tortillas in the olive oil (this makes them crispy when you bake them). fill tortillas with mixture, add cheese and olives and fold over. once all tortillas are filled pour the enchilada sauce over them and sprinkle remaining cheese and olives over the top. bake at 375 for 20 minutes. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |
Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix chicken and salsa. wrap mix in tortillas and put in a baking dish. cover tortillas with heavy whipping cream and bake in over at 350 for approximately 30 minutes. add shredded cheese and return to over for 5 minutes. let cool, top with your favorite toppings and enjoy. | ---to prepare the chicken---. stuff the chicken with onion, garlic, herbs and pepper. roast at 375° for 1½ to 2 hours. ---to prepare the enchilada sauce---. bring first 5 ingredients to a boil. whisk in cornstarch and boil 1 minute. reduce heat and keep warm. ---to prepare the filling---. mix filling ingredients together. ---the final assembly---. dip tortillas in enchilada sauce, put strip of filling across each one, and roll tightly. place side by side in pan, sprinkle with cheese. heat in oven at 350°f for 10 minutes. spoon sauce over all, top with scallions, and enjoy! |