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Adams Low-Fat Enchiladas

Ingredients: 2 1/2 Pound(s) Chicken Breast Halves 4 Can(s) Reduced-fat cream of chicken 3 Cup(s) Fat-free sour cream 1 Can(s) (small) green chiles, diced 1 Can(s) (small) black olives 3 Green onions, sliced 2 Package(s) Flour tortillas (small) 2 Cup(s) Fat free cheddar cheese Directions: 1. cook chicken, cut and dice. 2. In large bowl, combine soup chiles, olives, sour cream and green onions. 3. Remove 2 1/2 cups mixture, then add chicken to other mixture. 4. Put chicken mixture into tortillas and roll up. (don't fill to full) 5. Put in large pan and spoon remaining soup mixture over the top. 6. Cover with cheddar cheese. 7. Cover with foil and bake at 350 for 40 to 50 minutes.... or until hot and bubbly.
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(I used the microwave to heat them up) Top each with a heaping tablespoon beef mixture, roll up and place Barbecued chicken fajita enchiladas 1 ts ground cumin 1 x Clove garlic, crushed 1 tb Vegetable oil 12 x Flour (6-inch) tortillas 20 oz Green enchilada sauce 3 c Shredded Co-Jack cheese 1. In small shallow baking dish, mix first seven ingredients. Cover an Red enchiladas with cheese * Tortillas should be 6 to 7 inches in diameter. Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat, until onion is tender. Stir in remaining ingredients except the sour cream, tortillas, and cheese. Heat to boiling Bill clinton's chicken enchiladas Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until Avocado/zucchini enchiladas Heat oven to 325F degrees. 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Dip each tortilla into the sauce to coat both sides. Spoo Chicken enchiladas in green mole Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions, paprika, and salt in large bowl. Mix thoroughly; set aside. Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender; process until smooth. Heat Post thanksgiving enchiladas In a bowl, combine the turkey, green onion, cheese, chilies and sour cream or yogurt - set aside. In a skillet or sauce pan, saute the onion in the oil until barely softened. Stir in garlic. Cook for one minute. Add chili powder, tomato sauce, br Enchiladas verdes ( green chicken enchiladas ) Start with the filling: Place the chicken in a saucepan. Add water to cover. Add the garlic, carrot, bay leaf, parsley and half the onion. Bring to a boil. Reduce heat. Cover. Simmer until the chicken is tender (about 30 minutes). Let cool in the broth. R Peppy beef enchiladas In a skillet cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4 cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If necessary, warm tortillas in a 350 degree oven for 5 minutes to soften. Spoon beef mixture nea * turkey enchiladas Combine turkey with sour cream, cheese and 1 ts salt. Heat 1/3 c oil and dip tortillas in until soft and drain. Stuff with turkey mix and roll. Arrange side-by-side with seam side down in shallow pan. TURKEY SAUCE Rinse seeds from chillies and chop. Enchiladas (red chili) Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour eno Skinny enchiladas Heat oven to 350 F. In medium bowl, combine broccoli, chicken, roasted peppers, onions, and 1/4 cup of the enchilada sauce; mix well. Spoon 1/3 cup chicken mixture onto center of each tortilla. Sprinkle each with 1 tablespoon of the cheese. Roll u Spicy chicken enchiladas *Combine first 6 ingredients; stir well. Cover and chill. *Melt butter in a saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook, stirring constantly, until thickened and bubbly. Re Pasta enchiladas Cook manicotti according to package directions. Drain and set aside. In a large skillet brown ground beef. Drain beef and pour into a large bowl. Stir in refried beans, cumin, and corn. Stuff manicotti with beef mixture. Arrange manicotti in a 13X Old style enchiladas * 1-2 cups of oil for cooking corn tortillas. ~--------------------------------------------------------------------- ~-- Brown ground beef and 1 chopped onion (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney b Spanish-rice enchiladas 5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas 1. Place water and onion in a medium saucepan. Saute until onion softens slightly. 2. Add the spinach. Cover and steam until just tender, 4 to 5 minutes. 3. Remove from he Enchiladas Stir first six ingredients together and fill tortillas. Put in greased 8 x 12 glass pan. Pour sauce over. Microwave on high for 11 to 13 minutes, rotating once. Cover with cheddar cheese and cook on high 1 to 2 minutes. Chicken enchiladas with cheese Seed and chop the jalapeno pepper. Saute onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and simmer 5 minutes. In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside. Chicken enchiladas 3 Heat 1/3 cup oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat remai Sour cream turkey enchiladas Heat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In medium saucepan combine 1/2 can soup, sour cream, flour and green onion; blend well. Cook over medium heat until mixture is bubbly, stirring constantly. Stir in turkey and frozen vege Enchiladas verdes (green enchiladas) Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and che Ground beef enchiladas Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce Lentil enchiladas Put water and beans in saucepan on med high heat. Add all ingredients except salsa and tortillas. Bring to a boil, stirring occasionlly. Reduce heat and let cook til lentils are soft, about 45 minutes. (Keep stirring because the beans will stic Chorizo enchiladas Remove sausage from casings if using links, and crumble. Place in a heavy frying pan and cook, stirring often to keep the sausage crumbly. Drain well. It's really greasy. Add red chile sauce (you may used ready prepared sauce also--or substitu Enchiladas (beef) Filling: 1. Brown ground beef and drain fat as necessary. Add onion, green chili, corn, and beef broth. 2. Simmer for 10-mins or so. Construction: 1. Place a tortilla in a hot skillet to warm (30-secs), then dip into enchilada sauce and add 3 to 4 tbl Lentils and spanish rice enchiladas Prepare contents of box according to package directions. Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will cook in the same amount of time). Mix the rice and lentils and place 2 tablespoons full in Texas cheese enchiladas Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x 8-3/4") to cook them. Lightly grease the utility pan (for authenticity use laed). Preheat the oven to 400øF. Chop onions and grate cheese. Saute the onions lightly in 2 Tex-mex style enchiladas PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it Chard enchiladas *Chard can be mixed with spinach and kale and other in-season greens. Preheat oven to 375 F. Heat oil; saute garlic and onion until golden. Add chard (in small amounts) until it is cooked down. Make a bechamel sauce; melt butter, stir in f Chicken enchiladas with pasilla chili sauce Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium. Season chicke Chicken enchiladas cajun style Combine all ingredients, except cheese. Mix and place half in casserole. Cover with cheese. Repeat layers. Bake 1 hr. at 350 F . This freezes well and enough to make 2 casseroles. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A Tricia's enchiladas Mix chicken, beans, and most of cheese in a large bowl. Scoop onto tortillas. Fold or roll tortillas and place, seam side down, in a greased 13x9" baking pan. Pour red sauce over all and bake at 350 for 20 minutes. Sprinkle cheese on top and bake Swiss chicken enchiladas Sliced radishes or almonds Heat oven to 375 degrees.In a large bowl,combine cream cheese and milk.Stir in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas as directed on package.Spoon about 1/4 cup filling down center o Brunch enchiladas Saute ham and onion in olive oil. Add eggs and scramble. In small pan, heat butter and whisk in flour. Slowly add milk while whisking. Heat until thickened and bubbly. Salt and pepper to taste. Heat tortillas on a griddle until soft and pliable Chicken enchiladas - clinton This is Clinton's favorite entree. Definitely not low-fat, it has wonderful flavor. In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies and garlic; saute until garlic is soft. Break up tomatoes and add to chilies along with onions, Baked chicken enchiladas Preheat oven to 350 F. Mix flour with stock and heat until slightly thickened. Add the whipping cream (or half & half), green onion, salt and pepper. Bring to boil. Stir in sour cream until well mixed. Dip each tortilla in cream sauce, then arran Adrienne banner's chicken enchiladas Heat 1/3 C vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. He