Mexican Chicken Enchilada Roll Ups — These are a great appetizer & passed the taste test. hat I love about these, is that they can totally be made ahead of time & they are great for parties because you can make a ton in about 15 minutes!
This simple and healthy recipe for Creamy Chicken Enchiladas is the BEST! Easy to make, freezer-friendly, and lightened up with everyday ingredients. Your whole family will LOVE this recipe! www.wellplated.com @wellplated
Chicken Enchilada Casserole ~ 10 soft taco shells; 2 cups cooked, shredded chicken; 2 c shredded Monterey Jack cheese; 3 T butter; 3 T flour; 2 c chicken broth; 1 c sour cream; 1-4 oz can diced green chillies. Preheat oven to 350 degrees, Grease a 9x13 pan (see remaining instructions . . . )
Chicken Enchilada Casserole - 4 cooked shredded chicken breasts 8oz sour cream garlic to taste 14 corn tortillas 1(28oz)can green chile enchilada sauce 16oz shredded Mont. Jack Combine chicken, sour cream and garlic.set aside. Pour about 1/2" of enchilada sauce on bottom of 9x13 baking dish. Layer 4-5 tortillas on top in a single layer. Top with half of chicken mixture, sprinkle with 1/3 cheese. Repeat layers topping with cheese and any remaining sauce. Cover with foil. Bake @Brandon Rosenl
BLT Roll Ups - Mix 4 oz. Cream Cheese and 1/4 c. mayo. Cook, crumble and add 8 slices of Bacon and 1/4 c. diced tomatoes. Spread in 2 Flour Tortillas and top with shredded lettuce. Roll up in plastic wrap & refrigerate. When chilled, remove from plastic wrap & slice with an electric knife. Cut off ends for better presentation. Mmmmmm Bacon! Bacon! Bacon!
Green Chile Chicken Enchilada Casserole: 1 lb chicken, cooked and shredded* 1 large sweet onion, diced small 3 cloves garlic, minced two jars of salsa verde** monterey jack, shredded sour cream (reduced fat is fine) 12 small corn tortillas salt and pepper