CHICKEN HELPER FLAVORS RECIPES

Name: Easy Creamy Chicken Enchiladas
Prep time: 20 min
Total time: 50 min
Yield: 5
Cuisine: Southwestern
Ingredients: 1 can (10 oz) Old El Paso™ red enchilada sauce; 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken); 1 1/2 cups shredded Cheddar cheese (6 oz); 1 package (8 oz) cream cheese, cut into 1/2-inch cubes; 1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package); 10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCK…

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This enchilada dish is sure to be a new family favorite. It’s simple to put together and perfect for leftovers — if you’re lucky enough to have any!

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 5

Number Of Ingredients 6

Ingredients

1 can (10 oz) Old El Paso™ red enchilada sauce
2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 package (8 oz) cream cheese, cut into 1/2-inch cubes
1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 590 , CarbohydrateContent 33 g, CholesterolContent 155 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 31 g, SaturatedFatContent 19 g, ServingSize 2 Enchiladas, SodiumContent 1650 mg, SugarContent 2 g, TransFatContent 2 g

RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCK…

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Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you’re on your way to a delicious dinner.

Provided by Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

Steps:

Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 330 , CarbohydrateContent 8 g, CholesterolContent 105 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 28 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 0 g, TransFatContent 1 g

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