EL PASO CHICKEN ENCHILADA RECIPE RECIPES

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5-INGREDIENT CHICKEN ENCHILADA CASSEROLE RECIPE ...



5-Ingredient Chicken Enchilada Casserole Recipe ... image

This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal!

Provided by Fabiola Donnelly

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 5

2 boneless skinless chicken breasts (about 10 oz total)
8 Old El Paso™ flour tortillas for burritos (8 inch)
2 cans (10 oz each) Old El Paso™ red enchilada sauce
1 can (15 oz) Progresso™ black beans, drained
2 cups shredded Mexican four-cheese blend (8 oz)

Steps:

  • Heat oven to 350°F. Line 12x8-inch (2-quart) baking dish with foil.
  • Fill 4-quart pot three-fourths full with water. Add 2 boneless skinless chicken breasts (about 10 oz total). Heat to boiling. Reduce heat to simmer; cover and cook 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Meanwhile, lightly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in dish; set aside. Place 1 can (10 oz) Old El Paso™ red enchilada sauce, 1 can (15 oz) Progresso™ black beans and 1 cup of the shredded Mexican four-cheese blend in large bowl. Shred cooked chicken. Add chicken to bowl with beans; stir with large spoon to combine.
  • Divide chicken mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
  • Pour remaining 1 can (10 oz) Old El Paso™ red enchilada sauce evenly over top. Sprinkle with remaining 1 cup shredded Mexican four-cheese blend.
  • Bake uncovered 40 to 45 minutes or until hot and bubbly.

Nutrition Facts : Calories 340 , CarbohydrateContent 34 g, CholesterolContent 50 mg, FatContent 1 , FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 920 mg, SugarContent 2 g, TransFatContent 1 g

SLOW-COOKER CHEESY CHICKEN ENCHILADA PASTA RECIPE ...



Slow-Cooker Cheesy Chicken Enchilada Pasta Recipe ... image

This slow-cooker pasta packed with Mexican-inspired flavors is cheesy, easy and sure to have everyone asking for seconds every time you make it.

Provided by Betty Crocker Kitchens

Total Time 3 hours 45 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

1 can (10 oz) Old El Paso™ mild enchilada sauce
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 package (20 oz) boneless skinless chicken thighs
1/2 cup chopped onion
3 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded sharp Cheddar cheese (8 oz)
8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)
Chopped fresh cilantro leaves, if desired

Steps:

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.
  • Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F).
  • Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.
  • Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

Nutrition Facts : Calories 460 , CarbohydrateContent 34 g, CholesterolContent 130 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 4 g, TransFatContent 1/2 g

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