Chicken Recipes For Quick and Easy Enchiladas and Wraps
Linda Carol Wilson asked:
These recipes use chicken for quick and easy main courses. Try the Quick and Easy Chicken Enchiladas early in the week and the Mexican-Style Chicken and Rice Wraps later in the week. Two quick and easy meal ideas.
MEXICAN STYLE CHICKEN AND RICE WRAPS
1 tbsp canola oil
1 lb boneless skinless chicken
2 cups water
1 cup chunky salsa (heat to suit your taste)
1 pkg (1 1/4-oz) Taco Seasoning
2 cups minute rice, uncooked
Flour tortillas
Shredded cheddar cheese
Cut chicken into 1/4-inch thick strips. Heat the oil in a large skillet, add chicken and cook until lightly browned. Add the water, salsa and taco seasoning. Stir to mix and heat to boiling. Stir in the rice. Cover and cook over low heat for 5 minutes. Spoon mixture into warmed tortillas. Top with cheese. Wrap tortilla around filling tucking in one end to enclose the filling.
QUICK AND EASY CHEESY CHICKEN ENCHILADAS
1 jar (12-oz) chunky salsa
2 cups (8-oz) cubed Velveeta cheese
3 cups chopped cooked chicken
4 8-inch flour tortillas
1 can (2 1/4-oz) sliced pitted ripe olives, drained and chopped
1/3 cup shredded cheddar cheese
In a medium saucepan combine the salsa and Velveeta. Cook, stirring occasionally over medium heat until the cheese melts; set aside 1 1/4 cups of the sauce and keep warm. Stir chicken into the remaining sauce. Divide the chicken mixture evenly among the four tortillas and spoon down the centers. Roll up tortillas. Place the filled tortillas, seam side down, in a greased 8-inch square baking dish. Cover with foil and bake in a preheated 375 degree oven for 15 to 20 minutes or until heated through. To serve, spoon the reserved sauce over the enchiladas. Sprinkle with the shredded cheese and chopped olives.
Enjoy!
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These recipes use chicken for quick and easy main courses. Try the Quick and Easy Chicken Enchiladas early in the week and the Mexican-Style Chicken and Rice Wraps later in the week. Two quick and easy meal ideas.
MEXICAN STYLE CHICKEN AND RICE WRAPS
1 tbsp canola oil
1 lb boneless skinless chicken
2 cups water
1 cup chunky salsa (heat to suit your taste)
1 pkg (1 1/4-oz) Taco Seasoning
2 cups minute rice, uncooked
Flour tortillas
Shredded cheddar cheese
Cut chicken into 1/4-inch thick strips. Heat the oil in a large skillet, add chicken and cook until lightly browned. Add the water, salsa and taco seasoning. Stir to mix and heat to boiling. Stir in the rice. Cover and cook over low heat for 5 minutes. Spoon mixture into warmed tortillas. Top with cheese. Wrap tortilla around filling tucking in one end to enclose the filling.
QUICK AND EASY CHEESY CHICKEN ENCHILADAS
1 jar (12-oz) chunky salsa
2 cups (8-oz) cubed Velveeta cheese
3 cups chopped cooked chicken
4 8-inch flour tortillas
1 can (2 1/4-oz) sliced pitted ripe olives, drained and chopped
1/3 cup shredded cheddar cheese
In a medium saucepan combine the salsa and Velveeta. Cook, stirring occasionally over medium heat until the cheese melts; set aside 1 1/4 cups of the sauce and keep warm. Stir chicken into the remaining sauce. Divide the chicken mixture evenly among the four tortillas and spoon down the centers. Roll up tortillas. Place the filled tortillas, seam side down, in a greased 8-inch square baking dish. Cover with foil and bake in a preheated 375 degree oven for 15 to 20 minutes or until heated through. To serve, spoon the reserved sauce over the enchiladas. Sprinkle with the shredded cheese and chopped olives.
Enjoy!
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