Type what you have

Ingredients

• ✓ chicken
• tomatillo
• red chile pepper
• california chile pod
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (200 degrees C).
2. 2 Place tomatillos, red chile peppers, and California chile pods in a small roasting pan or a rimmed baking sheet; cook in the preheated oven for about 20 minutes, turning frequently. If chiles start to get too dark, transfer to a blender or the bowl of a food processor.
3. 3 Heat oil in a large skillet over medium-high heat. Add chicken pieces; cook, turning to sear evenly on all sides.
4. 4 Combine tomatillos and chiles in a blender or the bowl of a food processor; blend until smooth. Season with salt; add to skillet with chicken. Reduce heat to medium-low; cover and simmer until chicken is tender, 20 to 25 minutes.

By Cyber Pana

Ingredients

• ✓ chicken
• buffalo wing seasoning mix
• ranch salad dressing mix
• pepper jack cheese
• colby monterey jack cheese
• chili sauce
• flour tortilla
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
2. 2 Place chicken in a large bowl and add Buffalo wing seasoning and ranch dressing mix. Toss to coat.
3. 3 Combine pepper Jack cheese and Colby-Monterey Jack cheese in a bowl; reserve 1 cup of cheese mixture. Reserve about 1/2 cup Buffalo sauce and pour the rest into a shallow bowl.
4. 4 Coat both sides of a tortilla with Buffalo sauce and place on a plate. Add desired amount of chicken and cheese mixture. Roll tortilla and place seam-side down in the prepared baking pan. Repeat with remaining tortillas. Cover enchiladas with reserved cheese mixture and drizzle with reserved Buffalo sauce.
5. 5 Bake in the preheated oven until cheese is melted and tortilla edges are starting to brown, about 20 minutes. Top with blue cheese before serving.

By andreaclark22

Ingredients

• ✓ chicken
• black bean
• corn
• pumpkin
• green salsa
• mexican blend cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
3. 3 Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Erica08

Ingredients

• ✓ chicken
• green chili
• green salsa
• chili powder
• cumin
• garlic powder
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
3. 3 Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
4. 4 Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
5. 5 Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

By Rocks422

Ingredients

• ✓ chicken
• sour cream
• salt
• black pepper
• vegetable oil
• corn tortilla
• green chili
• monterey jack cheese

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
2. 2 Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.
3. 3 Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish.
4. 4 When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

By Kate

Ingredients

• ✓ chicken
• cooking spray
• salsa
• cream cheese
• flour tortilla
• enchilada sauce
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
2. 2 Combine salsa and cream cheese in a large saucepan over medium heat; cook and stir until cream cheese melted, mixture is creamy, and thoroughly combined, 3 to 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.
3. 3 Spoon chicken mixture onto tortillas; roll into enchiladas. Place, seam-sides down, on the prepared baking sheet. Top with enchilada sauce.
4. 4 Bake in the preheated oven for 10 minutes. Top with Mexican cheese; continue baking until cheese melted, 5 to 10 minutes more. Serve hot.

By Chrissy008

Ingredients

• ✓ chicken
• cooking spray
• mexican blend cheese
• roasted red pepper
• green chile pepper
• sour cream
• enchilada sauce
• flour tortilla

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
3. 3 Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
4. 4 Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
5. 5 Refrigerate until ready to cook, up to 2 days.
6. 6 When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until bubbly, about 1 hour.

By barbinfl

Ingredients

• ✓ chicken
• cheddar cheese
• sour cream
• onion
• flour tortilla
• tomato
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine 3 cups Cheddar cheese and 1/4 cup sour cream in a saucepan over low heat. Cook, stirring occasionally, until melted.
3. 3 Meanwhile, mix chicken, remaining 1 cup Cheddar cheese, remaining 3/4 cup sour cream, and onion in a medium bowl until well combined.
4. 4 Arrange tortillas on a large, flat work surface. Divide chicken mixture evenly among tortillas, then roll tortillas up over the filling. Arrange in a single layer in the prepared baking dish. Pour cheese sauce over enchiladas, then top with tomatoes and olives.
5. 5 Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

By Barbara Hall

Ingredients

• ✓ chicken
• olive oil
• onion
• tomato
• chipotle pepper in adobo sauce
• tostada shell
• sour cream

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onions; cook and stir until softened and translucent, about 5 minutes.
2. 2 Meanwhile, blend tomatoes and chipotle peppers in adobo sauce in a blender.
3. 3 Pour pureed mixture over onions in the saucepan; add chicken and stir to combine. Cover and simmer until hot and heated through, about 20 minutes.
4. 4 Mound shredded chicken mixture onto tostada shells and garnish with sour cream.

By Fredda O

Ingredients

• ✓ chicken
• cream cheese
• sour cream
• green salsa
• mexican-style cheese blend
• white cheese sauce
• queso dip
• flour tortilla

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
2. 2 Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
3. 3 Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

By LARANEFF

Ingredients

• ✓ chicken
• taco seasoning mix
• tomato
• habanero
• onion
• celery
• carrot
• salsa
• water

Instructions

1. 1 Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
2. 2 Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
3. 3 Shred the chicken with 2 forks and stir with the salsa mixture.

By Carajeanne

Ingredients

• ✓ chicken
• cream of chicken soup
• sour cream
• green chile pepper
• corn tortilla
• colby longhorn cheese
• muenster cheese
• green onion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
3. 3 Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.

By Teri Barker

Ingredients

• ✓ chicken
• elbow macaroni
• red enchilada sauce
• half and half
• green chili
• cheddar cheese
• pepperjack cheese
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ chicken
• tomato
• habanero pepper
• green bell pepper
• onion
• jalapeno pepper
• taco seasoning mix
• canola oil
• flour tortilla

Instructions

1. 1 Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
2. 2 Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
3. 3 Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
4. 4 Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.

By smellow

Ingredients

• ✓ chicken
• butter
• onion
• corn
• green chile
• adobo seasoning
• empanada shell
• oaxaca cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
3. 3 Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

By thedailygourmet

Ingredients

• ✓ chicken
• chicken fajita seasoning
• cayenne pepper
• water
• beer
• enchilada sauce
• jalapeno pepper
• onion
• corn tortilla
• mexican cheese blend

Instructions

1. 1 Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
2. 2 Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
3. 3 Remove meat from chicken and shred into enchilada sauce mixture; mix well.
4. 4 Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.

By C Chapa

Ingredients

• ✓ chicken
• honey
• lime juice
• chili powder
• garlic
• green enchilada sauce
• monterey jack cheese
• flour tortilla
• half-and-half

Instructions

1. 1 Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce over bottom.
3. 3 Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.
4. 4 Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until cheese melted and top is brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ chicken
• zucchini
• olive oil
• onion
• green bell pepper
• cream cheese
• taco seasoning mix
• enchilada sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
3. 3 Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
4. 4 Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

By RIVERSOUL82

Ingredients

• ✓ chicken
• cream of chicken soup
• sour cream
• picante sauce
• chili powder
• monterey jack cheese
• flour tortilla
• tomato
• green onion

Instructions

1. 1 Stir soup, sour cream, picante sauce, and chili powder in a medium bowl until combined.
2. 2 Transfer 1 cup of the soup-sauce mixture into a large bowl; stir in chicken and cheese.
3. 3 Divide chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11x8-inch shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. 4 Bake at 350 degrees F until the enchiladas are hot and bubbling, about 40 minutes. Top with tomato and onion.

By Campbell's Kitchen

Ingredients

• ✓ chicken
• cheddar cheese
• mayonnaise
• taco seasoning mix
• tomato
• lime
• corn chip
• crescent roll
• salsa
• sour cream
• avocado
• corn chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a mixing bowl. Add Cheddar cheese, mayonnaise, and taco seasoning. Mix well. Place chopped tomatoes in a bowl and add lime juice; stir to combine and add to chicken mixture.
3. 3 Reserve 2 tablespoons crushed chips and add remaining chips to chicken mixture. Stir to combine.
4. 4 Sprinkle reserved crushed chips onto a cutting board. Unroll crescent roll dough and press into chips. Separate dough into triangles and arrange in a ring with points facing out on a baking sheet, leaving a 5-inch diameter open circle in the center. Scoop chicken mixture onto the wide end of each triangle. Fold edges of dough over to create a ring.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes.
6. 6 Garnish with salsa, sour cream, and avocado. Serve with additional corn chips.

By sk

Ingredients

• ✓ chicken
• butter
• margarine
• onion
• pimento pepper
• cream cheese
• salt
• vegetable oil
• corn tortilla
• heavy cream
• monterey jack cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
2. 2 Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
3. 3 Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.
4. 4 When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
5. 5 Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
6. 6 Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.

By crystalv1olet

Ingredients

• ✓ chicken
• water
• yellow rice
• olive oil
• chicken taco seasoning mix
• black bean
• mexican cheese blend
• olive
• jalapeno pepper
• corn tortilla
• bacon grease

Instructions

1. 1 Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
3. 3 Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
4. 4 Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
5. 5 Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

By yummers

Ingredients

• ✓ chicken
• butter
• onion
• cream of chicken soup
• sour cream
• cumin
• corn tortilla
• green chile
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Grease a 9x12-inch microwave-safe baking dish; set aside.
2. 2 Melt butter in a large skillet over medium heat. Cook and stir onion in hot butter until tender and translucent, about 5 minutes. Mix in condensed soup, sour cream, and cumin until well combined.
3. 3 Place 4 tortillas in a layer into the bottom of the prepared dish. Top with 1 can green chiles, 1 1/2 cups chicken, 1/2 of the condensed soup mixture, 1/2 of the Cheddar cheese, and 1/2 of the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese.
4. 4 Cook in the microwave on high until casserole is bubbling and cheese topping is melted, about 10 minutes.

By Shay

Ingredients

• ✓ chicken
• cream of chicken soup
• black bean
• tomato
• green chile
• sour cream
• taco seasoning mix
• tortilla chip
• cheddar cheese
• tomato
• green onion
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Stir chicken, condensed soup, black beans, tomatoes and green chiles, sour cream, and seasoning mix together in a large bowl.
3. 3 Spread 1/2 of the chicken mixture in the bottom of the prepared baking dish. Top with 3 cups crushed tortilla chips and 1 cup Cheddar cheese. Layer with remaining chicken and chips. Cover the dish.
4. 4 Bake in the preheated oven for 30 minutes. Uncover and sprinkle with remaining Cheddar.
5. 5 Cover the dish again and bake until hot and bubbling and the cheese is melted, about 10 more minutes.
6. 6 Sprinkle with tomato, green onion, and cilantro before serving.

By Campbell's Kitchen

Ingredients

• ✓ chicken
• onion
• garlic
• chicken broth
• chili powder
• almond
• banana
• cinnamon
• salt
• corn tortilla
• sesame seed
• pine nut
• butter
• semisweet chocolate

Instructions

1. 1 Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
2. 2 Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
3. 3 Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
4. 4 Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

By deondra

Ingredients

• ✓ chicken
• sour cream
• cream of chicken soup
• cilantro
• cooking spray
• tomato
• green chile pepper
• onion
• green chile
• flour tortilla
• colby pepperjack cheese

Instructions

1. 1 Mix sour cream, condensed soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from the heat.
2. 2 Spray a large skillet with cooking spray; add diced tomatoes, chicken, onion, and green chiles. Cook and stir over medium heat until onion is transparent, 5 to 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
4. 4 Spoon 2 to 3 tablespoons chicken mixture down the center of each warm tortilla, then sprinkle with about 1 tablespoon pepper Jack cheese. Roll each tortilla around filling and place seam-side down into the prepared baking dish. Pour sour cream sauce over tortillas and sprinkle remaining cheese over top.
5. 5 Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

By CourtneyR

Ingredients

• ✓ chicken
• vegetable oil
• onion
• all-purpose flour
• chicken broth
• milk
• green chile
• tomato
• green chile pepper
• corn tortilla
• cheddar cheese

Instructions

1. 1 In a medium sauce pan, cook onion in oil over medium heat until soft. Stir in flour. Add broth and milk; cook, stirring constantly, until thickened. Stir in chilies and tomatoes.
2. 2 Coat a 9 x 13 inch baking pan with nonstick spray. Place 1 cup sauce in bottom of pan. Layer half the chicken, half the tortilla strips, and 1 1/4 cups sauce. Repeat with remaining ingredients. Top casserole with shredded cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

By Beverly

Ingredients

• ✓ chicken
• red bell pepper
• red onion
• sour cream
• jalapeno cream cheese
• taco seasoning mix
• salt
• black bean
• water
• cumin
• flour tortilla
• salsa
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, red bell pepper, red onion, sour cream, cream cheese, taco seasoning, and salt together in a large bowl. Combine black beans, hot water, and cumin in a separate bowl; roughly mash with a fork until evenly mixed.
3. 3 Layer 3 tortillas into the bottom of a 9x9-inch baking dish. Top tortillas with 1/2 the salsa, 1/2 the black bean mixture, and 1/2 the chicken mixture. Repeat layering with remaining ingredients, ending with chicken mixture. Sprinkle casserole with mozzarella cheese.
4. 4 Bake in the preheated oven until top is golden, 30 to 35 minutes. Let stand 5 minutes before serving.

By Peculiah

Ingredients

• ✓ chicken
• lard
• salt
• masa harina
• chicken broth
• tomatillo
• ancho chile pepper
• mulato chile pepper
• garlic
• black pepper
• oregano
• banana leaf

Instructions

1. 1 Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
2. 2 Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
3. 3 Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
4. 4 Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.

By mega

Ingredients

• ✓ chicken
• corn tortilla
• cooking spray
• tomato
• green onion
• lime juice
• cilantro
• cream cheese
• chipotle pepper in adobo sauce
• mexican cheese blend
• black olive
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray both sides of each tortilla with cooking spray; place on a baking sheet.
2. 2 Bake tortillas in the preheated oven until crisp and lightly browned, 6 to 8 minutes.
3. 3 While tortillas are baking, combine tomato, green onions, lime juice, and cilantro in a bowl; set aside.
4. 4 Mix cream cheese and chipotle pepper in a separate bowl until well blended. Remove tortillas from the oven. Spread mixture over tortillas; top with chicken and cheese.
5. 5 Return tortillas to the oven and continue baking until cheese is melted, about 5 minutes. Top with the tomato mixture, olives, and sour cream.

By Jaay