The chicken is super easy. Just grab a slow cooker. Add 1 diced onion, 2 minced garlic cloves, 2.5lbs chicken breast (or thigh), 1 to 2 cups chicken broth, 1 jar of salsa (16oz), 1 pack of taco or ...

Let the sauce cool before adding sour cream to keep it from curdling. Swap in a Mexican cheese blend if you want extra melty goodness with a hint of cheddar. You can make the enchiladas earlier in the ...

Transfer to a bowl; let cool. Stir in the chicken, cumin, cilantro and half of the shredded cheese. Season with salt and pepper. Wipe out the skillet and heat 1/4 inch of vegetable oil in it.

For the enchiladas: Preheat the oven to 180oC. Heat half the oil in a pan and add the sliced onions, peppers, chili and garlic. Cook until soft and slightly coloured and remove from the heat the pan.

Leftover BBQ Chicken Casserole This casserole is one of my favorite ways to stretch leftover BBQ chicken into a full meal. It’s layered with cheese, corn, diced tomatoes, and whatever veggies I’ve got ...

Ingredients 2 large chicken breasts 8 oz. shredded cheddar cheese 8 oz. cream cheese at room temperature 1 19-oz. can mild enchilada sauce 12 small flour tortillas 1/2 teaspoon salt Instructions ...

Place the room temperature cream cheese in a large, spouted measuring cup with a handle. Slowly whisk in milk and then whisk until smooth. Add half of the enchilada sauce and stir to combine. 2.