Best Creamy Chicken Enchiladas Recipe

5 chicken breasts shredded
1 can Rotel
1 can cream of chicken soup
1 can cheddar cheese soup
1/8 cup milk
1 tsp cumin
1 tsp taco seasoning
1 tsp garlic powder
1 tsp dried oregano
1/2 pkg cream cheese cubed
2 cups shredded cheese
Pkg tortillas

Combine Rotel, soups, milk, seasonings, shredded chicken, cream cheese in bowl. Spray bottom of 9x13 pan, spread small amount of mixture on bottom of pan. Fill tortillas with mixture, roll, place seam side down. Pour remaining mixture over top of tortillas in pan. Sprinkle shredded cheese on top. Bake 350 35 minutes!

Baked Chicken Nuggets

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Chicken Noodle Casserole

• 4 skinless, boneless chicken breast halves
• 6 ounces egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• salt to taste
• ground black pepper to taste
• 1 cup crumbled buttery round crackers
• 1/2 cup butter

Directions

1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
3. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
4. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

Chicken and Sour Cream Enchiladas

• 2 cups chopped cooked chicken
• 1 cup Sour Cream
• 1 1/2 cups Shredded Colby & Monterey Jack Cheese, divided
• 1 cup salsa, divided
• 2 tablespoons chopped cilantro
• 1 teaspoon ground cumin
• 10 flour tortillas
• 1 cup shredded lettuce
• 1 medium tomatoes, chopped

Directions

1. Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
3. Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.