ANGELA'S AWESOME ENCHILADAS
The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.
Provided by MomSavedbyGrace
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
- Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
- Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
- Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
Nutrition Facts : Calories 709.5 calories, Carbohydrate 52.5 g, Cholesterol 125.7 mg, Fat 36.3 g, Fiber 4.4 g, Protein 42.2 g, SaturatedFat 17.6 g, Sodium 1764.5 mg, Sugar 3.8 g
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
GREEN CHICKEN ENCHILADAS
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
THE BEST RED CHICKEN ENCHILADAS
We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out. Look for the best-quality corn tortillas you can find. They will have a better flavor and texture and will be easier to work with.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
- Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.
AWESOME ENCHILADAS
I made this up myself. I sort of remembered a recipe for cheese enchiladas my mother had given me, but I couldn't find it. So I started throwing stuff together and this is what I came up with. YUM!
Provided by EmmyLynn
Categories Mexican
Time 30m
Yield 12 enchiladas
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Brown ground beef or turkey over medium-high heat with onion.
- Add the chilies, garlic, and seasoning until thoroughly cooked.
- Add 3/4 cup of the enchilada sauce, green chilies, minced garlic, Old Bay seasoning, cream cheese, and sour cream and stir until combined.
- Stir in 3/4 cup of each of the shredded cheeses.
- Spoon filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2-inch baking dish.
- Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
- Bake at 375°F for 15-20 minutes.
AWESOME EASY CHEESE AND CHICKEN ENCHILADAS
Hi, just threw this together this morning with what I had on hand. Turned out so very good and cheesy! You can adjust everything to taste if you wish. This is very mild for a Mexican dish. I hope that you enjoy this as much as I did! Thanks so much!
Provided by Loves2Teach
Categories Oven
Time 7h10m
Yield 6 enchiladas, 6 serving(s)
Number Of Ingredients 7
Steps:
- To make my chicken, I put 5 drumsticks (frozen) in the crock pot on low with the 2 cans of Rotel.
- These cooked for 7 hours when the chicken was nice and tender. I took out the bones and put it in a bowl with 1 cup of the cheese, the onions, and a little of the tomato mixture from the crock pot.
- Now, take the 6 corn tortillas, spread a thin layer of the shortening on them, place them on a microwave safe plate and cook for about 1 minute (until they are warm and soft).
- Take 1 tortilla and put 2-3 spoonfuls of the chicken/cheese mixture in it, then roll the tortilla like a cigar, and place it seam side down in your pan (I used a 1 1/2 quart pan--you can use a larger one if you are doubling the recipe) continue previous step with the rest of your tortillas.
- Mix 1/4 cup of crock pot tomato mixture with your sour cream.
- Pour this mixture over your enchiladas.
- top with the rest of your cheese.
- cover with foil and cook for 25 minutes at 350 degrees.
Nutrition Facts : Calories 351.8, Fat 21.4, SaturatedFat 10.4, Cholesterol 81.8, Sodium 814.3, Carbohydrate 18.8, Fiber 1.6, Sugar 0.5, Protein 21.8
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT)
This is a fantastic little recipe for sour cream and chicken enchiladas. I've seen some similar recipes posted at 'Zaar but not this exact one. This turns out perfect every single time. It's also easy to double the recipe so you can serve a larger group. I'm always asked for this recipe and it's so easy! It's very mild. If you like spicy/hot you could add some chopped jalapenos (see directions). Can make ahead and freeze - just take it out the night before to thaw in your refrigerator, then follow cooking instructions. *Prep and cooking times do not include cooking the chicken breasts.*
Provided by LifeIsGood
Categories Chicken Breast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
- Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
- Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
- The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
- Pour sauce over the rolled tortillas.
- Bake for about 20 minutes.
- Remove from oven and top with remaining cheese.
- Return to oven until the cheese melts.
- Ole!
AWESOME CHICKEN ENCHILADAS
Steps:
- Cube chicken, Place in frying pan with a little oil. Fry chicken. Add in taco and fajita seasoning with 1 packet of water. Mix and let simmer. Add Ro*Tel & cream of chicken soup to chicken skillet, Let simmer. In separate skillet quickly fry all tortillas & set aside.
- Preheat oven to 350°F. In 13x9" pan spread sour cream over tortilla, fill with mixture, add cheese, and roll up. When all tortillas have been rolled up add enchilada sauce. Top with cheese.
- Bake 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
AWESOME BEEF ENCHILADAS
Oh man, I really love this recipe. It's truly awesome! Most people like corn tortillas with their enchys, but I prefer flour...by all means, go with what you like! Sometimes I throw black beans into the meat mixture, Anyway Enjoy!
Provided by KPD123
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef, onions, peppers and garlic in large skillet over medium-high heat until browned and veggies are soft.
- Add taco seasoning and 1/2 cup of enchilada sauce, stirring until combined. Turn off heat and add cream cheese. Stir until cream cheese has melted into mixture.
- Spread 1/2 cup of enchilada sauce into the bottom of a greased 13x9 casserole dish. Spoon about 1/4 cup of meat mixture down the center of each warmed tortilla and roll up. Place enchiladas seam side down in dish.
- Top enchiladas with remaining 1 cup of enchilada sauce. Then top with monterey jack cheese.
- Bake for 20 minutes at 350 degrees or until cheese is melted. Serve with rice and beans if you so desire!
AWESOME ENCHILADAS!
The best enchiladas I've ever had- really, the only ones I've ever liked! I crave these, and usually make them at least two times a month. You can easily use shredded chicken instead of ground beef, and feel free to use corn tortillas instead of flour...it's the sauce that make these enchiladas so AWESOME!
Provided by Photo Momma
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- To make the sauce: Melt butter in a sauce pan, then add chili powder, flour, and salt. Stir until smooth.
- Add garlic and stir in water and tomato paste (may have to use a whisk). Simmer until thick.
- To make the filling: Cook ground beef with the onion, then drain. Add taco seasoning. Add approximately 1/2 cup of enchilada sauce to the meat.
- Place the beef and cheese in each tortilla and roll up. Pour the enchilada sauce on top and bake for 25 minutes.
Nutrition Facts : Calories 522.4, Fat 36.1, SaturatedFat 18.8, Cholesterol 111.8, Sodium 1120.3, Carbohydrate 27.4, Fiber 3.8, Sugar 4.8, Protein 23.6
More about "awesome chicken enchiladas recipes"
CHICKEN ENCHILADAS RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (579)Total Time 1 hrServings 8
- In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
CHICKEN ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
From tasteofhome.com
Author Nicole Doster
ANGELA'S AWESOME ENCHILADAS - BIGOVEN.COM
From bigoven.com
THE BEST CHICKEN ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
AWESOME CHICKEN ENCHILADAS - BLUE GOOSE CANTINA, DALLAS ...
From tripadvisor.ca
AWESOME WHITE CHICKEN ENCHILADAS-ID#375119- BY BUDGET101.COM
From budget101.com
AWESOME CHICKEN ENCHILADAS | WILLIAMS
From williamsfoods.com
AWESOME CHICKEN ENCHILADAS - LOLA'S KITCHEN, BARSTOW ...
From tripadvisor.ca
ZIPPY CHICKEN ENCHILADAS - READER'S DIGEST CANADA
From readersdigest.ca
AWESOME CHICKEN ENCHILADAS RECIPE - NETCOOKS
From netcooks.com
AWESOME CHICKEN ENCHILADAS BEST RECIPES
From recipesforweb.com
AWESOME ENCHILADAS! RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN ENCHILADAS | RECIPES, MEXICAN FOOD RECIPES ...
From pinterest.ca
MEXICAN RECIPE: ANGELA’S AWESOME ENCHILADAS BY ...
From redcipes.com
CHICKEN ENCHILADAS: MAKES TWO PANS - A HEALTHY SLICE OF LIFE
From ahealthysliceoflife.com
CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
MOM'S AWESOME CHICKEN ENCHILADAS ON BAKESPACE.COM
From bakespace.com
CALORIES IN AWESOME CHICKEN ENCHILADAS - CALORIE, FAT ...
From recipes.sparkpeople.com
ENCHILADAS RECIPE BY ZAIDA - HALAAL.RECIPES
From halaal.recipes
AWESOME CHICKEN-MUSHROOM ENCHILADAS… RELOADED – LOVE, FOOD ...
From lovefoodandbeer.com
ANGELA'S AWESOME ENCHILADAS ALLRECIPES - CREATE THE MOST ...
From recipeshappy.com
AWESOME CHICKEN ENCHILADAS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ANGELA'S AWESOME ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
HONEY LIME CHICKEN ENCHILADAS - AWESOME FAMILY RECIPES
From awesomefamilyrecipes.com
ANGELA'S AWESOME CHICKEN ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
ANGELA'S AWESOME ENCHILADAS - RECIPESRUN
From recipesrun.com
CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
AWESOME CHICKEN ENCHILADAS – LOVE, FOOD & BEER
From lovefoodandbeer.com
ANGELA'S AWESOME ENCHILADAS RECIPE | KEEPRECIPES: YOUR ...
From keeprecipes.com
You'll also love