CHEESY CHICKEN ENCHILADAS
A simple 4-ingredient dish, I usually have these ingredients on hand in the fridge, freezer or pantry for a last-minute dinner emergency. This was modified from a recipe that called for ground beef.
Provided by catht
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In large skillet, brown chicken. Add 1/2 cup each of the salsa and cheese, and mix well.
- Spread 1/2 cup of remaining salsa onto bottom of 9x13" baking dish.
- Spoon 1/4 cup of the meat mixture down the centre of each tortilla. Roll tortillas and place, seam sides down, in baking dish. Top with remaining salsa and cheese.
- Bake in preheated 350F oven for 20 mins or until heated through.
CHEESY CHICKEN ENCHILADAS
Make and share this Cheesy Chicken Enchiladas recipe from Food.com.
Provided by LorenLou
Categories Chicken Breast
Time 50m
Yield 10 enchiladas
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Spray an 11x7" glass pyrex dish with cooking spray.
- Shred or cube the leftover chicken.
- In a large skillet, cook the onion and garlic in the canola oil until soft.
- Add the chicken, Rotel tomatoes and salt. Simmer approximately 10 minutes on medium-low heat.
- Combine half and half and bouillon - heat 30 seconds at a time in microware until bouillon cubes melts and can be fully mixed together. (Shouldn't need more than 1 minute). Set aside.
- Using a measuring cup, fill each tortilla with 1/4 cup of chicken filling, rolling up, and placing seam side down in prepared dish. Pour any remaining filling over the top of the enchiladas.
- Pour the bouillon mixture evenly over the enchiladas.
- Cover with foil, and bake 10 minutes, then remove foil and bake for 10 more.
- While baking, combine all cheeses well.
- After the 20 minutes cooking time, remove enchiladas from oven, cover completely with the cheeses, and bake for 5 more minutes, or until cheese is melted.
- Serve with some hot Spanish rice, and some fresh guacamole on the side!
Nutrition Facts : Calories 301.4, Fat 17, SaturatedFat 8.6, Cholesterol 57.6, Sodium 663.6, Carbohydrate 18.7, Fiber 1, Sugar 1.1, Protein 18.1
CHICKEN-AND-CHEESE ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"
Take advantage of summer's squash bounty by rolling up sliced zucchini with shredded chicken, garlic and scallions. Salsa makes a quick sauce topper. Sour cream and hot sauce are the finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings (3 enchiladas per person)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
- Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
- Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
- Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.
Nutrition Facts : Calories 290, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 75 milligrams, Sodium 1050 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
ULTIMATE CHEESY ENCHILADAS
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat 1/4 cup of the oil in a medium pot over medium heat. Add the flour and whisk until smooth. Add the ancho chile, chipotle chile, cocoa, oregano, garlic powder and cumin and cook, whisking frequently, until the mixture is thickened slightly and fragrant, about 5 minutes. Add the chicken stock, whisk until smooth and continue to cook until slightly thickened, 2 to 3 minutes. Add the vinegar and season with salt and pepper.
- Heat the remaining 1/2 cup oil over medium heat in a large skillet until shimmering. Quickly fry each tortilla in the oil, about 5 seconds per side; let drain on paper towels.
- Preheat the oven to 375 degrees F.
- Mix the Chihuahua, Cheddar and Monterey Jack cheese together in a bowl. Ladle about a 1/2 cup of the sauce on the bottom of a 9-by-14-inch glass baking dish. Stuff each tortilla with about 1/4 cup of the cheese blend. Roll the tortillas tightly and place seam-side down in the baking dish in 2 identical rows of 6. Cover with the remaining sauce and top with the remaining cheese.
- Bake until the cheese is bubbly and golden brown, 10 to 15 minutes. Garnish with the pickled jalapeno and fresh cilantro.
CHEESY CHICKEN ENCHILADAS
This is loosely based upon a recipe that I found almost 30 years ago in the KC newspaper. Over the years it has further evolved and is still a family favorite.
Provided by Mysterygirl
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix Chicken, 1 cup cheese and chopped tomatoes.
- Completely, but lightly cover both sides of one tortilla with cooking spray like PAM, then place the tortilla on a microwave-safe plate.
- Completely but lightly cover one side of the next tortilla and place it atop the first tortilla, sprayed side up. Repeat above step until all tortillas are stacked, then microwave the entire stack on high for 5 minutes and allow to cool.
- Fill tortillas with chicken mixture; roll up and place in an ungreased 9 x 13-inch pan.
- Heat sour cream and enchilada sauce in a pan and stir until thoroughly mixed.
- Pour over enchiladas.
- Use remaining cheese to sprinkle over sauce.
- Bake at 350 degrees for 40 minutes.
- Cheese will be hot and bubbly.
Nutrition Facts : Calories 612.4, Fat 39.2, SaturatedFat 23.1, Cholesterol 100.5, Sodium 978, Carbohydrate 43.1, Fiber 6.3, Sugar 4.7, Protein 24.8
EASY CHEESY CHICKEN ENCHILADAS
Make and share this Easy Cheesy Chicken Enchiladas recipe from Food.com.
Provided by mtchbx20
Categories One Dish Meal
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- 1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
- 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
- 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
- 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.
Nutrition Facts : Calories 623.3, Fat 31.2, SaturatedFat 12.5, Cholesterol 113.8, Sodium 1933.6, Carbohydrate 47.7, Fiber 4.4, Sugar 6.3, Protein 38.1
CHEESY CHICKEN ENCHILADAS RECIPE
Savor the flavor of this delicious Cheesy Chicken Enchiladas Recipe! All it takes is seven ingredients to turn out a five-star family favorite.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally.
- Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil.
- Bake 20 min. or until heated through. Top with remaining salsa.
Nutrition Facts : Calories 460, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1180 mg, Carbohydrate 29 g, Fiber 4 g, Sugar 6 g, Protein 32 g
CHEESY CHICKEN ENCHILADAS
Make delicious Cheesy Chicken Enchiladas at dinnertime today! In under an hour, you can serve Cheesy Chicken Enchiladas for the whole family to enjoy.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings, 2 enchiladas each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Combine chicken and soup; spoon down centers of tortillas. Roll up.
- Place, seam-sides down, in 13x9-inch baking dish. Top with tomatoes and cheese. Cover with foil.
- Bake 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil after 20 min.
Nutrition Facts : Calories 520, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1300 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 8 g, Protein 33 g
MILD CHEESY CHICKEN ENCHILADAS
Kids love it! Mild (not spicy) yet flavorful enchiladas featuring typical Tex-Mex flavors. Rico!
Provided by Barbara Hall
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
- In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with tomatoes and olives.
- Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly. Garnish with tomatoes and olives.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 31.5 g, Cholesterol 98.2 mg, Fat 30.7 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 17 g, Sodium 697.6 mg, Sugar 1.4 g
CHEESY CHICKEN ENCHILADA DINNER
Homemade enchiladas don't have to take hours to make! In just 40 minutes, this taste-tempting version can be on the table and ready to enjoy.
Provided by My Food and Family
Categories Home
Time 40m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook and stir chicken in large nonstick skillet on medium-high heat 6 min. or until done. Stir in 1/2 cup salsa, 2/3 cup cheese and cilantro. Remove from heat.
- Spread 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.
- Bake 20 min. or until heated through, cooking corn as directed on package near end of chicken baking time.
- Serve chicken with corn.
Nutrition Facts : Calories 600, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1450 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g
CHEESY ENCHILADA CHICKEN
This is a super easy, great tasting chicken dish - pair it with some Spanish rice and a salad and dinner's on the table in about 30 minutes.
Provided by knitaholic
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Spray baking dish with Pam.
- Place chicken breasts in bottom of dish.
- Pour enchilada sauce evenly over chicken.
- Bake for 30 minutes.
- Sprinkle with cheese after 30 minutes.
- Place chicken back in oven until cheese melts.
CHEESY ROTISSERIE CHICKEN ENCHILADAS
Mexican comfort food! Warm tortillas with a delicious filling of rotisserie chicken, creamy poblano soup, sour cream, green chiles, cheese, and enchilada sauce, then baked until hot and bubbling. It's quick and easy to make too!
Provided by RFalgout
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h25m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.
- Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.
- Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.
- Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.
- Bake in the preheated oven until cheese is bubbly, about 35 minutes.
- Serve hot, garnished with green onions, tomatoes, and remaining cilantro.
Nutrition Facts : Calories 700.3 calories, Carbohydrate 50.2 g, Cholesterol 120.7 mg, Fat 38.4 g, Fiber 4.4 g, Protein 38.6 g, SaturatedFat 17.4 g, Sodium 1494.7 mg, Sugar 4.2 g
CHEESY CHICKEN & CHILE ENCHILADAS
Spice things up with chile enchiladas filled with shredded cooked chicken, sour cream and shredded four cheese and topped with red sauce. These Cheesy Chicken & Chile Enchiladas are ready to eat after 20 minutes in the oven.
Provided by My Food and Family
Categories Casseroles
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Spread 1 cup enchilada sauce onto bottom of 13x9-inch pan sprayed with cooking spray.
- Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
- Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
- Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
- Serve topped with remaining sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1160 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 7 g, Protein 26 g
MAKE-AHEAD CHEESY CHICKEN ENCHILADAS
A gooey, cheesy chicken enchilada. Lots of flavor, easy to prepare, and great to make ahead of time. Wonderful topped with lettuce, tomatoes, avocado, onions, and additional sour cream. A real family favorite.
Provided by barbinfl
Categories Chicken Enchiladas
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Spray a 9x13-inch baking dish with cooking spray.
- Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
- 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.
- 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.
- Refrigerate until ready to cook, up to 2 days.
- When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bubbly, about 1 hour.
Nutrition Facts : Calories 519.5 calories, Carbohydrate 42.5 g, Cholesterol 76.4 mg, Fat 26.8 g, Fiber 2.8 g, Protein 26.1 g, SaturatedFat 14.9 g, Sodium 1063.7 mg, Sugar 2.5 g
CHEESY CHICKEN ENCHILADA SKILLET
This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Dinner Salsa Sour Cream Bean Cheese Garlic Quick & Easy Bake
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
- Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
- Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.
CHEESY CHICKEN ENCHILADA SOUP
This is a thick and hearty soup with all your favorite enchilada flavors! The masa harina adds a lovely texture and touch of corn flavor to the soup, which is actually somewhat stew-like in consistency. You can increase or decrease the seasonings to your taste preference, and make each bowl your own by topping with your favorite extras, such as tortilla chips, diced avocado, shredded cheese, sour cream, and salsa.
Provided by Rebekah Rose Hills
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
- Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
- Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 29.6 g, Cholesterol 74.4 mg, Fat 16.7 g, Fiber 8.2 g, Protein 31.4 g, SaturatedFat 7.2 g, Sodium 1661.4 mg, Sugar 2 g
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CHEESY CHICKEN ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
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Servings 5Total Time 55 minsCategory Enchiladas
- Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
- In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
- Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
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