ENCHILADA CUPS
Provided by Gaby Dalkin
Categories appetizer
Time 1h10m
Yield 8 to 12 servings (24 small enchilada cups)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Microwave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.)
- Meanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined.
- Carefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes.
- Sprinkle the top of each cup evenly with desired garnishes and serve warm.
- Mash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options.
- For pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving.
- For roasted jalapeno guacamole, fold in the diced roasted jalapenos.
- For feta guacamole, fold in the feta cheese. Top with more feta before serving.
CHICKEN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
- In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
- Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
- Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
- To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
- Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
- Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.
CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN ENCHILADA CUPS
I took these southwestern cups to an Arizona Cardinals tailgate. I kept them in a thermal wrap to maintain their warmth, but they are also good at room temperature. Mini phyllo shells are one of my favorite go-to ingredients because they're a quick and easy way to make big batches of sweet or savory treats and appetizers. -Johnna Johnson, Scottsdale, AZ
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine the first 7 ingredients with 3 tablespoons enchilada sauce. Spoon into phyllo shells. Place shells on an ungreased 15x10-in. baking pan. Slice Monterey Jack cheese into 1-1/2-in. squares about 1/8 in. thick. Top each phyllo shell with cheese. , Bake until heated through and cheese is melted, 7-9 minutes. Meanwhile, in a small saucepan, heat remaining enchilada sauce over medium-low heat. Serve chicken cups with salsa and warm enchilada sauce.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
30-MINUTE CHICKEN ENCHILADA SKILLET
This chicken enchilada skillet is a 30-minute meal.
Provided by Angela Kilgore-Wright Sneakn
Categories Chicken Enchiladas
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
- Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
- Serve in tortillas.
Nutrition Facts : Calories 558.4 calories, Carbohydrate 41.5 g, Cholesterol 90.8 mg, Fat 27.4 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 10.6 g, Sodium 1544.9 mg, Sugar 6.6 g
SAUCY CHICKEN ENCHILADAS
I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don't buy premade stuff, i always season my meat.
Provided by Shanie Searing
Categories Chicken
Time 40m
Yield 12 enchiladas
Number Of Ingredients 20
Steps:
- Enchilada sauce directions:.
- Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
- Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
- Filling.
- Heat oven to 350°F.
- Prepare enchilada sauce below.
- In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
- Stir in 1/2 cup enchilada sauce.
- Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
- Fry tortillas, one at a time until soft (10 seconds per side).
- Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
- Spread small amount of sauce in bottom of dish.
- Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
- Place seam side down, side by side in prepared dish.
- Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
- Garnish with extra sour cream, sliced green onions and chipped cilantro.
CHICKEN ENCHILADAS
Make and share this Chicken Enchiladas recipe from Food.com.
Provided by SharleneW
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook the 1 cup chopped onion and garlic in oil until onion is tender but not brown; stir in flour.
- Add undrained tomatoes, tomato sauce, chili peppers, sugar, cumin and salt.
- Cook and stir until thickened and bubbly; set aside.
- Combine chicken, HALF the cheese, the 1/4 cup onion, chopped olives and the 3/4 teaspoon salt.
- Set aside.
- In skillet, dip tortillas briefly in small amount of hot oil until limp but not crisp; drain (you can also soften instead in microwave for a few seconds.) Spoon 1/4 cup of the chicken mixture onto each tortilla; roll up.
- Place in a large (13x9x2-inch) baking dish.
- Pour tomato mixture over all.
- Pour enchilada sauce evenly over top.
- Cover with foil and bake at 350ºF for 15 minutes.
- Uncover and bake for another 15 minutes.
- Sprinkle with remaining shredded cheese; return to oven until cheese melts, 2 or 3 minutes.
- Top with the sliced olives.
Nutrition Facts : Calories 449.5, Fat 21.1, SaturatedFat 7.8, Cholesterol 64.7, Sodium 1784.9, Carbohydrate 43.5, Fiber 7, Sugar 10.5, Protein 24.3
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- Preheat oven to 350° F. and spray a standard muffin pan with cooking spray. Wrap the mini corn tortillas in damp paper towels and microwave for 30 seconds or until warm and pliable. Gently press one down into each muffin cup. Bake for 10-12 minutes or until crisp and hardened on the sides.
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