Chicken Enchiladas For Four Recipes

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CHICKEN ENCHILADAS FOR FOUR

These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chiles and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Chicken Enchiladas for Four image

Steps:

  • Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chiles. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies., Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. , Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 767 calories, Fat 36g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 1654mg sodium, Carbohydrate 64g carbohydrate (1g sugars, Fiber 4g fiber), Protein 44g protein.

2 tablespoons butter
1/4 cup all-purpose flour
2-1/2 cups chicken broth
1 teaspoon dried coriander
1 can (4 ounces) chopped green chiles, divided
2 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese
8 flour tortillas (8 inches), warmed
1 cup shredded cheddar cheese

CHICKEN ENCHILADAS I

This is a quick and easy recipe. Good for quick suppers.

Provided by Debbie Donham

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 16



Chicken Enchiladas I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g

4 skinless, boneless chicken breast halves
1 onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded Cheddar cheese

WHITE CHICKEN ENCHILADAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 20



White Chicken Enchiladas image

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
  • Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
  • In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
  • In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
  • Preheat the oven to 350 degrees F.
  • Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
  • Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
  • Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.

4 boneless, skinless chicken breast fillets
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
2 or 3 hot chiles, such as serrranos, jalapenos or the like
1 large onion, diced
1 jalapeno, seeded and finely diced
1 tablespoon vegetable oil
3 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream
1 teaspoon paprika
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 1/2 cups grated Monterey jack cheese
1 cup sour cream, plus more for serving
16 small corn or flour tortillas
1 cup store-bought salsa
1/4 cup fresh cilantro leaves

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



Chicken Enchiladas image

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

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

CHICKEN ENCHILADAS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 15



Chicken Enchiladas image

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.

10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

CHICKEN & BEAN ENCHILADAS

A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 13



Chicken & bean enchiladas image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
  • Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
  • Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

1 tbsp rapeseed oil
2 red onion , sliced
2 red peppers , deseeded and sliced
2 garlic cloves , crushed
2 tsp chipotle paste (add extra if you prefer more heat)
2 skinless chicken breasts, cut into thin strips
400g can black beans or kidney beans
small bunch coriander , chopped
500ml passata
1 tsp ketchup or sugar
6 medium tortillas
50g mature cheddar , grated
green salad , to serve

SIMPLY SOUR CREAM CHICKEN ENCHILADAS

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Provided by Debs Recipes

Categories     Chicken Breast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10



Simply Sour Cream Chicken Enchiladas image

Steps:

  • In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  • Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  • Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  • Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
  • Remove from heat; stir in sour cream and green chilies.
  • Pour sauce evenly over enchiladas.
  • Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Nutrition Facts : Calories 507.3, Fat 29.5, SaturatedFat 13.9, Cholesterol 85.4, Sodium 755.8, Carbohydrate 35.6, Fiber 2.3, Sugar 3.7, Protein 24.3

1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

CHICKEN ENCHILADAS

Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 16



Chicken enchiladas image

Steps:

  • Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
  • Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
  • To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
  • Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium

3 tbsp olive oil
2 red onions, sliced
2 red peppers, sliced
3 red chillies, 2 deseeded and chopped, 1 sliced
small bunch coriander, stalks finely chopped, leaves roughly chopped - plus extra to serve (optional)
2 garlic cloves, crushed
1 tbsp ground coriander
1 tbsp cumin seeds
6 skinless chicken breasts, cut into small chunks
415g can refried beans (we used Discovery)
198g can sweetcorn, drained
700ml bottle passata
1 tsp golden caster sugar
10 tortillas
2 x 142ml pots soured cream
200g cheddar, grated

SIMPLE CHICKEN ENCHILADAS

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9



Simple Chicken Enchiladas image

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

CHICKEN ENCHILADAS

To save time prepare and cook the chicken a day ahead, make this as spicy as you like by using spicy salsa and you may also add in crushed chili flakes for more heat :)

Provided by Kittencalrecipezazz

Categories     Poultry

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12



Chicken Enchiladas image

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9" baking dish.
  • In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside.
  • Heat a skillet to medium-high heat with 2 tbsp oil.
  • Add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear.
  • Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
  • Top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish.
  • Sprinkle with the grated cheese.
  • Cover with foil; bake for 25-30 minutes, or until hot and bubbly.
  • Remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.

1 3/4 cups reduced-fat sour cream
2 small green onions, chopped
1/3 cup minced fresh cilantro
1 tablespoon minced fresh jalapeno pepper
1 teaspoon ground cumin (or to taste)
2 tablespoons oil
12 ounces boneless skinless chicken breasts, cut into 3 x 1 inch strips
1 tablespoon fresh minced garlic (or to suit taste)
8 (6 inch) flour tortillas
2 cups shredded reduced-fat cheddar cheese
1 1/2 cups bottled chunky salsa (medium or hot)
1 -2 tomatoes, chopped

CHICKEN ENCHILADAS

Make and share this Chicken Enchiladas recipe from Food.com.

Provided by jennifer.blake-some

Categories     Chicken Breast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6



Chicken Enchiladas image

Steps:

  • Cook chicken pieces in a skillet until done.
  • Mix soups and 1/2 the jar of enchilada sauce in a bowl.
  • Pour about 1/3 of the mixture into the chicken and mix well.
  • Fill each tortilla with chicken mixture and some shredded cheese.
  • Roll and lay side by side (seams down) in a lightly greased 9 x 13 x 2 inch pan.
  • Pour remaining soup mixture over the top of the rolled enchiladas and drizzle with some enchilada sauce. Top with the rest of the shredded cheese.
  • Cover with foil and bake at 325 degrees F for 35 to 40 minutes.

Nutrition Facts : Calories 569.1, Fat 21.9, SaturatedFat 9.1, Cholesterol 69.2, Sodium 1234.7, Carbohydrate 61.6, Fiber 3.5, Sugar 2.5, Protein 29.5

8 large flour tortillas
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (17 1/4 ounce) jar enchilada sauce
8 ounces shredded cheddar cheese

CHICKEN ENCHILADAS

Make and share this Chicken Enchiladas recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken Enchiladas image

Steps:

  • Heat oven to 375°F.
  • In small bowl, stir soup and sour cream together.
  • Heat butter in saucepan over medium heat.
  • Add onion and chili powder, cook until onion is tender.
  • Stir in chicken, green chilies, and 3 TBS of soup mixture.
  • Spread 1/4 cup mix along center of each tortilla.
  • Roll, place seam side down in 12x8 baking dish.
  • Spread remaining soup mixture over enchiladas.
  • Bake, covered, for 15 minutes.
  • Uncover, sprinkle with cheese, and bake 5 minutes more.

Nutrition Facts : Calories 614.2, Fat 34.6, SaturatedFat 16.6, Cholesterol 118.5, Sodium 1232, Carbohydrate 42.4, Fiber 2.9, Sugar 5.1, Protein 32.9

1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
2 tablespoons butter
1/2 cup chopped onion
1 teaspoon chili powder
2 cups diced cooked chicken
1 (4 ounce) can chopped green chilies
8 flour tortillas
1 cup shredded cheddar cheese

WEEKNIGHT CHICKEN ENCHILADAS

Make and share this Weeknight Chicken Enchiladas recipe from Food.com.

Provided by Wendy W88

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15



Weeknight Chicken Enchiladas image

Steps:

  • Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
  • For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
  • Stir the flour into the sour cream, and then add to the onion mixture.
  • Stir in broth and chili peppers all at once.
  • Cook and stir until thick and bubbly.
  • Remove from heat; stir in 1/2 C of the cheese.
  • For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
  • Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
  • Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
  • Top with remaining sauce.
  • Bake, covered, in 350* oven for 35 minutes.
  • Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
  • Let stand 10 minutes.
  • If Desired: garnish tops with olives, tomatoes, and cheese.

8 -10 flour tortillas or 8 -10 corn tortillas
1/2 cup chopped onion
4 garlic cloves, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers
1 cup shredded monterey jack cheese
2 cups chopped cooked chicken
black olives (optional)
tomatoes (optional)
green onion (optional)

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21K Likes, 86 Comments. TikTok video from Hajar Larbah (@moribyan): "Chicken and steak enchiladas for dinner tonight #recipe #food #steak #cooking #fyp #foryou #foryoupage". …
From tiktok.com


CHICKEN ENCHILADAS - FOOD NETWORK
Frittata with Asparagus, Tomato and Fontina. Easy. 1) Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. 2) Heat the oil …
From foodnetwork.co.uk


FOOD: CHICKEN APPLE ENCHILADAS, CHICKEN TORTILLA SOUP
Heat oven to 350˚F. In skillet, cook onions until translucent. Add jalapeno and apple; saute 2-3 minutes. Add cooked chicken and mix well. Remove from heat. Lay out tortillas and …
From yahoo.com


WHITE CHICKEN ENCHILADAS | FOODTALK
35 min. Jump to recipe. Chicken enchiladas with white sauce feature shredded chicken mixed with sautéed onion, jalapenos, hatch chilies and cheese. Roll filling in soft, low …
From foodtalkdaily.com


EASY CHICKEN ENCHILADAS | MRFOOD.COM
Fry tortillas 1 at a time in 2 tablespoons oil in a skillet 5 seconds on each side or until softened; add additional oil, if necessary. Drain. Place heaping 1/2 cup chicken mixture on …
From mrfood.com


CHICKEN ENCHILADAS FOR FOUR RECIPE: HOW TO MAKE IT - FOOD NEWS
ENCHILADA SAUCE Heat oil in your Whatever Pan over medium heat. Add flour and stir for 20 seconds. Add the chicken stock, tomato puree and a tsp of enchilada seasoning. Cook for 4 …
From foodnewsnews.com


CHICKEN ENCHILADAS FOR FOUR RECIPE: HOW TO MAKE IT
Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half the chiles. In a large bowl, combine the chicken, Monterey Jack cheese and …
From preprod.tasteofhome.com


WHAT TO PUT IN CHICKEN ENCHILADAS RECIPES ALL YOU NEED IS …
3 -4 chicken breasts: 15 white corn tortillas (fajita size) or 15 flour tortillas (fajita size) 3 (10 ounce) cans green enchilada sauce (I use Old El Paso) 3 -4 cups grated monterey jack pepper …
From stevehacks.com


CHICKEN ENCHILADAS PIE RECIPES ALL YOU NEED IS FOOD
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family From bbcgoodfood.com Total Time 1 hours 10 …
From stevehacks.com


SOUR CREAM "CHICKEN" ENCHILADAS - COMFORTABLE FOOD
Remove from heat and stir in half of the shredded cheese and generously salt and pepper. Heat the flour tortillas in the microwave about 30 seconds, just enough to soften them. …
From comfortablefood.com


BEST CHICKEN ENCHILADAS RECIPES | FOOD NETWORK CANADA
Divide chicken mixture among tortillas; roll up. Place enchiladas, seam side down, in prepared baking dish. Spoon remaining sauce overtop, spreading to cover tortillas. Sprinkle …
From foodnetwork.ca


CHICKEN ENCHILADAS | CHICKEN.CA
Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil. Reduce heat, cover and simmer 10 minutes. Divide filling among tortillas and roll up. Put tortillas, seam …
From chicken.ca


BAKED CHICKEN ENCHILADA - FOOD CHANNEL
Preparation. 1 Preheat oven to 350. Heat the olive oil in a large saute pan over medium-high heat. 2 Add the onions and cook 3-4 minutes, stirring occasionally, until …
From foodchannel.com


CHICKEN ENCHILADAS RECIPE - BBC FOOD
Preheat the oven to 190C/170C/Gas 5. For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 …
From bbc.co.uk


ROJO CHICKEN ENCHILADAS – FOOD FOR FITNESS
ROJO CHICKEN ENCHILADAS. $ 9.49. Shredded chicken wrapped in a corn tortilla served w/red sauce & mozzarella cheese. Meal Size. Choose an option Medium - 4oz Protein Large - …
From foodforfitness.net


CHICKEN ENCHILADAS II | RECIPE | MEXICAN FOOD RECIPES, ENCHILADA ...
Kids love these and it's a great way to use leftover chicken. Aug 27, 2019 - No tomatoes in this recipe for chicken enchiladas, just a satisfying cheese and chicken filling with a creamy …
From pinterest.ca


BEST EVER CHICKEN ENCHILADAS · I AM A FOOD BLOG
Blend until finely chopped. Taste and season with salt. Set the oven to 375°F and lightly oil or use non-stick spray on a baking dish. Add 2 cups of the green enchilada sauce to …
From iamafoodblog.com


£4 CHICKEN ENCHILADAS | TESCO FOOD - YOUTUBE
For just £4, you can cook up a Mexican storm in the form of these cheesy chicken enchiladas. Tortillas are rolled up around a smoky chicken and bean filling,...
From youtube.com


4-INGREDIENT CHICKEN TAQUITO "ENCHILADAS" - FOOD RECIPES
How to Make 4-Ingredient Chicken Taquito “Enchiladas”. Preheat oven to 450°. Stir together green enchilada sauce & sour cream until well combined. Coat the bottom of a …
From recipes.studio


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