EASY CHICKEN ENCHILADAS
Enjoy Easy Chicken Enchiladas as part of dinner today. This recipe gets its Southwest flavor from a mixture of cream cheese and taco seasoning.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture and shredded cheese. Cover.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 470, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
CHICKEN ENCHILADAS (KRAFT) RECIPE - (4.2/5)
Provided by sherryl61
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. Variation: Prepare using PHILADELPHIA Neufchatel Cheese and 2% Milk VELVEETA. Shortcut: Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.
CREAMY CHICKEN ENCHILADAS VERDE
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 1. HEAT oven to 350 degrees F.
- 2. MIX sour cream and salsa until well blended.
- 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
- 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
- 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
- 6. Roll up.
- 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- 8. BAKE 15 to 20 min. or until heated through.
- Serving Suggestion:
- Serve with a side of hot cooked rice to round out the meal.
- Special Extra:
- Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation:
- Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken:
- Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
CHICKEN ENCHILADAS
Steps:
- Preheat oven to 350 degrees F.
- Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
- Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
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.
CHICKEN ENCHILADAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees F.
- Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
- Combine all sauce ingredients and heat through, keeping warm until needed.
- Remove tortillas from oven and switch broiler on high.
- Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
FOIL-PACK CHICKEN ENCHILADAS
Make clean-up a cinch with these Foil-Pack Chicken Enchiladas! With shredded chicken, black beans, corn, onion, cheese and more, these Foil-Pack Chicken Enchiladas are great for weeknights or busy weekends. Watch now to find out how to make this zesty dish.
Provided by My Food and Family
Categories Bread
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
- Combine chicken, beans, corn, onions, and 3/4 cup each cheese and enchilada sauce.
- Spoon 2 Tbsp. of the remaining enchilada sauce onto center of each of 6 large sheets heavy-duty foil sprayed with cooking spray. Spoon chicken mixture evenly down centers of tortillas; roll up. Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet. Top with remaining enchilada sauce and cheese. Fold foil to make 6 packets. Place packets on grate over unlit area; cover grill.
- Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.
- Serve enchiladas topped with sour cream and cilantro.
Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 40 g
CREAMY CHICKEN ENCHILADAS
Very quick and yummy version of enchiladas. Serve with a side of rice. Note: I think I originally found this on Kraft.com and it also called for Cilantro. I have left this ingredient out as hubby & I Really did Not like it in this particular dish.
Provided by Virginia Cherry Blo
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Combine chicken, 1 cup of shredded cheese mixture, and soup.
- Spoon mixture into center of each tortilla. Roll and place seam side down in a greased 13x9 inch glass pan.
- Top with salsa and remaining cheese.
- Bake 25 minutes.
Nutrition Facts : Calories 579.9, Fat 29.6, SaturatedFat 13.4, Cholesterol 123.9, Sodium 1787.5, Carbohydrate 35.6, Fiber 3, Sugar 4.7, Protein 42.3
CREAMY CHICKEN ENCHILADAS VERDE
Make and share this Creamy Chicken Enchiladas Verde recipe from Food.com.
Provided by Kraft Natural Cheese
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- HEAT oven to 350°F
- MIX sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 minute or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and ½ cup cheese .
- SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
- BAKE 15 to 20 minute or until heated through.
- Serving Suggestion: Serve with a side of hot cooked rice to round out the meal.
- Special Extra: Sprinkle with chopped tomatoes and sliced green onions just before serving.
- Variation: Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
- How to Shred Cooked Chicken: Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
Nutrition Facts : Calories 620.5, Fat 28.4, SaturatedFat 10.8, Cholesterol 118.1, Sodium 657.7, Carbohydrate 49.6, Fiber 3.4, Sugar 5.8, Protein 40.3
EASY CHICKEN ENCHILADAS
Make and share this Easy Chicken Enchiladas recipe from Food.com.
Provided by Philly Cooking Creme
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oven to 350°F
- COOK and stir onions in hot oil in large skillet on medium heat 4 to 5 minute or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
- SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
- BAKE 15 to 20 minute or until heated through.
- Special Extra: Sprinkle with chopped tomatoes and sliced green onions before serving.
- Nutrition Information Per Serving: 560 calories, 24g total fat, 10g saturated fat, 135mg cholesterol, 1090mg sodium, 40g carbohydrate, 4g dietary fiber, 7g sugars, 45g protein, 25%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 20%DV iron.
Nutrition Facts : Calories 513.3, Fat 17.1, SaturatedFat 4.2, Cholesterol 88.2, Sodium 619.8, Carbohydrate 48.9, Fiber 3.9, Sugar 4.8, Protein 39.2
CREAMY CHICKEN ENCHILADAS
Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
- Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
- Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.
Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
CHICKEN ENCHILADAS
Make and share this Chicken Enchiladas recipe from Food.com.
Provided by huskerlayd
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil chicken breasts in water (about 40 minutes). Cool. Shred chicken. Sprinkle chicken with chili powder and cumin (to taste if you don't want any spices, leave out.) Original recipe didn't call for chili powder or cumin.
- In each tortilla, put chicken, jack cheese (use about half and keep remainder for top of enchiladas) and green chili.
- Roll up and place in 9 x 13 baking dish (sprayed with non-stick cooking spray).
- Mix soup and 1/3 cup water. Pour over enchiladas. Sprinkle with remaining cheeses and remaining green chili. If using green onions and olives, sprinkle on top now.
- Bake at 375°F for 17-23 minutes or until bubbly.
Nutrition Facts : Calories 697.5, Fat 42, SaturatedFat 21.3, Cholesterol 132.7, Sodium 1251, Carbohydrate 35.3, Fiber 2, Sugar 1.9, Protein 43.4
CHICKEN ENCHILADAS VERDES
My favorite way to make enchiladas...creamy, mild and delicious. Fire lovers can add hot sauce to the finished product.
Provided by Geema
Categories Poultry
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- FOR FILLING:.
- Place chicken and broth in large saucepan.
- Add carrot, onion, garlic, parsley and bay leaf. Bring to boil.
- Cover and simmer 5 minutes at very low heat.
- Turn off heat and let stand until chicken is cooked through, about 40 minutes.
- Remove chicken from broth and cool slightly.
- Strain cooking liquid.
- Return to saucepan and boil until reduced to 1 1/2 cups.
- Skin and bone chicken; shred meat and place in medium bowl. Chill.
- FOR SAUCE:.
- Melt butter in heavy medium saucepan over low heat.
- Add flour and cook until light brown, stirring frequently, about 5 minutes.
- Whisk in reserved chicken cooking liquid, increase heat to medium and cook until sauce thickens, stirring occasionally.
- Add spinach and stir until wilted, about 2 minutes.
- Transfer to processor.
- Add sauce, sour cream, onions, cilantro and can of chilies. Puree until smooth.
- Season with salt and pepper.
- Preheat oven to 400°F.
- Butter a 9x13 baking dish.
- Spread 1/2 cup sauce over the bottom.
- Add 1/2 cup sauce to cooked, chilled chicken, then mix in 2 1/2 cups grated cheese.
- Pour 5 tablespoons oil into heavy medium skillet, heating over medium-low heat.
- Add 1 tortilla and cook until softened, about 5 seconds.
- Drain and repeat with rest of tortillas.
- Divide chicken filling among tortillas and roll up, arranging seam side down in prepared dish.
- Bake enchiladas about 10-15 minutes. Add remaining cheese on top and bake 5 minutes more.
- Serve with more sour cream and a sprinkling of cilantro.
Nutrition Facts : Calories 817.6, Fat 53.4, SaturatedFat 22.9, Cholesterol 109.5, Sodium 1270.2, Carbohydrate 49.2, Fiber 4.8, Sugar 5.1, Protein 36.2
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
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
CHICKEN ZUCCHINI ENCHILADAS
Turn zucchinis into a veggie-focused wrap for these Zucchini-Chicken Enchiladas! With shredded chicken, green chiles, cumin, cheese and salsa, you'll get all the great flavor of the Tex-Mex dish in this recipe for Zucchini-Chicken Enchiladas.
Provided by My Food and Family
Categories Casseroles
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Heat oil in large skillet over medium heat. Add onions; cook, stirring frequently, 2 to 3 min. or until crisp-tender. Remove from heat.
- Add chicken, chiles, dry seasonings and 3/4 cup cheese; mix lightly.
- Spray 13x9-inch baking dish with cooking spray. Cut each zucchini into 12 thin lengthwise slices, using "Y"-shaped vegetable peeler or mandolin slicer. Place 3 zucchini slices on cutting board, with long sides overlapping slightly. Spoon about 1/4 cup chicken mixture onto zucchini slices; spread to evenly cover zucchini. Roll up, starting at one short end; place, seam side down, in prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon salsa over roll-ups.
- Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, 5 min. or until melted.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 950 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g
FIESTA CHICKEN ENCHILADAS
Make our tasty Fiesta Chicken Enchiladas if you're looking for an easy chicken enchilada recipe to try. Get fiesta-ready with Fiesta Chicken Enchiladas!
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
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