Chicken Enchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

CHICKEN ENCHILADAS

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15



Chicken Enchiladas image

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.

8 soft corn tortillas
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

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 & 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

CHICKEN ENCHILADAS

A recipe for chicken enchiladas with Monterey Jack and sour cream.

Provided by Adrienne Banner

Categories     Cheese     Chicken     Bake     Bon Appétit     Seattle     Washington

Yield Serves 6

Number Of Ingredients 10



Chicken Enchiladas image

Steps:

  • Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
  • Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and sautee until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.
  • Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
  • Preheat oven to 350°F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.

1/3 cup plus 1 tablespoon vegetable oil
12 6-inch corn tortillas
1 medium onion, chopped
1 medium-size green bell pepper, seeded, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 10-ounce cans purchased enchilada sauce
3 cups (about) shredded cooked chicken
3 cups packed grated Monterey Jack cheese (about 12 ounces)
Sour cream

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



Fiesta Chicken Enchiladas image

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

1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 cup TACO BELL® Thick & Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
8 flour tortillas (6 inch)

CHICKEN ENCHILADAS

Provided by Molly McCarty

Categories     Chicken     Herb     Bake     Kid-Friendly     Cheddar     Cream Cheese     Sour Cream     Bon Appétit     Washington     Small Plates

Yield Serves 8

Number Of Ingredients 11



Chicken Enchiladas image

Steps:

  • Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
  • Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
  • Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
  • Top with remaining sour cream. Garnish with cilantro, if desired.

1 16-ounce container light sour cream
1 7-ounce can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups packed grated sharp cheddar cheese (about 8 ounces)
8 8-inch-diameter flour tortillas
1 8-ounce package light cream cheese, cut lengthwise into 8 strips
1 1/2 16-ounce bottles mild picante sauce or salsa
Additional chopped fresh cilantro (optional)

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

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

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...

I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.

Provided by Layla Noel

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9



The Absolute Best Chicken Enchilada Recipe You'll Ever Try... image

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
  • Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
  • Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

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

More about "chicken enchiladas recipes"

CHICKEN ENCHILADAS RECIPE | MYRECIPES
Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with …
From myrecipes.com
4.5/5 (64)
Total Time 55 mins
  • Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
  • Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
chicken-enchiladas-recipe-myrecipes image


CHICKEN ENCHILADA RECIPES | ALLRECIPES
Chicken Enchiladas V. Rating: 4.5 stars. 1417. A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas …
From allrecipes.com
chicken-enchilada-recipes-allrecipes image


BEST CHICKEN ENCHILADAS RECIPES | FOOD NETWORK CANADA
In a food processor, add beans, jalapenos, lime juice and 1 cup (250 mL) of the remaining enchilada sauce; pulse on and off just until combined but still a bit chunky (or mash in a bowl with a potato masher). Transfer to a large bowl; mix in chicken, half of the cheese and half of the green onions. Step 3. Divide chicken mixture among tortillas; roll up. Place enchiladas, …
From foodnetwork.ca
3.2/5 (46)
Total Time 1 hr 10 mins
Servings 8


CHICKEN ENCHILADAS - 5 INGREDIENTS & GRAIN FREE
How To Make Chicken Enchiladas. To make this easy chicken enchilada recipe, add 1.5 pounds of organic boneless and skinless chicken thighs to a pressure cooker with some good quality enchilada sauce and water. Pressure cook on high for 12 minutes. The chicken thighs will be incredibly tender and easy to shred. Dip the almond flour tortillas in the reserved cooking …
From flavcity.com


CHICKEN ENCHILADAS RECIPES | SPARKRECIPES
JASONZ's Cheesy Chicken Enchiladas. These chicken enchiladas are fast, easy to make, and pack a whopping 52 grams of muscle building protein! Serve 'em to your friends at your next get together and listen to them rave about the goodness. They will never know they are easy on the waistline! BTW - These taste even better as leftovers.
From recipes.sparkpeople.com


SPICY CHICKEN ENCHILADAS - READER'S DIGEST CANADA
Instructions. In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the centre of each tortilla. Top with chicken mixture; roll up. Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. Cover and bake at 400° for 15-20 minutes ...
From readersdigest.ca


CHICKEN ENCHILADAS - RECIPETIN EATS
How to make homemade Chicken Enchiladas. The 3 components to making homemade Chicken Enchiladas are: Enchilada Sauce. Chicken Filling. Rolling and baking. 1. How to make Enchilada Sauce. Enchilada Sauce is thickened with flour and flavoured with chicken stock/broth and Enchilada spices. A simple 5 minute mix and simmer job.
From recipetineats.com


CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
Shred the chicken with two forks and set aside. In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined. Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
From natashaskitchen.com


CHICKEN ENCHILADAS | CHICKEN.CA
Chicken Enchiladas. Quick 'n' Easy; Mexican; Casseroles; Dinner; Print Recipe Print. A speedy dinner teeming with delicious chicken and vegetables, this is the perfect dinner fix for a hectic weeknight. Serves: 4. Prep Time: 10 min. Cook Time: 30 min. Ingredients. Imperial Metric. 1 lb boneless, skinless chicken thighs, cubed. 2 tsp vegetable oil. 1 onion(s), chopped. 2 cloves …
From chicken.ca


OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
Creamy Buffalo Chicken Enchiladas I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. —Crystal Schlueter, Northglenn, Colorado. Go to Recipe. 7 / 9. Chili Chicken Enchiladas This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a …
From tasteofhome.com


CREAMY CHICKEN ENCHILADAS RECIPE: THE PERFECT 30-MINUTE ...
Chicken enchiladas are a great way to use up leftover chicken. This easy chicken enchilada recipe has a creamy sauce and is on the table in about 30 minutes. Cuisine: Mexican Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4 Ingredients 2 cups shredded cooked chicken...
From 30seconds.com


CHICKEN ENCHILADAS RECIPE WITH GREEN SAUCE BEST RECIPES
Divide the chicken mixture evenly among the tortillas, roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining green sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with long-grain rice.
From findrecipes.info


THE REAL GOOD FOOD CHICKEN ENCHILADAS - EAT WITH EMILY
THE REAL GOOD FOOD CHICKEN ENCHILADAS. Posted by Emily Pham on April 16, 2021. February 6, 2022. This product comes from the Garden Grove, California location. Please note that each location carries different items so it may not be sold at your local Costco and some items are only sold for a limited time . Products also rotate throughout the ...
From eatwithemily.com


HEARTY CHICKEN ENCHILADAS | READER'S DIGEST CANADA
Instructions. In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender. Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken.
From readersdigest.ca


BEST VALERIE'S CHICKEN ENCHILADAS RECIPES | VALERIE'S HOME ...
Cheesy chicken enchiladas will turn any dinner into a fiesta. ADVERTISEMENT. Ingredients. 4. vine-ripened tomatoes (about 1 1/4 lbs) 1. poblano pepper. ½ . large yellow onion, quartered. 3. cloves garlic, unpeeled. 2. tbsp canola oil. Kosher salt. ½. cup fresh cilantro leaves (about 1/2 bunch) 3. tbsp red wine vinegar. 2. tsp adobo sauce, from canned chipotles in …
From foodnetwork.ca


GRANDE CHICKEN ENCHILADAS – REAL GOOD FOODS
Delicious, Nutritious Chicken Enchiladas. Made with REAL FOOD ingredients. Grain Free. Gluten Free. Antibiotic Free. 3g Net Carbs & 38g Protein. Where are the Carbs? Made with a Chicken Parmesan tortilla instead of highly processed flours like other enchiladas -- Smothered in made-from-scratch Verde enchilada sauce, and Monterey Jack Cheese. Get FREE …
From realgoodfoods.com


THE BEST CHICKEN ENCHILADAS RECIPE - SKINNYTASTE
Chicken enchiladas were mentioned & i have to say i rolled my eyes. I love, love mexican food but chicken enchiladas are not anywhere close to my favorite. Ive got to tell you…these were the best chicken enchiladas ive ever tasted! It was so simple to put together also. All i can say is yum & thank you!! I will be making these again. Richelle — August 1, …
From skinnytaste.com


CHICKEN ENCHILADAS RECIPE | MEXICAN RECIPES | TESCO REAL FOOD
Chicken enchiladas recipe. 1 star; 2 star; 3 star; 4 star; 5 star; 59 ratings Rate. Load tortillas with paprika-spiced chicken, red pepper, beans and gooey mozzarella cheese to make this warming enchilada recipe. Bake until the cheese is golden and bubbling. See method. Serves 4 15 mins to prepare and 45 mins to cook; 759 calories / serving; Freezable; Ingredients. 1 tbsp vegetable …
From realfood.tesco.com


FAST AND EASY CHICKEN ENCHILADA RECIPE | JULIE BLANNER
These easy chicken enchiladas are the best kind of family dinner – simple, fast and absolutely delicious! A fresh take on this classic Tex-Mex comfort food, this is a chicken enchilada recipe the whole family will love. Enchiladas are a cheese lover’s dream come true!
From julieblanner.com


CHICKEN ENCHILADAS - SPACESHIPS AND LASER BEAMS
Preheat oven to 350°F. Spray a 9×13 baking dish with cooking oil spray. Set aside. In a large bowl, combine the shredded chicken meat, 1 (10-ounce) can of the enchilada sauce, the diced green chilies, taco seasoning, salt, black pepper and 1 cup of the crumbled cotija cheese. Using a large spoon, mix to combine.
From spaceshipsandlaserbeams.com


EASY CHICKEN ENCHILADAS - FOOD WISHES - YOUTUBE
Learn how to make a Chicken Enchiladas with your own scratch-made sauce! In just a few minutes, you can make an enchilada sauce that will blow anything from ...
From youtube.com


CHICKEN ENCHILADAS RECIPE | MYRECIPES
Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.
From myrecipes.com


ENCHILADA - WIKIPEDIA
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The ... Chicken enchiladas with red sauce, red rice, black beans, and avocado. Enchilada variations. Three enchiladas from Cartago, Costa Rica. Homestyle Honduran enchiladas Enchiladas suizas Costa Rican enchilada. In Costa Rica, the enchilada …
From en.wikipedia.org


CHICKEN ENCHILADAS | CANADIAN LIVING
Chicken Enchiladas Jul 14, 2005. By: The Canadian Living Test Kitchen. Share. This rolled-tortilla casserole comes together deliciously with easy-to-find ingredients from the supermarket. Portion size 8 servings; Ingredients; Method; Ingredients. 8 flour tortillas Chicken Filling: 2 lbs boneless skinless chicken thighs 1 tablespoon vegetable oil 1 yellow pepper …
From canadianliving.com


SLOW COOKER WHITE CHICKEN ENCHILADAS - THERESCIPES.INFO
Easy Slow Cooker Chicken Enchiladas - Spend With Pennies great www.spendwithpennies.com. Spray the inside of a 6qt slow cooker with cooking spray. Pour ¼ cup enchilada sauce to cover bottom. Combine shredded chicken, salsa, corn, beans, chiles and about ½ cup of the enchilada sauce.Divide the chicken mixture over the tortillas (approx. ¼ …
From therecipes.info


CHICKEN ENCHILADAS RECIPE - BBC FOOD
Method. Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or …
From bbc.co.uk


CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
The History of Enchiladas. We have the rich food traditions of Mexico to thank for bringing enchiladas to the world. ♡ Historians believe that the origins of enchiladas actually date back to Aztec times, when the tradition of rolling or folding food into corn tortillas is believed to have begun.(The word enchilada is derived from the Spanish verb enchilar, which means “to …
From gimmesomeoven.com


FOOD WISHES VIDEO RECIPES: EASY CHICKEN ENCHILADAS ...
Ingredients for 2 1/2 cup Red Enchilada Sauce: (enough for 4 to 6 Portions) 2 tablespoons olive oil. 2 tablespoons butter. 1/2 cup diced onion. 1/2 teaspoon salt, plus more to taste. 3 to 4 tablespoons all-purpose flour, depending on how thick you like it. 2 tablespoons ground chili powder, like ancho.
From foodwishes.blogspot.com


CHICKEN ENCHILADAS - REAL FOOD BY DAD
Assemble the enchiladas. Spread 1 tablespoon of the enchilada sauce on a tortilla, then place a spoonful or two of the chicken filling in the middle. Drizzle an additional teaspoon or two of the sauce over the chicken, then sprinkle with about a tablespoon of cheese, if using. Fold the sides of the tortilla up and over the filling and place the ...
From realfoodbydad.com


CHICKEN ENCHILADAS (EAT ONE ... - 100 DAYS OF REAL FOOD
Adapted from Rachael Ray on foodnetwork.com, this Chicken Enchiladas recipe is perfect for families who love Mexican food. Make sure to use corn tortillas for maximum authenticity. Be sure to double this recipe and eat one casserole and freeze the other for later. ↓ Jump to Recipe. The key to making this dish “real food” is ensuring that the corn …
From 100daysofrealfood.com


CHICKEN ENCHILADAS - FOOD MAMMA
1 284mL can red enchilada sauce. tomatoes, onions, cilantro, jalapenos, sour cream, guacamole for toppings. Instructions. In a pan, put the cooked chicken with the seasoning and water. Cook until the water has cooked down. Warm up the tortillas and spread a spoonful of the enchilada sauce all over it. Add chicken and cheese and roll.
From foodmamma.com


CHICKEN ENCHILADAS - PREPPY KITCHEN
1. Add olive oil to a large pan and saute the onion until translucent. 2. Add the garlic for a minute then add the shredded chicken and some of the enchilada sauce, cook for a few minutes then set aside. 3. Spread each tortilla with some enchilada sauce. 4. Sprinkle each tortilla with the chicken mixture then cheese. 5.
From preppykitchen.com


THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
I recommend my Instant Pot Shredded Chicken and Crockpot Shredded Chicken recipes. Leftover baked enchiladas may be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw if frozen, and reheat until steaming hot. I prefer the microwave for reheating. You can assemble the enchiladas up to one day before baking. Store them in …
From kristineskitchenblog.com


WHITE CHICKEN ENCHILADAS RECIPE | THE RECIPE CRITIC
Preheat the oven to 350 degrees. Spray a 9×13 inch dish with cooking spray. Then, lay a tortilla on a flat surface. Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas. Pour the sauce on top of the tortillas and sprinkle with cheese.
From therecipecritic.com


CHICKEN ENCHILADAS - WYSE GUIDE
This chicken enchiladas recipe is slightly different than what I grew up with. To add more flavor, I cook the chicken breast right in a quick enchilada sauce. As the two cook together, the flavors of both components are enhanced. The resulting sauce and meat are both ready to go at the same time. After the chicken and sauce are done cooking, all that’s needed is some …
From wyseguide.com


10 BEST CHICKEN ENCHILADAS RECIPES - YUMMLY
Chicken Enchiladas Recipes 240,267 Recipes. Last updated Apr 02, 2022. This search takes into account your taste preferences. 240,267 suggested recipes. Guided. Skinny Chicken Enchiladas Yummly. chicken breast, finely chopped cilantro, red enchilada sauce and 5 more. Chicken Enchiladas Madeleine Cocina. chile pepper, cheese, guajillo, chicken, …
From yummly.com


BEST CHICKEN ENCHILADAS RECIPE - EASY CHICKEN ENCHILADAS
This is one of those recipes that causes me to sit and stew for hours over what the heck to call it. My title choices were: Chicken & Green Chile Enchiladas Green Chile & Chicken Enchiladas Enchiladas with Chicken and Green Chile Enchiladas with Green Chile and Chicken Green Enchiladas (grody!) Chicken Enchiladas with Caramelized Onions, Green …
From thepioneerwoman.com


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #poultry     #american     #southwestern-united-states     #tex-mex     #easy     #chicken     #dietary     #one-dish-meal     #low-carb     #low-in-something     #meat

Related Search