CHICKEN ENCHILADA SALAD
In making my enchilada's, I kept picking at the mixture as I stuffed the shells. I guess I was hungry and didn't want to wait. So I put them on some crackers I had on hand and really like it.
Provided by Shelly Goodman Wrig
Categories Spreads
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 9 ingredients.
- Spread on cracker and sprinkle with cheese.
Nutrition Facts : Calories 283.9, Fat 17.9, SaturatedFat 8.9, Cholesterol 76.5, Sodium 690, Carbohydrate 7.7, Fiber 0.7, Sugar 1.4, Protein 22.5
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
CHICKEN ENCHILADA SKILLET
The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese
Provided by Food Network
Time 20m
Yield 6 servings (1 cup each)
Number Of Ingredients 6
Steps:
- 1. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
- 2. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.
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
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.
EASY CHICKEN ENCHILADA SOUP
Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.
Provided by Gregory Chapman
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g
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
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.
5 CAN CHICKEN ENCHILADAS
A quick, very easy, low clean up way to make enchiladas. I adapted this from a few other recipes. We prefer flour tortillas but you can use corn. Corn does work better if they are warm, so putting them in the microwave for 30-40 seconds makes them more pliable. You can always substitute fresh cooked ground beef, turkey or chicken for the canned meat.
Provided by LaLa Crane
Categories One Dish Meal
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- In a bowl, mix the chicken, beans, chiles and 1/2 can of enchilada sauce.
- Spoon a dollop of this mixture in the center 1/3rd of a tortilla, roll up and place seam side down in greased/PAM'd rectangle casserole dish.
- Repeat until your pan is full of rolled up enchiladas, or you run out of filling.
- Pour the remaining enchilada sauce over the enchiladas.
- Sprinkle with cheese, if you want.
- Bake for 20 minutes and serve hot.
- Makes 6-8 enchiladas, depending how much you stuff them.
- GREAT when eaten with cold sour cream!
EASY CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: shredded chicken, corn, shredded cheese, enchilada sauce, tortillas
Provided by Amreen Khureshi
Yield 5 serving
Number Of Ingredients 5
Steps:
- Heat the oven to 350°F (180°C).
- Combine the chicken, corn, enchilada sauce (leave ¼ cup for topping and base), and ¼ cup (25 G) cheese in a bowl
- Pour thin layer of enchilada sauce into a pan.
- Pour thin layer of enchilada sauce onto a plate.
- Dip a tortilla in the plate with enchilada sauce until soaked. Fill with chicken mixture and roll. Place in the pan.
- Top completed enchiladas with the remaining enchilada sauce and cheese.
- Bake for 15 minutes, or until cheese has melted.
- Enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams
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- Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
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