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 FRITO ENCHILADAS
This is a hardy dish and serves 6-8 people. If you can't find El Pato Salsa, you may substitute any salsa. The fresh cilantro really gives it some zip!
Provided by BakinBaby
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine milk, Salsa, tomato sauce, enchilada sauce, green chilies,and diced yellow onion.
- Place a layer of chicken then fritos in a 9x13 pan, top with sauce mixture and cheese.
- Keep repeating layers, ending with cheese.
- Bake at 350 until cheese is melted; about 25 minutes.
- Garnish with sour cream, diced green onions,olives and cilantro.
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
WHITE CHICKEN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 20
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.
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 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.
CHICKEN ENCHILADAS V
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 recipe that you will love.
Provided by Jeri Reed
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl mix the soup and sour cream; set aside.
- Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
- Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 30.6 g, Cholesterol 50.5 mg, Fat 16.9 g, Fiber 0.5 g, Protein 19.2 g, SaturatedFat 6.8 g, Sodium 794.2 mg, Sugar 1.4 g
CHICKEN ENCHILADAS
I don't know if the truly orthodox cooks of Mexican food would call this authentic, but I find it to be very good and haven't got any complaints when I make it. If you like spicy food, sub jalapenos for the bell and serano peppers.
Provided by Kevin Young
Categories Chicken
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in a large skillet in a single layer, along with the peppers, tomato, onion, garlic, cumin, salt, and finally pour the broth over everything.
- Bring to a boil, reduce heat, cover and simmer for 1 hour.
- Remove chicken pieces from skillet, shaking off any vegetables back into broth.
- Return the broth to a boil.
- Boil until the mixture is reduced to about 2 cups and then pour into a 13x9 inch baking dish.
- preheat oven to 375 degrees F.
- When chicken is cool enough to handle, tear into coarse shreds.
- Heat cream in a medium skillet over medium heat almost to boiling but not quite, then remove from heat.
- Dip a tortilla in the cream a few seconds, coating tortilla entirely.
- Place 2-3 tbsps of shredded chicken in center of tortilla along with a light layer of cheese, and roll up tightly.
- Place over the sauce in the baking dish.
- Repeat this until all tortillas are used.
- and packed tightly into dish.
- Pour remaining cream over rolled up tortillas and sprinkle with cheese.
- Bake approximately 30 minutes.
- Garnish with some chopped scallions and diced red bell pepper if you're trying to impress.
Nutrition Facts : Calories 867.7, Fat 58.3, SaturatedFat 29.8, Cholesterol 252.9, Sodium 630.2, Carbohydrate 27.6, Fiber 4, Sugar 2.8, Protein 58.4
CHICKEN ENCHILADAS
I whipped this up last night and we loooooved it... The flavor was simular to chicken enchilada suiza from weight watchers smart ones entrees. This is for a small batch, it made seven enchiladas. There was only two of us, so no need to make a huge pan.
Provided by rusted_essence
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- I boiled a whole chicken I had to make this recipe, but cooked chicken meat will suffice.
- Put a little sauce in the bottom of an 8x8 casserole dish.
- mix about 3/4 c sauce with 3/4 can of drained mushrooms, shredded chicken, 3/4 chopped onion,1/2-.
- 3/4 c cheese, and seasoning to taste.
- roll even amounts of mixture into tortillas in casserole dish.
- spread remaining chopped onion and mushroom on top and cover with cheese.
- Bake at 350 for 20-30 minutes.
Nutrition Facts : Calories 368.9, Fat 19.7, SaturatedFat 10, Cholesterol 65.1, Sodium 661.7, Carbohydrate 26.1, Fiber 3.8, Sugar 2.5, Protein 22.6
CHICKEN FAJITA ENCHILADAS
Provided by Six Sisters Stuff
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a skillet heat your oil and add your onion and peppers. Cook them on medium high heat until they are tender.
- In a medium bowl, combine soup and enchilada sauce.
- Spread 1/2 cup of soup mixture in the bottom of a 9x13-inch baking dish.
- In a large bowl, combine 1 cup of remaining soup mixture, chicken, onions, peppers and 1 cup of cheese.
- Place 1/4 cup chicken mixture in each tortilla, roll up and place seam side down in prepared baking dish.
- Pour remaining soup mixture over enchiladas and sprinkle with remaining cheese.
- Bake for 30 minutes or until cheese is completely melted.
EASY RED CHICKEN ENCHILADAS
Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h
Yield 1
Number Of Ingredients 21
Steps:
- Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
- Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
- Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
- Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g
RED CHICKEN ENCHILADAS
This came from a good friend. She brought this over for my family once when I was out of town (how nice was that?) and they begged me to get the recipe. Hope you like it.
Provided by Keolani
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix half of the olives, chilies, chicken, onions, beans, one can sauce.
- Divide filling among the tortillas (you may end up with extra filling. You can just save it for another use or fill more tortillas).
- Roll up and place in a 9 x 13 inch pan. Pour the rest of the sauce over enchiladas. Use as little or as much as you like depending on how saucy you like them.
- Top with cheese and remaining olives.
- Bake at 350 for 30 - 45 min or until bubbly.
- Top with sour cream, guacamole, salsa, tomatoes, lettuce - whatever sounds good.
Nutrition Facts : Calories 709.3, Fat 29.4, SaturatedFat 10.9, Cholesterol 86.2, Sodium 1792.1, Carbohydrate 68.7, Fiber 11.9, Sugar 3.6, Protein 42.4
HEALTHIER CHICKEN ENCHILADAS II
Using fresh garlic and low-fat Cheddar cheese, and tossing in some pinto beans and mushrooms make this classic recipe healthier.
Provided by MakeItHealthy
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
- Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
- Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
Nutrition Facts : Calories 494 calories, Carbohydrate 81.7 g, Cholesterol 57 mg, Fat 14.4 g, Fiber 9.2 g, Protein 29.5 g, SaturatedFat 6.7 g, Sodium 1329.4 mg, Sugar 2 g
CHICKEN ENCHILADAS
Chicken and a creamy tomato sauce are rolled up in tortillas for this chicken enchiladas recipe-very quick to assemble!
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350*F.
- 2. 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.
- 3. 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.
- My Note: I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my this on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (12 ounce) jar taco sauce 1 tablespoon chili powder 1/2 pint sour cream Replace the ingredients above with the following: 1 can (10 oz) La Preferida Enchilada Sauce (Hot or Mild) 1 jar (16 oz) Frontera Grill Salsa (I like the Chipotle Salsa).
- I make a double or triple batch, and freeze the extras after rolling. When I'm ready to prepare I take out the amount needed and put in a baking dish, throw on the sauce and cheese and into the oven. The second and third times I serve it from frozen are even better than the first batch that doesn't see the freezer!
- I omit the water, substitute salsa for the tomato sauce, chopped chiles for the green pepper, red enchilada sauce for the taco sauce, and use reduced fat cheddar. I poach my chicken in some chicken broth and herbs, then shred it with 2 forks. I've also tried it with a supermarket roasted chicken, but my family likes it best when I've poached it. Sooooo delicious!
- Since I'm not one to follow recipes to a "T", Instead of the green pepper I use green chiles, more chili powder, and a few dashes of ground cayenne pepper to spice it up. I also use very little water and about half of the recommended tomato sauce. For a rich and creamy flavor, try adding a few tablespoons of cream cheese and some Monterey Jack--it's wonderful! I've also added refried beans to these enchiladas and they turned out great. Overall, this recipe needed some modifying to suit my tastes (I also used red enchilada sauce rather than salsa), but it's a good base for the best chicken enchiladas I've made yet! These are a big crowd pleaser and it is easy to multiply the recipe for large groups.
Nutrition Facts : Calories 486.1, Fat 21.1, SaturatedFat 10.2, Cholesterol 78.7, Sodium 1335.2, Carbohydrate 47.7, Fiber 3.8, Sugar 8.2, Protein 26.2
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