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
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
CHICKEN FLORENTINE ENCHILADAS
Love chicken Florentine? Then you'll flip for these enchiladas stuffed with chicken, spinach and melty mozzarella.
Provided by My Food and Family
Categories Home
Time 32m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450°F.
- Cook pasta sauce and spinach in medium saucepan 5 min. or until heated through, stirring occasionally. Meanwhile, combine chicken, 1 cup cheese and onions.
- Spread 1/4 cup sauce mixture onto bottom of 13x9-inch dish sprayed with cooking spray. Spoon about 1/3 cup chicken mixture down center of tortilla. Roll up tightly. Place, seam side down, in dish. Repeat with remaining tortillas; cover with remaining sauce and cheese.
- Bake 10 to 12 min. or until heated through.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA
Steps:
- Preheat oven to 400 degrees F.
- For the salsa:
- On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
- For the enchiladas:
- Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
- Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
- Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
- Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
SKILLET PASTA FLORENTINE
"Here's a great weeknight supper that's budget-friendly, healthy and liked by children." And with such a thick, cheesy topping, who'd ever guess that it's lighter? Kelly Turnbull - Jupiter, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the egg, cottage cheese, ricotta, spinach, 1/2 cup mozzarella and herbs., Drain pasta. Place half the sauce in a large skillet; layer with pasta and remaining sauce. Top with cheese mixture., Bring to a boil. Reduce heat; cover and cook until a thermometer reads 160°, 25-30 minutes. , Sprinkle with Parmesan cheese and remaining mozzarella cheese; cover and cook until cheese is melted, about 5 minutes longer. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 383 calories, Fat 9g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 775mg sodium, Carbohydrate 47g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.
ENCHILADA-STYLE BURRITOS
"Our family loves Mexican food, but I couldn't find a recipe for homemade burritos that we liked as much as the frozen varieties," comments Terry Ann Christensen of Roy, Utah. "So I came up with a not-too-spicy homemade sauce that dresses them up."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place frozen burritos in a greased 13x9-in. baking dish; set aside. In a saucepan, melt butter. Stir in flour until a smooth; gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato sauce, chili powder, bouillon, cumin and salt. Simmer, uncovered, for 5 minutes or until thickened., Pour over the burritos. Sprinkle with cheese, olives if desired and onions. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 524 calories, Fat 26g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1751mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein.
THE BEST ENCHILADAS
The cheesiest, tastiest enchiladas, I swear! this recipe takes a while to cook, but it is well worth it! if you really want to go all out, make some Mexican rice and charro beans to go with your enchiladas. oh, and don't forget the guacamole!
Provided by Sandy
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
- When meat is light brown, drain fat from beef.
- Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
- At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
- Simmer on med-low heat with saucepan covered.
- While meat is simmering, you can start to cook the tortillas.
- Heat up canola oil in a pan on med-high heat.
- Add one tortilla at a time, sprinkling both sides with chili powder.
- Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
- You may want to wipe off the oil after you remove them from the stove.
- Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
- By the time all the tortillas are done, the meat should be perfect!
- (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
- Start at the end of the pan and work your way across.
- After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
- Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
- For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
- Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
- Enjoy with some saltines!
Nutrition Facts : Calories 876.9, Fat 39.9, SaturatedFat 20.6, Cholesterol 190, Sodium 3411.1, Carbohydrate 70, Fiber 8.7, Sugar 15.8, Protein 61.7
CHICKEN ENCHILADAS SUIZAS
I found this recipe on the internet when I wanted to try making Chicken Enchiladas. I liked the idea of a cream based sauce rather than a tomato based sauce. The filling is so incredible that you can eat it cold right out of the bowl. My family loved it and I make this all the time now.
Provided by ChrissyG1968
Categories One Dish Meal
Time 1h40m
Yield 12-15 enchiladas, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken.
- In skillet, melt butter over medium heat.
- Cook onion and bell peppers until just soft, 5-8 minutes.
- Transfer to large bowl.
- Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.
- Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.
- Preheat oven to 350 degrees.
- Grease 10x15x2-inch baking pan or 2 smaller pans.
- Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge.
- Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture.
- Sprinkle Monterey Jack over enchiladas.
- Combine cream and chicken broth and pour over enchiladas.
- Cover pan with foil and bake 30 minutes.
- Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired.
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