Mexican Chicken Enchiladas Recipes

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CHICKEN ENCHILADAS

homemade enchilada sauce is so good you wont want canned again. freezes great and family always loves.

Provided by jellyko

Categories     Poultry

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13



Chicken Enchiladas image

Steps:

  • I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.
  • Stir in broth, spices, and tomato sauce. Simmer 10 minutes.
  • Dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it.
  • Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.
  • pour remaining sauce on top. Top with more shredded cheese.
  • Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.

1 medium onion, finely diced (or onion powder for picky kids)
2 garlic cloves, minced
2 tablespoons vegetable oil
1 1/2 cups chicken broth
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
8 ounces tomato sauce
6 inches tortillas (approx. 12 or can can use bigger but makes less)
3 cups cooked and shredded chicken
1 cup shredded cheese (mexican or favorite cheese)
sour cream (optional)

MEXICAN CHICKEN ENCHILADAS (RESTAURANT STYLE)

I have had many different variations of enchiladas...but this is by far the best enchilada as it gets for me. My mother has been making it for years, she got this recipe from her Hispanic brother in law. This is to feed a very large group or family.. It is well worth the time and effort....I promise.

Provided by Sarah_nadine

Categories     One Dish Meal

Time 2h35m

Yield 60 Enchiladas, 7-10 serving(s)

Number Of Ingredients 17



Mexican Chicken Enchiladas (Restaurant Style) image

Steps:

  • Place thawed chicken into a 7-10 qt pot. Pour fresh water into pot until the water covers all the chicken + 6 inches more of water. Place pot on burner.
  • Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
  • Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
  • Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
  • While cooling down, drain half the broth and boil the rest uncovered.
  • Take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. Make sure you have discarded all of the bones and knuckles.
  • Add the lettuce, 2 whole chopped onions, 1 1/2 C pepper jack and 1 1/2 C colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. Mix until well incorperated. Set Aside.
  • Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
  • Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
  • Get another person to assist you.
  • Place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. Place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
  • Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
  • Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
  • Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
  • Cool, uncovered for 10 minutes.
  • Serve with sour cream, salsa, green onions.

5 lbs chicken wings, leg, and thigh assortment (thawed if frozen)
5 bay leaves
3 tablespoons minced garlic
1/2 of a onion (sliced)
2 1/2 teaspoons salt
1 tablespoon red pepper flakes
1 whole head of lettuce (shredded)
2 whole onions (chopped)
3 cups monterey jack pepper cheese (shredded)
3 cups colby-monterey jack cheese (shredded)
3 tablespoons garlic powder
2 tablespoons ground black pepper
1 1/2 teaspoons salt
2 teaspoons chili powder
2 (10 -14 ounce) cans olives (chopped )
of old el paso enchilada sauce (mild or hot..your preference)
2 (30 count) packages corn tortillas (white corn)

CHICKEN ENCHILADAS

Provided by Marcela Valladolid

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12



Chicken Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
  • Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
  • Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
  • Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

9 tomatillos, husked and rinsed
1/2 medium white onion
1 serrano chile
1 yellow chile (guero)
2 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
1/4 cup vegetable oil
6 (6-inch) corn tortillas
2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
1/2 cup Mexican crema or sour cream
1 cup shredded Monterey Jack cheese

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

GROUND CHICKEN ENCHILADAS

Creamy enchiladas using ground chicken instead of shredded. A big hit in our house!

Provided by CookinLovin

Time 1h30m

Yield 8

Number Of Ingredients 15



Ground Chicken Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir ground chicken and onion in the hot skillet until chicken is no longer pink, crumbly, and onion is soft, 5 to 7 minutes. Sprinkle taco seasoning over top and add 1/2 cup water. Stir and cook until water is evaporated, 5 to 8 minutes. Add cream of chicken soup, cream cheese chunks, and sour cream. Stir until melted and fully incorporated. Stir in black pepper.
  • Pour one can of enchilada sauce into the prepared baking dish and spread to cover the bottom. Divide chicken mixture between the 8 tortillas and roll up tightly. Place filled tortillas in the prepared baking dish, seam-side down. Five should fit lengthwise and the remaining three should fit widthwise to fill the dish. Pour second can of enchilada sauce on top of rolled tortillas. Cover the dish tightly with foil.
  • Bake in the preheated oven for 35 to 40 minutes. Remove from oven and remove foil. Sprinkle with both shredded cheeses, then green onions and black olives. Return to the oven and bake, uncovered, until cheese is melted, about 10 minutes more. Remove from the oven and allow to sit, 8 to 10 minutes before serving.

Nutrition Facts : Calories 440.1 calories, Carbohydrate 32.1 g, Cholesterol 77.6 mg, Fat 22.8 g, Fiber 3.2 g, Protein 26.1 g, SaturatedFat 11.4 g, Sodium 1247.1 mg, Sugar 3.2 g

olive oil cooking spray
1 pound ground chicken
1 medium onion, minced
1 (1 ounce) envelope taco seasoning mix
½ cup water
1 (10.5 ounce) can condensed cream of chicken soup
⅓ (8 ounce) package cream cheese, cut into chunks
½ cup sour cream
1 teaspoon ground black pepper
2 (10 ounce) cans enchilada sauce
8 (6 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded Mexican-blend cheese
1 bunch green onions, sliced
1 (4 ounce) can sliced black olives

CHICKEN ENCHILADAS

This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through. You could serve it with rice and a medley of steamed beets, cauliflower and carrots, as a cook in Mexico might, but a crisp green salad would be welcome, too. (After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. We've updated the amounts accordingly.)

Provided by Amanda Hesser

Categories     dinner, easy, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10



Chicken Enchiladas image

Steps:

  • Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
  • Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
  • Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
  • Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
  • Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 10 grams, Protein 81 grams, SaturatedFat 13 grams, Sodium 1662 milligrams, Sugar 15 grams, TransFat 0 grams

Sea salt
4 skinless, boneless chicken-breast halves
2 pounds tomatillos, papery skin removed
2 tablespoons vegetable oil
2 large white onions, peeled, 1 chopped, the other sliced into rings
2 tablespoons minced jalapeño
3 tablespoons chopped cilantro
12 corn tortillas
8 ounces queso añejo or cotija, crumbled
Mexican crema or crème fraîche for serving

SHARI'S SHREDDED CHICKEN ENCHILADAS

These shredded chicken enchiladas are a family favorite and easy to prepare.

Provided by HollyC

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 10



Shari's Shredded Chicken Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Mix sour cream and salsa together in a bowl.
  • Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
  • Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
  • Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 443 calories, Carbohydrate 33.2 g, Cholesterol 76.3 mg, Fat 22.7 g, Fiber 2 g, Protein 25.5 g, SaturatedFat 11.5 g, Sodium 741.6 mg, Sugar 1.9 g

cooking spray
1 cup sour cream
1 cup green salsa (such as Frontera® Tomatillo)
2 teaspoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 cups shredded cooked chicken breasts
1 ½ cups shredded Mexican cheese blend, divided
1 (4 ounce) can chopped green chile peppers
8 (8 inch) flour tortillas

HOMEMADE CHICKEN CHEESE ENCHILADAS

Absolutely DELICIOUS. I found this recipe in a book called, '30-Minute Recipes From Around the World. It is actually tweaked a bit here the way I love it.

Provided by Eyemadreamer

Categories     One Dish Meal

Time 30m

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 10



Homemade Chicken Cheese Enchiladas image

Steps:

  • Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
  • In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
  • Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
  • Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
  • Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
  • Bake for about 15 minutes in a 375°F oven.

2 cups chopped cooked chicken
1 1/4 cups shredded monterey jack cheese
1 cup shredded cheddar cheese
2 (4 ounce) cans chopped green chilies
8 flour tortillas
2 tablespoons butter
1/4 cup flour
2 1/2 cups chicken broth
1 teaspoon cumin
1/4 teaspoon garlic powder

MEXICAN FLAG BUFFALO CHICKEN ENCHILADAS

Buffalo chicken enchiladas with the green, white, and red of the Mexican flag, all in one dish! Quick and easy, with a surprising array of flavors. This is not a traditional Mexican dish, just a dish inspired by those flavors. It's mildly spicy. Add extra salsa verde when serving for a truly spicy flavor.

Provided by Home Chef Joel

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h5m

Yield 10

Number Of Ingredients 11



Mexican Flag Buffalo Chicken Enchiladas image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
  • Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
  • Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
  • Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
  • Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
  • Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
  • Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 39 g, Cholesterol 23.6 mg, Fat 15.1 g, Fiber 4.4 g, Protein 13.2 g, SaturatedFat 4.4 g, Sodium 787.3 mg, Sugar 5.7 g

2 skinless, boneless chicken breast halves
½ cup Buffalo wing sauce (such as Frank's RedHot®), divided
1 orange bell pepper, cut into strips
¼ white onion, sliced
2 tablespoons honey, or to taste
2 avocados, sliced, divided
6 ounces Greek yogurt
½ cup salsa verde (green salsa)
1 teaspoon olive oil, or as needed
10 (8 inch) flour tortillas
4 ounces Manchego cheese, or to taste, grated

CHICKEN ENCHILADAS

This is one of our go-to recipes, loved by adults and kids alike. Serve it with a nice green salad and some guacamole and sour cream on the side. I like to pour lime juice over the chicken just prior to removing it from the heat, it adds a certain zing. The enchilada does not need to be fully stuffed. If you stuff them full, count on 1 enchillada per person instead of 1 1/2. The dish freezes well and goes from freezer to oven.

Provided by Deantini

Categories     Mexican

Time 1h

Yield 6 enchiladas, 6 serving(s)

Number Of Ingredients 11



Chicken Enchiladas image

Steps:

  • Season chicken breast liberally with salt and pepper.Cook chicken breast over medium heat, until fully cooked. Pour lime juice over chicken 1 min before removing from heat. Cool a bit.
  • Shred chicken breast into semi-fine shreds.
  • Preheat oven to 400°F.
  • Assemble enchiladas having all ingredients prepared and in bowls makes it quick:.
  • Smear a bit of sour cream over the tortilla (not too much).
  • Place salsa down the middle, approx 1 tbsp per tortilla or as per preference.
  • Sprinkle chicken, green onions, tomatoes and cheese along the line of salsa. Add red onion if you are a fan of onions.
  • Roll up and place in glass baking dish.
  • Continue until done.
  • Sprinkle a bit of cheese over the rolled up enchiladas.
  • Bake in oven for 25-30 min until golden and crunchy on top.
  • Serve with salad, guacamole, sour cream and salsa.

Nutrition Facts : Calories 551.1, Fat 27.5, SaturatedFat 12.8, Cholesterol 95.8, Sodium 997.8, Carbohydrate 42.7, Fiber 3.6, Sugar 4.3, Protein 32.8

6 tortillas, large
1 cup salsa (mild or hot depending on your preference)
1/2 cup low-fat sour cream
1 lb chicken breast
salt
pepper
2 tablespoons lime juice
2 -3 cups cheddar cheese, shredded (or Monterey Jack)
4 green onions, chopped finely
2 tomatoes, chopped finely
1/2 cup red onion, chopped (optional)

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



Easy Chicken Enchiladas image

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

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

CHICKEN ENCHILADAS

The prep time is an est. This is also really good with fresh cilantro sprinkled on top of the cheese.

Provided by Queen Dana

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken Enchiladas image

Steps:

  • 1. In a small frying pan over the medium heat roast the jalapenos untill black splotches appear and set aside.
  • 2. In a large sauce pan saute the onion in olive oil. Add garlic and saute. salt and pepper to taste. Add tomatoes and jalapenos and let cook on medium high heat untill tomatoes start to break apart.
  • 3. Put tomato mixture in a food processor and puree. Put the puree back in the sauce pan.
  • 4. Add chicken stock to tomatoes and let reduce to a thick sauce and then add cream.
  • 5. Put your shredded chicken in a mixing bowl and mix about half the sauce in with the chicken. Divide the chicken between the number of tortillas your using. Brush both sides of the tortillas with olive oil. Place the tortillas in a large casserole dish and put the chicken in the middle of the tortillas folding the edges of the torillas over the chicken. Pour the rest of the sauce over the enchiladas and top with cheese.
  • 5. Bake with foil at 400 F for 20 minutes and then remove foil and bake for another 5-10 minutes untill cheese begins to brown.

Nutrition Facts : Calories 953.8, Fat 48.6, SaturatedFat 22.3, Cholesterol 106.1, Sodium 1499.1, Carbohydrate 98.2, Fiber 9.4, Sugar 19.2, Protein 33.1

2 -3 jalapenos, diced (or other hot pepper)
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
8 cups tomatoes, diced
2 cups chicken stock
1/2 cup cream
3 cups chicken, shredded
8 tortillas (or 4 burrito size tortillas)
1 tablespoon olive oil
2 cups chihuahua cheese, shredded

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From jessicagavin.com


CHICKEN ENCHILADA RECIPES, DELICIOUS AND EASY
Chicken Enchilada Recipes Ingredients: 1 whole chicken (makes 15 – 18 enchiladas) or; 5-6 thighs (9 – 12 enchiladas) Corn tortillas; vegetable oil; 12 oz. of mild cheddar cheese, grated; 1/2 cup yellow onion, finely chopped; enchilada sauce; sour cream optional; guacamole optional; Directions: Preheat oven to 400 degrees F.
From cooking-mexican-recipes.com


MEXICAN CHICKEN ENCHILADAS RECIPES - FOOD NEWS
Directions. Step 1. Heat oil in a large skillet over medium-high heat. Add green chiles and onion; sauté 3 minutes or until soft. Add milk, Monterey Jack cheese, cream cheese and …
From foodnewsnews.com


MEXICAN CHICKEN RECIPES: GREEN AUTHENTIC CHICKEN ENCHILADAS …
Mexican chicken recipes like these enchiladas need to have shredded strips of chicken to use inside the individual chicken enchiladas. Make your garnish: Thinly chop 1/4 white onion and add 5 branches cilantro and mix together in a bowl. In a different bowl, crumble your fresh cheese. Prepare the corn tortillas: in a smaller pan, deep fry the tortillas until they’re …
From authenticmexicanrecipes.net


OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
Easy Chicken Enchiladas. This chicken enchiladas 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 chiles to suit your taste. —Kristi Black, Harrison Township, Michigan.
From tasteofhome.com


CHICKEN ENCHILADAS | CHICKEN.CA
Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil. Reduce heat, cover and simmer 10 minutes. Divide filling among tortillas and roll up. Put tortillas, seam side down, in a shallow, greased baking dish. Bake at 400°F (200°C) for 15 minutes or until tortillas are crisp. Sprinkle with cheese and top with sour ...
From chicken.ca


CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce. Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.
From gimmesomeoven.com


CHICKEN MOLE ENCHILADAS RECIPE | BON APPéTIT
Preheat oven to 400°. Spread 1 cup mole in a 13x9" baking dish. Dip a tortilla in mole in pot, lightly scraping against rim to remove excess. Fill with ¼ …
From bonappetit.com


MEXICAN CHICKEN ENCHILADAS BEST RECIPES
How to make chicken enchiladas? Add the cooked chicken into the first bowl with 2 cups of shredded cheese. To Assemble Enchiladas – Take the cheesy chicken filling from bowl 1 and place it into the center of each tortilla. Arrange Enchiladas – Tightly roll up the tortilla and place seam-side-down into a 9”x13” baking dish. Repeat with ...
From findrecipes.info


AUTHENTIC CHICKEN ENCHILADAS - DOMESTICALLY CREATIVE
Remove the enchiladas from the oven, pour on the sauce, top with remaining cheese, and cover with foil. Reduce heat to 400° F, return enchiladas to the oven, and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes or until cheese starts to brown. Let cool for 10 minutes before serving.
From domesticallycreative.com


ARE CHICKEN ENCHILADAS AUTHENTIC MEXICAN FOOD? (ANSWERED)
It must be no stranger to enchiladas for food lovers, a traditional Mexican dish but mistakenly known as a typical symbol of Tex-Mex cuisine. People found many enchiladas classified by rolled ingredients like chicken, beef, and fish served in many restaurants worldwide. However, the most popular one may be chicken enchiladas.
From elpasony.com


EASY SHREDDED MEXICAN CHICKEN - THE GIRL WHO ATE EVERYTHING
In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until soft. Add garlic, and cook for 30 seconds. Add the chicken, enchilada sauce, cumin, and chili powder. Stir together and cook until heated through. Remove from heat and stir in …
From the-girl-who-ate-everything.com


GREEN CHILE CHICKEN ENCHILADAS - NEW MEXICAN FOODIE
Add olive oil to a pot over medium heat. Add in onions and saute 4 minutes. Add in garlic and saute an additional 1 minute. Sprinkle in flour and stir well. Slowly add in chicken broth, stirring constantly, until a sauce forms. Add in diced green chile, 1/2 tsp ground cumin, and salt to taste. Blend, if desired.
From newmexicanfoodie.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 | RECIPETIN EATS
Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8. Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, …
From recipetineats.com


20+ EASY CHICKEN ENCHILADA RECIPES - BEST HOMEMADE MEXICAN …
Parker Feierbach. 6 of 21. Homemade Enchilada Sauce. The sauce can make or break the whole dish—make sure you have a good one! Get the recipe from Delish. Ethan Calabrese. 7 of 21. Slow-Cooker ...
From delish.com


CHICKEN ENCHILADAS RECIPE | MEXICAN RECIPES | TESCO REAL FOOD
Stir the black beans, half the passata and the stock into the chicken and veg. Season with pepper and simmer for 10-15 mins until the sauce thickens and coats the veg. Meanwhile, put the remaining passata in a small pan with 1 tsp paprika. Simmer gently over a medium heat for 5-8 mins until thickened slightly. Remove from the heat.
From realfood.tesco.com


CHICKEN ENCHILADAS WITH HOMEMADE SALSA VERDE
Prepare the salsa first. While the salsa is cooking, cook and shred the chicken breasts. 2. Cooking and Shredding the Chicken. Place the chicken breasts in a pot and just cover with water. Cook over low heat until the chicken breasts are just cooked through, about 20 minutes. Save the cooking liquid.
From mexicanfoodjournal.com


CHICKEN ENCHILADAS WITH DORITOS RECIPE - THERESCIPES.INFO
Chicken Enchilada Casserole - 12 Tomatoes tip 12tomatoes.com. Preparation. Preheat oven to 350º F. Mix the chicken, 1 1/2 cups of cheese, and the chiles in a bowl together.Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish and spread it evenly across the dish, then layer two tortillas on top of the sauce, making sure that the entire bottom of the dish …
From therecipes.info


LOADED CHICKEN ENCHILADAS - TASTES BETTER FROM SCRATCH
Instructions. Preheat oven to 400 degrees F. Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans. Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined. Spoon ½ cup of filling mixture into a line on the edge of a tortilla.
From tastesbetterfromscratch.com


MEXICAN CHICKEN RECIPES | BBC GOOD FOOD
Mexican-style bean soup with shredded chicken & lime. A star rating of 4.6 out of 5. 39 ratings. Use leftover chicken breast in this substantial healthy soup. Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole.
From bbcgoodfood.com


SOUR CREAM CHICKEN ENCHILADAS - NEW MEXICAN FOODIE
1 cup sour cream. diced green chile or jalapenos. salt and pepper to taste. Preheat oven to 400 degrees. Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. Warm tortillas in the microwave for 30 – 60 seconds, until pliable.
From newmexicanfoodie.com


10 BEST CHICKEN ENCHILADAS RECIPES | YUMMLY
Chicken Enchilada Casserole (a.k.a "Stacked Chicken Enchiladas") LindsayRobertson71470 black beans, avocado, chopped fresh cilantro, scallions, red enchilada sauce and 4 more Chicken Enchiladas With Cocoa and Chili Sauce La Cocina de Babel
From yummly.com


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