CHICKEN AND CHEESE ENCHILADAS
A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
- In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
- Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
- In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
- Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
- Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
- Bake 20 to 25 minutes or until cheese is melted.
CHICKEN-AND-CHEESE ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
CHEESY CHICKEN ENCHILADA SKILLET
This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Dinner Salsa Sour Cream Bean Cheese Garlic Quick & Easy Bake
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
- Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
- Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.
CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Snacks
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
- Wrap the tortillas in a paper towel and microwave for 30 seconds.
- Preheat oven to 350°F (180°C).
- Place the chicken on the tortilla and roll tightly.
- Place the enchiladas in a baking pan and top with remaining sauce and cheese.
- Bake for 15 minutes, or until cheese has melted.
- Top with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams
EASY CHICKEN AND CHEESE ENCHILADAS
Steps:
- Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
- Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas.
- Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.
SPEEDY CHEESE AND CHICKEN ENCHILADAS
These yummy enchiladas are my daughter's favorite AND this has to be one of my all-time favorite recipes for OAMC - So very quick-to-make and freezes beautifully! Just double wrap the entire 9x13" baking dish after assembly, freeze it, and later thaw the dish full of enchiladas in the refrigerator for several hours then bake. It's that easy!
Provided by Debs Recipes
Categories Chicken
Time 25m
Yield 8 enchiladas
Number Of Ingredients 8
Steps:
- Sauté onion in olive oil until tender; add chicken, 1/4 cup enchilada sauce, cream cheese, and cumin; cook and stir until cream cheese is melted; stir in 1 cup of grated cheese then remove from heat.
- Divide chicken mixture among tortillas, placing an equal portion onto each; roll enchiladas up tightly and place seam side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray; top with remaining enchilada sauce and grated cheese.
- Bake at 350°F for 15-20 minutes until cheese is melted and enchiladas are heated through.
- NOTE: Two cups diced cooked chicken is equal to about one pound uncooked meat.
CHEESE AND CHICKEN ENCHILADAS
This Southwestern favorite relies on the microwave to make fast work out of dinner. Easy and mild, they're perfect for the whole family. -Christine Taylor of Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.
Nutrition Facts : Calories 676 calories, Fat 32g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1549mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
SPEEDY CHEESY CHICKEN ENCHILADAS
Make and share this Speedy Cheesy Chicken Enchiladas recipe from Food.com.
Provided by KC_hockey_chick
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet combine onion, garlic and oil, saute until onions are clear.
- Stir in chicken, chilis, broth, and seasonings, heat for 4 mintues.
- Add cream cheese and stir until melted.
- Spoon 1/3 cup chicken on each tortilla, roll up, place seam side down in square microwave/oven safe dish.
- Melt Velveeta and salsa 2-3 minutes.
- Pour over tortillas, can top with more salsa.
- Heat 6-8 minutes in microwave or 10 minutes in 350 oven.
Nutrition Facts : Calories 271, Fat 17.1, SaturatedFat 8.3, Cholesterol 71.4, Sodium 590.2, Carbohydrate 11.5, Fiber 1.4, Sugar 4, Protein 18.1
FASTEST EVER CHICKEN ENCHILADAS
Provided by Ingrid Hoffmann
Yield 6
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside.
- Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
- Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
- Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.
SPICY BUFFALO CHICKEN ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
SPEEDY GONZALES' CHICKEN ENCHILADAS
So fast and easy to make. Tasty. Freezes well. Make ahead, cover and refrigerate, then bake for an after-work weeknight delight. Serve with hot buttered tortillas. YUM!
Provided by Caroline Cooks
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine both soups and sour cream.
- Blend well.
- Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.
- Heat oven to 375°F.
- Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.
- On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.
- Repeat with all tortillas, placing close together. Spread "set aside" soup-sour cream mixture over all and top with remaining cheese.
- Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.
- Sprinkle with sliced olives or chopped tomato and avocado, if desired.
Nutrition Facts : Calories 417.4, Fat 30.4, SaturatedFat 16.1, Cholesterol 110.2, Sodium 940.1, Carbohydrate 9.4, Sugar 2, Protein 26.4
SPEEDY SALSA-CHICKEN QUESADILLAS
Make and share this Speedy Salsa-Chicken Quesadillas recipe from Food.com.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 20m
Yield 6 wedges, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine salsa, dressing and chili powder; spread evenly onto bottom halves of tortillas.
- Top with chicken and cheese.
- Fold tortillas in half to enclose filling.
- Cook in skillet sprayed with cooking spray on medium heat 4 to 5 minutes on each side or until both sides are golden brown and cheese is melted.
- Cut each quesadilla into 3 wedges to serve.
- Makes 4 servings, 6 wedges each.
Nutrition Facts : Calories 488.6, Fat 17.6, SaturatedFat 8.2, Cholesterol 84, Sodium 1160.3, Carbohydrate 46.9, Fiber 3.2, Sugar 4.2, Protein 34.2
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