CHICKEN AND CHORIZO SPANISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
- To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
- Pour about one-third to one-half of the sauce into a large casserole dish.
- Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
- To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.
FASTEST-EVER ENCHILADAS
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
- Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
- To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
- Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
- Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
HEALTHIER CHICKEN ENCHILADAS I
I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!
Provided by MakeItHealthy
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
- Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 59.6 g, Cholesterol 53.2 mg, Fat 7.5 g, Fiber 9.1 g, Protein 30 g, SaturatedFat 3.7 g, Sodium 1444.7 mg, Sugar 5.2 g
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.
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.
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 GONZALES CHICKEN SOUP
No, this soup doesn't have mouse in it! It's a Mexican style tomato-based chicken soup with corn and chillies. It earns its name by taking only half an hour to cook. You can use fresh, canned or frozen corn, whichever you prefer. From an Australian Women's Weekly cookbook.
Provided by oloschiavo
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat half of the oil in a good-sized saucepan, cook chicken until lightly browned and cooked right through.
- Remove chicken from pan and shred into small strips.
- Heat remaining oil in same pan, cook onion 3-4 minutes or until soft.
- Add flour to pan and stir for 1 minute.
- Add stock and juice 1 cup at a time, waiting until mixture thickens slightly after each addition.
- Add chicken, corn and chilli. Stir until heated through.
- Serve topped with cilantro.
Nutrition Facts : Calories 268.9, Fat 8.7, SaturatedFat 1.7, Cholesterol 52.8, Sodium 615.1, Carbohydrate 21.9, Fiber 1.5, Sugar 8.2, Protein 26.3
CREAMY CHICKEN ENCHILADAS
Enchiladas have always been thought of as Mexican "soul food" because of their bright, reassuring flavors. These enchiladas suizas, or Swiss-style enchiladas, are simple to make and boast a creamy, savory texture.
Provided by Rick Bayless
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Roast the tomatoes and chiles on a baking sheet 4 inches below the broiler until they're darkly roasted with blackened and blistered spots, 5-6 minutes per side. (If using canned tomatoes, drain the tomatoes and set aside. Toast the chiles in a small dry skillet over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes.)
- Dice the onion, reserving a few rings for garnish. Heat the oil in a large, heavy-bottomed pot over medium heat; cook the diced onions, stirring regularly, until golden, about 7 minutes. Meanwhile, remove the tomatoes and chiles from the oven and cool.
- Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth purée.
- Add the puréed tomatoes and chiles to the onions and cook, stirring, until they darken in color and thicken to the consistency of tomato paste, 7-8 minutes. Stir in the broth, partially cover, and simmer 15 minutes. Whisk in the sour cream and season with 1 teaspoon of salt.
- Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush both sides of the tortillas with lard or oil. Bake at 350 degrees F just long enough to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep them warm and pliable.
- Spread about ¼ cup of the sauce over the bottom of four to six 9-inch individual oven-proof serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly while the tortillas are still pliable, roll a portion of the chicken into each tortilla, then line them up in the dishes, seam-side down. Cover with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
- Garnish the enchiladas with reserved onion rings and cilantro sprigs before serving.
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
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
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
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.
More about "speedygonzaleschickenenchiladas recipes"
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
17 ENCHILADA RECIPES FOR A RESTAURANT-CALIBER COMFORT …
From bhg.com
FREEZER CHICKEN ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
BEST CHICKEN ENCHILADAS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3.2/5 (47)Total Time 1 hr 10 minsServings 8
SUNNY'S SUPER SIMPLE GRAVEYARD ENCHILADAS - FOOD NETWORK
From foodnetwork.com
Author Sunny AndersonSteps 8Difficulty Easy
THE 12 BEST FOODS THAT SPEED UP WEIGHT LOSS - EAT THIS NOT THAT
From eatthis.com
22 FAMOUS CHICAGO FOODS FOR 2022 - COZYMEAL
From cozymeal.com
TRADITIONAL GUATEMALAN ENCHILADAS OR JARDINERAS RECIPE
From growingupbilingual.com
WHAT TO SERVE WITH CHICKEN ENCHILADAS? 6 BEST SIDE DISHES TO GO …
From cookindocs.com
SPEEDY CHICKEN ENCHILADAS | MRFOOD.COM
From mrfood.com
THE REAL GOOD FOOD CHICKEN ENCHILADAS - EAT WITH EMILY
From eatwithemily.com
SPEEDY GONZALES MEXICAN - HOME - FACEBOOK
From facebook.com
BEST EVER CHICKEN ENCHILADAS · I AM A FOOD BLOG
From iamafoodblog.com
HOW TO MAKE TIKTOK’S “LAZY” TAQUITO ENCHILADAS RECIPE - FOOD …
From foodnetwork.com
SPEEDY CHICKEN ENCHILADAS - CAMPBELL'S KITCHEN - DELISH
From delish.com
SPEEDY CHICKEN ENCHILADAS - PACE FOODS
From campbells.com
SPEEDY GONZALES FASTFOOD - HOME
From facebook.com
THE SPEEDY GONZALES. AUTHENTIC MEXICAN FOOD IN MA
From lasantane.com
SPEEDY CHICKEN CHILAQUILES WITH LESS GUILT | FOOD GAL
From foodgal.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
ENCHILADA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
5-STAR CHICKEN ENCHILADAS WITH TYLER FLORENCE | FOOD 911 - YOUTUBE
From youtube.com
NINJA FOODI CHICKEN ENCHILADAS - MOMMY HATES COOKING
From mommyhatescooking.com
WHAT TO SERVE WITH CHICKEN ENCHILADAS: 14 BEST SIDE DISHES
From recipemarker.com
SOUR CREAM CHICKEN ENCHILADAS - NEW MEXICAN FOODIE
From newmexicanfoodie.com
SPEEDY GONZALES MENU, MENU FOR SPEEDY GONZALES, COLLINS STREET …
From zomato.com
BEST VEGETARIAN ENCHILADAS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE THE BEST CREAMY CHICKEN ENCHILADAS | THE FOOD LAB
From seriouseats.com
SPEEDY GONZALES BEEF ENCHILADAS | TV DINNERS WIKI | FANDOM
From tvdinners.fandom.com
SPEEDY GONZALES INGREDIENTS, CALORIES AND NUTRITIONAL ... - FATSECRET
From fatsecret.com
THE BEST CHICKEN ENCHILADAS RECIPE - SKINNYTASTE
From skinnytaste.com
SPEEDY FOODS – SPEEDY FOODS
From speedyfoods.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
BEST SHORTCUT CHICKEN ENCHILADAS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SPEEDY GONZALEZ FOOD - HOME | FACEBOOK
From facebook.com
THE BEST FIESTA CHICKEN ENCHILADAS - CLEAN FOODIE CRAVINGS
From cleanfoodiecravings.com
You'll also love