SPICY CHICKEN ENCHILADAS
Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.
Nutrition Facts : Calories 868 calories, Fat 46g fat (21g saturated fat), Cholesterol 140mg cholesterol, Sodium 2849mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 9g fiber), Protein 52g protein.
SPICY CHICKEN ENCHILADAS FOR TWO
Assembled in only 15 minutes, this Mexican specialty is one you'll make often.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
- Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
- Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
- Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
- Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.
Nutrition Facts : Calories 810, Carbohydrate 61 g, Cholesterol 170 mg, Fat 4, Fiber 5 g, Protein 52 g, SaturatedFat 22 g, ServingSize 1/2 of Recipe, Sodium 1470 mg, Sugar 9 g, TransFat 2 g
SPICY CHICKEN ENCHILADAS FOR TWO RECIPE - (4.5/5)
Provided by dkanon
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 8-inch square 2-quart glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned. Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes. Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish. Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.
SPICY CHICKEN ENCHILADAS
This is a delicious make-ahead enchilada and you can make 2 at once and freeze one for later for the same amount of effort. I must confess, I cut the ingredients listed in half and made one. Once I realized it was more effortless than I imagined I kicked myself for not going ahead with the second pan. I used creamed corn for fun and loved it. I also use my homemade taco seasoning mix recipe (Recipe #390613) in place of store-bought. Recipe courtesy of Family Feasts for $75 a Week, 2009.
Provided by AmyZoe
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Heat oil in a very large skillet over medium-high heat until hot.
- Add half of the cubed chicken, waiting to stir until chicken begins to brown on one side.
- Stir chicken once, and let other side brown.
- Remove cooked chicken from pan, and set aside in a bowl.
- Repeat with remaining half of chicken, and add to bowl.
- In the same skillet, cook garlic, onion, and corn, stirring a few times until onion is tender, 5 to 7 minutes.
- Add cooked chicken to pan, and stir well.
- Pour 1/2 cup tomato puree into each of the two 9x13 inch casserole dishes and spread to coat the bottom of each dish.
- Add remaining puree to chicken in pan.
- Add salsa and taco seasoning and bring to a simmer over medium heat.
- Let it simmer 5 minutes or so.
- While chicken simmers, put a double layer of tortillas in the bottom of each casserole dish.
- Tear tortillas as needed to make them fully cover the bottom of each dish.
- Once chicken mixture has simmered for a few minutes, layer one quarter of the mixture into each casserole dish.
- Sprinkle 1 cup cheese over chicken in each dish, then add another layer of tortillas.
- Divide remaining chicken mixture evenly between casserole dishes, and top chicken evenly with remaining cheese.
- Bake casserole 30 minutes or until bubbly and cheese on top is nicely browned.
- Let sit 10 minutes before serving.
- Serve with sour cream and additional salsa.
- Cover remaining casserole lightly with aluminum foil, label, and freeze up to 6 months.
- To cook frozen casserole, thaw overnight in the refrigerator and bake until casserole is bubbly, 30 to 35 minutes.
- You may also cook it frozen, in which case it will need to bake 50 to 55 minutes.
Nutrition Facts : Calories 684.9, Fat 44.2, SaturatedFat 18.6, Cholesterol 162.8, Sodium 716.5, Carbohydrate 29.9, Fiber 4.3, Sugar 6.8, Protein 44.5
SPICY CHICKEN ENCHILADAS
Want to add something spicy to your Mexican dinner? Then check out these cheesy chicken enchiladas made using Muir Glen® tomatoes, Old El Paso® mild salsa and tortillas.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
- Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
- Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.
Nutrition Facts : Calories 444, Carbohydrate 29 g, Fat 2 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 835 mg
SPICY CHICKEN ENCHILADAS WITH TOMATILLO SALSA
Delicious variation of traditional chicken enchiladas. I like to make the tomatillo salsa and tortillas from scratch! We cook up the chicken on the grill for less mess. My hubby's favorite dish!
Provided by chaunce.c
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne, salt, and black pepper.
- Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.
- Combine tomatillos, serrano peppers, vinegar, water, onion, garlic, and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender, about 10 minutes. Remove from heat and chill in an ice bath until cool, 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix shredded chicken, cream cheese, 4 ounces Mexican cheese, sour cream, 1/2 cup salsa, onion, and cayenne pepper together in a medium bowl.
- Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla, roll, and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.
- Bake in the preheated oven until bubbly, 35 to 40 minutes.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 43 g, Cholesterol 133.4 mg, Fat 38.7 g, Fiber 2.9 g, Protein 34.3 g, SaturatedFat 22.4 g, Sodium 969.6 mg, Sugar 2.1 g
SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE
What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
- Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
- Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
- Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
- Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 42.1 g, Cholesterol 53.8 mg, Fat 23 g, Fiber 6.3 g, Protein 18.2 g, SaturatedFat 9.5 g, Sodium 754.9 mg, Sugar 10.4 g
SPICY CHICKEN ENCHILADAS
Make and share this Spicy Chicken Enchiladas recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up.
- Place in two ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives. Cover and bake at 400° for 15-20 minutes or until heated through. Garnish with tomato and lettuce if desired.
Nutrition Facts : Calories 853.1, Fat 43.1, SaturatedFat 20.8, Cholesterol 99.1, Sodium 2771.5, Carbohydrate 79.8, Fiber 11.8, Sugar 4.1, Protein 36.9
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