Tex Mex Chicken Enchiladas Recipes
YUMMY TEX-MEX CHICKEN ENCHILADAS
Promise you'll like 'em! My mom found this recipe in a newspaper many years ago. It has been a favorite of mine all my life. It's simple, tasty, and makes great leftovers. You can add or subtract any of the ingredients to suit your taste. You might want to make a little extra, the filling makes a great dip and you may not be able to keep your fingers out of it! (prep time doesn't include cooking chicken).
Provided by Female_Yankees_Fan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients in skillet.
- Warm over low heat until cream cheese is melted, stirring occasionally.
- Stir in 1/2 cup of the shredded cheese and melt.
- Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
- baking dish.
- Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
- Bake at 350°F for about 15 minutes or until heated through.
- Garnish with lettuce, radishes, and olives if desired.
- ENJOY!
CREAMY TEX MEX CHICKEN ENCHILADAS
This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.
Provided by Delish
Categories Chicken
Time 40m
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until tender but not brown.
- Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
- Remove from heat; stir in 1 cup shredded cheese.
- Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
- Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
- Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
- Place enchiladas in pan and spoon salsa over top.
- Sprinkle with remaining cheese.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : Calories 664.6, Fat 41.4, SaturatedFat 23.5, Cholesterol 154.3, Sodium 913, Carbohydrate 36.6, Fiber 5.5, Sugar 4, Protein 38.6
TEX-MEX ENCHILADAS
These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.
Provided by SHCMEOW
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
- Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
- Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
- Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 932.6 calories, Carbohydrate 69.1 g, Cholesterol 108.1 mg, Fat 59 g, Fiber 10 g, Protein 35.1 g, SaturatedFat 24.2 g, Sodium 1775.8 mg, Sugar 10 g
TEX-MEX CHICKEN ENCHILADAS
Deep in the heart of Texas, they love chicken enchiladas. Pepper jack cheese and an easy, fresh 2-ingredient salsa topping give these an extra kick.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
- In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
- Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
- Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 1 g, TransFat 0 g
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