Alfradochickenenchiladas Recipes

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CHICKEN ENCHILADAS I



Chicken Enchiladas I image

This is a quick and easy recipe. Good for quick suppers.

Provided by Debbie Donham

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 16

4 skinless, boneless chicken breast halves
1 onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g

CHICKEN ENCHILADAS



Chicken Enchiladas image

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Provided by Ali

Time 1h

Number Of Ingredients 10

2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Steps:

  • Preheat oven to 350°F. Prepare your enchilada sauce.
  • 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. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
  • To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  • Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
  • Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

ALFRADO CHICKEN ENCHILADAS



Alfrado Chicken Enchiladas image

Make and share this Alfrado Chicken Enchiladas recipe from Food.com.

Provided by missy a.

Categories     Chicken Breast

Time 35m

Yield 5 serving(s)

Number Of Ingredients 5

1 (8 ounce) jar alfredo sauce
2 boneless skinless chicken breasts
1 (8 ounce) can olives
5 -6 tortillas
0.5 (8 ounce) package cheddar cheese (graded) or 0.5 (8 ounce) package sharp cheddar cheese (graded)

Steps:

  • 1. first dice chicken not to large cook on med high in frying pan
  • 2. while the chicken is cooking slice the olives and grade the cheese.
  • 3. put thin layer of alfrado sauce in a glass pirex pan semi large
  • 4. when the chicken is done grab tortilla and put a table spoon of sauce on the inside of the tortilla
  • 5. use hand full of chicken . olives , light on the cheese roll tortilla up place in pan finsh that
  • 6. put a layer of alfrado sauce on top about half the jar
  • 7.top with chesse and left over chicken olives if any
  • 8. bake at 350 10-15 min till chesse is melted
  • 9.can top with sour cream or salsa.

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 26

3 tablespoons butter
1/3 cup broken spaghetti or orzo
2 cloves garlic, peeled
1 small to medium onion, peeled
1 ripe tomato
1 cup long-grain rice
4 dried guajillo chile peppers or dried red New Mexico chile peppers, stemmed
2 cups chicken stock
1 tablespoon olive or vegetable oil
Generous pinch saffron
Kosher salt and freshly ground pepper
2 cloves garlic, finely chopped
1 small to medium onion, chopped
1 large bay leaf
1 cinnamon stick
One 32-ounce can tomato sauce
1/2 cup slivered almonds, toasted and ground
1 tablespoon olive or vegetable oil
1 1/2 pounds ground chicken
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
12 corn tortillas, warmed or charred
8 ounces queso fresco, crumbled
Handful fresh cilantro leaves, coarsely chopped

Steps:

  • For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.
  • For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.
  • For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.
  • Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.
  • Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

8 soft corn tortillas
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Steps:

  • Preheat the oven to 275 degrees F.
  • Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
  • Combine all sauce ingredients and heat through, keeping warm until needed.
  • Remove tortillas from oven and switch broiler on high.
  • Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Marcela Valladolid

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

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

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.

CHICKEN ENCHILADAS



Chicken Enchiladas image

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

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

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

ANGELA'S AWESOME ENCHILADAS



Angela's Awesome Enchiladas image

The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.

Provided by MomSavedbyGrace

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 8

Number Of Ingredients 17

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups sour cream
¼ teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
½ teaspoon onion powder
½ teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Steps:

  • Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  • Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
  • Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  • Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutrition Facts : Calories 709.5 calories, Carbohydrate 52.5 g, Cholesterol 125.7 mg, Fat 36.3 g, Fiber 4.4 g, Protein 42.2 g, SaturatedFat 17.6 g, Sodium 1764.5 mg, Sugar 3.8 g

CREAMY CHICKEN ENCHILADAS WITH ALFREDO SAUCE



Creamy Chicken Enchiladas With Alfredo Sauce image

Make and share this Creamy Chicken Enchiladas With Alfredo Sauce recipe from Food.com.

Provided by Chef Drtybrshs

Categories     Chicken

Time 55m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 14

1 lb boneless chicken breast (thighs ok too)
1 chopped yellow onion
1 tablespoon oil (canola or vegetable)
1 (12 ounce) jar alfredo sauce
1 (8 ounce) jar medium salsa or 1 (12 ounce) jar of medium salsa
1/4 cup sliced jalapeno (optional)
1/2 cup chopped cilantro
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
2 cups chopped lettuce
1 ripe tomatoes, diced
8 ounces mozzarella cheese
6 medium flour tortillas

Steps:

  • Lightly brown chicken in skillet with oil.
  • After chicken has a light brown color, add chopped onion, 1/2 cup water and 1/2 jar of salsa to pan and bring to a boil.
  • Reduce heat and let simmer on low-medium heat for about 15 minutes, stirring and breaking up chicken as it cooks. Stir often.
  • Add in spices while it is cooking.
  • Preheat oven to 385.
  • Spray a baking dish with non-stick cooking spray or coat with a light coating of oil.
  • Add 1/2 jar of alfredo sauce to chicken mixture and stir to combine.
  • Add in sliced jalapenos and 1/2 the cilantro.
  • Shredd the chicken with 2 forks.
  • Spoon equal amounts of the chicken mixture into the 6 tortillas, rolling the tortillas and placing them open side down into the baking dish.
  • In a bowl, mix the rest of the alfredo sauce, the rest of the salsa, and 1/2 cup water.
  • Pour that over the top of all of the enchillada rolls.
  • Sprinkle with the mozzarella cheese and cover with tin foil.
  • Bake for 30 minutes.
  • In the last 5 minutes, remove the tin foil and allow to brown in oven.
  • Top with shredded lettuce, tomatoes, cilantro and sour cream.

Nutrition Facts : Calories 432.9, Fat 21.5, SaturatedFat 8.2, Cholesterol 78.3, Sodium 833.7, Carbohydrate 30.3, Fiber 2.9, Sugar 4, Protein 29.2

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...



The Absolute Best Chicken Enchilada Recipe You'll Ever Try... image

I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.

Provided by Layla Noel

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
  • Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
  • Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips     Old El Paso®

Time 50m

Yield 5

Number Of Ingredients 6

1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Steps:

  • Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  • In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  • Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

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

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

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

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY



Cheesy Chicken Enchiladas Recipe by Tasty image

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

1 cup shredded chicken, leftover
1 cup enchilada sauce, divided
1 cup cheese blend, divided
5 tortillas
sour cream, to serve
fresh cilantro, to serve

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

CHICKEN ENCHILADAS



Chicken Enchiladas image

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

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

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

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From delish.com


LOADED CHICKEN ENCHILADAS - TASTES BETTER FROM SCRATCH
2019-02-20 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 …
From tastesbetterfromscratch.com


ALFREDO GREEN CHILE CHICKEN ENCHILADAS
2019-12-26 Enchiladas. Fill flour tortillas with green chile chicken and roll up. Place in a greased 9x13 pan. Pour alfredo sauce over enchiladas and top with mozzarella cheese. Bake …
From wholeandheavenlyoven.com


30 BEST LEFTOVER ROTISSERIE CHICKEN RECIPES
2022-05-20 3. Green Enchiladas. The “green” in these lovely enchiladas is a tomatillo salsa aka “salsa verde” as well as plenty of cilantro for serving. There isn’t an enchilada in this …
From cookingchew.com


CHICKEN ENCHILADAS | A TASTE OF MADNESS
2018-09-03 In a medium saucepan, heat the oil and flour on medium heat. Whisk together and bring to a boil. Allow to boil for around 1 minute. Add in the spices and mix until a thick paste …
From atasteofmadness.com


SERIOUSLY GOOD CHICKEN ENCHILADAS - INSPIRED TASTE
Arrange an oven rack in the middle of the oven and heat to 375 degrees Fahrenheit. Spread 3/4 cup of enchilada sauce down the center of a 13×9-inch baking dish, and then set aside. Add …
From inspiredtaste.net


FREEZER CHICKEN ENCHILADAS - DAMN DELICIOUS
2017-08-27 Preheat oven to 375 degrees F. In a large bowl, combine chicken, 1/2 cup enchilada sauce, 1/2 cup cheese, sour cream, cilantro and diced green chiles. To assemble the …
From damndelicious.net


SIMPLE CHICKEN ENCHILADAS | FEASTING AT HOME
2020-09-25 Roll the Enchiladas: Place 1/4 cup cheese down the center of a tortilla, top with 1/3-1/2 cup chicken filling all the way to the edges. Roll tightly and place seam side down on top of …
From feastingathome.com


ANCHO CHICKEN ENCHILADAS - GIMME SOME OVEN
2017-05-05 Preheat oven to 350°F. Prepare your enchilada sauce. In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced …
From gimmesomeoven.com


CHICKEN ENCHILADAS | RECIPETIN EATS
2020-03-09 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 …
From recipetineats.com


EASY CHICKEN ENCHILADAS - BUTTER WITH A SIDE OF BREAD
2022-05-17 Melt butter in saucepan over medium high heat. Add onion and cook for about 5 minutes. Lower heat to medium and add garlic. Cook for 1 minute. Add yogurt mixture to butter …
From butterwithasideofbread.com


EASY SPINACH ALFREDO CHICKEN ENCHILADAS RECIPE | KETO
2021-03-01 Remove from heat and set aside. Meanwhile, in a large bowl, combine the chicken, 1 cup of shredded cheese, a pinch of salt, a pinch of pepper, cumin, chili powder, and …
From sonomagourmet.com


AMAZING CHICKEN ENCHILADAS | *BEST* RECIPE - LAUREN'S LATEST
2018-09-15 Preheat oven to 350 degrees. Line baking sheet with parchment paper and place chicken breasts over top. Sprinkle both sides with fajita seasoning, salt, pepper and olive oil. …
From laurenslatest.com


CREAMY CHICKEN ENCHILADAS {EASY & CHEESY!} - SPEND WITH PENNIES
2020-06-24 Preheat oven to 350°F. Cook onions, peppers, and garlic in olive oil until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and ¼ cup sour …
From spendwithpennies.com


CORDON BLEU CHICKEN ENCHILADAS RECIPE + VIDEO
2018-01-15 Preheat oven to 350 degrees F and lightly grease a 9×13″ pan. In a large bowl, combine cooked chicken, ham, spinach, 1½ cups mozzarella cheese, parsley and garlic …
From thereciperebel.com


CHICKEN AND CHEESY ALFREDO ENCHILADAS|ENCHILADAS RECIPE|
If you love Enchiladas? Then your going to go crazy for these Cheesy Alfredo Enchiladas!!! Highly recommended for ramadan or any time of the year. Chicken an...
From youtube.com


30 MINUTE GREEN CHILE CHICKEN ENCHILADAS - BAREFEET IN THE KITCHEN
2021-04-20 Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, 1/2 cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. Add the chicken, beans, and …
From barefeetinthekitchen.com


CHICKEN BACON ALFREDO ENCHILADAS - INSIDE BRUCREW LIFE
2020-06-10 Instructions. Preheat the oven to 375 degrees. Whisk together the Alfredo sauce and milk. Spread out a few spoonfuls on the bottom of a 9x13 pan. Set aside. Combine the …
From insidebrucrewlife.com


CHICKEN ENCHILADA RECIPES | ALLRECIPES
Sour Cream Chicken Enchiladas. Rating: 4.5 stars. 660. Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro. By Brenda. Angela's Awesome Enchiladas.
From allrecipes.com


CLASSIC CHICKEN ENCHILADAS {FAVORITE DISH!} | DINNER, THEN DESSERT
2016-11-07 In a skillet heat up the oil on medium-high and cook the onions until just softened. Add in the chicken and cook until it is just a bit crispy. In a large bowl mix the onions, chicken, …
From dinnerthendessert.com


CHICKEN ENCHILADAS RECIPE - ADD A PINCH
2021-10-21 Prep. Preheat oven to 350º F. Spray a 9 x 13 baking dish with nonstick cooking spray. Spread ½ cup of enchilada sauce into the bottom of the baking dish. If using corn …
From addapinch.com


WEEKNIGHT CHICKEN ENCHILADAS THAT ARE DAMN DELICIOUS | CHICKEN …
2019-01-28 In a large bowl, combine chicken, black beans, cilantro and 1/2 cup enchilada sauce. Stir in 3/4 cup cheese. To assemble the enchiladas, lay tortilla on a flat surface and …
From damndelicious.net


GREEN CHICKEN ENCHILADAS - DAMN DELICIOUS
2019-03-01 Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde …
From damndelicious.net


THE BEST CHICKEN ENCHILADAS RECIPE - SKINNYTASTE
2016-12-14 Set aside until ready to use. Preheat oven to 400 degrees. Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 …
From skinnytaste.com


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