Chicken Broccoli Enchiladas Recipes

THE BEST CHICKEN ENCHILADAS RECIPE

The BEST Chicken Enchiladas Recipe image

Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.

Provided by Valentina Ablaev

Categories Easy

Time 1h

Number Of Ingredients 11

Ingredients

8 flour tortillas ( 10-inch burrito size)
1 1/2 lb chicken breast or thighs
3 oz cream cheese (room temp)
1/3 cup sour cream
4.5 oz diced green chilis (with their juice)
20 oz mild red enchilada sauce ((We used 2 - 10oz cans))
1 1/4 tsp salt (divided)
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp paprika
2 1/2 cups shredded cheese (divided (Mexican, Four Cheese or Colby Jack))

Steps:

Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

Nutrition Facts : Calories 375 kcal, Carbohydrate 24 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1606 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CHICKEN-BROCCOLI ENCHILADAS

Chicken-Broccoli Enchiladas image

Provided by Marian Burros

Categories dinner, weekday, casseroles, main course

Time 1h

Yield 6 enchiladas, 2 per serving

Number Of Ingredients 17

Ingredients

12 ounces broccoli
2 teaspoons olive oil
1 medium red onion, chopped fine
2 medium cloves garlic, minced
1/2 jalapeno pepper, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
8 ounces cooked skinless, boneless chicken breast, shredded
1/4 teaspoon salt (optional)
1 15-ounce can no-salt-added whole tomatoes
2 tablespoons minced fresh cilantro
1/2 cup evaporated skim milk
6 small corn tortillas
3/4 cup shredded, reduced-fat Monterey Jack cheese
2 cups cooked brown rice
1 cup nonfat yogurt

Steps:

Preheat oven to 350 degrees.
Remove tough stems from broccoli and break into florets. Steam broccoli until crisp but tender, and set aside.
In a large nonstick pan, heat the oil; saute the onion for 3 or 4 minutes to soften. Add the garlic, jalapeno, cumin, chili powder, cinnamon and chicken. Stir and cook to mix well and heat through. Season with salt, if desired. Remove from heat and stir in broccoli; divide into six equal portions, and set aside.
In blender or food processor combine tomatoes, cilantro and evaporated milk; blend well. Pour into pot and heat just to boiling. Remove from heat and dip each tortilla into the hot mixture to soften slightly.
Fill each tortilla with one-sixth of the chicken mixture; roll up, and place seam side down in a baking dish large enough to hold all the enchiladas in a single layer. Repeat the process and pour the remaining tomato-milk mixture over enchiladas; sprinkle cheese over the top.
Bake 15 to 20 minutes, or until sauce is bubbly, and serve with brown rice and a dollop of yogurt.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 8 grams, TransFat 0 grams

SPINACH 'N' BROCCOLI ENCHILADAS

Spinach 'n' Broccoli Enchiladas image

I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! -Lesley Tragesser, Charleston, Missouri

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup finely chopped fresh broccoli
1 cup picante sauce, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese, divided
8 flour tortillas (8 inches), warmed

Steps:

Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through., Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top., Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 614mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

SIMPLE CHICKEN ENCHILADAS

Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

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