Chicken Enchilada Crepes Recipes

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CHICKEN ENCHILADAS



Chicken Enchiladas image

The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!

Provided by Kristine Rosenblatt

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic (minced)
2 cups chopped or shredded cooked chicken*
15 ounce can black beans (rinsed and drained)
4 ounce can diced green chiles
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
1 ½ cups enchilada sauce ((about 12 ounces) homemade or store-bought)
12 ounces shredded cheese ((about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination)
8 large flour tortillas
Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, etc.

Steps:

  • Preheat oven to 350° F.

Nutrition Facts : ServingSize 1 enchilada, Calories 372 kcal, Carbohydrate 32 g, Protein 25 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 1300 mg, Fiber 6 g, Sugar 6 g

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

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

BLUE CORN CREPE CHICKEN ENCHILADAS



Blue Corn Crepe Chicken Enchiladas image

A fast and easy meal that's ready in just 45 minutes. These colorful, mouthwatering crepes are made with blue cornmeal and filled with cheese, salsa, shredded chicken and fresh pico de gallo.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 11

2/3 cup sour cream
1 cup salsa
1 can (10 3/4 oz) condensed cream of chicken soup
1 teaspoon salt
1 lb cubed or shredded cooked chicken breast
1 cup fresh pico de gallo
2 cups shredded Mexican cheese blend (8 oz)
2/3 cup Original Bisquick™ mix
1/3 cup blue cornmeal
3/4 cup milk
2 eggs

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Set aside.
  • In 4-quart saucepan, mix sour cream, salsa, soup and salt. Cook over medium heat, stirring occasionally, as you prepare the blue corn crepes.
  • Beat Crepe ingredients with whisk until very well combined.
  • Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 6 have been made.
  • One at a time, fill prepared crepes with salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe, and place in baking dish. Repeat with remaining crepes. Top with remaining salsa mixture and shredded cheese.
  • Bake 20 to 25 minutes or until cheese is bubbly and melted. Serve warm with additional pico de gallo, if desired.

Nutrition Facts : ServingSize 1 Serving

GREEN CHICKEN ENCHILADAS



Green Chicken Enchiladas image

Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 medium sweet onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 (4-ounce) cans diced green chiles
4 cups coarsely shredded rotisserie chicken
1 (16-ounce) container salsa verde, divided
1/2 cup chopped fresh cilantro leaves
3 cups shredded Monterey Jack cheese, divided
Kosher salt and freshly ground black pepper, to taste
8 (8-inch) flour tortillas, warmed
1/4 cup sour cream

Steps:

  • Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. 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 and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese. Place into oven and bake until bubbly, about 35-40 minutes. Serve immediately, topped with dollops of sour cream.

AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE



Authentic Mexican Chicken Enchiladas with Red Sauce image

These Authentic Mexican Chicken Enchiladas with Red Sauce recipe is tasty and super simple to make. With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too!

Provided by Mexican Appetizers and More

Categories     Appetizer     Main Course

Time 35m

Number Of Ingredients 18

2 lb chicken breasts (shredded)
3 garlic cloves (minced)
1 teaspoon ground cumin
1 teaspoon chile powder
2 cups monterey jack cheese (shredded)
1 cup Mexican Queso Fresco (crumble cheese with fingers)
12 corn tortillas
red onion (chopped for topping)
salt (to taste)
pepper (to taste)
oil
1/2 cup fresh cilantro (coarsely chopped)
1 small red onion (chopped)
4 dried ancho chiles (seeds and stems removed)
3 dried guajillo chiles (optional to use these, seeds and stems removed)
3 garlic cloves
1/4 teaspoon dry oregano
salt and pepper (to taste)

Steps:

  • Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
  • Reserve some of the water the chicken was cooked in, about 2 cups of broth.
  • Shred chicken with two forks.
  • If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Stir onions and now add the minced garlic to pan. Cook garlic for about 30 seconds over medium heat.
  • Add shredded chicken and broth of chicken.
  • Sprinkle cumin, chili powder, salt and pepper over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.
  • Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
  • Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.
  • Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth ( sauce will still have texture because of pepper skin).
  • Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.
  • Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
  • In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.
  • Preheat oven to 400 degrees.
  • Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese.
  • Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole.
  • Add additional sauce on top of tortillas. Cover with additional monterey cheese
  • Cover casserole with aluminum and place in oven for 10 to 12 minutes.
  • Remove foil and cook for another few minutes if you like to brown the cheese on top. This step is entirely up to you.
  • Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.
  • Serve 1 to 2 enchiladas per person. Enjoy!

Nutrition Facts : Calories 515 kcal, ServingSize 1 serving

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

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

CHICKEN ENCHILADA CREPES



Chicken Enchilada Crepes image

Provided by Cindi Edwards

Categories     Tacos & Burritos

Number Of Ingredients 17

SAUCE INGREDIENTS
1/4 c finely chopped onion
1 Tbsp butter
15 oz tomato sauce
1 can(s) green chiles, diced, 7 ounces each
salsa
1 Tbsp chili powder
1/4 tsp garlic salt
FILLING INGREDIENTS
3 c cooked chicken, diced
2 c sour cream
2 c grated cheddar cheese
18 cooked crepes
GARNISH INGREDIENTS
1 large avocado
sliced green onions
sour cream

Steps:

  • 1. Sauce: Saute onions in butter in small sauce pan until tender.
  • 2. Add remaining ingredients, simmer 15 minutes, uncovered.
  • 3. Filling: Combine the chopped chicken, sour cream and cheese.
  • 4. Use about 1 1/2 tablespoons for each crepe.
  • 5. To fill the crepes, place them flat and in the middle of the crepe, place the filling in a line across the crepe.
  • 6. Roll up the crepe jelly roll style and place open edge down in a 9 x 13-inch baking dish.
  • 7. Bake the filled crepes in a 350 degrees oven for about 20 minutes or until hot and bubbly.
  • 8. The crepes can be filled and baked immediately or filled and frozen.
  • 9. Defrost the filled crepes slightly and bake as directed adding a few minutes.
  • 10. To serve, spoon the hot sauce over the crepes and garnish with a slice of avocado or a sprinkle of green onion and a spoon of sour cream.

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  • Preheat oven to 350F and grease a baking dish. Then, heat the avocado oil in a large pan over medium-high heat. Add in the onion and saute for about 4 minutes, occasionally stirring.
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