Chicken Enchilada Puffs Recipe 455

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CHICKEN ENCHILADAS



Chicken Enchiladas image

Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.

Provided by Nagi

Categories     Mains

Number Of Ingredients 20

8 tortillas (, flour or corn (about 20cm/8" wide, Note 1))
1 tsp EACH onion powder, garlic powder, salt
1 tbsp EACH dried cumin powder, paprika, dried oregano
1/4 tsp black pepper
3/4 tsp cayenne pepper ((optional, adjust to taste))
2 tbsp olive oil
3 tbsp flour (, plain/all purpose)
2 cups (500ml) chicken stock/broth (, low sodium)
1.5 cups (375ml) tomato passata or US puree ((Note 4 sub))
600g / 1.2lb chicken breast (, sliced in half horizontally (or boneless thigh) (Note 2))
2 tbsp olive oil (, separated)
1/2 onion (, chopped)
2 garlic cloves (, finely minced)
1 red capsicum/bell pepper (, diced)
400g / 14oz refried beans ((Note 3))
400g/14oz canned corn (, drained (sub frozen 1 3/4 cups))
1/4 cup (65ml) water
1 cup (100g) cheese (shredded (Mexican cheese blend, Monterey Jack, cheddar))
1.5 cups (150g) cheese (, shredded)
2 tbsp coriander/cilantro (, roughly chopped)

Steps:

  • Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

Nutrition Facts : Calories 471 kcal, Carbohydrate 35 g, Protein 32 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1152 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

CHICKEN PUFFS



Chicken Puffs image

A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!

Provided by JUANJEN

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 35m

Yield 12

Number Of Ingredients 6

2 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
¾ (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough

Steps:

  • In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
  • In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
  • Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 28.4 g, Cholesterol 42.1 mg, Fat 25.9 g, Fiber 0.1 g, Protein 10.7 g, SaturatedFat 10.5 g, Sodium 645.3 mg, Sugar 5.1 g

CHICKEN ENCHILADA PUFFS RECIPE - (4.5/5)



Chicken Enchilada Puffs Recipe - (4.5/5) image

Provided by kayjayjohnson

Number Of Ingredients 7

1 package jumbo crescent rolls
3 oz cream cheese
1/2 cup Mexican blend shredded cheese
3/4 cup cooked chicken (diced or shredded)
1/3 cup enchilada or taco sauce
2 teaspoons enchilada or taco seasoning mix
1/4 cup Mexican shredded cheese for sprinkling

Steps:

  • Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined. Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese. Bake for 15 minutes, or until golden brown.

CHICKEN ENCHILADA PUFFS



Chicken Enchilada Puffs image

Number Of Ingredients 6

15 white frozen Rhodes rolls (thawed)
1 cup of Mexican blend shredded cheese
1 cup cooked chicken (diced or shredded)
1 can of enchilada sauce
1 jar of your favorite salsa
1/4 cup Mexican shredded cheese for sprinkling

Steps:

  • Thaw rolls until they are no longer frozen (don't let the rolls rise, only thaw them)
  • Preheat oven to 350 Degrees and spray with non-stick spray
  • Flatten out the rolls and add a spoonful of salsa, a spoonful of enchilada sauce, 2 tablespoons of cooked chicken, and about a Tablespoon of cheese.
  • Fold the dough closed and pinch to secure the food inside.
  • Place your Puffs in a line on the sprayed cookie sheet then cover each puff with the rest of your enchilada sauce. Add more cheese on top of the puffs if desired.
  • Cook for 15 to 20 minutes or until the puffs are browned on top.
  • Serve with lowfat sour cream and your favorite salsa
  • (For a faster meal use the Tyson grilled chicken that comes in the bags near the lunch meat)

CHICKEN ENCHILADA PUFFS



Chicken Enchilada Puffs image

I grabbed this one from an e-mailed newsletter from the That's My Home! website. I will definately be making these for my Oscar Party. This looks like it should be done early in the day, so plan accordingly.

Provided by yooper

Categories     Lunch/Snacks

Time 1h10m

Yield 40 puffs

Number Of Ingredients 16

1 package frozen puff pastry
2 boneless chicken breasts
1 (8 ounce) package grated monterey jack pepper cheese or 1 (8 ounce) package cheddar cheese
1 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
1 (4 ounce) can diced mild green chilies
1/2 cup crushed corn tortilla chips
1/2 cup chicken broth
1/2 teaspoon ground cumin
1 teaspoon chili powder
oil
salt and pepper
1 egg, beaten with
1 tablespoon water
your favorite salsa

Steps:

  • Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
  • Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side.
  • Remove the chicken to the cutting board to cool.
  • Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
  • Add a little more oil if necessary.
  • Saute until the onions are soft.
  • Add the garlic and cook until just starting to brown.
  • Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon.
  • As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan.
  • Add the crushed tortilla chips.
  • Continue to cook until almost all of the liquid is evaporated.
  • Taste and adjust the seasoning with salt and pepper.
  • Remove from the heat and chill completely in the refriegerator.
  • When the mixture is cold, add the grated cheese and mix well.
  • Dust your counter with a little flour and spread out the puff pastry.
  • Lightly brusth the pastry with the egg/water mixture.
  • This will help seal the folded puff.
  • Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch x 2-inch squares.
  • Place one tablespoon of fimly packed filling into the center of each square.
  • Fold corner to corner, and crimp with a fork.
  • Pat on a sprayed cookie sheet about one inch apart.
  • Cover and refrigerate until party time.
  • Preheat oven to 400.
  • Bake for 15 to 20 minutes or until golden brown.
  • Serve with your favorite salsa.

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!

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

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