Chicken Enchiladas Kraft Recipe 425

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

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

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

This enchilada dish is sure to be a new family favorite. It's simple to put together and perfect for leftovers - if you're lucky enough to have any!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 6

1 can (10 oz) Old El Paso™ red enchilada sauce
2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 1/2 cups shredded Cheddar cheese (6 oz)
1 package (8 oz) cream cheese, cut into 1/2-inch cubes
1 package (1 oz) Old El Paso™ fajita seasoning mix or 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
10 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

Steps:

  • Heat oven to 375°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 590, Carbohydrate 33 g, Cholesterol 155 mg, Fat 4 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 2 g, TransFat 2 g

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

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

Enjoy Easy Chicken Enchiladas as part of dinner today. This recipe gets its Southwest flavor from a mixture of cream cheese and taco seasoning.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
2 tsp. oil
1 small onion, chopped
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
3/4 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
12 flour tortillas (6 inch)

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
  • Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture and shredded cheese. Cover.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 470, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 7

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 cup chopped fresh cilantro, divided
12 flour tortillas (6 inch)
1-1/2 cups TACO BELL® Thick & Chunky Salsa

Steps:

  • Heat oven to 350°F.
  • Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
  • Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
  • Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.

Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

MY FAVORITE CHICKEN ENCHILADA RECIPE



My Favorite Chicken Enchilada Recipe image

This Chicken Enchilada recipe is fool proof and 100% delicious. Full of tender chicken, garlic, onions, cilantro, tangy enchilada sauce and lots of ooey gooey cheese!

Provided by Susie Weinrich

Categories     Main Course

Time 55m

Number Of Ingredients 15

2 chicken breasts, cooked & shredded or finely chopped ((about 3 cups))
1 tbsp oil
1/2 cup red onion, cut in a small dice
3 plump garlic cloves, minced
1/4 cup cilantro, chopped
2 10 ounce cans red mild enchilada sauce, divided
10-12 tortillas - flour (fajita size) (**see note if using corn tortillas)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
pinch red pepper flakes
2 cups freshly shredded cheddar cheese, divided
6 green onions, chopped- white and light green parts only

Steps:

  • Preheat the oven to 350.
  • In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
  • Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
  • Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
  • Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
  • Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
  • Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
  • Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
  • Let the Chicken Enchiladas cool for about 5 minutes before serving.

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

LIGHTER CHICKEN ENCHILADAS



Lighter Chicken Enchiladas image

Shredded chicken, corn tortillas, plus a smoky chipotle sauce -- a delicious dinner in three steps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 10

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)

Steps:

  • In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
  • While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
  • Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 437 g, Fat 15 g, Fiber 3 g, Protein 44 g

CHEESE AND CHICKEN ENCHILADAS



Cheese and Chicken Enchiladas image

This Southwestern favorite relies on the microwave to make fast work out of dinner. Easy and mild, they're perfect for the whole family. -Christine Taylor of Greenfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 12

1/2 cup chopped onion
1/2 teaspoon minced garlic
1 package (9 ounces) frozen diced cooked chicken breast, thawed and chopped
4 ounces cream cheese, cubed
1 can (4 ounces) chopped green chilies
1/4 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon ground cumin
6 flour tortillas (8 inches), warmed
4 ounces process cheese (Velveeta), cubed
1/2 cup diced fresh tomato, divided
2 tablespoons milk

Steps:

  • In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.

Nutrition Facts : Calories 676 calories, Fat 32g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1549mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.

More about "chicken enchiladas kraft recipe 425"

CREAMY CHICKEN ENCHILADAS VERDE RECIPE - KRAFT NATURAL ...
creamy-chicken-enchiladas-verde-recipe-kraft-natural image
2011-04-14 Directions. Heat oven to 350 degrees F. Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to …
From delish.com
Cuisine Mexican
Estimated Reading Time 1 min
Servings 4
Total Time 35 mins
  • Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 minutes, or until vegetables are crisp-tender.


MEAL STARTER: VERDE CHICKEN ENCHILADAS #KRAFTRECIPEMAKERS
meal-starter-verde-chicken-enchiladas-kraftrecipemakers image
2013-10-22 1 package Kraft Recipe Makers Verde Chicken Enchiladas 1-1 1/2 (about 4 cups) cooked and shredded chicken Six 12″ flour tortillas Mexican blend shredded cheese Directions Lightly spray a 9×13 pan with a non-stick spray and set aside. Cook the chicken (I boiled in chicken …
From persnicketyplates.com
Reviews 4
Estimated Reading Time 3 mins


CREAM CHEESE CHICKEN ENCHILADAS - DELICIOUS KRAFT RECIPES
cream-cheese-chicken-enchiladas-delicious-kraft image
2019-06-11 The cheesy white enchilada sauce is to die for! if you’re thinking the way to make enchiladas, come do this easy chicken enchilada recipe! An enchilada is a rolled tortilla with a filling (commonly meat) then crowned with a sauce and baked. these Cream Cheese hen Enchiladas …
From deliciouskraftrecipes.com


CHEESY CHICKEN ENCHILADAS - EASY KRAFT RECIPES
cheesy-chicken-enchiladas-easy-kraft image
2018-12-22 once the baking dish is full, pour the final enchilada sauce over the enchiladas, pinnacle with extra cheese and sliced olives. Spray foil with a non stick spray (so the cheese will now not stick to the foil), cover and location inside the oven. Bake …
From easykraftrecipe.com


BEST CHICKEN ENCHILADA RECIPE - COOKING FOR KEEPS
2019-08-14 Add 1/2 cup of the enchilada sauce and cumin, toss until coated. Season the chicken to taste with salt and pepper. Spoon enough enchilada sauce into the casserole dish to lightly coat the …
From cookingforkeeps.com
5/5 (24)
Total Time 1 hr
Category Main Course
Calories 413 per serving
  • Place chicken in a large stock pot and cover with water. Add onion, garlic, bay leaves, carrot, and celery. Season with a few teaspoons of salt. Bring to a boil and reduce to a simmer. Continue to simmer until chicken is cooked through, about 12-15. minutes. To make sure it's cooked through, you an instant read thermometer, when it reaches 165 degrees, the chicken is done. Remove chicken from the cooking liquid and cool until it's easy enough to handle. Shred chicken, discard leftover liquid and veggies in the pot.
  • While the chicken cooks, make the enchilada sauce. Heat a medium saucepan to a medium heat. Add 2 teaspoons oil and garlic. Saute until slightly softened, about 2-3 minutes. Add tomato paste, cook 1 minute. Whisk in chicken stock. Add chili powder, chipotle powder, oregano, coriander, garlic powder, apple cider vinegar, sugar, and 3/4 teaspoon salt. Whisk to combine. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes until thickened.
  • Transfer chicken to a large bowl. Add 1/2 cup of the enchilada sauce and cumin, toss until coated. Season the chicken to taste with salt and pepper.


EASY CHICKEN ENCHILADAS - FOX VALLEY FOODIE
2018-10-22 Spread sauce from half of one can of enchilada sauce evenly across the bottom of a 9x13 baking dish. Pour other half of canned enchilada sauce into shredded chicken along with 1 cup of cheese, onion, and green chiles. Mix to combine. Scoop enchilada …
From foxvalleyfoodie.com
5/5 (4)
Total Time 35 mins
Category Entree
Calories 375 per serving
  • Spread sauce from half of one can of enchilada sauce evenly across the bottom of a 9x13 baking dish.
  • Pour other half of canned enchilada sauce into shredded chicken along with 1 cup of cheese, onion, and green chiles. Mix to combine.
  • Scoop enchilada mixture into flour tortillas (~1/3 cup each) and roll the tortillas to close. Place in baking pan.


EASY CHICKEN ENCHILADAS - 2 COOKIN MAMAS
2020-11-29 Instructions. Preheat oven to 400 degrees. Shred or chop leftover chicken in a large bowl. In smaller bowl, mix taco seasoning and water together then add to chicken. Stir in green chilies and fresh cilantro. Pour a small amount of enchilada sauce in the bottom of an 8x11-inch baking dish.
From 2cookinmamas.com
Ratings 8
Calories 456 per serving
Category Main Course


CHICKEN ENCHILADAS | CHICKEN.CA
2013-08-19 Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil. Reduce heat, cover and simmer 10 minutes. Divide filling among tortillas and roll up. Put tortillas, seam side down, in a shallow, greased baking dish. Bake at 400°F (200°C) for 15 minutes or until tortillas are crisp. Sprinkle with cheese and top with sour ...
From chicken.ca
Servings 4
Calories 870 per serving


CHEERY, CHIPPER SHREDDED CHICKEN ENCHILADAS ... - RECIPE PATCH
2017-03-22 Preheat oven to 425 degrees. Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes.
From recipepatch.com
Estimated Reading Time 3 mins


SHEET PAN CHICKEN AND ROASTED HARVEST ... - EASY KRAFT RECIPES
2018-11-09 Preheat oven to 425°F. Wipe steep ingredients together. Pat poulet dry and set in a Ziplock bag. Pelt steep over all, thick bag tightly and knead the steep into all the volaille pieces. Set parenthesis. Train a bigger sheet pan (with sides) by either lining it with icon or …
From easykraftrecipe.com


EASY CHICKEN ENCHILADAS RECIPE - YOUTUBE
Hey guys! In today's video, I'm sharing my favorite enchilada recipe with you. Hope you enjoy! EDIT 12/6/2020-I’m so happy to see so many of you guys enjoy...
From youtube.com


CHICKEN ENCHILADA RECIPE - KRAFT RECIPES | RECIPES, KRAFT ...
Oct 8, 2014 - Looking for easy, cheesy or spicy chicken enchilada recipes? My Food and Family has just the right collection of chicken enchilada recipes for you to explore! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink ...
From pinterest.ca


CHICKEN ENCHILADA RECIPES | ALLRECIPES
More Chicken Enchilada Recipes. Easy Chicken Enchiladas. Easy Chicken Enchiladas . Rating: 4.55 stars. 1283 . This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time. By IANKRIS. Enchiladas Suizas. Enchiladas Suizas . Rating: 4.74 stars. 749 . This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef ...
From allrecipes.com


CREAMY BUFFALO CHICKEN ENCHILADAS RECIPES
CHICKEN ENCHILADAS KRAFT RECIPE 425 - TFRECIPES.COM. CHICKEN ENCHILADAS (KRAFT) RECIPE - (4.2/5) Recipe From keyingredient.com. Provided by sherryl61. Steps: HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally. SPOON 1/3 cup chicken mixture down center of each tortilla; …
From tfrecipes.com


KRAFT RECIPE MAKERS VERDE CHICKEN ENCHILADAS RECIPE ...
Sep 27, 2013 - Bring a little spice to your weeknight mealtime with these Green Chicken Enchiladas. Smothered in salsa verde is the ideal way to enjoy this dish. Sep 27, 2013 - Bring a little spice to your weeknight mealtime with these Green Chicken Enchiladas. Smothered in salsa verde is the ideal way to enjoy this dish. Pinterest. Today. Explore. Log in. Sign up. Explore • Food And Drink ...
From pinterest.ca


CHICKEN ENCHILADAS KRAFT RECIPE 425 WITH INGREDIENTS ...
2020-08-06 · Chicken enchiladas recipe kraft. Add the onion sour cream cheddar cheese parsley oregano and ground black pepper. Spoon about 1 4 cup chicken mixture down center of each tortilla. Make the most of chicken and tortillas with our chicken enchilada recipes. Cowl and cook dinner on excessive for six 7 hours. Combine chicken 3 4 cup ...
From tfrecipes.com


Related Search