CHICKEN ENCHILADAS
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
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
SIMPLE CHICKEN ENCHILADAS
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
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.
CHICKEN ENCHILADAS
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
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
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
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
SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
CHICKEN ENCHILADAS I
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
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 TACO ENCHILADAS
This is a recipe take -off of Goldie Barnhart.. I wanted to make her recipe for dinner guest , but did not have all the ingredients needed in the recipe so I added a few different ones and kept some the same..it turned out delicious and the guest asked for the recipe- I also gave her Goldie's original recipe.. Thanks so much...
Provided by Pat Duran
Categories Tacos & Burritos
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350^. Spray a 9x13-inch baking dish with vegetable oil. Set aside. Dice up onion and bell pepper, place together in a small bowl. Using partially frozen tenderloins, dice into small pieces and place in a large saucepan with 1 Tablespoon of cooking oil. Continue dicing and placing in pan until all the chicken is diced up and in the pan. Stir in the black pepper and the 3/4 of the package of taco seasoning.
- 2. Add 1/2 the pepper/onion mixture,cream cheese and 1 cup of the salsa. Stir until the cream cheese melts. In another small saucepan pour the milk and add the shredded cheese stirring until all blended and smooth.
- 3. Scoop about 1/3 of a cup of the meat mixture down the center of each tortilla; roll up and place seam side down in prepared pan;Spoon the melted cheese sauce evenly over the tortilla rolls in the pan and sprinkle remaining bell pepper/onion mixture over cheese then the remaining salsa. Cover with foil and bake for 20 minutes- remove foil and sprinkle remaining taco seasoning over all and bake for 20 minutes more . Serve with sour cream,if desired.
CHICKEN ENCHILADAS
My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.
Provided by Ali
Time 1h
Number Of Ingredients 10
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 & REFRIED BEAN ENCHILADAS
Make this hearty and delicious dish part of your weekday menu. Your family will thank you!
Provided by Old El Paso
Categories Enchiladas
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Cook onion for 3 to 5 minutes or until softened.
- Add chicken and cook, stirring occasionally until no longer pink.
- Sprinkle with taco seasoning mix, and stir in 1/2 cup (125 mL) water.
- Cook, stirring for 5 minutes or until sauce has thickened slightly; remove from heat.
- Place soft tortillas on work surface. Divide and evenly spread refried beans on tortillas.
- Divide chicken mixture among tortillas, and spoon along one half of each tortilla. Using 1 cup (250 mL) of the shredded cheese, divide and sprinkle evenly over chicken on each tortilla.
- Spread taco sauce packet contents on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Roll each tortilla up jelly-roll-style, beginning at the end with the chicken.
- Place rolled tortillas seam-side-down in baking dish. Spoon taco sauce from jar evenly over tortillas. Sprinkle with remaining.
- Cover with foil and bake in a 350°F (180°C) oven for 25 minutes; remove foil and bake 10 minutes longer or until heated through
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CHICKEN ENCHILADAS WITH SOUR CREAM TACO SAUCE - SPICY ...
From recipesjust4u.com
Servings 8Calories 430 per servingTotal Time 50 mins
- In a skillet over medium heat, add the olive oil and cook the chicken pieces, garlic, chili peppers and onion together in oil until chicken is just done. Stir in the taco seasoning and combine well.
- Divide the cooked chicken evenly between the 8 tortillas; add 1 1/2 tablespoons of cheese to each tortilla.
- Roll the enchiladas and place them seam-side down in 9 x 13" baking dish that has been lightly sprayed with Pam cooking spray.
- To make the sauce, melt the butter in the same pan and add the extra chili pepper. Gently cook until it starts to soften. Stir in the flour to make a roux; then gradually whisk in sour cream, chicken broth and 1/4 cup of cheese. Cook until the sauce is creamy and thick. Pour the sauce evenly over enchiladas.
TACO CHICKEN ENCHILADAS | HEATHERLIKESFOOD.COM
From heatherlikesfood.com
4.3/5 (6)Total Time 55 minsCategory Main CourseCalories 109 per serving
- Place chicken breasts in slow cooker and sprinkle 2 Tbsp of the taco seasoning over the top. Cook on low for 4 hours or until chicken is tender and shreds easily. Shred chicken and stir in the remaining taco seasoning and ¼ C of water. Return cover and cook an additional 10 minutes.
- Heat tortillas until pliable and place about ¼ C of the chicken in the middle of each tortilla with about 2 Tbsp of the cheese. Roll and arrange in the 9x13" pan. Repeat until all the chicken and tortillas are used.
- Pour remaining enchilada sauce over the top of the enchiladas and top with remaining cheese. Cover pan with foil and bake @ 375 degrees for 20 minutes, remove foil and bake an additional 10-15 minutes or until enchilada sauce is bubbling and cheese is well melted.
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4.5/5 (64)Total Time 55 mins
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
EASY HEALTHY CHICKEN ENCHILADA TACOS • SIMPLE NOURISHED LIVING
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5/5 (2)Total Time 12 minsCategory Main CourseCalories 200 per serving
- Add the enchilada sauce to the shredded chicken and stir to combine. Heat until hot (2-3 minutes over medium heat on the stove top, or in the microwave).
CROCK POT CHICKEN ENCHILADA TACOS - SERVED FROM SCRATCH
From servedfromscratch.com
5/5 (21)Servings 6Cuisine MexicanCalories 314 per serving
- Add chicken breasts to the Crock Pot. Pour over you Homemade (or favorite) Enchilada Sauce. Cook on low for 6-8 hrs.
- Shred chicken and mix well with sauce in Crock Pot. Sprinkle in 1/2 cup of cheddar cheese and 1/2 the olives and mix. Top with the remaining cheddar cheese and olives. Turn Crock Pot to high and cook for another 20 minutes or until the cheese is all melted. Or, turn you oven to broil and put whole Crock Pot stoneware in oven to melt cheese - but keep an eye on it so it doesn't burn. Sprinkle with remaining fresh cilantro.
- Serve on your favorite taco shells with sour cream, fresh avocado, shredded lettuce, diced tomatoes, and hot sauce and enjoy!
INSTANT POT® CHICKEN ENCHILADAS - MEXICAN RECIPES - OLD EL ...
From oldelpaso.com
Servings 5Total Time 1 hr 15 minsCategory Enchiladas
- Place chicken in 6-quart Instant Pot®. Sprinkle half of the taco seasoning mix over chicken. Turn chicken over; sprinkle remaining half of taco seasoning mix over top. Chicken should be completely coated. Add water.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally for 10 minutes. Set pressure valve to VENTING to quick-release pressure. Chicken should be cooked through and reach internal temperature of 165°F.
- Transfer chicken to cutting board; use two forks to shred into bite-size pieces. Discard cooking liquid.
- Meanwhile, heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
SLOW-COOKER CHICKEN ENCHILADA TACOS - MEXICAN RECIPES ...
From oldelpaso.com
Servings 8Total Time 4 hrs 20 minsCategory Tacos
- Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle taco seasoning mix over chicken. Stir in enchilada sauce. Cover; cook on High heat setting 3 to 4 hours or until chicken is tender.
- Transfer chicken to cutting board; shred with two forks. Return shredded chicken to slow cooker; mix well with cooking liquid.
- Heat tortilla bowls as directed on package. Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce and pico de gallo. Top with sour cream, and serve with lime wedges.
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