Chickenenchiladasfromsouthernliving Recipes

EASY CHICKEN ENCHILADAS

Easy Chicken Enchiladas image

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g

CHICKEN ENCHILADAS (FROM SOUTHERN LIVING)

Chicken Enchiladas (From Southern Living) image

A fresh offering of this popular dish which I've slightly adapted to shorten the prep time and allow for it to be made ahead. Makes a beautiful presentation!

Provided by quikgourmet

Categories Chicken Breast

Time 55m

Yield 7 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 large onion, thinly sliced (or diced if you prefer smaller pieces of onion)
10 ounces precooked chicken breasts, chopped into bite-size pieces (southwestern flavor, if available)
1/2 cup roasted red pepper, diced
2 (3 ounce) packages cream cheese, cubed
4 (4 1/2 ounce) cans diced green chilies, drained
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sugar
1 (14 1/2 ounce) can chicken broth
1/2 cup salsa
7 (7 inch) flour tortillas
2 cups shredded cheddar cheese

Steps:

Melt butter in a large skillet over medium-high heat; add onions and cook 20 minutes or until tender. Reduce heat to low; add chopped chicken, roasted pepper, and cream cheese. Stir until combined; set aside.
Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat and stir in salsa.
Spread one half of the chile mixture on bottom of a lightly greased 13x9 baking dish.
Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in prepared baking dish. Top with remaining chile mixture, spreading to coat. Sprinkle with cheese.
Bake at 375 for 20 to 25 minutes or until bubbly.

EASY RED CHICKEN ENCHILADAS

Easy Red Chicken Enchiladas image

Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts

Time 1h

Yield 1

Number Of Ingredients 21

Ingredients

2 tablespoons butter
2 tablespoons olive oil
½ cup diced onion
½ teaspoon salt, or more to taste
3 tablespoons all-purpose flour, or more as needed
2 tablespoons ground ancho chile powder
2 teaspoons ground cumin
½ teaspoon chipotle chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper, or to taste
1 pinch ground cinnamon
3 cloves garlic, minced
2 tablespoons tomato paste
2 ½ cups chicken broth
3 (5 inch) corn tortillas
½ teaspoon vegetable oil
⅔ cup shredded cooked chicken
⅔ cup pepper Jack cheese
⅓ cup chopped cilantro
⅓ cup chopped green onions

Steps:

Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
Preheat the oven to 400 degrees F (200 degrees C).
Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g

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