Enchilada Chicken Tart Recipes

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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 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 RECIPE BY TASTY



Easy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, corn, shredded cheese, enchilada sauce, tortillas

Provided by Amreen Khureshi

Yield 5 serving

Number Of Ingredients 5

1 cup shredded chicken
¼ cup corn
½ cup shredded cheese
1 can enchilada sauce, 19 ounces (535 grams)
5 tortillas

Steps:

  • Heat the oven to 350°F (180°C).
  • Combine the chicken, corn, enchilada sauce (leave ¼ cup for topping and base), and ¼ cup (25 G) cheese in a bowl
  • Pour thin layer of enchilada sauce into a pan.
  • Pour thin layer of enchilada sauce onto a plate.
  • Dip a tortilla in the plate with enchilada sauce until soaked. Fill with chicken mixture and roll. Place in the pan.
  • Top completed enchiladas with the remaining enchilada sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Enjoy!

Nutrition Facts : Calories 264 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams

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

ENCHILADA CHICKEN



Enchilada Chicken image

We enjoy southwestern flavors and this six-ingredient recipe never gets boring. The chicken sizzles in the skillet before getting baked and comes out tender and juicy every time. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons salt-free Southwest chipotle seasoning blend
1 tablespoon olive oil
1/4 cup enchilada sauce
1/2 cup shredded sharp cheddar cheese
2 tablespoons minced fresh cilantro

Steps:

  • Sprinkle chicken with seasoning blend. In an ovenproof skillet, brown chicken in oil. Top with enchilada sauce, cheese and cilantro. Bake at 350° for 18-20 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 265 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein. Diabetic Exchanges

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

You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream.

Provided by Annie Rigg

Categories     Main course

Yield Serves 4

Number Of Ingredients 25

1 large onion, finely chopped
1 tbsp olive oil
1 garlic clove, crushed
1 tsp smoked paprika
1 tsp dried oregano
1 tsp chilli powder
½ tsp ground cumin
500g/1lb 2oz passata
1 tbsp brown sugar
1 tbsp cider vinegar
salt and freshly ground black pepper
2 onions, sliced
I red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, seeds removed, finely chopped
4 skinless, boneless chicken breasts, cut into thin strips
400g/14oz red kidney beans, drained and rinsed
8 flour tortillas
100g/3½oz cheddar, grated
4 spring onions, trimmed and sliced
2 tbsp finely chopped coriander
1 large avocado, peeled and sliced
150ml/5fl oz soured cream

Steps:

  • Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7-8 minutes, or until soft and just starting to brown at the edges.
  • Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.
  • Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low-medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.
  • Preheat the oven to 190C/170C/Gas 5.
  • For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.
  • Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.
  • Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute.
  • Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.
  • Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.
  • To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.

ENCHILADA CHICKEN TART



Enchilada Chicken Tart image

Make and share this Enchilada Chicken Tart recipe from Food.com.

Provided by Mama2boys

Categories     Savory Pies

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 cup chopped onion (1 medium)
1 cup frozen corn
2 cups cubed cooked chicken or 2 cups cooked turkey
1 (4 1/2 ounce) can chopped green chilies
1/2 cup sour cream
1 1/2 cups shredded colby-monterey jack cheese (6 oz)
1 (10 ounce) can enchilada sauce
1 (13 7/8 ounce) can refrigerated prepared pizza crust
3 large plum tomatoes, chopped
1/2 cup shredded lettuce

Steps:

  • Heat oven to 400°F; spray 15x10x1-inch pan with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion; cook 2-3 minutes or until tender. Add corn; cook until thawed and crisp-tender.
  • Stir in chicken and chilies. Remove from heat and stir in sour cream and 1/2 cheese. Cool 5 minutes.
  • Unroll dough into pan. Gently press into 10 inch square. Spread about 2 tbsp of the enchilada sauce over dough. Spoon chicken mixture over sauce to within 2 inches of each edge.
  • Drizzle 1/4 cup enchilada sauce over chicken mixture. Sprinkle with remaining 1 cup cheese. Fold edge of dough up over filling, rounding corners and pleating dough as necessary.
  • Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving.
  • Heat remaining enchilada sauce.
  • Cut tart into wedges and serve with tomatoes, lettuce, and warm enchilada sauce.

Nutrition Facts : Calories 227.5, Fat 13.5, SaturatedFat 6.6, Cholesterol 52.6, Sodium 462.5, Carbohydrate 11.2, Fiber 1.8, Sugar 4.8, Protein 16.1

CHILIS CHICKEN ENCHILADA SOUP



Chilis Chicken Enchilada Soup image

This Chilis Chicken Enchilada Soup is made with simple ingredients like chicken breast, broth, and spices with an added secret ingredient as the thickening agent!

Provided by Linley Hanson

Categories     Soup

Time 30m

Number Of Ingredients 14

2 teaspoons ground cumin (separated)
2 teaspoons garlic powder (separated)
1 teaspoon chili powder
1 teaspoon paprika
¾ teaspoon salt
1 lb. boneless skinless chicken breasts
2 tablespoons olive oil
½ large white onion (diced)
1 4-oz. can green chilis
1 cup red enchilada sauce
6 cups chicken broth
1/2 cup masa harina (+ more if you need it*)
4 oz. cream cheese (softened and cut into cubes)
2 cups shredded cheddar cheese

Steps:

  • First, add 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chili powder into a bowl and mix.
  • Sprinkle the chicken breasts with the spices. Be sure the chicken breasts are fully coated.
  • Heat a large pot or dutch oven over medium/high heat. Add olive oil.
  • When olive oil is fragrant, add the chicken breasts to the pot and brown on both sides for about 1-2 minutes. Remove from the pot.
  • Add onions and ¼ teaspoon of salt to the pot and sauté for 3-4 minutes.
  • Next, toss the green chilis with the onion and add the chicken back into the pot.
  • Pour the chicken broth into the pot and bring to a boil over high heat.
  • Turn heat to low and simmer the chicken for 5-7 minutes or until fully cooked (when the internal temperature is 165ºF). Remove chicken from the pot and shred the chicken with two forks. Set aside.
  • Carefully, remove 2 cups of hot broth from the pot using a measuring cup and add the broth to a bowl.
  • Whisk 1/2 cup of the masa harina into the hot broth. The mixture will thicken very quickly.
  • Add the thickened broth to the pot and whisk into the onion and broth mixture.
  • Add the paprika,1 teaspoon cumin, 1 teaspoon garlic, remaining salt, enchilada sauce and shredded chicken to the pot and mix until combined.
  • Heat the soup over medium heat for 20 minutes, stirring occasionally to make sure that nothing sticks to the bottom of the pot.
  • After 20 minutes, remove the pot from the heat and add the cream cheese cubes to the soup and stir until it is melted and combined.
  • Sprinkle the cheddar cheese into the soup and whisk until the cheddar cheese melts.
  • Serve the soup with tortilla strips and a sprinkle of cheddar cheese.

Nutrition Facts : Calories 413 kcal, Sugar 4 g, Sodium 970 mg, Fat 21 g, Carbohydrate 16 g, Fiber 1 g, Protein 33 g, Cholesterol 103 mg, ServingSize 1 serving

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