Fiesta Chicken Enchiladas Recipes

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FIESTA CHICKEN AND SPINACH ENCHILADAS



Fiesta Chicken and Spinach Enchiladas image

This is a family friendly meal that the whole family enjoys. Zesty and fabulous. This is my own recipe from my blog www.pickypalate.blogspot.com.

Provided by Picky Palate

Categories     One Dish Meal

Time 1h40m

Yield 12 enchiladas, 12 serving(s)

Number Of Ingredients 18

2 tablespoons extra virgin olive oil
1 large onion, finely diced
1 jalapeno, minced
3 fresh garlic cloves, minced
10 ounces baby spinach leaves, chopped
4 boneless skinless chicken breasts, cooked and shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 1/2 tablespoons ground cumin
1 (10 ounce) can mild Rotel tomatoes & chilies
40 ounces cream of chicken soup
1 cup red enchilada sauce
8 ounces sour cream
1/2 cup milk
1 pinch salt
12 corn tortillas
2 cups shredded Mexican blend cheese

Steps:

  • Preheat oven to 350°F Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalapeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.
  • Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.
  • Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.
  • 10-12 servings.

Nutrition Facts : Calories 359.6, Fat 20.7, SaturatedFat 9.2, Cholesterol 63.7, Sodium 1293.3, Carbohydrate 24.9, Fiber 2.6, Sugar 2.6, Protein 19.8

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

I can't take the credit for this recipe but it's really good and quick and easy to make.....it was discovered in a cookbook I bought from our school to help out with a classmate of my daughter who has CF (the classmate not my daughter) the cookbook is called:Country Cookin,For a Cure great fundraiser they done here and has lots of great recipes!

Provided by strawberryjane

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 ounce) cans mild enchilada sauce (I use one of the green sauce and one red sauce)
2 cups chopped cooked chicken, you can buy the already chicken in the cans to save time
1/2 cup sour cream
2 (4 ounce) cans chopped green chilies, undrained
1/3 cup chopped green onion
1/4 teaspoon salt
2 cups shredded monterey jack cheese
10 flour tortillas (6-7")

Steps:

  • Preheat oven to 350 degrees.
  • Pour 1 can of enchilada sauce in a 9by13 inch baking dish.
  • In a large bowl,combine chicken,sour cream,chilies,onions and salt.
  • Stir in one cup of cheese.
  • Spoon about 1/3 cup of chicken mixture down the center of each tortilla.
  • Roll up tortillas and place seam side down in prepared baking dish.
  • Pour remaining can of enchilada sauce over top;sprinkle with remaining one cup of cheese.
  • Bake uncovered 30 minutes or until cheese is melted and enchiladas are heated through.
  • Serves 6-6 I have doubled this recipe before- experiment around with the enchilada sauce-- I prefer one can of green sauce and 1 red sauce-- but you can use whatever you like-- also you can add more cheese on the top-- these really are yummy!
  • hope ya like them-- also you can use the hot enchilada sauce instead of the mild, we just use the mild because of my kids-- they love this recipe-- not to spicy for them.

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

Make our tasty Fiesta Chicken Enchiladas if you're looking for an easy chicken enchilada recipe to try. Get fiesta-ready with Fiesta Chicken Enchiladas!

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 small onion, chopped
1 clove garlic, minced
1 lb. cooked boneless skinless chicken breasts, shredded
1 cup TACO BELL® Thick & Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided
8 flour tortillas (6 inch)

Steps:

  • Heat oven to 350°F.
  • Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
  • 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 salsa and shredded cheese.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

Shred the leftover grilled chicken for the filling and add salsa, cream cheese and seasonings. Recipe is from Kraft.

Provided by CookingONTheSide

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 small onion, chopped
1 garlic clove, minced
4 cooked small chicken breasts (about 1 lb. shredded)
1 cup thick 'n chunky salsa, divided
4 ounces cream cheese
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup monterey jack and cheddar cheese blend, shredded and divided
8 flour tortillas

Steps:

  • Preheat oven to 350°F.
  • Heat large skillet spayed with cooking spray on medium heat.
  • Add onions and garlic; cook and stir 2 minute.
  • Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well.
  • Cook until heated through, stirring occasionally.
  • Add 1/2 cup of the shredded cheese; mix well.
  • Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
  • Bake 15 to 20 minute or until heated through.
  • NOTE: For a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.

Nutrition Facts : Calories 668.9, Fat 36.7, SaturatedFat 16.6, Cholesterol 149.1, Sodium 1098.4, Carbohydrate 38.1, Fiber 3.2, Sugar 4.1, Protein 45.6

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

Make and share this Fiesta Chicken Enchiladas recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 45m

Yield 6 - 2 enchiladas each

Number Of Ingredients 6

1 (10 ounce) can rotel original diced tomatoes and green chilies, undrained
3 cups shredded cooked chicken
12 corn tortillas (6 inch)
2 1/2 cups shredded cheddar cheese, divided (2-1/2 cups = 10 ounces)
1 (10 ounce) can rotel original diced tomatoes and green chilies, undrained
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees.
  • Drain 1 can of tomatoes reserving the juice.
  • Combine drained tomatoes and chicken in large bowl; mix well then set aside.
  • Wrap tortillas in damp paper towels.
  • Place on microwavable plate, microwave on HIGH 45 seconds to 1 minute, or until softened.
  • Top each tortilla with 2 tablespoons cheese and 1/4 cup chicken mixture; roll up.
  • Place, seam-sides down, in 13x9-inch baking dish.
  • Combine reserved tomato juice, remaining can of diced tomatoes with their liquid and the tomato sauce; mix well.
  • Pour evenly over tortillas; sprinkle with remaining 1 cup cheese.
  • Cover with aluminum foil.
  • Bake 30 minutes, or until enchiladas are heated through and cheese is melted.

Nutrition Facts : Calories 437.6, Fat 21.8, SaturatedFat 11.4, Cholesterol 101.9, Sodium 944.9, Carbohydrate 28.3, Fiber 3.6, Sugar 2.3, Protein 33.1

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®



Fiesta Chicken and Black Bean Enchiladas from Mission® image

Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

Provided by Mission Foods

Categories     Trusted Brands: Recipes and Tips     Mission®

Time 1h20m

Yield 4

Number Of Ingredients 15

8 Mission® Soft Taco Flour Tortillas
Cooking spray
¼ cup chicken broth
1 (16 ounce) skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 (15 ounce) can black beans, rinsed, drained
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 (4 ounce) can diced green chiles
2 ¼ cups grated low-fat sharp Cheddar cheese, divided
⅔ cup fat-free sour cream
⅔ cup enchilada sauce
Hot pepper sauce such as Tabasco®
Salt and pepper to taste

Steps:

  • Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
  • Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
  • In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
  • In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
  • Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g

FIESTA-READY EASY CHICKEN ENCHILADAS



Fiesta-Ready Easy Chicken Enchiladas image

Quick and easy creamy chicken enchiladas are sure to be a family favorite.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 15m

Yield 6

Number Of Ingredients 8

1 sheet Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
2 ½ cups chopped cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream, divided
1 ½ cups shredded Cheddar cheese
¼ cup chopped cilantro
12 (6 inch) flour tortillas
1 ½ cups salsa

Steps:

  • Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
  • Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
  • Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 42.6 g, Cholesterol 94.3 mg, Fat 29.7 g, Fiber 3.1 g, Protein 31.8 g, SaturatedFat 14.2 g, Sodium 1361.3 mg, Sugar 3.7 g

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS



Fiesta Chicken and Black Bean Enchiladas image

Provided by Food Network

Time 1h20m

Yield 4 Servings

Number Of Ingredients 14

8 Mission® Life Balance® Flour Tortillas
Nonstick cooking Spray
1/4 cup chicken broth
1 skinless, boneless chicken breast (approximately 1 pound)
1 medium onion, diced (approximately 1 1/2 cup)
1 red pepper, stemmed, seeded, and diced
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 can diced green chilies (4 ounces)
2 cups + 1/4 cup low-fat sharp cheddar cheese, grated
2/3 cup fat-free sour cream
2/3 can red Enchilada sauce
Tabasco, Salt, Pepper to taste

Steps:

  • 1.Heat oven to 350°F. Spray an 8"x11"x2" baking dish with cooking spray. 2.Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste. 5.Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

FIESTA CHICKEN



Fiesta Chicken image

Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 small tomatoes, chopped
1/3 cup picante sauce
1 medium green pepper, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
3 cups cubed cooked chicken
1 cup shredded Colby cheese

Steps:

  • In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

FIESTA CHICKEN ENCHILADAS RECIPE



Fiesta Chicken Enchiladas Recipe image

Make our Fiesta Chicken Enchiladas Recipe for a delectable take on Tex-Mex. This enchiladas recipe is loaded with cheese, seasoning and vegetables.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large green and red pepper, chopped
1 Tbsp. chili powder
3/4 cup TACO BELL® Thick & Chunky Salsa, divided
2 oz. (1/4 of 8-oz. pkg) PHILADELPHIA 1/3 Less Fat than Cream Cheese, cubed
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
8 whole wheat tortillas (6 inch)

Steps:

  • Heat oven to 375ºF.
  • Cook chicken, peppers and chili powder in large skillet sprayed with cooking spray on medium heat 8 min. or until chicken is done, stirring frequently. Stir in 1/4 cup salsa and Neufchatel; cook and stir 3 to 5 min. or until Neufchatel is completely melted and mixture is well blended. Stir in 1/4 cup shredded cheese.
  • Spoon heaping 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 salsa and shredded cheese. Cover.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g

CHICKEN FIESTA ENCHILADA RECIPE



Chicken Fiesta Enchilada Recipe image

These Chicken Fiesta Enchiladas are a great meal to throw together in just a matter of minutes. Plus, you probably have most the ingredients in your pantry right now!

Provided by Steph Loaiza

Categories     Appetizer

Time 35m

Number Of Ingredients 7

2 cups chicken (cooked and chopped)
15 ounces black beans (drained and rinsed)
15 ounces canned corn (drained )
19 ounces red enchilada sauce
2 cups shredded Mexican cheese blend
8 large flour tortillas
Favorite enchilada toppings ((we used olives, lettuce, sour cream, guacamole, and tomatoes))

Steps:

  • Preheat oven to 350 degrees.
  • Spread a half cup of red enchilada sauce in the bottom of a 9x13" pan.
  • In a medium bowl, mix together chicken, black beans and corn.
  • In each tortilla, spread an even amount of the chicken mixture, along with 2 tablespoons of cheese. Roll up each tortilla and place it seem side down in the prepared baking dish.
  • Pour the remainder of the enchilada sauce over the top of the enchiladas, and top with the remaining cheese.
  • Bake in the oven for 20 minutes, or until the edges start to brown and the enchiladas are heated through.
  • Remove from the oven and serve with your favorite enchilada toppings.

Nutrition Facts : Calories 356 kcal, Carbohydrate 41 g, Protein 19 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 37 mg, Sodium 1081 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

FIESTA CHICKEN ENCHILADAS



Fiesta Chicken Enchiladas image

Great recipe! I used the green chile enchilada sauce instead of the salsa. This was the best!! Everyone went back for thirds!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 35m

Yield 8

Number Of Ingredients 9

1 small onion, chopped
1 clove garlic, minced
1 pound cooked boneless, skinless chicken breasts, shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 ounces PHILADELPHIA Cream Cheese, cubed
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheese, divided
8 (6 inch) flour tortillas

Steps:

  • Heat oven to 350 degrees F.
  • Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
  • 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 salsa and shredded cheese.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 21.5 g, Cholesterol 56.7 mg, Fat 13.4 g, Fiber 1.2 g, Protein 18.2 g, SaturatedFat 6.1 g, Sodium 593.1 mg, Sugar 2 g

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