Italian Chicken Enchiladas Recipes

ITALIAN ENCHILADAS

Steps:

• In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally., In a large skillet, cook pork and mushrooms over medium heat until meat is no longer pink; drain., Spread 1/3 cup sauce on the bottom of each of two greased 11x7-in. baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 tablespoons provolone cheese and 1 heaping tablespoonful olives down the center of each tortilla. Roll up and place seam side down in prepared baking dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone cheese., Cover and bake one casserole at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

ITALIAN ENCHILADAS

Steps:

• Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce.

PAM'S ITALIAN CHICKEN ENCHILADAS

Steps:

• 1. Mix all of the filling ingredients together in a large bowl until evenly distributed. Cover and Refrigerate until needed.
• 2. Heat oil in a very large saucepan or stockpot, add onions and saute for a few minutes on medium high until softened and slightly browned. Add garlic and saute for about 30 seconds til fragrant but not browned. Put in the tomato paste, stirring constantly and saute for 30-45 seconds (will form a brownish paste at the bottom of the pan, do not burn)
• 3. Turn heat down to medium or medium low. Quickly pour in the diced tomatoes, tomato sauce and water. Stir and scrape the browned tomato paste to mix it in well. Add all the chopped and sliced chilies and peppers and stir until evenly distributed.
• 4. Add all the seasonings except sugar, salt and pepper. Stirring occasionally, cook at a slow simmer for 30 minutes or so to thicken. Taste and add salt, pepper and sugar (start with about one third of the sugar) to adjust the seasonings. If it is too acid or tomato-y, add a little more sugar (or even a pinch of baking soda to counteract acid)
• 5. Preheat oven to 350 and place rack in center of oven. Spray 2 9x15 baking pans (Like lasagna pans or casseroles) with cooking spray, and spread about 2 c. or more sauce liberally over bottom of pan. Set aside. Reserve majority of the sauce for topping enchiladas.
• 6. Remove filling from fridge. Lay out as many tortillas as is convenient for your working space. Spread a scant 2/3 c of filling in a strip across the lower center of the tortilla and roll up either enchilada style (Open ends) or burrito style (tuck in ends). Place close together in pans with seam side down . Roll enchiladas and fill pans until you have reached the desired amount.
• 7. Spread more sauce over the enchiladas. Add as much sauce as you want, but make sure the tortillas are all covered. (You may have sauce left over, or not, depending on how much you like. I love em smothered.)
• 8. Cover pans with aluminum foil and poke a few holes in the foil to vent steam. Bake 45 min. Remove foil and top with extra cheese. Return uncovered pans to oven and bake until brown and bubbly.
• 9. Serve hot with homemade flour tortilla chips, guacamole/salsa and salad.
• 10. Tortilla chips Very lightly butter plain flour tortillas (easily done with a brush and melted butter). Cut tortillas into wedges and spread on a flat baking sheet, avoid overlapping if possible. You can bake at 375 or broil (SET PAN AT LEAST 8-10" FROM BROILING ELEMENTS TO AVOID BURNING) Watch carefully and flip chips when they start browning well. When browned, remove pans and sprinkle lightly with chili powder and salt. Turn off oven and return them to it until they are dry and crunchy. Check to make sure they are not getting more brown than desired from residual heat.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

EASY CHICKEN ENCHILADAS

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.

MEXICAN CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray. Combine chicken with beans, 1 cup cheese, scallions, chiles with liquid and cumin.
• Dividing evenly, spoon mixture down center of each wrap; roll up. Place in baking dish; top with enchilada sauce. Lightly cover baking dish with foil. Bake 30 minutes.
• Uncover enchiladas; sprinkle with remaining 1 cup cheese. Bake until cheese is melted, 5 minutes. Serve topped with sour cream, cilantro, and pimentos.