Lls Favorite Chicken Enchiladas Recipes

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MY FAVORITE CHICKEN ENCHILADA RECIPE



My Favorite Chicken Enchilada Recipe image

This Chicken Enchilada recipe is fool proof and 100% delicious. Full of tender chicken, garlic, onions, cilantro, tangy enchilada sauce and lots of ooey gooey cheese!

Provided by Susie Weinrich

Categories     Main Course

Time 55m

Number Of Ingredients 15

2 chicken breasts, cooked & shredded or finely chopped ((about 3 cups))
1 tbsp oil
1/2 cup red onion, cut in a small dice
3 plump garlic cloves, minced
1/4 cup cilantro, chopped
2 10 ounce cans red mild enchilada sauce, divided
10-12 tortillas - flour (fajita size) (**see note if using corn tortillas)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
pinch red pepper flakes
2 cups freshly shredded cheddar cheese, divided
6 green onions, chopped- white and light green parts only

Steps:

  • Preheat the oven to 350.
  • In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
  • Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
  • Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
  • Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
  • Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
  • Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
  • Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
  • Let the Chicken Enchiladas cool for about 5 minutes before serving.

FAVORITE CHICKEN ENCHILADAS



Favorite Chicken Enchiladas image

This is my mother's recipe and was one of our family favorites growing up. It is now one of my family's favorites. I frequently serve these enchiladas for company and social events and they are always a huge hit. They are mild flavored enchiladas in a white sauce. I serve them with sour cream and green or red chili sauce for anyone that wants a spicier flavor. I frequently substitute 4-5 chicken breasts instead of a whole chicken - they cook faster and are easier to work with. (you need to yield 4-5 cups shredded chicken). To save time, cook the chicken ahead of time and refrigerate it so that it's cooled and ready to go when you put the casserole together.

Provided by Overton Fam

Categories     One Dish Meal

Time 1h10m

Yield 1 9x13 pan, 12-16 serving(s)

Number Of Ingredients 9

1 whole chicken, cooked and shredded
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 (4 1/2 ounce) cans diced green chilies, undrained
2 (4 1/2 ounce) cans sliced mushrooms, drained
1 (6 ounce) can black olives, drained and sliced
1 tablespoon dried onion flakes
1 lb cheddar cheese, shredded
12 -15 corn tortillas

Steps:

  • Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups).
  • In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions.
  • In a 9x13 pan sprayed with no-stick spray, layer as follows:.
  • Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.
  • Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover.
  • Layer 3: 1/2 of the shredded chicken pieces.
  • Layer 4: 1/2 of the cheddar cheese.
  • Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture).
  • Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.
  • Serve with sour cream and green or red chili sauce, if desired.

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

LL'S FAVORITE CHICKEN ENCHILADAS



Ll's Favorite Chicken Enchiladas image

This is my own personal recipe that we have loved for years. I just never got around to writing it down in recipe form. I have also used 1 pkg. Lawry's fajita marinade instead of the rub. The tortillas could be steamed in a steamer in stead of being fried.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 1h30m

Yield 24 enchiladas, 8 serving(s)

Number Of Ingredients 9

2 lbs chicken breasts, boneless and skinless
1/2 cup Mexican seasoning (Mexican Seasoning Mix , I used the whole recipe minus the red peppers)
1 small onion, chopped finely (optional)
24 corn tortillas
1 1/2 lbs cheese, grated (I use mexican combination or monterey jack)
28 ounces red enchilada sauce (I use mild or use medium if you like things hotter, I use El Pato brand)
24 ounces sour cream (I have used regular and low-fat)
oil for frying tortilla
guacamole

Steps:

  • This recipe uses 2 13x9 pans. 12 enchiladas per pan.
  • Bake at 350F for 35 minutes total.
  • Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
  • Cook the breasts on broil for 5 minutes on each side.
  • Let the breasts cool for 15 minutes.
  • Chop the chicken breasts finely. Set aside.
  • If using onions add them to chicken .
  • Combine enchilada sauce and sour cream in large saucepan. Heat on low.
  • Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
  • Put 4 serving spoons of sauce in the bottom of pan.
  • Dip tortilla into sauce mixture on both sides of tortilla.
  • Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
  • Wrap up and proceed with the next 11 tortillas.
  • Set this pan aside and proceed with the rest of enchiladas in other pan.
  • Divide the leftover sauce over the the enchiladas in both pans.
  • Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
  • Cover with foil. At this point I refrigerate one pan for later in the week.
  • Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
  • Remove from oven and let set 10 minutes.
  • Serve with guacamole.

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