Stephs Chicken Enchiladas Recipes

PROGRESSO® CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. In small bowl, mix cooking sauce and chiles. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup sauce mixture in bottom of baking dish. In medium bowl, stir together chicken, black beans, 1 cup cheese, the sour cream and 1/2 cup sauce mixture.
• Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted.
• Top with green onions and tomatoes.

EASY BLACK BEAN CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 425°F. Place the chicken breasts on a lined sheet pan. Drizzle with a tablespoon of the olive oil and generously sprinkle with some of the salt and pepper.
• Roast the chicken breasts for 20 minutes. When cool enough to handle, pull the meat into pieces with a fork.
• While the chicken is baking in the oven, place the 1/4 cup olive oil, corn flour, chili powder, cumin, oregano, and 3/4 teaspoon kosher salt in a skillet over medium-high heat. Whisk. When hot, add the tomato paste, chopped green chiles, and minced jalepeño (if using) and whisk constantly until smooth and darkened in color. TIP: Be careful not to burn the mixture once the tomato paste and chiles go in the pan. It will form a paste and cook quickly. You want the color to darken, but not burn.
• Whisk in the chicken stock in several additions, along with the lime juice. Simmer, stirring frequently, until lightly thickened, about 5 to 6 minutes. Remove from heat. Taste and adjust seasoning.
• Heat the remaining olive oil (from the 1/4 cup less 1 tablespoon from the chicken) in a large skillet over medium heat. Add the black beans and diced onion and cook, stirring, until the onions are translucent, about 6 minutes. Add a few tablespoons of water about halfway if the pan starts to look dry. The black beans should break down a little with the onions.
• Add the pulled chicken, spinach, 1 1/2 teaspoons kosher salt, and the black pepper to the skillet and cook, stirring frequently, until the spinach has fully cooked, the ingredients are well mixed, and most -- but not all -- of the spinach water has evaporated. If the mixture looks too dry, add a couple tablespoons of water or broth. Taste and adjust seasoning.
• Lower the oven to 375°F and grease a 9" x 13" casserole dish. Spoon a thin layer of sauce on the bottom of the casserole.
• Fill each tortilla with a 1/2 cup (or so) of chicken and black bean filling and sprinkle with some of the grated cheese. Roll, and place seam-side down in the casserole. Repeat until you have a nice, full row of tortillas.
• Smother the tortillas with the remaining enchilada sauce and cover with the rest of the cheese and half of the scallions. Bake, uncovered, for 20 minutes, until hot.
• Serve hot with a side of sour cream, sliced avocado, and the remaining scallions.

CHICKEN ENCHILADAS

Steps:

• In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
• Preheat oven to 400 degrees.
• Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
• Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
• Place on baking dish seam side down, top with sauce. Then top with cheese.
• Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Place a large skillet over medium-high heat and once hot add oil.
• Season chicken breast with salt and pepper and add to the skillet. Cook on each side for about 6-7 minutes, until no longer pink in the center. Transfer cooked chicken to a plate, cover with foil and set aside.
• To the same pan, add diced onion and cook for 1 minute. Add minced garlic, stir and cook for another minute.
• Add corn, beans, and chiles. Add chipotle peppers if using. Stir and cook for another minute. Add diced tomatoes and tomato paste, saute 1 minute. Add cumin and paprika.
• Pull chicken breasts apart into shredded strips and add to the pan, stir to combine.
• Microwave tortillas on high for 30 seconds to soften them.
• Coat the bottom of 2 (9 by 13-inch) pans with about 1/2 cup of enchilada sauce.
• Add about 2 tablespoons of enchilada sauce to each tortilla and lightly coat.
• Spoon 1/4 cup chicken mixture onto each tortilla. Sprinkle the mixture with Mexican blend cheese. Fold over filling tightly, and place 8 enchiladas in each pan seam side down. Top with remaining enchilada sauce and sprinkle Mozzarella and Cheddar cheese on top.
• Bake for 15-20 minutes in the preheated oven until cheese melts.
• Garnish with cilantro, sour cream, and chopped tomatoes before serving.

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
• Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
• Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

STEPH'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. Stir together.
• Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
• In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.

STEPH'S CHICKEN ENCHILADAS

Steps:

• Cook chicken in 1 cup water until done. (Save juice if you are going to use it to make rice.) Cut chicken into small pieces, then shred. Add next 10 ingredients.
• Spray the bottom of a 9x13 baking pan. Heat tortillas in the microwave in a tortilla warmer (this prevents the tortillas from spilling when you are rolling them in the filling). Put some filling in a tortilla, sprinkle with a small amount of cheddar cheese, and roll up tightly. Lay side by side in the baking pan until you can't fit anymore.
• Mix the cream of chicken soup with the sour cream and pour over the enchiladas. Take a small spoon and push some of the sauce in between each tortilla. Cover with grated cheddar cheese.
• Bake at 350°F for 35 minutes.

STEPH'S EASY ENCHILADAS

Steps:

• 1. First Turn on oven to 350 degrees, then in a large skillet cook your meat, add the onion (chopped), and the add the salt and pepper, and garlic powder. Then add the oregano, and cumin. stir and cook till the onions are translucent and the meat is done.
• 2. In another pan get your chili powder or the can sauce if your using that instead; and pour it in. then add some more cumin, paprika, and season salt. Then add the water (I make sure my pan isn't completely full but a little more than half) stir mixing it all in. Then stir in a can of tomato sauce and bring to a boil. When it reaches a boil reduce heat to barely simmering.
• 3. Get your corn tortillas and dip into the chili sauce using a flat spatula. I usually turn it over once but you want to get them soft enough to fold, don't leave it in there too long because your tortilla will break! Then transfer tortilla to the plate add meat mixer and then put cheese on top( I like lots of cheese so I usually add a little bit of the meat not too much! Don't overload it because when rolling it up it will break! Keep making your enchiladas and and place in a cooking pan to put in the oven.
• 4. After you rolled all your enchiladas I cover them all in cheese on top, then I get the rest of the enchilada sauce and pour all over and on the sides making them juicy..(hint if you find your sauce getting thick as you make enchiladas add a little bit of water little by little, watch out not too much because you will have to add more ingredients to flavor it up again and plus the sauce could become thinner.) If that happens you could add an tablespoon of chili powder to it.
• 5. Since the enchiladas are warm a little I still like to place mine in the oven at 350 degrees for about almost ten minutes I look to see if all the cheese it melted and the sauce is a little bubbly then I take them out.