Tex Mex Chicken Enchiladas Recipes

TEX-MEX BEEF AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
• While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
• Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

CHEESE ENCHILADAS WITH CHILI GRAVY

Steps:

• To make the gravy, heat the lard or oil in a pot over medium-high heat. Whisk in the flour and stir until it's lightly browned and fragrant, about 30 seconds to a minute.
• Whisk in the chili powder, cumin, garlic powder, oregano, salt, and pepper until well combined. Pour in the broth, then whisk with the flour until well blended. Continue to whisk until the sauce thickens, about 3-5 minutes. Taste and adjust seasonings.
• Turn the heat to low and let the gravy simmer for 15 minutes. Add more broth or water to thin the sauce if it's too thick.
• Meanwhile, to make the enchiladas, preheat the oven to 450° F.
• Pour the vegetable oil into a baking dish or large cast-iron skillet. Place the tortillas in the baking dish (it's okay if they overlap) and make sure they are covered with the oil. Place uncovered in the oven as it heats for 3 to 5 minutes, or until the tortillas are soft and warm. Remove the tortillas from the baking dish and cover. Pour 1/2 cup of chili gravy into the dish.
• To assemble the enchiladas, take a tortilla and place 1/4 cup of the shredded cheese and 1 tablespoon of the onion down the center then roll it. Place the rolled tortilla in the baking dish, seam side down. Continue with the remaining tortillas.
• After assembling the enchiladas, evenly pour over them the rest of the chili gravy. Sprinkle on top the remaining cheese and onions. Bake uncovered for 10 minutes or until the sauce is bubbly and cheese has melted.
• Serve warm with pickled jalapeños on the side.

TEX-MEX CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
• In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
• Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
• Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

CREAMY TEX MEX CHICKEN ENCHILADAS

Steps:

• Saute onion in butter until tender but not brown.
• Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
• Remove from heat; stir in 1 cup shredded cheese.
• Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
• Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
• Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
• Place enchiladas in pan and spoon salsa over top.
• Sprinkle with remaining cheese.
• Bake at 350 for 15-20 minutes.

TEX-MEX CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a medium bowl, combine enchilada sauce, cocoa powder, chili powder, and garlic powder; mix well.
• In a large bowl, combine chicken, 2 cups cheese, chipotle pepper, and 1 cup enchilada sauce mixture. Spoon chicken mixture down center of tortillas, distributing evenly; roll up.
• Pour 3/4 cup enchilada sauce mixture in bottom of prepared baking dish. Arrange enchiladas over sauce, seam-side down. Pour remaining sauce over enchiladas.
• Cover and bake 30 minutes. Remove cover, sprinkle with remaining cheese, and bake 5 minutes more, or until cheese is melted. Serve immediately.

SHREDDED CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9x13" baking dish with non-stick baking spray or coconut oil spray. Set aside.
• In a medium saucepan, melt the butter. Add the flour, whisk together and cook for about 5 minutes over medium heat. Add the chicken broth and whisk together until combined. Continue to cook over medium heat until the broth becomes slightly thicker. Add the sour cream and chilies and whisk together until smooth.
• To the prepared baking dish, add approximately 1 cup of the sauce to the bottom of the pan.
• Begin building the enchiladas by placing about 2 oz. of shredded chicken into the center of a tortilla, add about 1 Tbsp. of the shredded cheese over the top of the chicken. Roll and then place into the bottom of the baking dish with the sauce. Roll the rest of the tortillas with the chicken and cheese in the center.
• Pour the remaining sauce over the top of the enchiladas. Add the rest of the shredded cheese over the top of the enchiladas. Bake the enchiladas for 20-25 minutes.
• Remove from oven and let cool for 5 minutes before serving. Top with your choice of toppings like cilantro, guacamole, pico de gallo salsa and jalapenos.