Weeknight Chicken Enchiladas Recipes
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
WEEKNIGHT CHICKEN ENCHILADAS
Make and share this Weeknight Chicken Enchiladas recipe from Food.com.
Provided by Wendy W88
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
- For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
- Stir the flour into the sour cream, and then add to the onion mixture.
- Stir in broth and chili peppers all at once.
- Cook and stir until thick and bubbly.
- Remove from heat; stir in 1/2 C of the cheese.
- For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
- Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
- Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
- Top with remaining sauce.
- Bake, covered, in 350* oven for 35 minutes.
- Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
- Let stand 10 minutes.
- If Desired: garnish tops with olives, tomatoes, and cheese.
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WEEKNIGHT CHICKEN ENCHILADAS - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
Servings 4Total Time 1 hr
- Measure 2 cups of hot water in a high-powered blender (you can use the tick marks on the side of the blender container to measure). Add the chiles and submerge, allowing them to soak & reconstitute for 10 minutes. Once reconstituted add the remaining listed ingredients. Blend on high speed until smooth, about 1 minute. This yields 4 cups. Store in an airtight container in the refrigerator for up to 1 month.
- Preheat the oven to 400 degrees F. Preheat a 10-inch cast iron skillet, or another heavy-bottomed skillet of choice, over medium-high heat for 5 minutes. Once hot, add the oil, peppers, and onions, stirring to combine. Season with a few pinches of salt and ground black pepper. Cook for 10 minutes, until softened and charred.
- Add the cooked peppers and onions to a large bowl with the pulled chicken, black beans, cheese, and 1/4 cup of the enchilada sauce. Stir to combine.
- Add 1 cup of the enchilada sauce to a 10×12 baking dish, spreading it into a thin layer to coat the bottom of the pan. Fill each tortilla with 1/2 cup of the filling, then roll into an enchilada and place snuggly on the bottom of the pan, seam side down. Repeat with the remaining filling and tortillas. Pour 1 cup of the sauce down the center of the enchiladas, spreading it over the surface of the enchiladas.
WEEKNIGHT CHICKEN ENCHILADAS | THE BEST CHICKEN …
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5/5 (3)Total Time 50 minsCategory Main CourseCalories 448 per serving
- Warm half of the tortillas in microwave for 1 minute, until hot. Start layering each tortilla with a couple tablespoons of shredded chicken and shredded cheese. Carefully roll tortilla over filling tightly and transfet to baking dish placing seam side down.
CHICKEN ENCHILADAS RECIPE EASY WEEKNIGHT MEAL
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- In large mixing bowl combine the Chicken, 2 cups Cheese, Salsa, Onions, Chili powder, Garlic powder, Salt and Pepper.
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- While the pan heats, whisk together enchilada sauce, onion powder, garlic powder, cumin, chili powder, ground coriander, kosher sauce and cayenne pepper (if using) until well combined. Place a thin la.yer of the enchilada sauce over the bottom of an 11" x 7" baking pan (around 1/4 cup).
- Take 1/3 cup of the enchilada sauce and combine in a large bowl with chicken and 1 cup shredded cheese. Mix until evenly distributed. Set remaining sauce aside for later.
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Reviews 4Servings 1
- In a large skillet, heat the butter and add the onion. Cook for 5 minutes, or until the onions are soft and starting to brown. Add in the hamburger and cook until no pink remains - about 8 minutes.
- Add the taco seasoning and 1 cup of water. Bring to a boil, reduce heat and let simmer for 2 minutes. Stir in the black beans and remove from heat.
- Line one tortilla with 2-3 tablespoons of the meat mixture in the center. Add in some cheese and roll it up. Lay in a baking dish with the seam of the tortilla facing down. Repeat with the rest of the tortillas. Spread the enchilada sauce over the tortillas and add any remaining meat. Cover with the remaining cheese.
HOW TO MAKE HEALTHY WEEKNIGHT CHICKEN ENCHILADAS FOR TWO
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Cuisine AmericanCategory Main CourseServings 2
- To the bowl of your Instant pot, combine one chicken breast, sliced peppers and onions, and 1 cup of your favorite salsa. Press the "poultry" button to cook your chicken on high pressure for 12 minutes. Let it depressurize naturally if you have time. Otherwise, carefully release it without burning yourself on the steam.
WEEKNIGHT CHICKEN ENCHILADAS RECIPE | MYRECIPES
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3/5 (1)Total Time 1 hrServings 6-8
- Stir together first 6 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Place each tortilla, seam side down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce and more cheese, if desired. Bake at 350° for 35 to 40 minutes or until golden brown. Serve with desired toppings.
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- Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until crumbled; drain fat and return to skillet. Stir soup and enchilada sauce into meat mixture.
- Spread ⅓ cup of the meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas, place, seam side down, into 9x13 pan.
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5/5 (51)Total Time 55 minsEstimated Reading Time 7 minsCalories 748 per serving
- Begin by making the sauce. In a small sauce pot, combine the chili powder, flour, and oil. Heat over a medium flame, while stirring, for one to two minutes to toast the spices and flour. Whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come to a simmer, at which point it will thicken. Once thick enough to coat a spoon, taste and add salt as needed (1/2 to 3/4 tsp). Set the sauce aside.
- Toast the tortillas in a dry skillet over medium flame until they are just flecked with brown on each side. The tortillas should be slightly more firm, but still pliable enough to roll. Stack the tortillas on a clean plate as they come out of the skillet.
- Prepare a casserole dish by coating with non-stick spray, then spread a layer of enchilada sauce over the bottom (1/2 to 1 cup). Preheat the oven to 350 degrees.
- Add about 1/4 cup of refried beans to each tortilla, plus a small pinch of shredded cheese. Roll the tortilla tightly around the beans and cheese, then place seam side down in the casserole dish. Continue until all of the tortillas are filled. Pour another 1/2 to 1 cup enchilada sauce over the rolled enchiladas in the dish, leaving some of the edges exposed so they can become brown and crispy. Top with the remaining shredded cheese.
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