California Chicken And Vegetable Enchiladas Recipes

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VEGETABLE CHICKEN ENCHILADAS



Vegetable Chicken Enchiladas image

This recipe was found in the 2004 Healthy Latino Recipes Made with Love. It makes an enchilada filled not with canned veggies but with fresh ones.

Provided by Sydney Mike

Categories     One Dish Meal

Time 50m

Yield 8 enchiladas, 6-8 serving(s)

Number Of Ingredients 8

1 large onion, peeled, chopped
1 red bell pepper, seeded, chopped
1 large zucchini, chopped
1 cup chicken breast, cooked, diced
1 1/2 cups red enchilada sauce
1 (8 ounce) can tomato sauce, no salt added
8 (6 inch) tortillas
2/3 cup colby-monterey jack cheese, reduced fat, shredded

Steps:

  • Preheat oven to 375 degrees F, then spray a large skillet with nonstick cooking spray. Also lightly spray a 13"x9" baking pan.
  • In the skillet over medium heat, saute onion for 5 minutes, stirring occasionally.
  • Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside.
  • In a small bowl, combine enchilada sauce & tomato sauce, then add just 1/2 cup of this sauce to the veggie/chicken mixture & set aside the rest of the sauce for topping.
  • Soften tortillas on the stovetop or in the microwave oven.
  • Place equal amounts of veggie/chicken mixture (about a rounded 1/4 cup) in center of each tortilla, then roll up & place seam side down in the prepared baking pan.
  • Pour the rest of the sauce over the top of the tortillas & cover loosely with foil.
  • Bake 20-25 minutes, then uncover & sprinkle cheese over the top & bake another 5 minutes to melt the cheese.

VEGETARIAN ENCHILADAS



Vegetarian Enchiladas image

These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings (2 enchiladas each)

Number Of Ingredients 17

2 tablespoons vegetable oil
1/2 small onion, diced
2 cloves garlic, chopped
2 teaspoons ancho chile powder
1 teaspoon ground cumin
Large pinch cayenne pepper
One 15-ounce can tomato puree
Kosher salt
One 10-ounce package frozen chopped spinach, thawed
One 15-ounce can pinto beans, strained and rinsed
4 ounces shredded Cheddar (about 1 1/2 cups)
4 ounces shredded pepper Jack cheese (about 1 1/2 cups)
1/2 cup sour cream
3 scallions, sliced
Kosher salt
Twelve 6-inch corn or flour tortillas
Juice of 1/2 a lime

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
  • For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
  • Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
  • For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

ROASTED GREEN CHILE-CHICKEN ENCHILADAS



Roasted Green Chile-Chicken Enchiladas image

Provided by Tyler Florence

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 31

12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
Water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt
3 poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
3 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
1/2 pound Monterey Jack cheese, shredded
Chunky Guacamole, recipe follows
1 pint sour cream
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
  • Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
  • Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
  • To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
  • Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

CALIFORNIA CHICKEN



California Chicken image

This recipe is great for summertime veggies from the garden, and quick too!

Provided by Ingrid

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
1 teaspoon olive oil
½ teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
  • Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Nutrition Facts : Calories 540.7 calories, Carbohydrate 12.1 g, Cholesterol 121.8 mg, Fat 36.7 g, Fiber 7.6 g, Protein 42.8 g, SaturatedFat 14 g, Sodium 373 mg, Sugar 2.7 g

CALIFORNIA STYLE ENCHILADAS



California Style Enchiladas image

I was taught this by a Hispanic person in Los Angeles, I planned to keep it in the family, but I figured what the heck. The method I was taught was rather bland, so I built on to it over the years which includes replacing corn tortillas with flour. Now I live in the southeast, and friends come for miles when they hear this is on the dinner menu. If placed in the fridge, it is even better the next day after the flavors have time to blend together.

Provided by Delete Account

Categories     Meat

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
8 medium size flour tortillas
2 cups mexican cheese (If 4 blend is not available, mild cheddar will work)
1 (2 ounce) can Old El Paso green chilies (or other brand)
1 bunch green onion
1/2 onion
1 garlic clove (Minced)
1 teaspoon oregano
1 (8 ounce) can of hunt's chopped tomatoes, sour cream and shredded lettuce (optional for topping)
3 (8 ounce) cans enchilada sauce (Old El Paso Recommended)

Steps:

  • Combine Beef, onions, oregano, garlic, the thick part of the green onion and green chili's into frying pan and cook until beef is browned; Drain but do not rinse. Preheat oven to 350 degrees.
  • Place a thin layer of enchilada sauce into about a 9x13 baking dish, just enough to fill the bottom.
  • Place 1/4 to 1/2 cup of beef mixture into tortilla. Roll as you would a burrito and place into baking dish. Repeat 8 times until baking dish is full.
  • Pour remaining enchilada sauce into baking dish, ensuring no tortilla is visible upon doing so. Dish will be near 2/3 full of sauce, this is okay.
  • Top wraps with any remaining beef mixture, spread evenly.
  • Spread cheese over baking dish, ensure each wrap has been topped with cheese. Its not uncommon to create an entire layer of cheese over top of the wraps.
  • Spread remaining green onions over cheese layer.
  • Bake in oven for about 20 minutes, until sauce is warmed and cheese is melted.
  • Scoop each out onto a plate with a spatula or large spoon, top with sauce from pan if desired.
  • Top with tomatoes, lettuce and sour cream if desired. Best served with refried beans and Zateran's Spanish rice.

Nutrition Facts : Calories 553.7, Fat 31.8, SaturatedFat 13.8, Cholesterol 111.8, Sodium 1336.9, Carbohydrate 32.5, Fiber 3, Sugar 4.7, Protein 32.9

CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS



Canyon Ranch Grilled Chicken Enchiladas and Calabacitas image

Categories     Chicken     Garlic     Tomato     Low Fat     Cheddar     Corn     Squash     Summer     Tortillas     Self

Number Of Ingredients 28

Sauce
1 tbsp olive oil
16 Roma tomatoes, quartered
1 medium onion, sliced
6 cloves garlic, peeled
2 tsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Enchiladas
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp olive oil
4 boneless, skinless chicken breast halves (about 3 oz each), fat trimmed
4 medium (about 6-inch) whole-wheat flour tortillas
1/2 cup shredded cheddar
1/2 cup diced green chile (Anaheim chile, fresh or canned)
Calabacitas
1 tbsp plus 2 tsp canola oil
1 small zucchini, sliced 1/2 inch thick in half-moon shapes
1 small yellow squash, sliced 1/2 inch in half-moon shapes
1 Roma tomato, diced
1 small onion, diced
1/2 cup frozen or fresh corn
1 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp black pepper

Steps:

  • For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
  • For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
  • While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.

CHICKEN ENCHILADAS



Chicken Enchiladas image

Everyone I know in Texas has a favorite "Tex-Mex" meal. My favorite Tex-Mex menu always includes these enchiladas - the chicken is a nice change of pace from beef, and the sauce isn't too spicy. Children especially like it.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 18

2 cups diced cooked chicken
2 cups shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
6 to 8 tortillas (8 inches)
SAUCE:
1 medium onion, diced
1/2 green pepper, diced
1 tablespoon vegetable oil
1 can (4 ounces) chopped green chilies
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon garlic powder
1 cup shredded cheddar cheese

Steps:

  • Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a 13x9-in. baking pan. For sauce, in a skillet, saute onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350° for 30 minutes. Sprinkle with cheddar cheese and return to the oven for 10 minutes.

Nutrition Facts :

ULTIMATE CREAMY CHICKEN ENCHILADAS



Ultimate Creamy Chicken Enchiladas image

This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 16

1 ¼ pounds skinless, boneless chicken breast halves
2 teaspoons kosher salt, divided
2 teaspoons chili powder, divided
1 ½ teaspoons ground cumin, divided
12 (6 inch) flour tortillas
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 medium poblano pepper, seeded and chopped
1 small yellow bell pepper, finely chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ (8 ounce) package cream cheese
4 ounces sour cream
4 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup refried beans
1 (15 ounce) can red enchilada sauce

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
  • Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
  • While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
  • Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
  • Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g

VEGETABLE ENCHILADAS



Vegetable Enchiladas image

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 55m

Number Of Ingredients 12

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

Steps:

  • Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
  • Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
  • Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
  • Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

Nutrition Facts : Calories 405 g, Fat 19 g, Fiber 7 g, Protein 19 g

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ENCHILADAS WITH CHICKEN AND VEGETABLE FILLING RECIPE | EAT SMARTER …
The Enchiladas with Chicken and Vegetable Filling recipe out of our category Poultry! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


CHICKEN AND SUMMER VEGETABLE ENCHILADAS VERDE - A MENU FOR YOU
Ingredients. 2 Tbs. vegetable oil, plus more for brushing; 1/2 large red onion, diced; 1 zucchini, diced; 1 cup fresh corn kernels; 2 oz. baby spinach, cut into 1/8-inch strips
From amenuforyou.com


55 CHICKEN AND VEGETABLE RECIPES | TASTE OF HOME
2018-12-17 Lemony Roasted Chicken and Potatoes. This one-dish meal tastes like it needs hours of hands-on time to put together, but it's just minutes to prep the simple ingredients. The meat juices cook the veggies to perfection. So easy. —Sherri Melotik Oak Creek, Wisconsin. Go to Recipe. 5 / 55. Taste of Home.
From tasteofhome.com


CHICKEN ENCHILADAS RECIPE | SOUTHERN LIVING
Step 1. Preheat oven to 350°. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste.
From southernliving.com


CHICKEN ENCHILADAS | CHICKEN.CA
Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil. Reduce heat, cover and simmer 10 minutes. Divide filling among tortillas and roll up. Put tortillas, seam side down, in a shallow, greased baking dish. Bake at 400°F (200°C) for 15 minutes or until tortillas are crisp. Sprinkle with cheese and top with sour ...
From chicken.ca


CHICKEN AND VEGETABLE ENCHILADAS RECIPE | THE SPICE TAILOR
250-300g leftover chicken; 2 tbs vegetable oil; ½ medium red onion, sliced ½ medium aubergine, cubed 1 small courgettes, cubed ½ red pepper, sliced 4 large or 8 small flour or corn tortilla wraps; Salt and pepper to taste
From thespicetailor.com.au


CHICKEN AND VEGETABLE ENCHILADAS | CHICKEN AND VEGETABLES, …
Mar 20, 2021 - The best of India meets the best of Mexican in this tikka masala spiced enchiladas.
From pinterest.ca


CHICKEN AND VEGETABLE ENCHILADAS - HEALTHY FOOD GUIDE
Chicken and vegetable enchiladas are a quick mid-week meal the whole family will love. This enchilada recipe is lower in sodium than other similar recipes and can easily be made gluten free. This enchilada recipe is lower in sodium than other similar recipes and can easily be …
From resource.healthyfood.com


CHICKEN ENCHILADAS RECIPE | MYRECIPES
Spoon 1/3 cup mixture into a13- x 9- x 2-inch baking dish coated with cooking spray. Set remaining tomato mixture aside. Step 3. Spoon 1/4 cup chicken mixture down centers of each tortilla. Roll up tortillas; place, seam side down, in dish. Pour remaining tomato mixture over tortillas. Cover and bake at 350° for 25 minutes.
From myrecipes.com


WHITE CHICKEN ENCHILADAS (OR SUB CAULIFLOWER!) | FEASTING AT HOME
2013-02-19 Preheat oven to 400F; Make the Filling: Prepare chicken (or cauliflower/spinach) see notes, and place in a bowl. Add corn. Mix with cumin, coriander, salt, pepper, scallions, fresh cilantro and lime zest.Set aside. Roast the poblano (or use canned green chilies) directly over a gas flame (or on a baking sheet 4 inches below a very hot broiler) turning regularly, until the …
From feastingathome.com


CHICKEN, CHILI AND CHEESE ENCHILADAS RECIPE | MYRECIPES
1 tablespoon vegetable oil ; 1 yellow onion, finely chopped ; 3 cloves garlic, minced ; 1 jalapeño chili, seeded and minced ; 4 cups cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken) 2 cups coarsely shredded sharp Cheddar ; 1 16-oz. jar salsa verde ; 1 4-oz. can diced mild green chilies, drained
From myrecipes.com


EVA LONGORIA’S CHICKEN AND CHEDDAR ENCHILADAS RECIPE - ALL FOR …
2020-09-28 Preheat the oven to 350°F. Lightly coat one or two baking dishes with cooking spray. Working with one tortilla at a time, dip a tortilla in the sauce, lightly soaking both sides completely. Place ...
From parade.com


CHICKEN ENCHILADAS - HOW TO MAKE THIS QUICK & TASTY MEXICAN …
2018-07-19 Instructions. Heat the olive oil in a large saucepan and add the onions, garlic, cumin, oregano and chilli. Cook for about 10 minutes on a low heat until the onions are almost cooked through, coloured and fragrant. Add in the passata, turn up the heat to medium, put a lid on the pan and cook for a further 10 minutes.
From tamingtwins.com


RECIPE BOX, CALIFORNIA LITE CHEESE ENCHILADAS | THE PAINTED APRON
2015-08-10 Recipe Box, California Lite Cheese Enchiladas. Posted by the Painted Apron on August 10, 2015 · 10 Comments I have been making this recipe for years. The original recipe is from a church cookbook from Palos Verdes, CA where I grew up. Some of my favorite recipe inspirations come from Junior League and church cookbooks… I bet yours do too~ This is a …
From thepaintedapron.com


WORLD BEST VEGETABLE RECIPES: CALIFORNIA-STYLE ENCHILADAS
1/2 lb mixed mushrooms (shiitake, oyster, portabela) or 1 chicken breast, cut into strips ; 1/2 cup water, wine or 1/2 cup apple juice ; 1 teaspoon thyme ; 6 fresh flour tortillas ; 1 cup yogurt ; 2 fresh chilies, chopped ; 1 ripe avocado, peeled and pit removed ; 1/2 cup cheddar cheese, grated ; salt and pepper ; Recipe. 1 preheat the oven to 350.
From bestvegetablerecipes.blogspot.com


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Top Asked Questions

How to make chicken enchilada sauce with vegetables?
Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside. In a small bowl, combine enchilada sauce & tomato sauce, then add just 1/2 cup of this sauce to the veggie/chicken mixture & set aside the rest of the sauce for topping.
Where are cheese enchiladas made in California?
Marianne Partridge is making California-style cheese enchiladas in her home kitchen in Rancho San Julian, in Central California. A tall stack of flour tortillas sits on her counter, ready to be lightly fried in a pan of vegetable oil.
What can I substitute for zucchini in chicken enchiladas?
These chicken enchiladas are great for using up any veggies you have lingering in your fridge. Our chicken enchilada recipe calls for zucchini, squash and onion, but you could easily swap in spinach, onions or potatoes. Read the full recipe after the video.
How to cook chicken tortillas in the oven?
Directions 1 Step 1#N#Preheat oven to broil with rack 5 to 6 inches from heat. Heat oil in a large nonstick skillet over medium-high. 2 Step 2#N#Warm tortillas according to package directions. Place about 1/3 cup of chicken mixture in center of each... More ...

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