Chef John Easy Chicken Enchiladas Recipe Recipe Cards

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EASY RED CHICKEN ENCHILADAS



Easy Red Chicken Enchiladas image

Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 1h

Yield 1

Number Of Ingredients 21

2 tablespoons butter
2 tablespoons olive oil
½ cup diced onion
½ teaspoon salt, or more to taste
3 tablespoons all-purpose flour, or more as needed
2 tablespoons ground ancho chile powder
2 teaspoons ground cumin
½ teaspoon chipotle chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper, or to taste
1 pinch ground cinnamon
3 cloves garlic, minced
2 tablespoons tomato paste
2 ½ cups chicken broth
3 (5 inch) corn tortillas
½ teaspoon vegetable oil
⅔ cup shredded cooked chicken
⅔ cup pepper Jack cheese
⅓ cup chopped cilantro
⅓ cup chopped green onions

Steps:

  • Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
  • Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
  • Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
  • Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

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

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

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.

JOHN'S CHICKEN ENCHILADAS



John's Chicken Enchiladas image

My brother in law made this for me when I was visiting and I absolutely had to have the recipe... yummy!

Provided by CandyTX

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 chicken breasts, cut up
1 medium onion, diced
2 tablespoons oil
8 ounces Velveeta cheese
1/4 cup milk
8 ounces cream cheese
4 ounces sliced mushrooms
2 1/4 ounces sliced mushrooms
salsa, to taste
12 flour tortillas
1/2 cup sliced pickled jalapeno pepper (optional)

Steps:

  • Preheat oven to 350.
  • Cook chicken and onion in oil over medium heat in skillet, add cream cheese.
  • In a separate bowl, melt velveeta in microwave and stir in milk.
  • Put chicken mixture in each tortilla and roll up, placing seam-side down in 9X13 pan.
  • Pour velveeta mixture over wraps.
  • Garnish with salsa and olives.
  • Bake at 350 for 20-30 minutes until cheese is bubbly.
  • Serves well with sour cream.

Nutrition Facts : Calories 926.6, Fat 56.7, SaturatedFat 26.5, Cholesterol 178.9, Sodium 1658.7, Carbohydrate 58.1, Fiber 3.6, Sugar 8.3, Protein 45.7

EASY CHICKEN & CHEESE ENCHILADAS



Easy Chicken & Cheese Enchiladas image

I got this recipe from my grandma, she loves spicy foods, so I knew this would be good! I left the onions and tomatoes off, but I left them in the recipe for anyone to try if you'd like.

Provided by Just Holly

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded monterey jack cheese
6 flour tortillas, warmed
1 small tomatoes, chopped
1 green onion, sliced

Steps:

  • Stir the soup, sour cream, picante sauce and chili pwder in a medium bowl.
  • Stir 1 cup picante sauce mixture,chicken and cheese in a large bowl.
  • Divide the chicken mixture among the tortilla. Roll up the tortillas and place them eamside up in an 11x8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the dish.
  • Bake at 350°F For 40 minute or until the enchiladas are hot and bubbling.
  • Top with tomato and onion.

Nutrition Facts : Calories 315.9, Fat 15.8, SaturatedFat 6.6, Cholesterol 55.4, Sodium 955.6, Carbohydrate 24.1, Fiber 2.2, Sugar 2.5, Protein 19.2

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