JOHNNY JALAPENO'S CHICKEN ENCHILADAS WITH CILANTRO
Sittin around the campfire one night, RickyMac of the McDaniel gang told us a story of how one day Johnny went down to the swimmin hole and was having fun all day swingin from the rope tree into the water, cowboy boots and all!. Well, that last dip he come up from the water with the strangest look on his face. He yelled "There's a snake in my boot!" He jumped outta them boots and took off runnin like a chicken. He run so fast, he run right through a field of cilantro. When he came into a clearing, feeling safe at last, he stopped, looked down at his feet, and said "Look!, I got Cilan-toes! Hence: This Chicken with Cilan-toes recipe was born!
Provided by 2Bleu
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
- Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.
- ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.
- To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.
- Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.
Nutrition Facts : Calories 862.7, Fat 47.5, SaturatedFat 24.1, Cholesterol 151.8, Sodium 2144.2, Carbohydrate 72, Fiber 5.7, Sugar 11.5, Protein 37
CHICKEN CILANTRO ENCHILADAS
This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.
Provided by berriesncreamangel
Categories Chicken
Time 45m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
- Combine the chicken broth and enchilada sauce. Set aside.
- For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
- To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
- Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
- Bake at 350 degrees for 25-35 minutes.
Nutrition Facts : Calories 575.3, Fat 29.3, SaturatedFat 14.8, Cholesterol 104.3, Sodium 1521.1, Carbohydrate 43.5, Fiber 3.6, Sugar 6.7, Protein 33.8
CHICKEN ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.
- For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.
- For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.
- Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.
CHICKEN CILANTRO
Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.
Provided by Ds R.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
- Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
- Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g
CREAMY CHICKEN ENCHILADAS
Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
- Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
- Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.
Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Categories Milk/Cream Chicken Garlic Onion Bake Mozzarella Hot Pepper Tomatillo Cilantro Tortillas Bon Appétit
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
- Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
CHICKEN ENCHILADAS
Provided by Molly McCarty
Categories Chicken Herb Bake Kid-Friendly Cheddar Cream Cheese Sour Cream Bon Appétit Washington Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
- Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
- Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
- Top with remaining sour cream. Garnish with cilantro, if desired.
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