Chicken Corn Enchiladas With Pico De Gallo Recipes
CHICKEN & CORN ENCHILADAS WITH PICO DE GALLO
This recipe was created tonight as a result of missing ingredients for what I originally planned to make for dinner. It was enjoyed so much that I decided to add it to the web site so that others could make them as well. Our 5 yr & 11 yr old DGDs joined us for dinner tonight and enjoyed it as well. NOTE--the amount of enchiladas you get depends on how much filling you put inside each tortilla. Using this recipe I made 20 enchiladas which left a bit less than 1/2 of a recipe to freeze for another quick meal.
Provided by CarrolJ
Categories One Dish Meal
Time 1h
Yield 20 enchiladas, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
- In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
- Microwave the sauce ingredients for 5 minutes then set aside.
- Lay one flour tortilla on a flat surface (I use a plate).
- Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
- Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
- Roll tortilla away from you ending when the tortilla is completely rolled.
- Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
- NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
- Repeat rolling tortillas until all the meat filling is used up.
- Sprinkle half of the remaining cheese over the top of the rolled tortillas.
- Cover the tops and ends of all the tortillas with the Sauce.
- Sprinkle the remaining cheese over the top of the Sauce.
- Bake 30 min in a preheated 350 degree oven.
Nutrition Facts : Calories 575, Fat 25.2, SaturatedFat 9.9, Cholesterol 73.5, Sodium 1474.8, Carbohydrate 61.1, Fiber 5.8, Sugar 7, Protein 28.4
BLUE CORN CREPE CHICKEN ENCHILADAS
A fast and easy meal that's ready in just 45 minutes. These colorful, mouthwatering crepes are made with blue cornmeal and filled with cheese, salsa, shredded chicken and fresh pico de gallo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Set aside.
- In 4-quart saucepan, mix sour cream, salsa, soup and salt. Cook over medium heat, stirring occasionally, as you prepare the blue corn crepes.
- Beat Crepe ingredients with whisk until very well combined.
- Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 6 have been made.
- One at a time, fill prepared crepes with salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe, and place in baking dish. Repeat with remaining crepes. Top with remaining salsa mixture and shredded cheese.
- Bake 20 to 25 minutes or until cheese is bubbly and melted. Serve warm with additional pico de gallo, if desired.
Nutrition Facts : ServingSize 1 Serving
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