BEST CHICKEN ENCHILADAS
From scratch green chile enchilada sauce makes this the best ever chicken enchiladas.
Provided by Stephanie
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Make the enchilada sauce: set the oven to broil. Wash and dry the tomatillos and chiles. Toss with a bit of oil and toast on a foil lined baking sheet until charred, flipping once, about 15-20 minutes.
- When the tomatillos and chiles are done, remove the tomatillos from the baking sheet, placing in a blender. Carefully wrap the foil up around the peppers so they are in a little package so they can steam. Let steam for 10 minutes and then peel off the skins and remove the stems and seeds. Add the peppers to the blender, along with the onion, garlic, cilantro, oregano, and cumin. Blend until finely chopped. Taste and season with salt.Set the oven to 375°F and lightly oil or use non-stick spray on a baking dish.
- Add 2 cups of the green enchilada sauce to a bowl with the shredded chicken and 1 cup of cheese. Mix well, and season with salt and pepper to taste. Lay a tortilla flat (warm them up in the microwave briefly if they need to be more pliable) then spoon on some filling in the center. Roll up tightly and place seam side down into the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
- Top generously with the remaining enchilada sauce and cheese. Bake in the oven until cheese is melted and bubbly, 20-30 minutes. Top with cilantro and serve with hot sauce and lime.
Nutrition Facts : Calories 299 kcal, Carbohydrate 27.2 g, Protein 33.7 g, Fat 6.6 g, SaturatedFat 2 g, Cholesterol 77 mg, Sodium 139 mg, Fiber 4.8 g, Sugar 2.1 g, ServingSize 1 serving
EASY CHICKEN ENCHILADA CASSEROLE
Easy Chicken Enchilada Casserole - 4 ingredients is all it takes to make this popular Mexican dish. It's cheesy, it's spicy, it's sinfully delicious.
Provided by Joanna Cismaru
Categories Main Course
Time 1h5m
Number Of Ingredients 4
Steps:
- Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
- Remove chicken from the pot and shred with two forks.
- Preheat oven to 375 F degrees.
- Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
- Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
- Serve warm.
Nutrition Facts : Calories 413 kcal, Carbohydrate 21 g, Protein 33 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 98 mg, Sodium 871 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN ENCHILADAS II
A great way to use leftover chicken. Even kids love these!
Provided by teppij
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
- In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 619 calories, Carbohydrate 66.8 g, Cholesterol 60.4 mg, Fat 27.1 g, Fiber 4.1 g, Protein 26.1 g, SaturatedFat 11.5 g, Sodium 1459 mg, Sugar 4.4 g
CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
ENCHANTED SOUR CREAM CHICKEN ENCHILADAS
A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.
Provided by Kate
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
- Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
- Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 24.4 g, Cholesterol 85.4 mg, Fat 26.1 g, Fiber 3.3 g, Protein 26.1 g, SaturatedFat 13.6 g, Sodium 540.2 mg, Sugar 1.3 g
CORN TORTILLAS ENCHILADAS
This was a yummy alternative to enchiladas when I didn't have any flour tortillas. You can use what ever kind of salsa you have and degree of spiciness. I used a mild garlic and lime salsa and it was yummy.
Provided by Cyndi Tatum
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brown ground beef and drain.
- Mix in 1 cup salsa.
- Mix in 1/2 can of enchilada sauce.
- Season with salt, pepper, onion salt and paprika.
- In a 9x12-inch pan spray bottom with cooking spray.
- Pour 1/2 can of enchilada sauce on bottom of pan. Make sure bottom is covered in sauce.
- Layer 6 corn tortillas to cover bottom.
- Spoon beef mixture over tortillas.
- Sprinkle with 1 cup of cheddar cheese or enough to cover beef.
- Layer with tortillas to cover beef.
- Pour remaining enchilada sauce over tortillas.
- Cover with rest of cheese.
- Bake for 30 minutes.
CHICKEN AND CORN ENCHILADAS
From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead.
Provided by lazyme
Categories Chicken Breast
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil 15x10x2-inch glass baking dish.
- Mix first 6 ingredients and 1 cup cheese in medium bowl.
- Season chicken filling to taste with salt and pepper.
- Mix salsa and enchilada sauce in large bowl.
- Heat heavy medium skillet over high heat.
- Add 1 tortilla and cook until heated through, about 10 seconds per side.
- Brush tortilla with some of sauce mixture.
- Spoon 1/3 cup chicken filling into center of tortilla.
- Roll up.
- Place seam side down in prepared baking dish.
- Repeat with remaining tortillas, some sauce and remaining filling.
- (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
- Preheat oven to 350ºF.
- Spoon remaining sauce over enchiladas.
- Sprinkle with remaining 1 cup cheese.
- Cover with foil.
- Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).
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EASY HOMEMADE CHICKEN ENCHILADAS - EVOLVING TABLE
From evolvingtable.com
Estimated Reading Time 8 mins
- Whisk together chili powder, cumin, garlic powder, paprika, oregano, nutmeg, salt, and pepper in a small bowl.
- Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
CHICKEN AND CORN ENCHILADAS - MOMMY'S HOME COOKING
From mommyshomecooking.com
4.2/5 (12)Category Main CourseCuisine MexicanTotal Time 30 mins
- Heat oil in a medium saucepan over medium heat. Add the onion and peppers and cook until soft and caramelized - about 5 minutes. Add the garlic; cook for one more minute. Add sweet corn cream; mix to combine. Turn off the heat and add heavy cream and ¾ cup salsa verde. Fold in the shredded chicken meat and 1 cup Monterey Jack cheese. Taste and adjust seasoning, to your liking, with salt and pepper.
- Stack tortillas flat, and wrap in damp paper or kitchen towels; microwave on high for 1 minute to soften.
- Working with one tortilla at a time, fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, in the baking dish. Top with remaining salsa verde and cheese.
ROTISSERIE CHICKEN ENCHILADAS - JUST A TASTE
From justataste.com
Estimated Reading Time 4 mins
- Add the olive oil to a large sauté pan set over medium-high heat then add the onions and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes.
CHICKEN ENCHILADAS WITH RED SAUCE - EASY RECIPE
From theblackpeppercorn.com
Estimated Reading Time 2 mins
- Spread a few tablespoons of enchilada sauce on the bottom of a 13x9 baking dish or lasagna pan.
LOADED CHICKEN ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
- Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined.
- Spoon 1/2 cup of filling mixture into a line on the edge of a tortilla. Sprinkle a small handful of shredded cheese on top of the filling.
EASY CHICKEN ENCHILADAS {READY IN 30 MINUTES!} - ISABEL EATS
From isabeleats.com
- Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
CHICKEN ENCHILADAS - HOUSE OF YUMM
From houseofyumm.com
- Prepare Chicken: Remove any excess fat from the chicken and sprinkle both sides generously with salt and pepper.
- Cook Chicken: Add the chicken and let it cook for 3 minutes on each side, just enough for a sear. Pour in the chicken broth, add the smashed garlic cloves, quartered onion, and bayleaf. Cover and let the chicken cook in the broth for about 15-20 minutes, until the chicken registers 165 degrees internally and is cooked through.
- Prepare Enchilada Sauce: While the chicken cooks prepare the enchilada sauce. (If using canned sauce warm the sauce in a medium size skillet..this makes it easier to dip the tortillas).
EASY CHICKEN ENCHILADAS RECIPE - SAVORY NOTHINGS
From savorynothings.com
- Heat oven to 350°F (175°C). Spread ½ cup enchilada sauce (⅓ cup if usig canned) in the bottom of a 9x13 inch casserole dish.
- Heat olive oil in a large skilet over medium heat. Add onon and cook until softened, about 4-5 minutes. Take off the heat and stir in green chiles, chicken, beans, corn and 1 cup enchilada sauce.
- Fill each tortilla with 2 heaping tablespoons chicken mixture and 2 heaping tablespoons cheese, roll up and arrange, seam-down, in prepared casserole dish. Enchiladas must be snuggly fitted, close toegther in dish.
SOUR CREAM CHICKEN ENCHILADAS - CULINARY HILL
From culinaryhill.com
- Preheat oven to 350 degrees. In small saucepan over medium-high heat, melt butter until foaming. Add flour and cook 1 minute, stirring constantly.
- Stir in enchilada sauce, chicken broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boil; reduce heat and simmer uncovered until thickened, 10 to 15 minutes. Keep warm over low heat.
- In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles. Heat until onions have softened, about 5 to 7 minutes.
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5/5 (11)Category Dinner RecipesServings 8Total Time 30 mins
- Fill tortillas with the mixture and roll each one before placing into a greased 9 x 13 glass baking dish
- Melt butter in a pan over medium heat; stir flour into the butter and whisk for 1 minute over heat.
BEST CHICKEN ENCHILADA RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
Estimated Reading Time 6 mins
- Place chicken in a large stock pot and cover with water. Add onion, garlic, bay leaves, carrot, and celery. Season with a few teaspoons of salt. Bring to a boil and reduce to a simmer. Continue to simmer until chicken is cooked through, about 12-15. minutes. To make sure it's cooked through, you an instant read thermometer, when it reaches 165 degrees, the chicken is done. Remove chicken from the cooking liquid and cool until it's easy enough to handle. Shred chicken, discard leftover liquid and veggies in the pot.
- While the chicken cooks, make the enchilada sauce. Heat a medium saucepan to a medium heat. Add 2 teaspoons oil and garlic. Saute until slightly softened, about 2-3 minutes. Add tomato paste, cook 1 minute. Whisk in chicken stock. Add chili powder, chipotle powder, oregano, coriander, garlic powder, apple cider vinegar, sugar, and 3/4 teaspoon salt. Whisk to combine. Bring to a boil and reduce to a simmer. Simmer for 10-15 minutes until thickened.
- Transfer chicken to a large bowl. Add 1/2 cup of the enchilada sauce and cumin, toss until coated. Season the chicken to taste with salt and pepper.
CORN AND CHEESE ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Total Time 41 minsServings 4
- While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.
- Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.
GREEN CHILE CHICKEN ENCHILADAS - DINNER AT THE ZOO
From dinneratthezoo.com
- In a large bowl, mix together the chicken, 1/2 of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste.
- Stack the tortillas on a plate and wrap with a damp paper towel. Microwave for 1 minute until tortillas are warm and pliable.
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