CHICKEN ENCHILADA BITES
These bite-sized treats are perfect for a tasty appetizer that everyone will love.
Provided by Sommer Collier
Categories Appetizer
Time 35m
Yield 40
Number Of Ingredients 7
Steps:
- Place the cream cheese in a small bowl. Add a couple spoonfuls of the enchilada sauce and mix until smooth. Add a couple more spoonfuls of enchilada sauce to the cream cheese and mix until smooth again. Repeat until 1/2 cup of enchilada sauce is mixed into the cream cheese. (If you add it all at once, you'll have lumps.)
- Lay both puff pastry sheets out flat on a piece of wax or parchment paper. Spread half the cream cheese mixture over each sheet. Then sprinkle half the shredded chicken, half the shredded cheese, and 1/4 cup cilantro over each sheet. One at time, tightly roll each pastry sheet into a log. Wrap both rolls in the parchment paper and freeze for 15 minutes only, to firm the pastry slightly.
- Preheat the oven to 400° F and line several baking sheets with parchment paper. Use a serrated knife to cut each pastry roll into 20 thin slices. Lay them flat on the baking sheets, 2 inches apart. Bake for 15-20 minutes, until golden.
- Allow the pinwheels to cool a little, then top with a drizzle of cream Mexicana and a sprinkle of cilantro. Serve warm or at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 0 g, TransFat 1 1/2 g
SIMPLE CHICKEN ENCHILADAS
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
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.
MUFFIN-TIN CHICKEN ENCHILADAS
These fun and festive enchilada cups are big on enchilada flavor without the messy assembly.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
- Heat boats as directed on package. Press 1 boat into each muffin cup. Bake 5 minutes.
- Meanwhile, in medium bowl, stir together chicken, green onion whites, corn and cheese. Stir in enchilada sauce. Divide mixture evenly among boats in muffin cups.
- Bake 14 to 17 minutes or until boats are toasted and mixture is heated through. Top with green onion greens, tomato and cilantro; serve warm.
Nutrition Facts : Calories 130, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g
HOMEMADE CHICKEN ENCHILADAS
These enchiladas are great. Even my 5 year old loves them!
Provided by Mary Kate
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
- Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
- Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.
Nutrition Facts : Calories 604.7 calories, Carbohydrate 47.7 g, Cholesterol 98.3 mg, Fat 31.7 g, Fiber 4.7 g, Protein 32.3 g, SaturatedFat 14.7 g, Sodium 1340.9 mg, Sugar 5.1 g
THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...
I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.
Provided by Layla Noel
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
- Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
- Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.
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