HOMEMADE CHICKEN ENCHILADAS
Smothered in a zesty homemade sauce, our easy-to-make chicken enchiladas are filled with moist, tender chicken, melted cheese and cilantro.
Provided by Lynne Webb
Categories Chicken
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 °F and coat an oblong baking dish with nonstick spray.
- Trim any excess fat from the chicken thighs and season both sides with salt and freshly ground black pepper.
- Heat the olive oil in a large pan over medium-high heat. Add the chicken in a single layer and brown, 2 to 3 minutes per side. Transfer to a plate and set aside.
- Reduce the heat to medium and add the onion and jalapeño. Sauté until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and continue cooking for another minute.
- Add the chili powder, cumin and coriander, combine well and sauté for an additional minute until the spices release their fragrance. Add the chipotle pepper and tomato sauces and cook for 2 minutes.
- Season to taste with salt and pepper and, if desired, adjust the heat by adding extra chili powder or chipotle sauce.
- Reduce the heat to medium-low and return the chicken to the pan. Cover and simmer for 20 to 25 minutes, or until the chicken is fork-tender.
- Allowing the majority of sauce that adheres to the chicken drip back into the pan, transfer the thighs to a cutting board and cut/shred them into small pieces.
- Spread a thin layer of the remaining sauce in the bottom of the prepared baking dish.
- Lay a tortilla on a flat surface and add a portion of chicken in a line down the center. Top with about 2 tablespoons of cheese and a sprinkling of cilantro. Roll and place seam side down in the baking dish. Repeat the process with the remaining tortillas.
- Cover the tortillas evenly with the remaining sauce and sprinkle with the remaining cheese. Cover the dish with foil and bake for 25 minutes. Uncover and bake until the cheese on top is lightly browned, 7 to 10 minutes longer. Serve immediately.
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
VALERIE'S CHICKEN ENCHILADAS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h45m
Yield 14 enchiladas
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Add the tomatoes, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the oil to coat, and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano over, and continue roasting until the poblano and onions are charred and the tomatoes are soft and beginning to split, another 15 minutes. Let cool for at least 20 minutes.
- Peel the garlic and remove the skin and stem from the poblano (remove the seeds, too, for a milder sauce).
- Adjust the oven temperature to 350 degrees F.
- In a food processor, combine the roasted vegetables, cilantro, vinegar, adobo sauce, coriander, cumin and 1/2 teaspoon salt. Process until evenly combined but still with some texture, similar to crushed canned tomatoes. Pour into a large saucepot and stir in the tomato puree and chicken stock. Bring to a boil and cook for 2 to 3 minutes, just to combine the flavors. Remove from the heat and season with salt.
- Place the shredded chicken in a bowl, mix with 2 cups of the enchilada sauce and let marinate for at least 20 minutes. Taste and season with salt as needed.
- Meanwhile, wrap the tortillas in foil and place in the oven for 10 to 15 minutes, until softened.
- Spread 2 cups of the enchilada sauce on the bottom of a 9-by-13-inch broiler-proof baking dish. Remove the tortillas from the oven. To the center of each tortilla, add 1/4 cup of the marinated chicken, a sprinkle of Monterey Jack, and some enchilada sauce. Wrap the tortillas around the filling (they should be about the size of a cigar) and place seam-side down in the baking dish.
- Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining Monterey Jack and the olives. Bake on the center rack for 20 minutes, until the sauce just begins to bubble up around the edges. Turn the oven to broil and cook until the cheese has browned in spots, 2 to 3 minutes more. Remove from the oven and let cool for 15 minutes.
- Serve the enchiladas with queso fresco, sour cream, avocado, cilantro and lime wedges.
ENCHILADA CHICKEN
We enjoy southwestern flavors and this six-ingredient recipe never gets boring. The chicken sizzles in the skillet before getting baked and comes out tender and juicy every time. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with seasoning blend. In an ovenproof skillet, brown chicken in oil. Top with enchilada sauce, cheese and cilantro. Bake at 350° for 18-20 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 265 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein. Diabetic Exchanges
CHICKEN ENCHILADA MARINATED CHICKEN- HOMEMADE GOURMET
Great chicken marinade using Homemade Gourmet's Chicken Enchilada Soup Seasoning. For more recipes using Homemade Gourmet mixes see Cookingfor7s public recipe book, "Homemade Gourmet Recipes".
Provided by Homemade Gourmet Ju
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
- Marinade overnight if using the next day.
- If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
- Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.
Nutrition Facts : Calories 430.2, Fat 25.5, SaturatedFat 6.6, Cholesterol 145.2, Sodium 143.3, Protein 47.3
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