Chicken Enchilada Wraps Recipes

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CREAMY CHICKEN ENCHILADAS FROM REYNOLDS WRAP®



Creamy Chicken Enchiladas from Reynolds Wrap® image

Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 15m

Yield 6

Number Of Ingredients 9

Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
2 ½ cups chopped cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream, divided
1 ½ cups shredded cheese
¼ cup chopped cilantro
12 (6 inch) flour tortillas
1 ½ cups salsa
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
  • Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
  • Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Nutrition Facts : Calories 552.7 calories, Carbohydrate 43.3 g, Cholesterol 89.7 mg, Fat 28.4 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 14.3 g, Sodium 1355.9 mg, Sugar 3.6 g

CHICKEN ZUCCHINI ENCHILADAS



Chicken Zucchini Enchiladas image

A low-carb approach to enchiladas with zucchini tortillas.

Provided by bd.weld

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon dried oregano
3 cups shredded cooked chicken
1 ⅓ cups green enchilada sauce, divided
1 (4 ounce) can chopped Hatch chile peppers, drained
4 large zucchini, halved lengthwise
1 cup shredded Cheddar-Monterey Jack cheese blend
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
  • Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
  • Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
  • Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 466 calories, Carbohydrate 22.1 g, Cholesterol 118.2 mg, Fat 25.1 g, Fiber 6.4 g, Protein 41 g, SaturatedFat 11.6 g, Sodium 623.6 mg, Sugar 7.8 g

CHICKEN ENCHILADA WRAPS



Chicken enchilada wraps image

Use homemade wholemeal flatbreads instead of shop-bought tortillas in this recipe - perfect for wrapping up our lean spicy chicken. It counts as 3 of your 5-a-day, too

Provided by Sara Buenfeld

Time 32m

Number Of Ingredients 11

90g wholemeal flour, plus extra for dusting
3 tsp rapeseed oil
120g bio yogurt
2 tsp mild chilli powder
1 garlic clove, finely grated
1 lime, zested and half juiced
1 red onion, halved and sliced
1 red pepper, deseeded and sliced
2 skinless chicken breasts, sliced (300g)
1 small avocado
15g fresh coriander, chopped

Steps:

  • Tip the flour into a small bowl. Mix 1 tsp of the oil with 60ml water, add to the flour and stir with the blade of a cutlery knife until the mixture starts to come together. Use your hands to bring the mixture into a ball, then halve and cover with a tea towel.
  • Mix 2 tbsp of the yogurt with the chilli powder, garlic and lime zest, then tip in the onion, pepper and chicken and stir well to coat. Heat the remaining oil in a large non-stick pan over a medium heat, add the chicken mixture and cook, stirring every now and then, for about 10 mins.
  • Meanwhile, lightly flour the work surface and heat a very large non-stick frying pan over a medium heat, but don't add any oil. Roll out one of the balls of dough to a rough circle about 25cm across until it is paper thin, then carefully peel off the work surface and slap into the frying pan. The dough will cook within a minute, then flip over and cook for a few seconds more. Lift onto a plate and cook the other ball of dough in the same way.
  • Roughly mash the avocado with the lime juice and spread over the flatbreads, top with the chicken mixture and remaining yogurt and scatter over the coriander. Roll up the enchiladas and serve.

Nutrition Facts : Calories 570 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 47 grams protein, Sodium 0.64 milligram of sodium

CHICKEN EGG ROLL ENCHILADAS



Chicken Egg Roll Enchiladas image

I wanted to make up a batch of something to have something to warm up when I didn't have time to fuss, put some in the freezer and yet have something healthy. Aha I thought, I have some cooked chicken and some egg roll wraps so I came up with this recipe. You can serve them plain, with some Szechuan sauce or even salsa - it's up to you. I loved them plain. They will make great appetizers too. Hope you enjoy them! I said optional to the chillies and hot sauce, but for me the recipe would be bland without, so use as much or as little as you like. Substitute the chicken with seafood roast or whatever leftovers you have. To freeze: Prepare rolls as directed through step 2. Place on a baking sheet, leaving a little space between the rolls. Place in freezer and freeze until firm. Transfer to a large freezer bag. Seal, label and freeze. To serve: Bake rolls from frozen as directed in directions.

Provided by Bergy

Categories     Chicken

Time 1h5m

Yield 24 pieces

Number Of Ingredients 11

2 cups cooked chicken (diced or shredded)
1 cup fresh bean sprout
3/4 cup fresh mushrooms, coarsely chopped
1/2 cup leek, chopped
1/2 cup onion, chopped
1/2 cup carrot, grated
2 chilies, chopped (optional, but I say use them)
1 -2 tablespoon hot sauce (I used Denzil's Kamakazi) (optional)
salt & pepper
1 (10 1/2 ounce) can cream of mushroom soup
24 egg roll wraps

Steps:

  • Mix all the ingredients except egg roll wraps together.
  • Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold.
  • Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
  • I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
  • Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx).
  • Serve hot or at room temperature.

SPINACH CHICKEN ENCHILADAS



Spinach Chicken Enchiladas image

Make and share this Spinach Chicken Enchiladas recipe from Food.com.

Provided by Greffete

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, cooked and shredded
1 (8 ounce) box frozen chopped spinach, thawed and drained
1/3-1/2 cup chopped onion
1/8-1/4 teaspoon tony chasers creole seasoning (use with caution, salty)
1/4 teaspoon ground cumin (to taste)
1/4 teaspoon garlic powder (to taste)
1/4 cup chicken broth or 1/4 cup water
8 ounces shredded monterey jack and cheddar cheese blend (Low Fat works fine)
1 (16 ounce) jar Mexican crema (Found in refrigerated section at Walmart between the Cottage Cheese and Cream Cheese)
8 -10 corn tortillas

Steps:

  • Over Med to Med/Low heat add broth and onion to a sauce pan or skillet. Simmer covered until onions start to become translucent.
  • Add Shredded Chicken, Drained Spinach, Creole Seasoning, Cumin and Garlic Powder. Stir & Simmer until all ingredients are heated through (most of broth should be evaporated) Drain any remaining liquid and let cool to manageable temperature.
  • In the meantime preheat oven to 425°F.
  • Soften Tortillas by your preferred method. I wrap them (fanned out like cards in a circle) in a damp towel and microwave approximately 1 minute.
  • When Chicken/Spinach mixture has cooled, mix in 1/2 - 2/3 of shredded cheese.
  • In a 15x10x2 glass casserole Lightly sprayed with Pam or canola oil spray I assemble the Enchiladas (I just eyeball how much mix per tortilla). Load up the tortillas and roll one at a time. Finishing seam side down. I like to keep them from touching each other before adding sauce.
  • Spoon enough Crema Mexicana over each Enchilada to cover, sprinkle the remaining cheese over the top. Cover with foil and bake in preheated over at 425°F for 10-12 minutes. Remove foil and if desired (should be hot and bubbly) Broil for 1-2 minutes.
  • Serve topped with sliced jalapeños or your favorite salsa. Goes great with Spanish rice or refried beans.
  • Enjoy!

Nutrition Facts : Calories 272.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 58.9, Sodium 322.7, Carbohydrate 17.1, Fiber 3.3, Sugar 1.1, Protein 21.2

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