Chicken Enchiladas De Jocoque Recipes

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EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

These Easy Chicken Enchiladas will be your new go-to for a simple weeknight dinner. Packed to the brim with tender chicken, lots of cheese, homemade enchilada sauce and even more cheese. This is the homemade comfort food you've been craving, plus it's totally customizable!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 1h5m

Number Of Ingredients 10

1 tablespoon olive oil
1 1/2 pounds chicken breasts (boneless and skinless)
2 tablespoon taco seasoning
1 large onion (chopped)
4 ounce green chiles
3 cloves garlic (minced)
2 cups enchilada sauce
6 medium flour tortillas
3 cups Mexican blend cheese (shredded)
1 tablespoon parsley (for garnish)

Steps:

  • Prep: Preheat your oven to 350F.
  • Make the filling: Season the chicken breasts generously with taco seasoning on both sides. Heat the olive oil in a large skillet then add the chicken breasts. Cook on both sides for about 5 minutes per side, until cooked through and browned. Transfer the chicken to a cutting board and cut into small cubes. In the same skillet, add the onion, a bit more taco seasoning if you want, and cook for 5 minutes until the onion is soft and translucent. Add the green chiles, garlic and cook for another minute. Add the chicken back to the skillet and about 1/2 cup of the enchilada sauce. Stir everything together, and cook for 2 more minutes until the chicken heats through.
  • Roll: Place the tortillas on your work surface. Spoon about 1/2 cup to 3/4 cup of the chicken mixture onto the center of each tortilla, then about 1/4 cup of the shredded cheese and roll them up. Spoon about 1/2 cup of enchilada sauce over the bottom of the casserole dish and spread it around a bit. Place the enchilada rolls, seam-side down, in the prepared casserole dish (it should be a tight fit). Pour the remaining 1 cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.
  • Bake: uncovered for 25 to 30 minutes until the enchiladas are heated through and the cheese has melted. Garnish with parsley or cilantro and serve.

Nutrition Facts : ServingSize 1 enchilada, Calories 492 kcal, Carbohydrate 28 g, Protein 41 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 126 mg, Sodium 1553 mg, Fiber 3 g, Sugar 9 g

CHICKEN ENCHILADAS DE JOCOQUE



Chicken Enchiladas De Jocoque image

Make and share this Chicken Enchiladas De Jocoque recipe from Food.com.

Provided by Gilcat2

Categories     Mexican

Time 20m

Yield 4 enchiladas, 2 serving(s)

Number Of Ingredients 13

1 whole chicken breast
1 cup water
1 onion
1 stalk celery
1 bay leaf, crumbled
2 peppercorns
1/2 teaspoon salt
1 1/2 cups sour cream
1 tablespoon butter
1/2 ounce Ortega chile, diced
4 corn tortillas
monterey jack cheese
black olives, sliced, pitted

Steps:

  • Combine chicken and water in pan; bring to boil over high heat; skim off foam.
  • Coarsely chop 1/2 the onion and all the celery; add onion, celery, bay leaf, peppercorns and salt to chicken; simmer, partially covered, 30 minutes.
  • Remove chicken and strain broth.
  • Reduce broth to 1/2 cup; season.
  • Stir in sour cream Set aside. Dice cooked chicken.
  • In skillet melt butter.
  • Add remaining onions; cook 5 minutes.
  • Stir in chilis.
  • Remove from heat. Add chicken and 1/2 cup sour cream mix.
  • Toss gently.
  • Soften tortillas.
  • Fill each with 1/4 meat mixture; place in heavily buttered baking dish.
  • Pour sour cream mixture over.
  • Top with a strip of cheese and some olives.
  • Bake at 375F for 20 minutes - - - - - - - - - - - - - - - - - -.

Nutrition Facts : Calories 764.1, Fat 54.7, SaturatedFat 27.6, Cholesterol 197.8, Sodium 917.7, Carbohydrate 32.4, Fiber 4.4, Sugar 9.2, Protein 37.4

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 26

3 tablespoons butter
1/3 cup broken spaghetti or orzo
2 cloves garlic, peeled
1 small to medium onion, peeled
1 ripe tomato
1 cup long-grain rice
4 dried guajillo chile peppers or dried red New Mexico chile peppers, stemmed
2 cups chicken stock
1 tablespoon olive or vegetable oil
Generous pinch saffron
Kosher salt and freshly ground pepper
2 cloves garlic, finely chopped
1 small to medium onion, chopped
1 large bay leaf
1 cinnamon stick
One 32-ounce can tomato sauce
1/2 cup slivered almonds, toasted and ground
1 tablespoon olive or vegetable oil
1 1/2 pounds ground chicken
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
12 corn tortillas, warmed or charred
8 ounces queso fresco, crumbled
Handful fresh cilantro leaves, coarsely chopped

Steps:

  • For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.
  • For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.
  • For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.
  • Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.
  • Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 15

10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
  • In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
  • Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
  • Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
  • To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
  • Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
  • Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

CHICKEN ENCHILADAS I



Chicken Enchiladas I image

This is a quick and easy recipe. Good for quick suppers.

Provided by Debbie Donham

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h30m

Yield 8

Number Of Ingredients 16

4 skinless, boneless chicken breast halves
1 onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
⅓ cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g

CHICKEN ENCHILADAS



Chicken Enchiladas image

This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through. You could serve it with rice and a medley of steamed beets, cauliflower and carrots, as a cook in Mexico might, but a crisp green salad would be welcome, too. (After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. We've updated the amounts accordingly.)

Provided by Amanda Hesser

Categories     dinner, easy, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Sea salt
4 skinless, boneless chicken-breast halves
2 pounds tomatillos, papery skin removed
2 tablespoons vegetable oil
2 large white onions, peeled, 1 chopped, the other sliced into rings
2 tablespoons minced jalapeño
3 tablespoons chopped cilantro
12 corn tortillas
8 ounces queso añejo or cotija, crumbled
Mexican crema or crème fraîche for serving

Steps:

  • Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
  • Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
  • Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
  • Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
  • Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 10 grams, Protein 81 grams, SaturatedFat 13 grams, Sodium 1662 milligrams, Sugar 15 grams, TransFat 0 grams

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

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

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

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.

CHICKEN ENCHILADAS



Chicken Enchiladas image

Chicken enchiladas are easy to make, healthy, and sure to please kids. they can be made up to a day ahead or frozen up to a month ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

12 corn tortillas, (6 inch)
1 chicken (3 to 4 pounds)
2 quarts homemade or low-sodium canned chicken stock
2 tablespoons extra-virgin olive oil
1 onion, halved and cut into 1/4-inch slices
2 green or red bell peppers, seeded and cut into 1/4-inch strips
Enchilada Sauce
Pepper and Tomato Salsa
Sour cream, (optional)
2 cups grated Monterey Jack cheese (about 6 ounces)
2 cups grated sharp cheddar cheese (about 6 ounces)

Steps:

  • Place chicken in a large pot, and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender, about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside.
  • Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside.
  • When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.

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16/08/2017 · Heat the milk to approximately 86°F (30°C). Pour the heated milk into a clay pot, and add the store-bought buttermilk. Allow the jocoque to stand at an ambient temperature of 70°-85°F (21°-30°) for approximately 48 hours, until the milk has thickened. Once the jocoque is thick and cultured, store the entire clay jar in the refrigerator.
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BEST CHICKEN ENCHILADAS RECIPE - EASY CHICKEN ENCHILADAS
2014-06-09 Preheat the oven to 350 F. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside. Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done ...
From thepioneerwoman.com


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