Chicken Enchiladas From Bon Appetit Recipes

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CHICKEN ENCHILADAS



Chicken Enchiladas image

A recipe for chicken enchiladas with Monterey Jack and sour cream.

Provided by Adrienne Banner

Categories     Cheese     Chicken     Bake     Bon Appétit     Seattle     Washington

Yield Serves 6

Number Of Ingredients 10

1/3 cup plus 1 tablespoon vegetable oil
12 6-inch corn tortillas
1 medium onion, chopped
1 medium-size green bell pepper, seeded, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 10-ounce cans purchased enchilada sauce
3 cups (about) shredded cooked chicken
3 cups packed grated Monterey Jack cheese (about 12 ounces)
Sour cream

Steps:

  • Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
  • Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and sautee until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.
  • Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
  • Preheat oven to 350°F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.

CHICKEN PICADILLO ENCHILADAS



Chicken Picadillo Enchiladas image

Provided by Charlie Jones

Categories     Chicken     Dairy     Olive     Onion     Tomato     Bake     Sauté     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 1/2 cups chopped white onion
5 large garlic cloves, chopped
1 1/2 tablespoons chili powder
2 cups crushed tomatoes with added purée
1/2 cup sliced drained pimiento-stuffed green olives plus juice from jar
3 cups diced cooked chicken
1/2 cup raisins
12 (6-inch) corn tortillas
2 cups sour cream, divided
Chopped green onions and chopped fresh cilantro (for garnish)

Steps:

  • Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and more olive juice, if desired.
  • Combine chicken, raisins, and olives in large bowl. Mix in 3 cups sauce. Season filling to taste with pepper.
  • Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side. Place on work surface. Spread 1 tablespoon sour cream in strip in center. Top with 1/3 cup filling. Roll up tortilla. Place enchilada, seam side down, in prepared dish. Repeat, making 11 more enchiladas. Spoon remaining sauce over. Cover dish with foil.
  • Bake enchiladas until heated through, about 20 minutes. Uncover; top with dollops of remaining sour cream. Sprinkle with green onions and cilantro.

STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE



Stacked Chicken Enchiladas with Salsa Verde and Cheese image

Provided by Roberto Santibañez

Categories     Cheese     Chicken     Dairy     Herb     Pepper     Vegetable     Bake     Cinco de Mayo     Dinner     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 poblano chiles* (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde , divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
*Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets.

Steps:

  • Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
  • Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
  • Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
  • Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

HOMEMADE CHICKEN ENCHILADAS



Homemade Chicken Enchiladas image

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

1 tablespoon olive oil
2 cooked chicken breasts, shredded
1 onion, diced
1 green bell pepper, diced
1 ½ cloves garlic, chopped
1 cup cream cheese
1 cup shredded Monterey Jack cheese
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 tablespoon dried parsley
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 (10 inch) flour tortillas
2 cups enchilada sauce
1 cup shredded Monterey Jack cheese

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

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE



Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce image

The tortillas and filling are layered (instead of rolled) to reduce prep time.

Categories     Milk/Cream     Chicken     Garlic     Onion     Bake     Mozzarella     Hot Pepper     Tomatillo     Cilantro     Tortillas     Bon Appétit

Yield 8 servings

Number Of Ingredients 10

2 pounds large tomatillos, husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced (with seeds)
12 5- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream

Steps:

  • Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
  • Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

CHICKEN ENCHILADAS FROM BON APPETIT



Chicken Enchiladas from Bon Appetit image

Make and share this Chicken Enchiladas from Bon Appetit recipe from Food.com.

Provided by Bren in LR

Categories     Mexican

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

6 chicken breast halves, skinned and boned
3 garlic cloves, minced
3/4 teaspoon cayenne pepper
12 ounces Mexican beer
5 tablespoons all-purpose flour (Sauce)
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
5 tablespoons butter
1 cup milk
1 cup whipping cream
2 eggs, beaten to blend
1 1/2 cups pitted black olives, sliced (Filling)
1 (7 ounce) can diced green chilies
6 ounces monterey jack cheese, cubed
6 medium green onions, sliced
6 (5 1/2 inch) corn tortillas
sour cream
salsa

Steps:

  • For chicken: Arrange chicken in single layer in baking dish. Sprinkle with garlic and cayenne. Pour beer over. Marinate at room temperature 2 hours, turning once.
  • Pour marinade into heavy large skillet and bring to a simmer. Add chicken, cover and cook until tender, about 10 minutes. Drain chicken and cool slightly; cube or shred.
  • For sauce: Mix flour, cumin, salt, pepper, coriander and cayenne. Melt butter in heavy large saucepan over medium-low heat. Whisk in flour mixture and stir 3 minutes. Gradually whisk in milk and cream and stir until sauce thickens, about 10 minutes. Blend 1 cup sauce into eggs. Whisk mixture back into sauce and cook for 1 minute, do not boil. Adjust seasoning.
  • For Filling: Combine chicken, olives, chilies, cheeses and onion in large bowl.
  • To assemble: Preheat oven to 350 degrees. Heat tortillas in nonstick skillet until soft and hot. Spread 1/2 cup sauce in bottom of 5-6 cup round, deep baking dish (souffle dish works well). Top with tortilla. Spread with about 2 tablespoons sauce. Cover evenly with layer of filling. Top with tortilla. Repeat layering with remaining ingredients. Pour any remaining sauce over top. Bake until heated through, about 30 minutes. Cool 5 minutes. Cut into wedges to serve. Pass bowls of sour cream and salsa separately.

Nutrition Facts : Calories 635, Fat 47.7, SaturatedFat 24.9, Cholesterol 220.7, Sodium 1389.1, Carbohydrate 23.8, Fiber 3.7, Sugar 1.9, Protein 29.8

CHICKEN AND GREEN OLIVE ENCHILADAS



Chicken and Green Olive Enchiladas image

Categories     Cheese     Chicken     Olive     Poultry     Bake     Super Bowl     Cinco de Mayo     Casserole/Gratin     Winter     Poker/Game Night     Party     Potluck     Tortillas     Monterey Jack     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1 4 1/2-pound chicken, quartered
4 14 1/2-ounce cans low-salt chicken broth
8 tablespoons (about) olive oil
2 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
1 cup drained pimiento-stuffed green olives, sliced

Steps:

  • Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth. Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.
  • Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
  • Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
  • Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
  • Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE



Layered Chicken Enchiladas With Tomatillo-Cilantro Sauce image

A layered enchilada dish that is creamy and rich with a tangy tomatillo sauce. Delicious! From Bon Appetit September issue of this year. The amount of cheese could easily be reduced for this dish, but mmm...yum! The kids loved it!

Provided by lisar

Categories     Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs large tomatillos, husked, rinsed and halved
1 1/4 cups reduced-sodium chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
1 bunch very coarsely chopped fresh cilantro
1 large serrano chili, sliced with seeds
12 (5 -6 inch) corn tortillas
4 cups cooked chicken
1 lb mozzarella cheese, cut into strips
1 cup whipping cream

Steps:

  • Preheat oven to 450.
  • Mix tomatillos, chicken broth and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat and simmer gently until tomatillos are soft, about 10 minutes.
  • Transfer hot mixture to processor. Add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (Note: be extremely careful when processing hot liquids). Season sauce to taste with salt and pepper.
  • Overlap 6 tortillas in a sprayed 13 x 9 pan. Top with half of the chicken strips and half of the mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken and mozzarella. Pour 1 ½ cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper.
  • Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.

Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 15.9, Cholesterol 138.1, Sodium 451.6, Carbohydrate 25.8, Fiber 4.9, Sugar 6.1, Protein 35

CHICKEN AND CORN ENCHILADAS



Chicken and Corn Enchiladas image

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

3 cups cooked chicken, shredded
1 1/2 cups red onions, sliced
1 1/2 cups frozen corn kernels, thawed
1/4 cup sour cream
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
2 cups monterey jack pepper cheese, hot and grated (about 8 ounces)
3 cups salsa, purchased thick and chunky mild
3 cups red enchilada sauce
16 (6 inch) corn tortillas

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).

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Molly McCarty

Categories     Chicken     Herb     Bake     Kid-Friendly     Cheddar     Cream Cheese     Sour Cream     Bon Appétit     Washington     Small Plates

Yield Serves 8

Number Of Ingredients 11

1 16-ounce container light sour cream
1 7-ounce can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups packed grated sharp cheddar cheese (about 8 ounces)
8 8-inch-diameter flour tortillas
1 8-ounce package light cream cheese, cut lengthwise into 8 strips
1 1/2 16-ounce bottles mild picante sauce or salsa
Additional chopped fresh cilantro (optional)

Steps:

  • Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
  • Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
  • Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
  • Top with remaining sour cream. Garnish with cilantro, if desired.

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From pinterest.ca


CHICKEN PICADILLO ENCHILADAS | RECIPE | PICADILLO, RECIPES, ENCHILADA ...
Jun 20, 2018 - Chicken Picadillo Enchiladas Recipe. Jun 20, 2018 - Chicken Picadillo Enchiladas Recipe. Jun 20, 2018 - Chicken Picadillo Enchiladas Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. …
From pinterest.com


CHICKEN MOLE ENCHILADAS BON APPETIT : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Chicken Mole Enchiladas Bon Appetit : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHICKEN ENCHILADAS | CHICKEN ENCHILADAS, ENCHILADAS, CHICKEN
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From pinterest.com


ASTRAY RECIPES: ADRIENNE BANNER'S CHICKEN ENCHILADAS - BON APPETIT
Preheat oven to 350'F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream. Serve hot with sour cream. Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>
From astray.com


CHICKEN MOLE ENCHILADAS RECIPE | BON APPéTIT - MASTERCOOK
Filling; 1 1/2 lb. skinless, boneless chicken thighs (4–5) 1 small onion, halved; 1 celery stalk; 1 Tbsp. Diamond Crystal or 1 3/4 tsp. Morton kosher salt Mole and assembly
From mastercook.com


CHEESY CHICKEN AND REFRIED BEAN ENCHILADAS - BAREFEET IN THE …
2022-08-03 Pork, beef, and chicken all work quite well for enchiladas. For this recipe, I use rotisserie chicken – though, in a pinch, canned chicken from the pantry will work as well. These chicken and bean enchiladas will be scoopable after resting for 15 minutes out of the oven. Let the dish rest a bit longer if you want to slice the enchiladas ...
From barefeetinthekitchen.com


ASTRAY RECIPES: CHICKEN ENCHILADAS - BON APPETIT
Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.) Preheat oven to 350'F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 C cheddar cheese and bake until cheese melts, about 5 minutes.
From astray.com


CHICKEN PICADILLO ENCHILADAS RECIPE | BON APPETIT | PICADILLO, …
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From pinterest.com


BON APPETITO!: EASY CHICKEN ENCHILADAS RECIPE
Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds.
From thebonappetito.blogspot.com


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