Chicken Encilantrada Recipes

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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 ENCILANTRADA



Chicken Encilantrada image

This is 'Cilantro-ed Chicken', a one pan recipe combining cooked chicken with tomatillo sauce and lots of fresh chopped cilantro. Serve over steamed white rice with tortilla chips, if desired.

Provided by Norma P. Vargas

Categories     Mexican Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
¼ cup sliced onion
1 cup chopped fresh cilantro
1 (7 ounce) can green salsa
2 cups cooked, cubed or shredded chicken meat
½ cup chicken broth

Steps:

  • Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.
  • Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 4.5 g, Cholesterol 58.1 mg, Fat 8.2 g, Fiber 0.4 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 217.4 mg, Sugar 2.1 g

CHICKEN ENCHILADA CASSEROLE



Chicken Enchilada Casserole image

This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra "oomph," sprinkle some seeded, fresh chopped jalapenos and cilantro on top. -Amy Johnson, New Braunfels, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon butter
3 cups shredded cooked chicken breast
2 cans (4 ounces each) chopped green chilies
1/4 cup all-purpose flour
1-1/2 to 2 teaspoons ground coriander
2-1/2 cups reduced-sodium chicken broth
1 cup reduced-fat sour cream
1 cup reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided
12 corn tortillas (6 inches), warmed

Steps:

  • In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 383 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN ENCHILADA CASSEROLE I



Chicken Enchilada Casserole I image

A delicious recipe that is easy to make, and can be prepared the day before and baked the next day. These enchiladas are almost like a Mexican lasagna!

Provided by PANZER33

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 12

2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
  • In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 139.2 mg, Fat 24.9 g, Fiber 3.6 g, Protein 46.6 g, SaturatedFat 12.1 g, Sodium 2042.9 mg, Sugar 2.2 g

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...



The Absolute Best Chicken Enchilada Recipe You'll Ever Try... image

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

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

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.

EASY CREAMY CHICKEN ENCHILADAS



Easy Creamy Chicken Enchiladas image

This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips     Old El Paso®

Time 50m

Yield 5

Number Of Ingredients 6

1 (10 ounce) can Old El Paso® Red Enchilada Sauce
2 ½ cups shredded deli rotisserie chicken
1 ½ cups shredded Cheddar cheese
1 (8 ounce) package cream cheese, cut into 1/2-inch cubes
1 (1 ounce) package fajita seasoning mix*
10 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)

Steps:

  • Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
  • In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
  • Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.

Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g

QUICK AND EASY CHICKEN ENCHILADAS



Quick and Easy Chicken Enchiladas image

My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!

Provided by Troop Angel

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 -4 chicken breasts
15 white corn tortillas (fajita size) or 15 flour tortillas (fajita size)
3 (10 ounce) cans green enchilada sauce (I use Old El Paso)
3 -4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend mexican cheese mix)

Steps:

  • Boil chicken until it falls apart, then shred.
  • Mix 1/2 can of sauce and a little cheese with chicken.
  • Put other 1/2 can on bottom of 11x9 baking dish.
  • Microwave tortillas until soft.
  • Roll chicken mixture into tortillas.
  • Put in pan semi-tightly.
  • Cover with remaining 2 cans sauce.
  • Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
  • Brown top slightly or to preference.

Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6

CHICKEN ENCILANTRADA



Chicken Encilantrada image

This is 'Cilantro-ed Chicken', a one pan recipe combining cooked chicken with tomatillo sauce and lots of fresh chopped cilantro. Serve over steamed white rice with tortilla chips, if desired.

Provided by Norma P Vargas

Categories     Mexican Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
¼ cup sliced onion
1 cup chopped fresh cilantro
1 (7 ounce) can green salsa
2 cups cooked, cubed or shredded chicken meat
½ cup chicken broth

Steps:

  • Heat oil in a medium saucepan over medium heat. Add onion and saute until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes.
  • Add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). Serve hot.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 4.5 g, Cholesterol 58.1 mg, Fat 8.2 g, Fiber 0.4 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 217.4 mg, Sugar 2.1 g

SIMPLE CREAMY CHICKEN ENCHILADAS



Simple Creamy Chicken Enchiladas image

This chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. -Melissa Rogers, Tuscaloosa, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (5 servings each).

Number Of Ingredients 12

2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles, undrained
2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/4 cup 2% milk
1 tablespoon ground cumin
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
5 cups shredded rotisserie chicken
1 package (8 ounces) cream cheese, cubed and softened
20 flour tortillas (8 inches), warmed
4 cups shredded Mexican cheese blend

Steps:

  • Preheat oven to 350°. For sauce, mix the first 8 ingredients. For filling, in a large bowl, mix chicken and cream cheese until blended; stir in 3-1/2 cups sauce., Spread 1/4 cup sauce into each of 2 greased 13x9-in. baking dishes. Place 1/3 cup filling down the center of each tortilla; roll up and place seam side down in baking dishes. Pour remaining sauce over tops; sprinkle with cheese., Bake, uncovered, 30-35 minutes or until heated through and cheese is melted. Freeze option: Cover and freeze unbaked enchiladas up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover enchiladas with greased foil; bake until heated through and a thermometer inserted in center reads 165°, about 45 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 828 calories, Fat 40g fat (17g saturated fat), Cholesterol 132mg cholesterol, Sodium 1738mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 7g fiber), Protein 42g protein.

ENCILANTRADA DE POLLO/ENVUELTOS



Encilantrada De Pollo/Envueltos image

A semi-spicy chicken dish that is served with Mexican rice and beans. This I usually prepare into envueltos (a soft taco). I sauté corn tortillas (soft not crunchy like a taco shell) and spoon the encilantrada mixture onto the tortillas, roll it up and top it with crema Mexicana and crumbled white Mexican white cheese. I prefer chicken thighs, but you may use chicken breasts if you prefer white meat or a whole chicken. This recipe feeds at least 8 persons 3-4 envueltos each. The cooking time for the chicken is usually 30 minutes. Please remember that additional time is needed to debone and dice the chicken. The salsa verde I use is Herdez, the taste compares to fresh.

Provided by Chef Lerouquinne

Categories     Poultry

Time 1h30m

Yield 3-4 envueltos per person, 8-10 serving(s)

Number Of Ingredients 12

8 -10 chicken thighs, diced
1 tablespoon cooking oil
1 onion, finely chopped
1 bunch fresh cilantro leaves (coriander)
2 minced fresh garlic cloves
3 (7 ounce) cans salsa verde
1/3 cup chicken stock (leftover from the chicken thighs)
salt and pepper
24 -30 corn tortillas
cooking oil, as needed to fry tortilla
Mexican crema, as topping if desired (optional)
mexican cheese, as topping if desired (optional)

Steps:

  • In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice. Sauté onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and sauté one more minute. Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes. Add the diced chicken and continue to simmer for 5 more minutes.
  • Sauté corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese. Serve with Mexican rice and beans.

Nutrition Facts : Calories 399.6, Fat 18.4, SaturatedFat 4.7, Cholesterol 79.3, Sodium 549.2, Carbohydrate 37.4, Fiber 5, Sugar 2.5, Protein 21.7

SIMPLY SOUR CREAM CHICKEN ENCHILADAS



Simply Sour Cream Chicken Enchiladas image

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Provided by Debs Recipes

Categories     Chicken Breast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb chicken breast, diced
1 medium onion, minced
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies or 2 fresh chili peppers, minced

Steps:

  • In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  • Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  • Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  • Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
  • Remove from heat; stir in sour cream and green chilies.
  • Pour sauce evenly over enchiladas.
  • Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Nutrition Facts : Calories 507.3, Fat 29.5, SaturatedFat 13.9, Cholesterol 85.4, Sodium 755.8, Carbohydrate 35.6, Fiber 2.3, Sugar 3.7, Protein 24.3

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From pinterest.com


CHICKEN ENCILANTRADA RECIPE | RECIPE4LIVING
Heat oil in a medium saucepan over medium heat. Add onion and sauté until soft, then stir in cilantro. Add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. Reduce heat to low and simmer for 3 to 5 minutes. Add cooked chicken and broth, mix all together and heat through (do not over-stir the chicken). Serve hot.
From recipe4living.com


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