Company Chicken Enchiladas Carrie Sheridan Recipes

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COMPANY CHICKEN



Company Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

6 boneless, skinless chicken breasts (about 3 1/2 pounds)
4 envelopes Italian dressing mix
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 pound white mushrooms, sliced
Kosher salt
One 10 3/4-ounce can cream of mushroom soup
6 ounces cream cheese
3/4 cup dry white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Coat the chicken breasts in the dressing mix.
  • Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
  • To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
  • In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
  • Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Chicken Enchiladas with Creamy Green Chile Sauce image

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

Provided by aaronspool

Categories     Chicken Enchiladas

Time 1h

Yield 6

Number Of Ingredients 12

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
  • Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g

CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY



Cheesy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro

Provided by Alix Traeger

Categories     Snacks

Yield 2 servings

Number Of Ingredients 6

1 cup shredded chicken, leftover
1 cup enchilada sauce, divided
1 cup cheese blend, divided
5 tortillas
sour cream, to serve
fresh cilantro, to serve

Steps:

  • Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
  • Wrap the tortillas in a paper towel and microwave for 30 seconds.
  • Preheat oven to 350°F (180°C).
  • Place the chicken on the tortilla and roll tightly.
  • Place the enchiladas in a baking pan and top with remaining sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Top with sour cream and cilantro.
  • Enjoy!

Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

INSTANT POT® CHICKEN ENCHILADAS



Instant Pot® Chicken Enchiladas image

I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!

Provided by Carrie Bell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 16

Number Of Ingredients 13

1 ½ teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 ½ pounds skinless, boneless chicken breasts, or more to taste
½ cup chicken broth
3 cups shredded Monterey Jack cheese, divided
2 (10 ounce) cans green enchilada sauce, divided
1 (4 ounce) can chopped green chilies
½ cup chopped onion
2 jalapeno peppers, chopped, or more to taste
olive oil
16 corn tortillas, or more to taste
1 (10 ounce) can enchilada sauce

Steps:

  • Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
  • Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
  • Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
  • Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
  • Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
  • Bake in the preheated oven for 20 to 25 minutes.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 16.4 g, Cholesterol 43.3 mg, Fat 10.2 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 548.6 mg, Sugar 1.2 g

GENERAL TSO'S CHICKEN CARRIE SHERIDAN



General Tso's Chicken Carrie Sheridan image

this is the very best recipe... marinading the chicken in beer makes a subtle, but crucial, difference

Provided by carrie sheridan

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

12 ounces guinness beer
1 egg, beaten
2 tablespoons freshly minced ginger
2 garlic cloves, minced
1/4 cup tamari or 1/4 cup soy sauce
1 tablespoon sesame oil
1 cup sugar
1 cup apple cider vinegar
3 tablespoons tamari or 3 tablespoons soy sauce
1 tablespoon freshly minced ginger
1 garlic clove, diced
1 orange rind, grated
1/4 teaspoon red pepper, crushed (to taste)
4 -6 boneless skinless chicken breasts
1/2 cup cornstarch, for coating chicken pieces
3 tablespoons canola oil (for frying) or 3 tablespoons safflower oil (for frying)

Steps:

  • Mix marinade ingredients in a large bowl:.
  • The beer, beaten egg, minced ginger, minced garlic, soy sauce and sesame oil.
  • cut or shred chicken [or pork] into small pieces, 1-1/2 inches at most.
  • add chicken to marinade and let sit 6 hours or more, refrigerated.
  • combine sauce ingredients in a pot: sugar, vinegar, soy sauce, minced ginger, diced garlic, zested peel of an orange.
  • cook over medium heat until the sauce has a syrupy consistency and then remove from heat.
  • heat oil in wok or heavy skillet.
  • remove bite-sized chicken pieces from marinade.
  • coat chicken lightly with cornstarch and fry until just light brown.
  • remove and drain on paper towels.
  • Just before serving, mix chicken in sauce.
  • this can be served with/over rice and with steamed broccoli florets.
  • i double the sauce and add steamed vegetables.
  • the sauce is good on ANYTHING - for vegans, over fried drained tofu cubes -- .

Nutrition Facts : Calories 606.5, Fat 18.2, SaturatedFat 2.3, Cholesterol 122, Sodium 1923.7, Carbohydrate 71.7, Fiber 0.5, Sugar 50.8, Protein 30.6

PEPPER STEAK CARRIE SHERIDAN



Pepper Steak Carrie Sheridan image

this is the best company dish - everyone asks for it - i make a double recipe and freeze half for a night that i won't want to cook

Provided by carrie sheridan

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb round steak, sliced very thin
4 tablespoons tamari soy sauce
4 tablespoons water
2 tablespoons red wine
4 tablespoons cornstarch
1 teaspoon brown sugar (or honey)
1 garlic clove, minced
1 dash ground ginger
1/4 teaspoon pepper (to taste)
4 green peppers, sliced lengthwise thinly
2 large onions, sliced lengthwise thinly
6 tablespoons safflower oil (for frying)
1 tablespoon water (for frying)

Steps:

  • Marinate sliced round steak in soy sauce marinade for 1 hour.
  • Clean 4 peppers and 2 onions and slice lengthwise.
  • Fry peppers, onions and 1/2 tsp salt in 2 TBS safflower oil in a large skillet until tender.
  • Remove vegetables.
  • Add 4 TBS safflower oil and 1 TBS water to skillet and fry meat quickly.
  • Add vegetables and stir with spatula or wooden spoon, getting the good brown stuff off bottom of skillet.
  • Serve over cooked rice, on a roll or in a sub sandwich.
  • You can double the marinade ingredients if you want more sauce/goop -.
  • The wine helps the marinade absorb so well into the meat, yet you can't taste it at all.

Nutrition Facts : Calories 505.2, Fat 33.8, SaturatedFat 6.8, Cholesterol 82.8, Sodium 1077.6, Carbohydrate 22.5, Fiber 3.6, Sugar 7.5, Protein 27.3

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

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