THE BEST CHICKEN ENCHILADAS RECIPE
Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.
Provided by Valentina Ablaev
Categories Easy
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
- In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
- Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
- Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
- Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
- Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
- Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.
Nutrition Facts : Calories 375 kcal, Carbohydrate 24 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1606 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
SHORTCUT CHICKEN ENCHILADAS
This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
- Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
- Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
- Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...
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
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.
More about "dana s chicken enchiladas recipes"
CHICKEN ENCHILADAS | DANA WHITE NUTRITION
From danawhitenutrition.com
Cuisine MexicanCategory Main CourseServings 8Calories 518 per serving
CHICKEN ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
From tasteofhome.com
MY FAVORITE CHICKEN ENCHILADA RECIPE - MOM'S DINNER
From momsdinner.net
GREEN CHICKEN ENCHILADAS - DAMN DELICIOUS
From damndelicious.net
CHICKEN ENCHILADAS - TODAY'S PARENT
From todaysparent.com
CHICKEN ENCHILADAS - RECIPETIN EATS
From recipetineats.com
DAVID BURTKA'S GREEN CHILE CHICKEN ENCHILADAS | RECIPE ...
From rachaelrayshow.com
EASY CHICKEN ENCHILADAS - JO COOKS
From jocooks.com
WEEKNIGHT CHICKEN ENCHILADAS THAT ARE DAMN DELICIOUS ...
From damndelicious.net
BEST CHICKEN ENCHILADA RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN ENCHILADAS WITH SALSA VERDE - DIG IN WITH DANA
From diginwithdana.com
EASY CHICKEN & CHEESE ENCHILADAS - CAMPBELL SOUP COMPANY
From campbells.com
RED CHILE SAUCE CHICKEN ENCHILADAS - MEL'S KITCHEN CAFE
From melskitchencafe.com
DANA S CHICKEN ENCHILADAS RECIPE - WEBETUTORIAL
From webetutorial.com
DANA'S RECIPES - WEBS
From savingdana.webs.com
DANA'S SUPER SIMPLE CHICKEN QUESADILLAS - RECIPE | COOKS.COM
From cooks.com
CHICKEN ENCHILADAS - DANABANANASKITCHEN.BLOGSPOT.COM
From danabananaskitchen.blogspot.com
FASTEST CHICKEN ENCHILADAS – NANA'S RECIPES
From recipes.connorbowen.com
CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
BEST CHICKEN ENCHILADAS RECIPE - EASY CHICKEN ENCHILADAS
From thepioneerwoman.com
CATHY'S CHICKEN ENCHILADAS - RECIPE | COOKS.COM
From cooks.com
HEALTHY CHICKEN ENCHILADAS {CLEAN EATING} - CLEAN EATING ...
From cleaneatingwithkids.com
STACKED GREEN ENCHILADAS | HALF AND HALFS
From halfandhalfs.wordpress.com
DANA'S SUNDAY NIGHT DINNERS
From danassundaynightdinners.blogspot.com
THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
PIONEER WOMAN CHICKEN ENCHILADA SOUP - CHEFS & RECIPES
From chefsandrecipes.com
FAST AND EASY CHICKEN ENCHILADA RECIPE | JULIE BLANNER
From julieblanner.com
EASY CHICKEN ENCHILADAS {READY IN 30 MINUTES!} - ISABEL EATS
From isabeleats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love