Danas Chicken Enchiladas Recipes

CHICKEN ENCHILADAS

Steps:

• Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

THE BEST CHICKEN ENCHILADAS RECIPE

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.

SHORTCUT CHICKEN ENCHILADAS

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.

SIMPLE CHICKEN ENCHILADAS

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.

WHIT'S CHICKEN ENCHILADAS

Steps:

• Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
• Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
• Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

CHICKEN ENCHILADAS

Steps:

• 1. In a small frying pan over the medium heat roast the jalapenos untill black splotches appear and set aside.
• 2. In a large sauce pan saute the onion in olive oil. Add garlic and saute. salt and pepper to taste. Add tomatoes and jalapenos and let cook on medium high heat untill tomatoes start to break apart.
• 3. Put tomato mixture in a food processor and puree. Put the puree back in the sauce pan.
• 4. Add chicken stock to tomatoes and let reduce to a thick sauce and then add cream.
• 5. Put your shredded chicken in a mixing bowl and mix about half the sauce in with the chicken. Divide the chicken between the number of tortillas your using. Brush both sides of the tortillas with olive oil. Place the tortillas in a large casserole dish and put the chicken in the middle of the tortillas folding the edges of the torillas over the chicken. Pour the rest of the sauce over the enchiladas and top with cheese.
• 5. Bake with foil at 400 F for 20 minutes and then remove foil and bake for another 5-10 minutes untill cheese begins to brown.

FIESTA-READY EASY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
• Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
• Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

DANA'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Mix first three ingredients together in bowl; add chicken.
• Warm & soften tortillas in hot oil for a few seconds. Fill with two spoonfuls of mixture, top with a pinch of shredded cheese, roll and place on an ungreased cookie sheet. Top rolled enchiladas with shredded cheese.
• Bake at 350 degrees for 30 minutes.