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.
EASY WEEKNIGHT CHICKEN ENCHILADAS: WHAT TO DO WITH LEFTOVER CHICKEN RECIPE - (4.2/5)
Provided by á-179252
Number Of Ingredients 8
Steps:
- Go ahead and heat your oven to 350°F MIX salsa and cream of chicken soup together in a bowl. In another bowl, mix chicken, taco seasoning, cheese, veggies if using, sour cream and ¼ cup of your salsa/soup mixture together until consistent. FILL the center of each tortilla and roll up. Place the rolled up tortillas in your baking dish (I use a 9 x 13) with the exposed edge side down. Pour your salsa/soup mixture on top making sure to spread it over all the tortilla bits so they don't get crunchy. Top with more cheese if desired. BAKE 20 min. or until heated through. Serve with salsa and sour cream.
LEFTOVER CHICKEN ENCHILADAS
Delicious, nutritious, quick and easy enchiladas made with the yummy leftover shredded chicken from recipe #108310 or recipe #299527
Provided by Motivated Mama
Categories Chicken Breast
Time 45m
Yield 4 Enchiladas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
- Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
- Repeat steps 2 and 3 for the remaining 3 tortillas.
- Pour enchilada sauce and remaining yogurt over rolled tortillas.
- Top with remaining cheese.
- Bake for 30-40 minutes.
- Serve with rice and side of veggies.
- Enjoy and thank me later!
Nutrition Facts : Calories 575.1, Fat 29, SaturatedFat 15.2, Cholesterol 121.8, Sodium 1645.8, Carbohydrate 37.2, Fiber 1.8, Sugar 9.6, Protein 40.5
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
WEEKNIGHT CHICKEN ENCHILADAS
Make and share this Weeknight Chicken Enchiladas recipe from Food.com.
Provided by Wendy W88
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
- For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
- Stir the flour into the sour cream, and then add to the onion mixture.
- Stir in broth and chili peppers all at once.
- Cook and stir until thick and bubbly.
- Remove from heat; stir in 1/2 C of the cheese.
- For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
- Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
- Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
- Top with remaining sauce.
- Bake, covered, in 350* oven for 35 minutes.
- Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
- Let stand 10 minutes.
- If Desired: garnish tops with olives, tomatoes, and cheese.
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