EASY CHICKEN ENCHILADAS
These Easy Chicken Enchiladas will be your new go-to for a simple weeknight dinner. Packed to the brim with tender chicken, lots of cheese, homemade enchilada sauce and even more cheese. This is the homemade comfort food you've been craving, plus it's totally customizable!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Prep: Preheat your oven to 350F.
- Make the filling: Season the chicken breasts generously with taco seasoning on both sides. Heat the olive oil in a large skillet then add the chicken breasts. Cook on both sides for about 5 minutes per side, until cooked through and browned. Transfer the chicken to a cutting board and cut into small cubes. In the same skillet, add the onion, a bit more taco seasoning if you want, and cook for 5 minutes until the onion is soft and translucent. Add the green chiles, garlic and cook for another minute. Add the chicken back to the skillet and about 1/2 cup of the enchilada sauce. Stir everything together, and cook for 2 more minutes until the chicken heats through.
- Roll: Place the tortillas on your work surface. Spoon about 1/2 cup to 3/4 cup of the chicken mixture onto the center of each tortilla, then about 1/4 cup of the shredded cheese and roll them up. Spoon about 1/2 cup of enchilada sauce over the bottom of the casserole dish and spread it around a bit. Place the enchilada rolls, seam-side down, in the prepared casserole dish (it should be a tight fit). Pour the remaining 1 cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Bake: uncovered for 25 to 30 minutes until the enchiladas are heated through and the cheese has melted. Garnish with parsley or cilantro and serve.
Nutrition Facts : ServingSize 1 enchilada, Calories 492 kcal, Carbohydrate 28 g, Protein 41 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 126 mg, Sodium 1553 mg, Fiber 3 g, Sugar 9 g
EASY CREAMY CHICKEN ENCHILADAS
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
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
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
CHICKEN ENCHILADAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees F.
- Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
- Combine all sauce ingredients and heat through, keeping warm until needed.
- Remove tortillas from oven and switch broiler on high.
- Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
SIMPLE CHICKEN ENCHILADAS
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
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.
EASY CHICKEN ENCHILADAS
If you like Mexican food you will love this! A simple and fast, fool proof recipe that anyone make! Perfect for a last minute meal and always a crowd pleaser! You can also add a small can of diced green chilies to spice it up if you like it hot.
Provided by havensmommy
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 325°F.
- In a large mixing bowl, combine drained chicken, verde salsa, 2 to 3 cups shredded cheese, cream cheese, and regular salsa.
- Mix ingredients together until everything is very well blended.
- Add about 1/4 cup of mixture to each tortilla and roll up placing each one fold-side down, in a 9x13 inch baking dish.
- Cover with the remaining shredded cheese and place in the preheated oven for 30 to 40 minutes, or until the cheese is melted through.
- Serve with sour cream and salsa!
Nutrition Facts : Calories 726.8, Fat 35.8, SaturatedFat 18.9, Cholesterol 144.3, Sodium 1535, Carbohydrate 56.6, Fiber 3.5, Sugar 5, Protein 43.2
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite. It's simple to put together and perfect for leftovers - if you're lucky enough to have any!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375°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 590, Carbohydrate 33 g, Cholesterol 155 mg, Fat 4 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1650 mg, Sugar 2 g, TransFat 2 g
EASY CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: shredded chicken, corn, shredded cheese, enchilada sauce, tortillas
Provided by Amreen Khureshi
Yield 5 serving
Number Of Ingredients 5
Steps:
- Heat the oven to 350°F (180°C).
- Combine the chicken, corn, enchilada sauce (leave ¼ cup for topping and base), and ¼ cup (25 G) cheese in a bowl
- Pour thin layer of enchilada sauce into a pan.
- Pour thin layer of enchilada sauce onto a plate.
- Dip a tortilla in the plate with enchilada sauce until soaked. Fill with chicken mixture and roll. Place in the pan.
- Top completed enchiladas with the remaining enchilada sauce and cheese.
- Bake for 15 minutes, or until cheese has melted.
- Enjoy!
Nutrition Facts : Calories 264 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams
QUICK AND EASY CHICKEN ENCHILADAS
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
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
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