Famous Chicken Enchiladas Recipes

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THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...



The Absolute Best Chicken Enchilada Recipe You'll Ever Try... image

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

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

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.

FAMOUS CHICKEN ENCHILADAS



Famous Chicken Enchiladas image

I have been making these enchiladas for 15 years. Family and friends have begged for the recipe and I am finally ready to share. They are simple to make, rich, creamy and delicious.

Provided by Sureglad

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups cooked chicken breasts, shredded
1 white onion, chopped fine
1 (8 ounce) brick cream cheese (softened)
1 (4 ounce) can green chilies
1 (28 ounce) can green enchilada sauce
1 (8 ounce) package shredded monterey jack cheese
15 soft taco-size flour tortillas

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine chicken, cream cheese, onion, 1/2 the cheese, and green chilies.
  • Mix all ingredients well. Make sure the cream cheese is not clumpy.
  • In a 9x13 rectangular baking dish pour enough enchilada sauce to coat the bottom.
  • In each tortilla put approximately 3-4 large tablespoons of the mixture.
  • Roll each tortilla and place into the pan.
  • Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
  • Sprinkle remaining cheese on top.
  • Bake for between 25 and 30 minutes.
  • Allow to cool 10 minutes before serving.
  • Garnish with sour cream, avocado, tomatoes, etc.

CHICKEN ENCHILADAS



Chicken Enchiladas image

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

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

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

THE BEST RED CHICKEN ENCHILADAS



The Best Red Chicken Enchiladas image

We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out. Look for the best-quality corn tortillas you can find. They will have a better flavor and texture and will be easier to work with.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 14

2 large skin-on, bone-in chicken breasts (about 8 ounces each)
12 dried guajillo chiles, stemmed and seeded (about 4 ounces) (see Cook's Note)
3 dried cascabel chiles, stemmed and seeded (about 1/2 ounce) (see Cook's Note)
1 medium bunch cilantro, leaves and stems separated
8 cloves garlic, peeled
Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 cup vegetable oil
Eight 6-inch corn tortillas
8 ounces queso fresco, crumbled
Crema, for serving
Chopped yellow or white onion, for serving
Lime wedges, for serving

Steps:

  • Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
  • Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
  • Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
  • Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
  • Position a rack in the center of the oven and preheat to 425 degrees F.
  • Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
  • Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
  • Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
  • Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

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

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

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

BEST CHICKEN ENCHILADAS EVER!



BEST CHICKEN ENCHILADAS EVER! image

Categories     Cheese     Chicken     Casserole/Gratin     Potluck     Dinner     Bake     Sauté     Quick & Easy

Number Of Ingredients 10

2 tablespoons avocado oil (or olive oil)
1 piece small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 can can diced green chiles (or green enchilada sauce)
1 pinch sea salt and freshly-cracked black pepper
1 can (15-ounce) can black beans, rinsed and drained
8 pieces large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch batch red enchilada sauce
1 batch optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese

Steps:

  • Preheat oven to 350°F. Prepare your enchilada sauce.
  • In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Drain pan and add green chilies and the beans and stir until evenly combined. Remove pan from heat and set aside.
  • To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
  • Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  • Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove pan from the oven and serve the enchiladas while they're nice and warm, garnished with lots of toppings.
  • Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.

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

FAVORITE CHICKEN ENCHILADAS



Favorite Chicken Enchiladas image

We added another layer of flavor to this dish originally submitted by Rebekah Sabo of Rochester, New York. The spicy chocolate cinnamon cane sugar complements the spices already in the recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 enchiladas.

Number Of Ingredients 16

1 pound boneless skinless chicken breasts, cut into thin strips
4 teaspoons chili powder
2 teaspoons olive oil
2 tablespoons all-purpose flour
2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
1-1/2 teaspoons ground coriander
1 cup fat-free milk
1 cup frozen corn, thawed
4 green onions, chopped
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon salt
1/2 cup minced fresh cilantro, divided
6 whole wheat tortillas (8 inches)
1/2 cup salsa
1/2 cup tomato sauce
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended., Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro., Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray., In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

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From damndelicious.net


WEEKNIGHT CHICKEN ENCHILADAS THAT ARE DAMN DELICIOUS | CHICKEN …
2019-01-28 Directions: Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. To make the enchilada sauce, heat canola oil in a large skillet over medium heat. Add onion and poblano, and cook, stirring frequently, until tender, about 3-4 minutes.
From damndelicious.net


THE VERY BEST CHICKEN ENCHILADAS - THE SUBURBAN SOAPBOX
2022-04-01 Preheat oven to 350 degrees. Coat the bottom of a 13×9 inch baking dish with 1/4 cup of enchilada sauce. Spoon another 1/4 cup of the enchilada sauce in a shallow bowl. Dip a tortilla in the bowl to coat with enchilada sauce. Spoon about 2 tablespoons of the chicken mixture in the center of the tortilla.
From thesuburbansoapbox.com


THE BEST CREAMY CHICKEN ENCHILADAS RECIPE - SERIOUS EATS
2019-01-29 Shred chicken into thin strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half of Mexican crema to chicken and toss to combine. Season to taste with salt and pepper. Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in the bottom of a 13- by 9-inch casserole dish.
From seriouseats.com


THE BEST CHICKEN ENCHILADAS - PRINCESS PINKY GIRL
2019-08-26 In a large bowl, mix together the chicken, beans, corn, tomatoes, and spices. Divide the cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for the toppings once all the enchiladas are assembled. Pour 1/2 cup of enchilada sauce into the bottom of a 9×13 pan and spread it evenly.
From princesspinkygirl.com


WHITE CHICKEN ENCHILADAS - THE WHOLESOME DISH
2021-10-28 Preheat oven to 350°F. Spray a 9x13 inch baking dish with cooking spray. In a large bowl, add the softened cream cheese. Add half the green chilies, the garlic powder, salt, and pepper. Mash with a fork until well combined. Add the …
From thewholesomedish.com


BEST CHICKEN ENCHILADAS RECIPE - EASY CHICKEN ENCHILADAS
2014-06-09 Preheat the oven to 350 F. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside. Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done ...
From thepioneerwoman.com


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Top Asked Questions

How to make chicken enchiladas?
Add the cooked chicken into the first bowl with 2 cups of shredded cheese. To Assemble Enchiladas – Take the cheesy chicken filling from bowl 1 and place it into the center of each tortilla. Arrange Enchiladas – Tightly roll up the tortilla and place seam-side-down into a 9”x13” baking dish. Repeat with the remaining ingredients.
What is in a cream cheese chicken enchilada?
These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce. Combine the chicken, cream cheese, tomatoes and green chiles, then spoon 2-3 tablespoons down the center of a tortilla.
Are there enchiladas with red sauce in Mexico?
These Authentic Mexican Chicken Enchiladas with Red Sauce (Enchiladas de Pollo) are tasty and super simple to make. With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too!
What kind of sauce do you put on chicken enchiladas?
Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce.

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