Gerrys Chicken Enchiladas Recipes

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SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

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

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

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.

CHICKEN ENCHILADAS



Chicken Enchiladas image

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Provided by Ali

Time 1h

Number Of Ingredients 10

2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced 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 green chiles, 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. Add in 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. Transfer the baking dish to a wire baking rack.
  • Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

GERRY'S CHICKEN ENCHILADAS



Gerry's Chicken Enchiladas image

This is my own recipe, and it's not the easiest dish I've ever made, but it's very good! Makes 6 awesome enchiladas!

Provided by GERRYG58

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h55m

Yield 6

Number Of Ingredients 13

4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
12 small chile peppers, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 bunch green onions, chopped
½ pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce

Steps:

  • Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
  • Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
  • In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

Nutrition Facts : Calories 718.2 calories, Carbohydrate 38.1 g, Cholesterol 181.9 mg, Fat 46.8 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 25.7 g, Sodium 1408.2 mg, Sugar 9.8 g

VALERIE'S CHICKEN ENCHILADAS



Valerie's Chicken Enchiladas image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h45m

Yield 14 enchiladas

Number Of Ingredients 22

4 vine-ripened tomatoes (about 1 1/4 pounds)
1 poblano pepper
1/2 large yellow onion, quartered
3 cloves garlic, unpeeled
2 tablespoons canola oil
Kosher salt
1/2 cup fresh cilantro leaves (about 1/2 bunch)
3 tablespoons red wine vinegar
2 teaspoons adobo sauce, from canned chipotles in adobo
1/2 teaspoon coriander
1/2 teaspoon cumin
One 28-ounce can tomato puree
1 cup chicken stock
3 cups shredded white-meat chicken, from 1 large rotisserie chicken
Fourteen 5 1/2-inch yellow corn tortillas
2 cups shredded Monterey Jack cheese (about 4 ounces)
2 tablespoons sliced black olives
1/2 cup crumbled queso fresco
1 cup sour cream
2 avocados, sliced
1/2 cup fresh cilantro leaves (about 1/2 bunch)
2 limes, cut into wedges

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Add the tomatoes, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the oil to coat, and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano over, and continue roasting until the poblano and onions are charred and the tomatoes are soft and beginning to split, another 15 minutes. Let cool for at least 20 minutes.
  • Peel the garlic and remove the skin and stem from the poblano (remove the seeds, too, for a milder sauce).
  • Adjust the oven temperature to 350 degrees F.
  • In a food processor, combine the roasted vegetables, cilantro, vinegar, adobo sauce, coriander, cumin and 1/2 teaspoon salt. Process until evenly combined but still with some texture, similar to crushed canned tomatoes. Pour into a large saucepot and stir in the tomato puree and chicken stock. Bring to a boil and cook for 2 to 3 minutes, just to combine the flavors. Remove from the heat and season with salt.
  • Place the shredded chicken in a bowl, mix with 2 cups of the enchilada sauce and let marinate for at least 20 minutes. Taste and season with salt as needed.
  • Meanwhile, wrap the tortillas in foil and place in the oven for 10 to 15 minutes, until softened.
  • Spread 2 cups of the enchilada sauce on the bottom of a 9-by-13-inch broiler-proof baking dish. Remove the tortillas from the oven. To the center of each tortilla, add 1/4 cup of the marinated chicken, a sprinkle of Monterey Jack, and some enchilada sauce. Wrap the tortillas around the filling (they should be about the size of a cigar) and place seam-side down in the baking dish.
  • Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining Monterey Jack and the olives. Bake on the center rack for 20 minutes, until the sauce just begins to bubble up around the edges. Turn the oven to broil and cook until the cheese has browned in spots, 2 to 3 minutes more. Remove from the oven and let cool for 15 minutes.
  • Serve the enchiladas with queso fresco, sour cream, avocado, cilantro and lime wedges.

JESSICA ALBA'S CHICKEN ENCHILADAS



Jessica Alba's Chicken Enchiladas image

Make and share this Jessica Alba's Chicken Enchiladas recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups chicken stock
4 boneless skinless chicken breasts (about 5 oz each)
1 jalapeno pepper
1 garlic clove
1 (12 ounce) jar salsa
1 cup shredded low-fat cheddar cheese
1/2 cup shredded low-fat monterey jack cheese
1/2 cup chopped fresh cilantro
1 (2 1/4 ounce) can sliced black olives, drained
1 (16 ounce) can traditional enchilada sauce
1 (16 ounce) can green enchilada sauce
Mexican hot sauce
cayenne pepper
vegetable oil cooking spray
8 corn tortillas (6 inches across)

Steps:

  • Heat oven to 425°.
  • In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through.
  • Strain chicken, run cold water over it and shred into a bowl.
  • Mix in salsa and set aside.
  • In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside.
  • In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste.
  • Stir until simmering.
  • Set aside.
  • Coat an 11" x 13" casserole pan with nonstick spray.
  • Microwave tortillas 20 seconds.
  • Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down.
  • Sprinkle with remaining cheese mixture.
  • Ladle on sauce, then add remaining 1/4 cup Monterey Jack.
  • Bake 20 minutes. Serve with remaining sauce on the side.

Nutrition Facts : Calories 535.8, Fat 14.2, SaturatedFat 5.1, Cholesterol 97.8, Sodium 3074.8, Carbohydrate 53.9, Fiber 7, Sugar 21.9, Protein 48.2

JESSICA ALBA'S CHICKEN ENCHILADAS



Jessica Alba's Chicken Enchiladas image

Categories     Cheese     Chicken     Bake     Oscars     Dinner     Casserole/Gratin     Cheddar     Potluck     Tortillas     Monterey Jack     Self     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 15

4 cups chicken stock
4 boneless, skinless chicken breasts (about 5 oz each), cut into strips
1 jalapeño pepper
1 clove garlic
1 jar (12 oz) salsa
1 cup shredded lowfat cheddar
1/2 cup shredded lowfat Monterey Jack
1/2 cup chopped fresh cilantro
1 can (2.25 oz) sliced black olives, drained
1 can (16 oz) traditional enchilada sauce
1 can (16 oz) green chile enchilada sauce
Mexican hot sauce
Cayenne pepper
Vegetable-oil cooking spray
8 corn tortillas (6 inches across)

Steps:

  • Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.

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