Grilled Chicken Enchilada Recipes

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FOIL-PACKET CHICKEN ENCHILADAS



Foil-Packet Chicken Enchiladas image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 10-ounce can mild enchilada sauce (about 1 1/4 cups)
2 cups shredded rotisserie chicken (about 8 ounces)
8 ounces shredded pepper jack cheese (about 2 cups)
1 15-ounce can refried black beans
1 cup frozen fire-roasted corn, thawed
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
12 6-inch corn tortillas
Sour cream and fresh cilantro, for topping
Lime wedges, for serving

Steps:

  • Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty nonstick foil on a work surface. Brush the foil with the olive oil (this will help the enchiladas get crisp on the bottom). Spread 1 tablespoon enchilada sauce in the center of each sheet.
  • Combine the chicken, 1 cup cheese, the refried beans, corn, oregano, 2 tablespoons enchilada sauce, a pinch of salt and a few grinds of pepper in a large bowl.
  • Stack the tortillas and wrap them in a damp paper towel. Microwave until warm and pliable, 15 to 30 seconds. Lay out the tortillas on a clean surface. Divide the chicken filling among the tortillas (about 1/4 cup each) and roll up. Place 3 enchiladas seam-side down on each sheet of foil, arranging them on top of the sauce. Spoon 3 more tablespoons enchilada sauce over each trio of enchiladas, then sprinkle evenly with the remaining 1 cup cheese. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
  • Grill the foil packets seam-side up until the cheese has melted and the enchiladas are warmed through and crisp on the bottom, about 7 minutes.
  • Meanwhile, heat the remaining enchilada sauce in a small saucepan or in the microwave. Carefully open the foil packets and top with the warm enchilada sauce, sour cream and cilantro. Serve with lime wedges.

GRILLED CHICKEN ENCHILADA



Grilled Chicken Enchilada image

Make and share this Grilled Chicken Enchilada recipe from Food.com.

Provided by Mimi Bobeck

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 26

1 small onion
1 teaspoon chopped garlic (1 clove)
2 tablespoons olive oil
1/2 cup ketchup
4 ounces tomato paste
1 cup orange juice
1/2 cup white wine vinegar
1 tablespoon honey
4 ounces jalapeno adobo sauce (available in some supermarkets and specialty food stores)
1 lemon, zest of, only
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
1/2 teaspoon black pepper
1 teaspoon salt
2 boneless chicken breasts
2 tablespoons olive oil
1/2 small onion, diced
1 cup shiitake mushroom (cleaned, diced and sauteed in 1T butter until soft)
1 potato (diced and cooked in boiling salted water until tender)
2 chicken legs, poached in salt water, meat removed (discard bones)
salt & pepper
1 tablespoon chopped fresh cilantro
4 corn tortillas
4 tablespoons olive oil
4 ounces monterey jack cheese, grated
4 ounces sour cream

Steps:

  • To prepare sweet jalapeño sauce:.
  • In a sauce pot, sauté the onions and chopped garlic in olive oil until translucent, stirring. Add ketchup, tomato paste, orange juice, white wine vinegar and honey to mixture, and cook, stirring, for 10 minutes. Remove from heat and puree in a blender (take care to leave an opening in the lid to allow steam to escape). Return the sauce to the pot and keep warm and pour over chicken and enchiladas.
  • To prepare chicken breasts:.
  • Combine the lemon zest, cilantro, olive oil, pepper and salt in a mixing bowl, add the chicken, and toss to coat well. Marinate chicken for 1 hour at room temperature. Meanwhile, preheat a grill to the white coal stage. After one hour marinating, transfer chicken breasts to a cookie sheet lined with paper towel.
  • Transfer chicken to hot grill and cook for 10-15 minutes, turning once or twice, to cook the meat evenly. Reserve grilled chicken on the cookie sheet while making the enchiladas and sauce.
  • To prepare enchilada:.
  • Heat a sauté pan to medium. Add the olive oil, swirl to heat, then add the onions and sauté for one minute, stirring. Add the mushrooms and potatoes, sauté for an additional 3-5 minutes. Then add 1 cup of cooked meat from the chicken legs and sauté for another minute. Season with salt and pepper to taste and then add cilantro. (If you find the filling is a little dry, you can add some low-sodium chicken broth. Reserve over warm.
  • Brush both sides of each corn tortilla with olive oil and heat in a large sauté pan over warm until tortilla becomes pliable. Transfer tortilla to a cutting board, add a few tablespoons of filling to the center, and roll up like a cigar, to close.
  • Place enchilada on warm plate, and continue with remaining tortillas and filling until all the ingredients have been used. Slice grilled chicken breast with the grain, and arrange slices on top of enchiladas.
  • Top with sweet jalapeño sauce and serve with a little grated Monterey jack cheese over the top and sour cream on the side.

Nutrition Facts : Calories 1915.7, Fat 134.2, SaturatedFat 38.5, Cholesterol 311.2, Sodium 2893.2, Carbohydrate 96.5, Fiber 9.3, Sugar 43.6, Protein 87.1

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

ROLLED ENCHILADA WITH CHICKEN



Rolled Enchilada With Chicken image

Provided by Marian Burros

Categories     dinner, casseroles, main course

Time 45m

Yield 12 enchiladas

Number Of Ingredients 7

4 large whole chicken breasts, skinned, boned
1 1/2 cups hot chicken broth
6 ounces part-skim milk mozzarella cheese, shredded
6 ounces part-skim ricotta
12 corn tortillas
1 1/2 cups salsa de chili Colorado
1 cup chopped green onion

Steps:

  • Cook chicken breasts in water to cover, simmering until breasts are done, 10 to 15 minutes. Drain, cool and shred meat; divide into 12 equal portions.
  • Heat chicken broth to boiling.
  • Preheat oven to 350 degrees.
  • Meanwhile, mix mozzarella with ricotta
  • Dip each tortilla in hot chicken broth. Drain and spread one side with one tablespoon of salsa. Arrange chicken in strip in middle of tortilla and roll. Place seam side down in baking dish.
  • Repeat with each tortilla and spoon salsa over top of enchiladas, covering well.
  • Sprinkle cheese mixture over top of enchiladas and bake for about 10 minutes, until bubble. Serve with chopped green onion.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 217 milligrams, Sugar 2 grams, TransFat 0 grams

FOIL-PACK CHICKEN ENCHILADAS



Foil-Pack Chicken Enchiladas image

Make clean-up a cinch with these Foil-Pack Chicken Enchiladas! With shredded chicken, black beans, corn, onion, cheese and more, these Foil-Pack Chicken Enchiladas are great for weeknights or busy weekends. Watch now to find out how to make this zesty dish.

Provided by My Food and Family

Categories     Bread

Time 35m

Yield 6 servings

Number Of Ingredients 9

4 cups shredded cooked chicken breasts
3/4 cup rinsed canned black beans
3/4 cup frozen corn
1/4 cup finely chopped white onions
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 can (19 oz.) enchilada sauce, divided
12 corn tortillas (6 inch), warmed
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro

Steps:

  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
  • Combine chicken, beans, corn, onions, and 3/4 cup each cheese and enchilada sauce.
  • Spoon 2 Tbsp. of the remaining enchilada sauce onto center of each of 6 large sheets heavy-duty foil sprayed with cooking spray. Spoon chicken mixture evenly down centers of tortillas; roll up. Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet. Top with remaining enchilada sauce and cheese. Fold foil to make 6 packets. Place packets on grate over unlit area; cover grill.
  • Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.
  • Serve enchiladas topped with sour cream and cilantro.

Nutrition Facts : Calories 440, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 40 g

CHICKEN ENCHILADA MARINATED CHICKEN- HOMEMADE GOURMET



Chicken Enchilada Marinated Chicken- Homemade Gourmet image

Great chicken marinade using Homemade Gourmet's Chicken Enchilada Soup Seasoning. For more recipes using Homemade Gourmet mixes see Cookingfor7s public recipe book, "Homemade Gourmet Recipes".

Provided by Homemade Gourmet Ju

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 4

3 tablespoons homemade gourmet chicken enchilada soup mix
2 tablespoons oil
1/2 cup water
6 (8 ounce) chicken breasts

Steps:

  • Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
  • Marinade overnight if using the next day.
  • If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
  • Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.

Nutrition Facts : Calories 430.2, Fat 25.5, SaturatedFat 6.6, Cholesterol 145.2, Sodium 143.3, Protein 47.3

CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS



Canyon Ranch Grilled Chicken Enchiladas and Calabacitas image

Categories     Chicken     Garlic     Tomato     Low Fat     Cheddar     Corn     Squash     Summer     Tortillas     Self

Number Of Ingredients 28

Sauce
1 tbsp olive oil
16 Roma tomatoes, quartered
1 medium onion, sliced
6 cloves garlic, peeled
2 tsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Enchiladas
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp olive oil
4 boneless, skinless chicken breast halves (about 3 oz each), fat trimmed
4 medium (about 6-inch) whole-wheat flour tortillas
1/2 cup shredded cheddar
1/2 cup diced green chile (Anaheim chile, fresh or canned)
Calabacitas
1 tbsp plus 2 tsp canola oil
1 small zucchini, sliced 1/2 inch thick in half-moon shapes
1 small yellow squash, sliced 1/2 inch in half-moon shapes
1 Roma tomato, diced
1 small onion, diced
1/2 cup frozen or fresh corn
1 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp black pepper

Steps:

  • For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
  • For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
  • While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.

FUNKY CHICKEN ENCHILADA CASSEROLE



Funky Chicken Enchilada Casserole image

Instead of rolled enchiladas, try this funky tortilla-crusted casserole filled with Mexican-seasoned chicken plus all the traditional enchilada fillings. Serve with sour cream, salsa, diced tomatoes, sliced green onion, guacamole, and chips if you like.

Provided by Cooking44

Categories     Chicken Enchiladas

Time 1h5m

Yield 10

Number Of Ingredients 16

12 (6 inch) corn tortillas
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 tablespoon ground cumin
1 tablespoon taco seasoning mix
1 pinch cayenne pepper, or more to taste
1 medium onion, chopped
8 cloves garlic, chopped
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 medium orange bell pepper, seeded and chopped
1 (15.5 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) package frozen corn
½ bunch fresh cilantro, chopped
2 cups shredded pepper Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
  • Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
  • Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
  • Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 39.5 g, Cholesterol 75.1 mg, Fat 14.7 g, Fiber 9.1 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 542.3 mg, Sugar 3 g

GRILLED CHICKEN MARGHERITA



Grilled Chicken Margherita image

Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.

Provided by France C

Categories     BBQ & Grilled Chicken

Time 4h30m

Yield 4

Number Of Ingredients 12

4 (6 ounce) skinless, boneless chicken breasts
¼ cup olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
1 cup halved cherry tomatoes
4 fresh basil leaves, minced
1 teaspoon lemon juice
salt and freshly ground black pepper to taste
4 slices mozzarella cheese
¼ cup basil pesto

Steps:

  • Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
  • Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
  • Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
  • Preheat an outdoor grill for medium heat; lightly oil the grate.
  • Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.

Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg

30-MINUTE CHICKEN ENCHILADA SKILLET



30-Minute Chicken Enchilada Skillet image

This chicken enchilada skillet is a 30-minute meal.

Provided by Angela Kilgore-Wright Sneakn

Categories     Chicken Enchiladas

Time 30m

Yield 4

Number Of Ingredients 9

1 pound chopped boneless chicken breast
3 tablespoons olive oil
1 (1 ounce) packet taco seasoning
1 cup salsa
1 large onion, diced
1 medium green bell pepper, diced
1 bunch fresh cilantro, stems removed and leaves chopped
1 cup shredded Mexican-blend cheese
4 (8 inch) flour tortillas, warmed

Steps:

  • Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
  • Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
  • Serve in tortillas.

Nutrition Facts : Calories 558.4 calories, Carbohydrate 41.5 g, Cholesterol 90.8 mg, Fat 27.4 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 10.6 g, Sodium 1544.9 mg, Sugar 6.6 g

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From easychickenrecipes.com


EASIEST EVER GRILLED CHICKEN ENCHILADAS RECIPE | PERDUE FARMS
Step 1. Preheat oven to 350 F. Rub chicken thighs with 1 tablespoon olive oil, garlic powder, oregano, half the salt and half the black pepper. Heat lightly greased grill or grill pan to medium-high heat. Grill chicken thighs 7 to 8 minutes per side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170 ...
From perduefarms.com


CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE) - COOKING …
2018-09-21 Set aside about 2/3 of it for topping. Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce. Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.
From cookingclassy.com


GREEN CHILE CHICKEN ENCHILADAS RECIPE - ALL THINGS BARBECUE
2016-03-04 Pour the remaining sauce over the top of the enchiladas. Then top with the remaining 1 cup of pepper jack cheese. Bake at 425°F on the second shelf until the cheese is well melted and the sauce is bubbling all over, about 30-40 minutes. Remove and serve hot. This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
From atbbq.com


10 LEFTOVER GRILLED CHICKEN RECIPES - LEFTOVER CHICKEN RECIPES
2021-05-18 I love enchiladas and leftover chicken can easily be used in most chicken enchilada recipes. Theses are my favorite easy Chicken Enchilada Recipes that can all be easily made with leftover grilled chicken: The Best Sour Cream Chicken Enchiladas. Green Chili Chicken Enchiladas. Crock Pot Chicken Enchilada Casserole.
From eatingonadime.com


CHICKEN ENCHILADA SLIDERS - GRILL OUTDOOR RECIPES - GRILLSEEKER
Step 6: Open the grill or oven and, using a pastry brush, brush half of the warm butter glaze on top of the rolls until uniformly covered. Close the lid and allow the sliders to continue to bake for an additional 15 minutes or until golden brown and the cheese is melted. Step 7: Remove sliders from the grill or oven, and brush remaining butter sauce on top.
From grillseeker.com


20+ EASY CHICKEN ENCHILADA RECIPES - BEST HOMEMADE MEXICAN …
2018-08-14 3. Budget Eats: Meal Prep Edition. 4. Watermelon Agua Fresca. 5. Harry Styles’ New Album Is All. About. Food. Delish editors handpick every product we feature.
From delish.com


BBQ CHICKEN ENCHILADA CASSEROLE - RECIPE RUNNER
Instructions. Preheat oven to 375 degrees. Spray a 2.5 quart casserole dish or a 9x9 glass baking dish with cooking spray. In a large bowl combine the …
From reciperunner.com


STACKED GREEN CHILE & GRILLED CHICKEN ENCHILADAS - FINECOOKING
Heat the oven to 450°F. In a small skillet, heat the 3 tablespoons oil over medium-high heat until very hot (dip the edge of a tortilla in to check; it should sizzle straight away). Using tongs, set a tortilla in the hot oil and cook until soft and lightly brown on each side, 15 to 20 seconds per side.
From finecooking.com


CHICKEN ENCHILADA SLIDERS - A CEDAR SPOON
2022-06-01 TO START. Preheat the oven to 350F° and spray a 9×13 inch pan with cooking spray. SAUTE THE VEGGIES. Start by heating the olive oil in a saute pan. Add the onions and 2 teaspoons of garlic and cook over low heat until translucent. ADD THE CHICKEN. Now add the chicken to the onions and stir in the enchilada sauce.
From acedarspoon.com


BBQ CHICKEN ENCHILADAS · EASY FAMILY RECIPES
2018-04-15 Preheat the oven to 375˚F. Whisk together the sour cream and salsa verde until it is evenly combined. Mix the BBQ chicken, corn and black beans. Roll a heaping 1/4 cup BBQ Chicken mixture into each tortilla and lay it seam side down in a baking dish. Pour the sauce over the enchiladas and top with the cheddar cheese.
From easyfamilyrecipes.com


GRILLED CHICKEN ENCHILADA CAMPFIRE NACHOS - LITTLE FAMILY ADVENTURE
2017-07-20 Green Enchilada Chicken (premade at home) Place chicken, enchilada sauce, garlic, cumin, and onion powder in a medium pot. Cook over medium heat for 10-12 minutes, or until chicken is cooked through. Remove chicken from pan, leaving enchilada sauce in the pot. Reduce heat to low and simmer sauce, allowing it to thicken slightly.
From littlefamilyadventure.com


2022-06-06 EASY SKILLET ENCHILADA CHICKEN PASTA 12 SERVINGS| ELSIE ...
2022-06-06 Slow Cooker Po Boy Beef Sandwiches - 52 Ingredient Coconut Macaroons - SApple Cinnamon Energy Bites - SApple Juice Chicken - 5Apple Nachos - 5Apple Pie Bites - 5Apricot Chicken Foil Packets - 5Apricot Chili Glazed Pork - 5Asian Beef & Noodles - 5Asian Crockpot Pulled Pork - 5Asian Ramen Shrimp Soup - 5Asparagus Bacon …
From 5ingredientrecipeclub.com


QUICK AND CREAMY CHICKEN ENCHILADAS RECIPE
2022-01-17 Ingredients For Chicken Enchiladas . 1 can, 10.5 oz, enchilada sauce; 1 brick, 8 oz, cream cheese, cubed; 1 jar, 16 oz, salsa; 2 packages, 6 oz each, Perdue Harvestland Organic Grilled Chicken Breast Strips (I am a Perdue ambassador) 12 6″ flour tortillas; 1 cup shredded cheddar cheese; chopped fresh cilantro; How To Make Chicken Enchiladas
From ladyandtheblog.com


CHICKEN SPINACH ENCHILADA BAKE - THERESCIPES.INFO
Sue Sue's Creamy Chicken and Spinach Enchiladas tip healthylittlepeach.com. In a large mixing bowl combine soup, cooked spinach, onions, salt, garlic, milk, green chilies, sour cream, and shredded or chopped chicken.Mix together with a spoon until combined well (Reserve any remaining sauce for the top of the enchiladas.)Coat 2 (13 by 9-inch) baking dishes with …
From therecipes.info


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