CHICKEN ENCHILADAS
My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.
Provided by Ali
Time 1h
Number Of Ingredients 10
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!
HEALTHIER CHICKEN ENCHILADAS I
I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!
Provided by MakeItHealthy
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
- Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 59.6 g, Cholesterol 53.2 mg, Fat 7.5 g, Fiber 9.1 g, Protein 30 g, SaturatedFat 3.7 g, Sodium 1444.7 mg, Sugar 5.2 g
CHICKEN-AND-CHEESE ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
HEALTHY CHICKEN ENCHILADAS
A healthy Chicken Enchilada recipe that's easy to make for a weeknight dinner or you can prep ahead on the weekend, freeze and heat in the oven when you need them.
Provided by Stephanie
Categories Dinner
Number Of Ingredients 17
Steps:
- Preheat Oven to 180'C / 350'F. Prep a large baking tray by rubbing a little olive oil on the base (you can use parchment paper to make clean up easier).
- Heat up a large pot on the stove top. Add olive oil and diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt and pepper. Fry until juices have evaporated and chicken starts to brown.
- Add cumin, oregano, smoked paprika, garlic. Fry for around one minutes, stiring to coat chicken evenly with spices.
- Pour in stock, tomato puree, beans and corn. Cover pot and allow to simmer on medium for 10-15 minutes until chicken is tender and sauce has thickened slightly. Remove from heat. Use a colander to drain the sauce from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE AWAY.
- Soften your tortillas by wrapping in foil and heating in the oven for a couple minutes. This makes them easier to work with.
- Spread a teaspoon sour cream on each tortilla and spoon chicken and bean filling on top along the center. Roll up your tortilla and place seam side down in your baking tray. Repeat until all 8 tortillas are done.
- Spoon strained enchilada sauce over the rolled tortillas and top with grated cheese.
- Bake in the oven for 25 minutes until golden and serve.
Nutrition Facts : Calories 434 kcal, Carbohydrate 32 g, Protein 23 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 99 mg, Sodium 528 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
HEARTY CHICKEN ENCHILADAS
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. -Jenny Miller, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 2 casseroles (2 servings each).
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 577 calories, Fat 20g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 1541mg sodium, Carbohydrate 57g carbohydrate (8g sugars, Fiber 8g fiber), Protein 46g protein.
HEARTY GROUND BEEF ENCHILADAS RECIPE
These Hearty Ground Beef Enchiladas are my go-to recipe on busy nights. I always have the ingredients on hand for beef enchiladas, and I make them extra filling by adding beans to the mixture.
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
- Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
- Top each tortilla with 2/3 cup beef mixture.
- Roll up and place seam side down in two greased 9 x 13 inch baking dishes (8 enchiladas per pan).
- Drizzle with the other can of enchilada sauce and remaining salsa.
- Sprinkle with cheese and olives.
- Bake uncovered for 20-25 minutes.
Nutrition Facts : Calories 310 kcal, Carbohydrate 31 g, Protein 22 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1226 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
HEARTY CROCK POT CHICKEN ENCHILADAS OAMC
Make and share this Hearty Crock Pot Chicken Enchiladas OAMC recipe from Food.com.
Provided by bmcnichol
Categories Chicken Breast
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In crock pot, combine chicken, enchilada sauce and chilies.
- Cover and cook on low for 6-8 hours.
- Remove chicken and shred with two forks.
- Reserve 1-2/3 cups cooking juices.
- Pour the remaining cooking juices into a large bowl and add the beans and shredded chicken.
- Coat two freezer-safe 8-in. square baking dishes with cooking spray and add 1/2 cup reserved juices to each.
- Place about 1/3 cup chicken mixture down the center of each tortilla.
- Roll up and place seam side down in prepared dishes.
- Pour remaining reserved juices over top and sprinkle with cheese.
- Cover and freeze one dish for up to 3 months.
- Cover and bake the second dish at 350° for 20 minutes. Uncover and bake an additional 5 minutes longer or until cheese is lightly browned.
- Serve with sour cream if desired.
- To use frozen enchiladas: Thaw in the refrigerator overnight.
- Remove from the refrigerator 30 minutes before baking and bake as directed above.
Nutrition Facts : Calories 732.5, Fat 21.6, SaturatedFat 8.4, Cholesterol 100.5, Sodium 2394.3, Carbohydrate 82.5, Fiber 13.8, Sugar 6.8, Protein 50.9
ULTIMATE CREAMY CHICKEN ENCHILADAS
This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.
Provided by NicoleMcmom
Time 2h
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
- Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
- While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
- Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
- Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.
Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g
HEARTY CHICKEN ENCHILADA SOUP
This soup is my take on the classic chicken enchilada soup recipe. All my friends love this one and are always asking for the recipe.
Provided by Cookin Kelly
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil chicken breast for 45 minutes to an hour.
- Saute garlic and onions in butter.
- Add flour and brown to form a light brown roux.
- Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
- Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
- Cook for 30 minutes, stirring frequently.
- Top with shredded cheese, avocados, and tortilla chips.
Nutrition Facts : Calories 605.4, Fat 35.4, SaturatedFat 17.8, Cholesterol 131, Sodium 1899.1, Carbohydrate 45.3, Fiber 4.6, Sugar 10.9, Protein 30.6
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