Husbands Favorite Chicken Enchiladas Recipes

AMAZING CHICKEN ENCHILADAS

Amazing Chicken Enchiladas image

These addicting, simple Chicken Enchiladas are filled with chicken, three kinds of cheese and my secret ingredient, Queso!

Provided by Lauren Brennan

Categories Dinner

Time 1h30m

Number Of Ingredients 12

Ingredients

1.25 pounds boneless skinless chicken breasts (3 breasts)
1 teaspoon fajita seasoning (or cumin)
salt & pepper (to taste)
3 tablespoons olive oil
4 oz. cream cheese (softened)
1/2 cup prepared queso cheese sauce (I got mine from Trader Joe's)
1 teaspoon cumin
salt (to taste)
12 oz. shredded Mexican 3-cheese blend (divided)
7 fajita sized flour tortillas (8 inch size)
12 oz. mild salsa verde
1/2 cup sour cream

Steps:

Preheat oven to 350 degrees. Line baking sheet with parchment paper and place chicken breasts over top. Sprinkle both sides with fajita seasoning, salt, pepper and olive oil. Rub spices and oil into meat and bake 35-40 minutes or until completely cooked through. Set aside to cool.
Shred chicken*, discarding any extra fat pieces or tough bits. Place into a large bowl. Combine with cream cheese, queso**, cumin, and salt. Set aside.
In a medium bowl, whisk salsa verde with sour cream until mostly smooth. Spread about 1/4 cup of sauce across the bottom of a 9x13 glass baking dish.
Fill 7 tortillas evenly with filling, add in about 2 tablespoons of cheese, roll, and place into baking pan. You should use all the chicken filling and 6 oz of cheese.
Pour sauce over top of enchiladas and top with remaining 6 oz. cheese.
Bake at 350 for 20 minutes or until cheese is hot and bubbly. Serve hot.
*After my chicken was cooked and shredded, I have a scant 4 cups. If you wanted to buy a rotisserie chicken and shred that to save time, go right ahead!**My queso was pretty pourable coming right out of the fridge, however, if yours is more solid, microwave it briefly with the cream cheese (if its cold too) to soften them both up.

Nutrition Facts : Calories 568 kcal, Carbohydrate 22 g, Protein 34 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 137 mg, Sodium 1330 mg, Sugar 7 g, ServingSize 1 serving

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

Ingredients

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!

CHICKEN ENCHILADAS

Chicken Enchiladas image

The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!

Provided by Kristine Rosenblatt

Categories Main Course

Time 45m

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic (minced)
2 cups chopped or shredded cooked chicken*
15 ounce can black beans (rinsed and drained)
4 ounce can diced green chiles
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon salt
1 ½ cups enchilada sauce ((about 12 ounces) homemade or store-bought)
12 ounces shredded cheese ((about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination)
8 large flour tortillas
Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, etc.

Steps:

Preheat oven to 350° F.

Nutrition Facts : ServingSize 1 enchilada, Calories 372 kcal, Carbohydrate 32 g, Protein 25 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 1300 mg, Fiber 6 g, Sugar 6 g

HEARTY CHICKEN ENCHILADAS

Hearty Chicken Enchiladas image

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

Ingredients

1 pound boneless skinless chicken breasts
2 cans (15 ounces each) enchilada sauce
1 can (4 ounces) chopped green chiles
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional toppings: Sour cream, shredded lettuce, pico de gallo and sliced avocado

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.