Johnny Jalapenos Chicken Enchiladas With Cilantro Recipes

JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP RECIPE - (4.6/5)

Johnny Jalapeno's Chicken Tortilla Soup Recipe - (4.6/5) image

Provided by á-382

Number Of Ingredients 25

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
3 chicken breasts, cut up into small cubes
1 ⁄2 cup chopped cilantro
6 corn tortillas, cut into wedges
4 cups chicken stock
2 (14 ounce) cans Rotel Tomatoes
2-3 chipotle chiles in adobo (chop up the peppers)
1 tablespoon chopped jalapeno
1 bay leaf
2 tablespoons ground cumin
2 teaspoons chili powder, to taste
1 teaspoon black pepper, to taste
1 ⁄2 teaspoon cayenne pepper, to taste
1 ⁄2 teaspoon salt, to taste
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1 cup cooked rice (optional)
Garnish
1 1⁄2 cups shredded monterey jack cheese
1 avocado, sliced
1 ⁄2 cup sour cream
corn chips, tostitos (or more tortilla wedges)

Steps:

In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes. Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal). Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil. Reduce heat, and add seasonings, beans, tomato sauce, and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes

JOHNNY JALAPENO'S CHICKEN ENCHILADAS WITH CILANTRO

Johnny Jalapeno's Chicken Enchiladas With Cilantro image

Sittin around the campfire one night, RickyMac of the McDaniel gang told us a story of how one day Johnny went down to the swimmin hole and was having fun all day swingin from the rope tree into the water, cowboy boots and all!. Well, that last dip he come up from the water with the strangest look on his face. He yelled "There's a snake in my boot!" He jumped outta them boots and took off runnin like a chicken. He run so fast, he run right through a field of cilantro. When he came into a clearing, feeling safe at last, he stopped, looked down at his feet, and said "Look!, I got Cilan-toes! Hence: This Chicken with Cilan-toes recipe was born!

Provided by 2Bleu

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1 teaspoon olive oil
2 cups cooked chicken breasts
2 garlic cloves, chopped
3 -4 jalapenos, seeded and chopped
2 green onions, chopped
1 tablespoon cumin (or to taste)
4 ounces cream cheese, softened
2/3 cup sour cream
6 large flour tortillas (or 12 small)
2 cups Mexican blend cheese, shredded divided
1 1/2 cups red enchilada sauce
1 cup Pace Picante Sauce
1/2 cup heavy cream
1/2 cup fresh cilantro, chopped
sour cream, to garnish

Steps:

Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.
ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.
To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.
Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.

Nutrition Facts : Calories 862.7, Fat 47.5, SaturatedFat 24.1, Cholesterol 151.8, Sodium 2144.2, Carbohydrate 72, Fiber 5.7, Sugar 11.5, Protein 37

JALAPENO CHICKEN ENCHILADAS

Jalapeno Chicken Enchiladas image

These creamy enchiladas are likely to be as popular at your house as they are at Kaylin DeVries' home. 'I have many requests for this recipe,' relates the Magna, Utah reader. 'For weddings, I place the recipe in a nice casserole dish to give as a gift.'

Provided by Allrecipes Member

Time 1h

Yield 10

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans tomato sauce, divided
4 (10.75 ounce) cans condensed cream of chicken soup, undiluted
4 cups sour cream
4 peppers jalapeno peppers, seeded and finely chopped
1 teaspoon onion salt
¼ teaspoon pepper
4 cups cubed cooked chicken
3 cups shredded Cheddar cheese, divided
20 (8 inch) flour tortillas

Steps:

In each of two greased 13-in. x 9-in. x 2-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese.
Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. Cover and bake one casserole at 350 degrees F for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350 degrees F for 40-45 minutes or until edges are bubbly.

Nutrition Facts : Calories 917.2 calories, Carbohydrate 72.6 g, Cholesterol 135.7 mg, Fat 51.3 g, Fiber 4.6 g, Protein 41.2 g, SaturatedFat 25.6 g, Sodium 2229.5 mg, Sugar 4.5 g

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