Joyces Chicken Enchiladas Recipes

CHICKEN ENCHILADAS

Steps:

• Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
• In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
• Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
• Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
• To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
• Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
• Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
• Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. Remove the pan from the oven and allow to cool for 15 minutes. Shred the chicken and set aside.
• Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes.
• Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes.

FIESTA-READY EASY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
• Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
• Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

JOHN'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Cook chicken and onion in oil over medium heat in skillet, add cream cheese.
• In a separate bowl, melt velveeta in microwave and stir in milk.
• Put chicken mixture in each tortilla and roll up, placing seam-side down in 9X13 pan.
• Pour velveeta mixture over wraps.
• Garnish with salsa and olives.
• Bake at 350 for 20-30 minutes until cheese is bubbly.
• Serves well with sour cream.

AIR-FRYER SOUTHWESTERN CHICKEN ENCHILADAS

Steps:

• Do not preheat air fryer. In a large bowl, combine chicken, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, hominy, beans, chiles and seasonings. Line air fryer basket with foil letting ends extend up sides; grease foil. Place 1/4 cup chicken mixture off center on each tortilla; roll up. In batches, place in air fryer, seam side down. Top with half the enchilada sauce; sprinkle with half the remaining Monterey Jack and cheddar cheeses., Cook, until heated through and cheeses are melted, 10-12 minutes. Repeat with remaining ingredients. Serve with toppings of your choice.

JAMIE'S SOUR CREAM CHICKEN ENCHILADAS

Steps:

• -Set oven to 350.
• -In a large lightly greased skillet, heat to medium-high heat.
• -Drain chicken and place in mixing bowl. Add about 1 tablespoon of taco seasoning and mix.
• -Add chicken mixture to skillet and stir frequently until lightly browned.
• -Take cream cheese and cut into 1 inch cubes. Add to chicken in skillet. Cover for a few minutes until cubes become soft, stir and set aside.
• -In a small sauce pan add sour cream and a little milk (enough to to create a creamy sauce) and 1 tablespoon taco seasoning. Stir frequently on medium heat.
• -Take the flour tortillas and wrap them in wet papertowels and place them in the microwave for about 30seconds or until they feel moist.
• -Spoon equal amounts of chicken mixture into flour tortillas and roll up.
• -In a large lightly greased baking dish, add one can of enchilada sauce.
• -Place Tortillas with chicken mixture on top of enchilada sauce in baking dish.
• -Pour the sour cream sauce over enchiladas until fully coated.
• -Sprinkle a little shredded cheese over the tops of each enchilada.
• -Lightly cover with foil and cook in oven for 30minutes.
• -Serve and enjoy!

JOYCE'S CHICKEN ENCHILADAS

Steps:

• Mix together: soup, chilies, onions & sour cream. Add grated Jack Cheese and stir. Remove 2 cups of above mixture & set aside.
• Add cubed chicken to rest of mixture and divide into the tortillas. Roll tortillas & place in 9 x 13 pan. Top tortillas with reserved mixture and spread cheddar cheese on top.
• Bake at 350 for 30 minutes or until hot.