Lls Favorite Chicken Enchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MY FAVORITE CHICKEN ENCHILADA RECIPE



My Favorite Chicken Enchilada Recipe image

This Chicken Enchilada recipe is fool proof and 100% delicious. Full of tender chicken, garlic, onions, cilantro, tangy enchilada sauce and lots of ooey gooey cheese!

Provided by Susie Weinrich

Categories     Main Course

Time 55m

Number Of Ingredients 15

2 chicken breasts, cooked & shredded or finely chopped ((about 3 cups))
1 tbsp oil
1/2 cup red onion, cut in a small dice
3 plump garlic cloves, minced
1/4 cup cilantro, chopped
2 10 ounce cans red mild enchilada sauce, divided
10-12 tortillas - flour (fajita size) (**see note if using corn tortillas)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
pinch red pepper flakes
2 cups freshly shredded cheddar cheese, divided
6 green onions, chopped- white and light green parts only

Steps:

  • Preheat the oven to 350.
  • In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
  • Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
  • Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
  • Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
  • Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
  • Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
  • Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
  • Let the Chicken Enchiladas cool for about 5 minutes before serving.

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...



The Absolute Best Chicken Enchilada Recipe You'll Ever Try... image

I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.

Provided by Layla Noel

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

Steps:

  • Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
  • Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
  • Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

FAVORITE CHICKEN ENCHILADAS



Favorite Chicken Enchiladas image

We added another layer of flavor to this dish originally submitted by Rebekah Sabo of Rochester, New York. The spicy chocolate cinnamon cane sugar complements the spices already in the recipe. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 enchiladas.

Number Of Ingredients 16

1 pound boneless skinless chicken breasts, cut into thin strips
4 teaspoons chili powder
2 teaspoons olive oil
2 tablespoons all-purpose flour
2 teaspoons Gustus Vitae spicy chocolate cinnamon cane sugar
1-1/2 teaspoons ground coriander
1 cup fat-free milk
1 cup frozen corn, thawed
4 green onions, chopped
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon salt
1/2 cup minced fresh cilantro, divided
6 whole wheat tortillas (8 inches)
1/2 cup salsa
1/2 cup tomato sauce
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended., Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro., Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray., In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

LL'S FAVORITE CHICKEN ENCHILADAS



Ll's Favorite Chicken Enchiladas image

This is my own personal recipe that we have loved for years. I just never got around to writing it down in recipe form. I have also used 1 pkg. Lawry's fajita marinade instead of the rub. The tortillas could be steamed in a steamer in stead of being fried.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 1h30m

Yield 24 enchiladas, 8 serving(s)

Number Of Ingredients 9

2 lbs chicken breasts, boneless and skinless
1/2 cup Mexican seasoning (Mexican Seasoning Mix , I used the whole recipe minus the red peppers)
1 small onion, chopped finely (optional)
24 corn tortillas
1 1/2 lbs cheese, grated (I use mexican combination or monterey jack)
28 ounces red enchilada sauce (I use mild or use medium if you like things hotter, I use El Pato brand)
24 ounces sour cream (I have used regular and low-fat)
oil for frying tortilla
guacamole

Steps:

  • This recipe uses 2 13x9 pans. 12 enchiladas per pan.
  • Bake at 350F for 35 minutes total.
  • Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
  • Cook the breasts on broil for 5 minutes on each side.
  • Let the breasts cool for 15 minutes.
  • Chop the chicken breasts finely. Set aside.
  • If using onions add them to chicken .
  • Combine enchilada sauce and sour cream in large saucepan. Heat on low.
  • Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
  • Put 4 serving spoons of sauce in the bottom of pan.
  • Dip tortilla into sauce mixture on both sides of tortilla.
  • Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
  • Wrap up and proceed with the next 11 tortillas.
  • Set this pan aside and proceed with the rest of enchiladas in other pan.
  • Divide the leftover sauce over the the enchiladas in both pans.
  • Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
  • Cover with foil. At this point I refrigerate one pan for later in the week.
  • Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
  • Remove from oven and let set 10 minutes.
  • Serve with guacamole.

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

FASTEST EVER CHICKEN ENCHILADAS



Fastest Ever Chicken Enchiladas image

Provided by Ingrid Hoffmann

Yield 6

Number Of Ingredients 8

1 tbsp unsalted butter, softened
4 cups shredded rotisserie chicken or shredded cooked chicken 2 pounds cooked chicken breasts
12 ounces grated cheddar cheese (about 3 cups)
1 -1/2 cups sour cream
1/2 small red onion, finely chopped
Salt and freshly ground pepper
6 8-inch flour tortillas
2 cups store bought salsa

Steps:

  • Preheat your oven to 350 degrees F. Grease a 9 X 13-inch baking dish with the butter and set aside.
  • Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
  • Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
  • Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.

Provided by IANKRIS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
  • Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g

CHICKEN ENCHILADAS



Chicken Enchiladas image

This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through. You could serve it with rice and a medley of steamed beets, cauliflower and carrots, as a cook in Mexico might, but a crisp green salad would be welcome, too. (After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. We've updated the amounts accordingly.)

Provided by Amanda Hesser

Categories     dinner, easy, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Sea salt
4 skinless, boneless chicken-breast halves
2 pounds tomatillos, papery skin removed
2 tablespoons vegetable oil
2 large white onions, peeled, 1 chopped, the other sliced into rings
2 tablespoons minced jalapeño
3 tablespoons chopped cilantro
12 corn tortillas
8 ounces queso añejo or cotija, crumbled
Mexican crema or crème fraîche for serving

Steps:

  • Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
  • Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
  • Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
  • Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
  • Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 10 grams, Protein 81 grams, SaturatedFat 13 grams, Sodium 1662 milligrams, Sugar 15 grams, TransFat 0 grams

More about "lls favorite chicken enchiladas recipes"

EASY CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE)
2022-02-04 Preheat the oven to 350F. Spread 1/2 cup of enchilada sauce in the bottom of a 13x9 baking dish (my dish, pictured, is a bit smaller than 13x9). Spread 1 tablespoon of enchilada sauce over each flour tortilla. Divide the 2 1/2 cups of chicken and 1 cup of cheese evenly amongst the 6 flour tortillas--sprinkling the ingredients down the center of ...
From livesimply.me


THE BEST CHICKEN ENCHILADAS RECIPE - ADD A PINCH
2021-10-21 Prep. Preheat oven to 350º F. Spray a 9 x 13 baking dish with nonstick cooking spray. Spread ½ cup of enchilada sauce into the bottom of the baking dish. If using corn tortillas, warm tortillas in the microwave wrapped in a damp paper towel or tea towel until soft and easily pliable, about 30 seconds.
From addapinch.com


CHICKEN ENCHILADAS | CANADIAN LIVING
2005-07-14 Transfer to bowl. Drain fat from pan. Add yellow and jalapeno peppers, salt and pepper; cook over medium heat, stirring, until tender-crisp, 3 minutes. Add to chicken; let cool. Stir in 1 cup (250 mL) of the Monterey Jack cheese and 2 tbsp (25 mL) of the coriander. Spread 1 cup (250 mL) of the tomato sauce in 13- x 9- inch (3 L) glass baking ...
From canadianliving.com


SERIOUSLY GOOD CHICKEN ENCHILADAS - INSPIRED TASTE
Arrange an oven rack in the middle of the oven and heat to 375 degrees Fahrenheit. Spread 3/4 cup of enchilada sauce down the center of a 13×9-inch baking dish, and then set aside. Add 1/2 cup of enchilada sauce, shredded chicken, and 1 1/4 cups of the cheese to a bowl, and then toss until the chicken and cheese are well coated.
From inspiredtaste.net


BEST CHICKEN ENCHILADA RECIPE - COOKING FOR KEEPS
2019-08-14 Add 1/2 cup of the enchilada sauce and cumin, toss until coated. Season the chicken to taste with salt and pepper. Spoon enough enchilada sauce into the casserole dish to lightly coat the bottom. Mix cheeses together in a small bowl. If using corn tortillas, add canola oil to a medium skillet.
From cookingforkeeps.com


CHICKEN ENCHILADAS RECIPE - COOKIST.COM
Making the best chicken enchiladas at home couldn't be easier. Start by sauteing the onion until it starts to soften, then stir in the garlic and cook until it becomes fragrant. Mix the chicken, beans, chilis, spices, and seasonings, plus ½ cup of enchilada sauce into the onions. Mix well, then remove from heat.
From cookist.com


LL'S FAVORITE CHICKEN ENCHILADAS RECIPE - FOOD.COM
Feb 22, 2013 - This is my own personal recipe that we have loved for years. I just never got around to writing it down in recipe form. I have also used 1 pkg. Lawry's fajita marinade instead of the rub. The tortillas could be steamed in a steamer in stead of being fried.
From pinterest.co.uk


THE BEST CHICKEN ENCHILADAS RECIPE - SKINNYTASTE
2016-12-14 For the enchilada: 8 7-inch low-carb whole wheat flour tortillas, (la tortilla factory) 1 cup shredded low fat Mexican cheese non-stick cooking spray 2 tbsp chopped scallions or cilantro for topping Instructions In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
From skinnytaste.com


CLASSIC CHICKEN ENCHILADAS {FAVORITE DISH!} | DINNER, THEN DESSERT
2016-11-07 In a large bowl mix the onions, chicken, green chiles, 1 ½ cups of cheddar cheese and 1 cup of sour cream together. In a separate bowl, dip the flour tortillas into the enchilada sauce, then lay them flat in your baking dish, 2-3 at a time. Spoon on ½ cup of the filling into each tortilla and roll tightly leaving the seam side down.
From dinnerthendessert.com


WEEKNIGHT CHICKEN ENCHILADAS THAT ARE DAMN DELICIOUS | CHICKEN …
2019-01-28 In a large bowl, combine chicken, black beans, cilantro and 1/2 cup enchilada sauce. Stir in 3/4 cup cheese. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish.
From damndelicious.net


10 BEST CHICKEN ENCHILADAS RECIPES | YUMMLY
2022-04-27 Smoky Chipotle Chicken Enchiladas with Corn Salsa and Avocado Cream NathanCharron30530. water, canola oil, avocado, wheat tortillas, shredded cheese and 10 more.
From yummly.com


AMAZING CHICKEN ENCHILADAS | *BEST* RECIPE - LAUREN'S …
2018-09-15 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.
From laurenslatest.com


CHICKEN ENCHILADA RECIPES & MORE - EASY DINNER IDEAS | FOOD
2017-05-01 Cheese Enchiladas with Red Chile Sauce. At Mestizo, his restaurant in Leawood, Kansas, Aaron Sanchez makes an elaborate, long-simmered sauce for enchiladas. For a quick meal at home, though, he ...
From foodandwine.com


CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
2019-04-24 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.
From gimmesomeoven.com


CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
2020-04-28 Shred the chicken with two forks and set aside. In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined. Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
From natashaskitchen.com


OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME

From tasteofhome.com


THE BEST CHICKEN ENCHILADAS EVER - SMELLS LIKE HOME
Place onion mixture in a large bowl and set aside. Season the sauce with salt and pepper to taste. Adjust an oven rack to the middle position and heat the oven to 425° F. Lightly spray a 13×9-inch baking dish with cooking spray. Once the chicken is cool enough to handle, shred or cut it into bite-sized pieces.
From smells-like-home.com


BEST CHICKEN ENCHILADAS (MAKE AHEAD, FREEZER INSTRUCTIONS, TIPS
To make: Add chicken, onions, garlic, bay leaf, salt and pepper to a Dutch Oven or large stock pot. Add water until it reaches about 1-inch above the chicken. Cover and bring to boil. Reduce heat and simmer (covered) until chicken is cooked …
From carlsbadcravings.com


CHICKEN ENCHILADAS | RECIPETIN EATS
2020-03-09 Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese. Bake 20 - 25 minutes or until cheese is melted and golden. Serve immediately, sprinkled with coriander! Recipe Notes: 1.
From recipetineats.com


CHICKEN ENCHILADAS - HOW TO MAKE THIS QUICK & TASTY MEXICAN …
2018-07-19 Instructions. Heat the olive oil in a large saucepan and add the onions, garlic, cumin, oregano and chilli. Cook for about 10 minutes on a low heat until the onions are almost cooked through, coloured and fragrant. Add in the passata, turn up the heat to medium, put a lid on the pan and cook for a further 10 minutes.
From tamingtwins.com


THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
2020-08-12 Assemble the Enchiladas: Spread ½ cup of enchilada sauce over the bottom of a greased 13x9-inch baking dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese. Roll up the tortilla as tightly as you can.
From kristineskitchenblog.com


CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE | RECIPE
1 day ago Preheat the oven to 350°F. To make the sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the tomatillos, garlic, jalapenos or serranos and spring onion, season with salt and cook, stirring occasionally, until the vegetables get a little color, about 1 to 2 minutes. Add the stock or water, bring to a ...
From rachaelrayshow.com


LOADED CHICKEN ENCHILADAS - TASTES BETTER FROM SCRATCH
2019-02-20 Instructions. Preheat oven to 400 degrees F. Add a few spoonfuls of enchilada sauce to the bottom of TWO 9x13 inch pans. Add all ingredients except for the tortillas and enchilada sauce to a very large bowl. Stir everything until evenly combined. Spoon ½ cup of filling mixture into a line on the edge of a tortilla.
From tastesbetterfromscratch.com


THE VERY BEST CHICKEN ENCHILADAS - THE SUBURBAN SOAPBOX
2022-04-01 Preheat oven to 350 degrees. Coat the bottom of a 13×9 inch baking dish with 1/4 cup of enchilada sauce. Spoon another 1/4 cup of the enchilada sauce in a shallow bowl. Dip a tortilla in the bowl to coat with enchilada sauce. Spoon about 2 tablespoons of the chicken mixture in the center of the tortilla.
From thesuburbansoapbox.com


GREEN CHICKEN ENCHILADAS - DAMN DELICIOUS
2019-03-01 Remove from heat; stir in green chiles. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center.
From damndelicious.net


BEST EVER CHICKEN ENCHILADAS - GRACE AND GOOD EATS
2014-06-20 Fill each tortilla with chicken and cheese, roll up and place seam side down into an ungreased pan. Continue process for remaining tortillas. Cover rolled tortillas with enchilada sauce. Top with cheese. Bake at 350 degrees for 15-20 minutes, until cheese is …
From graceandgoodeats.com


EASY CHICKEN ENCHILADAS - JO COOKS
2020-10-01 How to make chicken enchiladas. Prep: Preheat your oven to 350F. Make the filling: Season the chicken breasts generously with taco seasoning on both sides. Heat the olive oil in a large skillet then add the chicken breasts. Cook on both sides for about 5 minutes per side, until cooked through and browned.
From jocooks.com


CHICKEN ENCHILADA CASSEROLE - DINNER AT THE ZOO
2019-03-19 Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray. Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered. Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of ...
From dinneratthezoo.com


CHICKEN ENCHILADAS | CHICKEN.CA
Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil. Reduce heat, cover and simmer 10 minutes. Divide filling among tortillas and roll up. Put tortillas, seam side down, in a shallow, greased baking dish. Bake at 400°F (200°C) for 15 minutes or until tortillas are crisp. Sprinkle with cheese and top with sour ...
From chicken.ca


CHICKEN ENCHILADA RECIPES | ALLRECIPES
If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach. By duboo Sour Cream Chicken Enchiladas 660 Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day.
From allrecipes.com


SIMPLE CHICKEN ENCHILADAS - FEASTING AT HOME
2020-09-25 Roll the Enchiladas: Place 1/4 cup cheese down the center of a tortilla, top with 1/3-1/2 cup chicken filling all the way to the edges. Roll tightly and place seam side down on top of the enchilada sauce. Repeat until the baking dish is full. Brush the remaining sauce over top. Sprinkle with cheese.
From feastingathome.com


20+ EASY CHICKEN ENCHILADA RECIPES - BEST HOMEMADE MEXICAN …
2018-08-14 10 of 21. Chicken and Corn Enchiladas. These enchiladas use less cheese and a vegetable purée for a healthier alternative. Get the recipe from Delish. Johnny Valiant. 11 of 21. Spicy Chicken ...
From delish.com


ROTISSERIE CHICKEN ENCHILADAS - JUST A TASTE
2022-04-11 Make the enchiladas: Add the olive oil to a large sauté pan set over medium-high heat then add the onions and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes. Add the oregano, cumin, chili powder and chopped rotisserie chicken and stir until combined. Add ½ cup of the prepared sauce to the chicken ...
From justataste.com


BEST CHICKEN ENCHILADAS RECIPE - EASY CHICKEN ENCHILADAS
2014-06-09 Directions Preheat the oven to 350 F. One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside. Sprinkle both sides of the chicken breasts with the cumin and chili powder.
From thepioneerwoman.com


FAST AND EASY CHICKEN ENCHILADA RECIPE | JULIE BLANNER
2020-09-18 Prep – Preheat oven to 350°F. Grease 9×13 baking dish. Set aside. Sauté Onion – In a skillet over medium heat, add oil and onion. Sauté about 3 minutes until the onion is tender and translucent. Brown Chicken – Add chicken and green chilies. Brown about 6 …
From julieblanner.com


FAMILY FAVORITE CHICKEN ENCHILADAS - A BOUNTIFUL KITCHEN
2019-02-15 Melt butter in a large saucepan over medium high heat. Place onion and coriander to melted butter and cook for about 5 minutes or until onions are softened. Lower heat to medium and add minced garlic. Cook for an additional minute until fragrant. Be careful to not burn garlic. Add pepper. Stir flour into sour cream and add to onion mixture in pan.
From abountifulkitchen.com


THE BEST CHICKEN ENCHILADAS - PRINCESS PINKY GIRL
2019-08-26 In a large bowl, mix together the chicken, beans, corn, tomatoes, and spices. Divide the cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for the toppings once all the enchiladas are assembled. Pour 1/2 cup of enchilada sauce into the bottom of a 9×13 pan and spread it evenly.
From princesspinkygirl.com


CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE ... - COOKING …
2018-09-21 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. Share on Pinterest Drizzle with remaining enchilada sauce.
From cookingclassy.com


Related Search