MAKEOVER CHICKEN CHEESE ENCHILADAS
This made-over recipe features all the cheesy, savory goodness of the original in a much lighter form. Now Diane Witmer's family in Spencer, Wisconsin, can enjoy these enchiladas for dinner with all the taste, but none of the guilt!
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture. , Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with reserved soup mixture. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 1164mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 46g protein.
MAKEOVER CHICKEN ENCHILADAS
Mexican food is often loaded with fat and calories. We were able to take this recipe and make it over to be a healthier version you will be proud to serve to your family.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, bring the chicken, water and 2 teaspoons garlic to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside., In a nonstick skillet, saute onion in oil until tender. Add remaining garlic and saute for 1 minute. Add chilies and seasoning; saute 1 minute. Stir in flour until blended. Gradually stir in 1 cup chicken broth, milk and reserved liquid. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheese until melted. Combine 1 cup of cheese sauce and chicken; set aside., In a large nonstick skillet, heat remaining chicken broth. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup mixture down the center of each tortilla; sprinkle with 1 tablespoon green onion. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce evenly over tortillas. Cover and bake at 400° for 20-25 minutes or until heated through and bubbly. Sprinkle with remaining cheese; cover an let stand for 5 minutes. Garnish with remaining green onions.
Nutrition Facts :
CHICKEN ENCHILADAS
Chicken enchiladas are easy to make, healthy, and sure to please kids. they can be made up to a day ahead or frozen up to a month ahead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Place chicken in a large pot, and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender, about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside.
- Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside.
- When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.
LEFTOVER CHICKEN ENCHILADAS
Delicious, nutritious, quick and easy enchiladas made with the yummy leftover shredded chicken from recipe #108310 or recipe #299527
Provided by Motivated Mama
Categories Chicken Breast
Time 45m
Yield 4 Enchiladas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Place 1/4c chicken, 1/4c spinach, 1/4c cheese, 1/4c optional ingredients and one heaping spoonful of yogurt lengthwise on a wheat tortilla **NOTE: measurements do not need to be exact**.
- Roll up tortilla tightly and place seam side down in a 9x9 oven safe dish.
- Repeat steps 2 and 3 for the remaining 3 tortillas.
- Pour enchilada sauce and remaining yogurt over rolled tortillas.
- Top with remaining cheese.
- Bake for 30-40 minutes.
- Serve with rice and side of veggies.
- Enjoy and thank me later!
Nutrition Facts : Calories 575.1, Fat 29, SaturatedFat 15.2, Cholesterol 121.8, Sodium 1645.8, Carbohydrate 37.2, Fiber 1.8, Sugar 9.6, Protein 40.5
MAKE-AHEAD CHICKEN ENCHILADAS
This is a wonderful enchilada recipe which I've been making for about 20 years now. It's good and basic and you can add ingredients and spices to suit your taste. For a hassle-free dinner prep, make the filling and assemble the enchiladas a day ahead of time.
Provided by crystalv1olet
Categories Chicken Enchiladas
Time P1DT1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
- Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
- Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
- Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
- Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.
Nutrition Facts : Calories 626.4 calories, Carbohydrate 30.4 g, Cholesterol 145.8 mg, Fat 44.4 g, Fiber 4.4 g, Protein 28.3 g, SaturatedFat 23.8 g, Sodium 571.6 mg, Sugar 3.3 g
HEALTHIER CHICKEN ENCHILADAS II
Using fresh garlic and low-fat Cheddar cheese, and tossing in some pinto beans and mushrooms make this classic recipe healthier.
Provided by MakeItHealthy
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
- Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
- Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
Nutrition Facts : Calories 494 calories, Carbohydrate 81.7 g, Cholesterol 57 mg, Fat 14.4 g, Fiber 9.2 g, Protein 29.5 g, SaturatedFat 6.7 g, Sodium 1329.4 mg, Sugar 2 g
LEFTOVER ROASTED CHICKEN ENCHILADAS
I threw these together using leftover meat from a small roasted chicken I bought in the deli section of my grocery store. The spices from the chicken add a yummy, smokiness to these enchiladas. The seasonings added can be altered for taste, such as using hot green chiles or even jalapenos for heat, or using a hotter enchilada sauce. Top these with lettuce, onion, tomatoes, cream cheese, or extra shredded cheese. Enjoy!
Provided by Archies Little Cook
Categories < 60 Mins
Time 45m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 8
Steps:
- To begin, pour about a half of an inch of vegetable oil into a large frying pan and warm up on stove top on medium-high heat. The oil will be ready for frying after you mix up the enchilada ingredients. (This is assuming you have already picked the chicken from the bones and shredded it. If you haven't already done that, wait to heat the oil until you are finished and the chicken is ready to be combined with cream cheese).
- In large bowl combine shredded leftover roasted chicken pieces and softened cream cheese along with the diced green chiles. In smaller bowl, combine the Mexican cheese and taco seasoning (or cumin, paprika, and garlic powder). Add 3/4 cup of the Mexican cheese mixture to chicken mixture. Next add 1/4 cup green enchilada sauce to add moisture to chicken mixture, and set aside. If desired, add salt and pepper to taste.
- Next, place one tortilla at a time in the oil for about 10 seconds on each side. The tortillas will begin to bubble up some, and the edges will also turn upwards. If you turn them over too soon, they will tear. The frying makes it so you can roll the tortillas up, and the oil gives them a nice texture after baking. Place the fried tortillas onto paper towels to drain off the excess oil.
- Next, prepare a rectangular baking dish by pouring just enough of the green enchilada sauce to coat the bottom of the dish.
- Next, spoon a heaping tablespoon amount of chicken mixture onto the middle of the tortilla and roll up. Place each one seam side down and when the dish is filled up, spoon remaining enchilada sauce over top of enchiladas. Top with remaining Mexican cheese and cover with foil.
- Bake in 350 degree oven for 25 minutes. For crispier enchiladas, and browned cheese top, remove foil after 15 minutes of baking and bake for 10 mintues uncovered.
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