Marvelous Chicken Enchiladas Recipes

MARVELOUS CHICKEN ENCHILADAS

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 cocoa; 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.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
• Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
• Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
• Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

INSTANT POT® CHICKEN ENCHILADAS

Steps:

• Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
• Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
• Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
• Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
• Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
• Bake in the preheated oven for 20 to 25 minutes.

CREAMY CHICKEN ENCHILADAS

Steps:

• Roast the tomatoes and chiles on a baking sheet 4 inches below the broiler until they're darkly roasted with blackened and blistered spots, 5-6 minutes per side. (If using canned tomatoes, drain the tomatoes and set aside. Toast the chiles in a small dry skillet over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes.)
• Dice the onion, reserving a few rings for garnish. Heat the oil in a large, heavy-bottomed pot over medium heat; cook the diced onions, stirring regularly, until golden, about 7 minutes. Meanwhile, remove the tomatoes and chiles from the oven and cool.
• Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth purée.
• Add the puréed tomatoes and chiles to the onions and cook, stirring, until they darken in color and thicken to the consistency of tomato paste, 7-8 minutes. Stir in the broth, partially cover, and simmer 15 minutes. Whisk in the sour cream and season with 1 teaspoon of salt.
• Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush both sides of the tortillas with lard or oil. Bake at 350 degrees F just long enough to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep them warm and pliable.
• Spread about ¼ cup of the sauce over the bottom of four to six 9-inch individual oven-proof serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly while the tortillas are still pliable, roll a portion of the chicken into each tortilla, then line them up in the dishes, seam-side down. Cover with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
• Garnish the enchiladas with reserved onion rings and cilantro sprigs before serving.

SUPER EASY AND YUMMY CHICKEN ENCHILADAS

Steps:

• Cook chicken with poultry seasoning.
• Cool completely.
• Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
• Saute onion in a saucepan.
• Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
• Remove from heat and add two cups cheese.
• Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
• In a 9 x 13 pan, place 1 cup of sauce.
• Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
• Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
• Bake at 375 degrees for 20-25 minutes.

LIGHTER CHICKEN ENCHILADAS

Steps:

• In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
• While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
• Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.