Mexicangrillchickentaquitoenchiladas Recipes

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EASY CHICKEN TAQUITOS



Easy Chicken Taquitos image

Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix.

Provided by Sarah

Categories     Appetizers and Snacks     Wraps and Rolls

Time 45m

Yield 6

Number Of Ingredients 4

1 (10 ounce) can chicken chunks, drained
¼ cup shredded Cheddar cheese
5 drops hot pepper sauce (such as Tabasco®)
12 corn tortillas

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
  • Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

Nutrition Facts : Calories 209.4 calories, Carbohydrate 23.3 g, Cholesterol 33.9 mg, Fat 6.8 g, Fiber 3.3 g, Protein 14.3 g, SaturatedFat 2.3 g, Sodium 292.3 mg, Sugar 0.5 g

MEXICAN CHICKEN TORTILLAS



Mexican chicken tortillas image

Pefect for busy mums - or you could try the adult version with salsa

Provided by Liz Franklin

Categories     Dinner, Lunch, Main course

Time 30m

Yield Makes enough for 2 children and 2 adults

Number Of Ingredients 9

2 tbsp olive oil
6 soft flour tortillas
175g red leicester cheese, grated
250g cooked chicken , chopped
2 medium tomatoes , sliced
1 large ripe avocado
2 tsp lime or lemon juice
handful chopped coriander
4 tbsp soured cream

Steps:

  • Heat a non-stick frying pan over a medium heat, swirl 1 tsp of the oil around, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken and a few tomato slices. Season with a little salt and pepper. Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
  • Turn the tortilla out of the pan and cut into quarters. Repeat with another flour tortilla to make another child's portion.
  • For the adults' version, start by making a simple guacamole. Halve, stone, peel and slice the avocado, then mash it with the lime or lemon juice and a little seasoning.
  • Make the tortillas as before, adding a little chopped coriander. Serve two each and cut into halves rather than quarters. Serve with the guacamole and soured cream, scattered with a little more coriander.

Nutrition Facts : Calories 689 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 53 grams carbohydrates, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.47 milligram of sodium

MEXICAN GRILLED CHICKEN



Mexican Grilled Chicken image

As a full-time homemake and mother of two, I'm thrilled to find dishes that can be assembled and cooked in no time-like this chicken. Any leftovers are even better the next days.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 4

1/2 cup mayonnaise
3 tablespoons fresh lime juice
1 envelope taco seasoning
8 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small bowl, combine the mayonnaise, lime juice and taco seasoning until blended. , Grill, uncovered, over medium heat. Sear one side; turn and baste with marinade. Grill, uncovered, for 6 minutes on each side or until juices run clear, basting occasionally with marinade.

Nutrition Facts :

MEXICAN GRILLED CHICKEN



Mexican Grilled Chicken image

We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.

Provided by Pesto lover

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken thighs or 4 chicken breast halves, on the bone
1/2 onion
1 large garlic clove
1/4 cup olive oil
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried chipotle powder
1 teaspoon paprika
1 limes, juice of or 2 tablespoons apple cider vinegar
1 handful cilantro leaf (optional)

Steps:

  • Put all marinade ingredients in the blender or food processor and liquify.
  • Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
  • Refrigerate for at least 2 hours I leave it for about 10 hours.
  • Remove chicken from marinade and place on hot grill. Discard marinade.
  • Grill, turning occasionally, until chicken is cooked through.

EASY CHICKEN ENCHILADAS RECIPE BY TASTY



Easy Chicken Enchiladas Recipe by Tasty image

Here's what you need: shredded chicken, corn, shredded cheese, enchilada sauce, tortillas

Provided by Amreen Khureshi

Yield 5 serving

Number Of Ingredients 5

1 cup shredded chicken
¼ cup corn
½ cup shredded cheese
1 can enchilada sauce, 19 ounces (535 grams)
5 tortillas

Steps:

  • Heat the oven to 350°F (180°C).
  • Combine the chicken, corn, enchilada sauce (leave ¼ cup for topping and base), and ¼ cup (25 G) cheese in a bowl
  • Pour thin layer of enchilada sauce into a pan.
  • Pour thin layer of enchilada sauce onto a plate.
  • Dip a tortilla in the plate with enchilada sauce until soaked. Fill with chicken mixture and roll. Place in the pan.
  • Top completed enchiladas with the remaining enchilada sauce and cheese.
  • Bake for 15 minutes, or until cheese has melted.
  • Enjoy!

Nutrition Facts : Calories 264 calories, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 16 grams, Sugar 4 grams

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.

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