MY FAVORITE CHICKEN ENCHILADA RECIPE
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
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.
MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)
This is my adaptation for chicken enchiladas from Bill Phillips Eating for Life 'Mom's Chicken Enchiladas'.
Provided by NCSouthernBelle
Categories One Dish Meal
Time 45m
Yield 8 Enchiladas, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
- Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
- Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
- Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
- Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
- Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.
MOM'S CHICKEN ENCHILADAS RECIPE
Make and share this Mom's Chicken Enchiladas Recipe recipe from Food.com.
Provided by Bill From New Mexico
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Coat a large skillet with oil and sauté the meat and onions on medium heat a few minutes.
- Add the garlic for a minute more.
- Add the tomatoes to the onions and garlic.
- Bring to a low simmer.
- Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish.
- Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce.
- As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers.
- Remove from heat.
- In a greased pan layer your tortillas then meat/tomato mixture then cheese.
- Keep layering until you are done.
- Cook about an hour.
Nutrition Facts : Calories 390.4, Fat 17, SaturatedFat 7.3, Cholesterol 59.1, Sodium 1020.7, Carbohydrate 37.8, Fiber 6.4, Sugar 6.7, Protein 24.5
MOM'S EASY SOUR CREAM CHICKEN ENCHILADAS
Make and share this Mom's Easy Sour Cream Chicken Enchiladas recipe from Food.com.
Provided by The Stuebingers
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.
- Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.
- For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.
- Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.
- Bake at 350 degrees for 25 minutes.
- Serve immediately. Enjoy!
MOM'S CHICKEN ENCHILADAS
I got this recipe from a friend a few years ago. It quickly turned into a family favorite. Everybody requests it when they come to our house for dinner. It is a good way to use leftover chicken. You can use white meat turkey as well if you have any of that left over at Thanksgiving.
Provided by OceanLuvinGranny
Categories One Dish Meal
Time 1h15m
Yield 24-30 Enchiladas, 9-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Saute' celery and mushrooms in small amount of oil and drain. Set aside.
- Skin chicken and cook. Let cool and then chop into bite size pieces.
- Place chicken in large mixing bowl.
- To chicken, add the onions, celery, mushrooms and diced green chilies.
- Add a little less than 1/2 the cheese to the chicken mixture.
- Mix the soup with the container of sour cream plus 1 c milk to thin it.
- Add 3/4 c of the soup mixture to the chicken mixture and mix well (if it is still too stiff, add a little more of the soup mixture making sure not to get it runny). Set aside while you get the tortillas ready.
- Heat a skillet on low heat. Place two or three tortillas in the skillet and warm on both sides.
- Remove from skillet as they soften up and place them on a plate covered with a kitchen towel.
- When they are all ready you can begin to fill them.
- Use a 9X13 casserole.
- Place a large serving spoon of the soup mixture on the bottom of the casserole and spread out evenly.
- In the center of each tortilla place a spoon full of filling.
- Fold over to middle as you roll to a tight tortilla.
- Place seam side down in casserole and continue to fill each tortilla.
- When they are all filled and in casserole, cover with the the remaining sauce and cheese.
- Bake 30-35 minutes until cheese is melted and they are bubbly hot.
- Let stand a few minutes after they come out of the oven.
Nutrition Facts : Calories 402.3, Fat 23.5, SaturatedFat 10.6, Cholesterol 85.8, Sodium 601.6, Carbohydrate 26.1, Fiber 3.1, Sugar 3.1, Protein 22.9
MOM'S CHICKEN ENCHILADAS
This is my mother's version of several of her favorite recipes in one. A big hit all around the family! Serve with shredded cheese, avocado slices, and fresh salsa on top for a nice, fresh, and tasty garnish.
Provided by ABfan13
Categories One Dish Meal
Time 3h25m
Yield 8 enchiladas, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Place chicken breasts in small or medium crockpot. Mix water and taco seasoning in small bowl; pour over chicken. Cook on high heat about 2 hours or until done.
- Sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
- Shred chicken with fork and knife in crockpot; turn heat to low.
- Add green chili mixture to chicken. Add in black beans and cream cheese.
- While cooking on low, begin sour cream sauce as follows:.
- Melt butter in saucepan over medium-high heat. Whisk in flour; continue stirring until thick and bubbly, about 1 minute. Slowly add in chicken broth and water, continuing to stir mixture. Continue stirring until thickened. Add in sour cream.
- Pre-heat oven to 350 degrees Fahrenheit.
- Fill tortillas with chicken mixture; roll and lay in greased 9x13-inch baking dish. Pour sour cream sauce over the top, covering all enchiladas. Sprinkle with shredded cheese.
- Bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
- Serve warm with extra cheese, avocado, and salsa, if desired.
Nutrition Facts : Calories 547.2, Fat 35, SaturatedFat 16.8, Cholesterol 72.3, Sodium 1216.4, Carbohydrate 47.9, Fiber 5.4, Sugar 5.2, Protein 11.7
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