ZIPPY CHICKEN ENCHILADAS
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. -Julie Moutray, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 487 calories, Fat 23g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1001mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein.
FASTEST-EVER ENCHILADAS
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
- Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
- To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
- Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
- Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
MUCHO GUSTO ENCHILADAS
Make and share this Mucho Gusto Enchiladas recipe from Food.com.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- In a large saucepan, combine chicken, 2/3 cup of the onions, cilantro, 1/2 teaspoon of the crushed red pepper, half of the jalapeno peppers, the chili powder, and garlic. Add enough water to cover the chicken. Bring to a boil; reduce heat.
- Simmer, covered, 15 to 20 minutes, or until chicken is no longer pink. Remove chicken and shred. Discard cooking liquid.
- In a large skillet, heat the 1 tablespoon of cooking oil over medium-high heat. Add the remaining onion, remaining crushed red pepper, and remaining jalapeno peppers. Add the shredded chicken, 1/2 cup of the enchilada sauce, and the green chile peppers, Bring to a boil; reduce heat.
- Simmer the chicken mixture, covered, for 15 minutes, stirring occasionally. Keep warm.
- In a medium skillet, heat the 1 cup of cooking oil. Working very quickly, fry the tortillas, one at a time, in hot oil for 10 to 15 seconds or until tortilla is hot, but not crisp. Pat dry between paper towels.
- Immediately, place about 1/3 cup of the chicken mixture onto each tortilla, near an edge; roll up. Placed the filled tortillas, seam side down, in a lightly greased 2-quart rectangular baking dish. Pour the remaining enchilada sauce over the tortillas. Cover with foil.
- Bake in a 350 degree oven for 20 to 25 minutes, or until heated through. Uncover; sprinkle cheeses over; return to oven and bake 2 to 3 minutes more or until cheese is melted. To serve, sprinkle with sliced olives and green onions. Serve with sour cream and guacamole, if desired.
Nutrition Facts : Calories 912.7, Fat 66.9, SaturatedFat 16, Cholesterol 122.8, Sodium 1211.3, Carbohydrate 32.8, Fiber 5.5, Sugar 3.7, Protein 46.6
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- In a large saucepan, combine chicken, 2/3 cup of the onion, the cilantro, half of the red chili peppers, half of the jalapeño peppers, the chili powder, and garlic. Add enough water to cover chicken. Bring to boiling; reduce heat.
- Simmer, covered, for 15 to 20 minutes or until chicken is no longer pink in center. Remove chicken and shred. Discard the cooking liquid.
- In a large skillet, heat the 1 tablespoon oil over medium-high heat. Add remaining onion, remaining red chili peppers, and remaining jalapeño peppers. Add shredded chicken, 1/2 cup of the enchilada sauce, and the green chili peppers. Bring to boiling; reduce heat.
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