Pepper Chicken Enchiladas Recipes
HEARTY CHICKEN ENCHILADAS
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. -Jenny Miller, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 2 casseroles (2 servings each).
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 577 calories, Fat 20g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 1541mg sodium, Carbohydrate 57g carbohydrate (8g sugars, Fiber 8g fiber), Protein 46g protein.
ALL-IN-ONE-PAN CHICKEN ENCHILADAS
Great for a quick throw-together weeknight meal. Easy to add and subtract ingredients and make it your own. No extra dishes to clean! Serve enchiladas with lettuce, tomatoes, and green onions on top.
Provided by sillybakedbunny
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat olive oil in a large skillet over medium heat. Add chicken breasts; drizzle Worcestershire sauce and hot sauce on top. Season with cumin, paprika, cayenne pepper, salt, and pepper. Cover and cook, breaking chicken apart into small chunks with a wooden spoon, until no longer pink in the center and the juices run clear, about 15 minutes. Stir in lemon juice.
- Reduce heat to medium-low. Mix in black beans, red bell pepper, orange bell pepper, green bell pepper, onion, and tortilla strips. Simmer until peppers are slightly softened, about 5 minutes. Add cream of chicken soup, cream cheese, Cheddar cheese, and sour cream. Cook and stir until cheeses are melted and hot, about 5 minutes.
Nutrition Facts : Calories 610.4 calories, Carbohydrate 42.8 g, Cholesterol 130.5 mg, Fat 29.4 g, Fiber 10.6 g, Protein 44.1 g, SaturatedFat 13.7 g, Sodium 1234.5 mg, Sugar 3 g
RED PEPPER SAUCE CHICKEN ENCHILADAS
The red pepper sauce on these chicken enchiladas really makes these stand out. Easily prepared and healthy! If I don't have leftover chicken, I use 3 chicken breasts (about 1.3 lbs). I throw the chicken in the microwave with 1 Tbl. water in a covered glass dish. Micro High 5 minutes, turning once. If more time is needed, I micro 50% power for 2 more minutes. I like to shred the chicken with my fingers, but if I'm in a pinch for time, I just chop it in small dices. Another hint is Azteca tortillas have 2.5 grams of fat--kind of a middle ground for tortillas, not fat free, but not full fat!
Provided by Kim S.
Categories Chicken
Time 50m
Yield 8 enchiladas, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Spray 9x13 pan with cooking spray.
- Make the sauce: Puree one pepper (discard seeds and stem), cream cheese and salt in blender.
- Stir in picante sauce.
- In another bowl, stir together chicken, the other pepper (diced), green onions and HALF of the above sauce.
- Spoon filling onto tortilla. Roll and place seams side down in baking dish.
- Spoon reserved sauce over tortillas.
- Cover loosely with foil.
- Back 30 minutes until hot.
- Sprinkle cheese on top, can put back in oven for 5 minutes.
- Serve on shredded lettuce. Optional: black slices and sour cream for garnish.
Nutrition Facts : Calories 229.7, Fat 9.5, SaturatedFat 4.3, Cholesterol 19.6, Sodium 806.2, Carbohydrate 26.5, Fiber 2.8, Sugar 4.2, Protein 9.8
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