QUICK AND EASY CHICKEN ENCHILADA RECIPE (WITH LEFTOVER CHICKEN)
Make these Easy Chicken Enchiladas in just 15 minutes of prep time. The filling is made with leftover chicken (or use rotisserie) salsa and sour cream. They're creamy, cheesy, fast and delicious!
Provided by Katie
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.
- Stir 2 scallions, canned chiles or jalapeños, chicken, corn, salsa and sour cream in a medium bowl until coated.
- Warm 5 tortillas in the microwave* for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.
- Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Serve topped with the remaining 2 sliced scallions.
Nutrition Facts : ServingSize 2 enchiladas, Calories 421 calories, Sugar 10 g, Fat 17 g, SaturatedFat 8 g, Carbohydrate 40 g, Fiber 5 g, Protein 29 g
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
QUICK AND EASY CHICKEN ENCHILADAS
My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!
Provided by Troop Angel
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until it falls apart, then shred.
- Mix 1/2 can of sauce and a little cheese with chicken.
- Put other 1/2 can on bottom of 11x9 baking dish.
- Microwave tortillas until soft.
- Roll chicken mixture into tortillas.
- Put in pan semi-tightly.
- Cover with remaining 2 cans sauce.
- Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
- Brown top slightly or to preference.
Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6
QUICK AND EASY CHICKEN ENCHILADAS
This is a recipe I got from my sister-in-law. She uses fresh chicken that she boils and shreds, but for simplicity, I use canned chicken. Either way turns out great! You can also make it ahead and freeze until you're ready to bake it for once a month cooking.
Provided by Nurse Amanda
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain and rinse the chicken and pour into a medium-sized mixing bowl.
- Add 1 cup picante sauce, 1 Cup cheddar cheese, cream cheese, cumin, salt and pepper and mix well.
- Scoop about 1/4 Cup of mixture into center of tortilla and roll up.
- Place into a 9x13 pan.
- Do the same process for the remaining mixture and tortillas.
- Top with the rest of the picante sauce and then sprinkle with cheese.
- Bake in oven at 350°F for approximately 30 minutes or until the cheese is melted and bubbly.
SHORTCUT CHICKEN ENCHILADAS
This dish whips store-bought rotisserie chicken, salsa and beans into a quick enchilada bake that is ready in less than an hour. It's a great use for that leftover half of a chicken, but if you have a whole chicken, you can easily double the recipe to make 8 to 12 servings.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
- Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
- Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
- Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
QUICK CREAMY CHICKEN ENCHILADAS
"I love this creamy, comforting dish because it's easy, tastes amazing, freezes well and reheats easily in the microwave," says Rachel Smith in Katy, Texas. If you prefer more zip, substitute Pepper Jack cheese for Monterey Jack.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray. , Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 18-22 minutes or until heated through.
Nutrition Facts : Calories 658 calories, Fat 28g fat (10g saturated fat), Cholesterol 161mg cholesterol, Sodium 1370mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 62g protein.
QUICK AND EASY ENCHILADAS
This is a bit messy, but is pretty easy and tastes great. I usually cover my stove in aluminum foil when I make these enchiladas, and also put some newspaper on the floor!
Provided by LUPE613
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 12
Steps:
- To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
- To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
- Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.
Nutrition Facts : Calories 538.9 calories, Carbohydrate 31 g, Cholesterol 103.4 mg, Fat 31.4 g, Fiber 4.8 g, Protein 34.8 g, SaturatedFat 13.7 g, Sodium 1064.4 mg, Sugar 4.3 g
EASY CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: shredded chicken, corn, shredded cheese, enchilada sauce, tortillas
Provided by Amreen Khureshi
Yield 5 serving
Number Of Ingredients 5
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
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