CHICKEN ENCHILADA ROLL UPS
If you want a fast and easy appetizer that feeds a crowd these Chicken Enchilada Roll Ups are for you. Chill the rolls until ready to serve and then slice them up. These are sure to be a crowd favorite!
Provided by Old El Paso
Categories Sides and Snacks Appetizers
Time 35m
Number Of Ingredients 9
Steps:
- In a large bowl, combine all of the ingredients (except tortillas) until well blended.
- Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
- Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
- Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.
CHICKEN ENCHILADAS FOR FOUR
These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chiles and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chiles. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies., Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. , Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 767 calories, Fat 36g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 1654mg sodium, Carbohydrate 64g carbohydrate (1g sugars, Fiber 4g fiber), Protein 44g protein.
CHICKEN ENCHILADA CASSEROLE
This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra "oomph," sprinkle some seeded, fresh chopped jalapenos and cilantro on top. -Amy Johnson, New Braunfels, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 383 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
ROLLED ENCHILADA WITH CHICKEN
Provided by Marian Burros
Categories dinner, casseroles, main course
Time 45m
Yield 12 enchiladas
Number Of Ingredients 7
Steps:
- Cook chicken breasts in water to cover, simmering until breasts are done, 10 to 15 minutes. Drain, cool and shred meat; divide into 12 equal portions.
- Heat chicken broth to boiling.
- Preheat oven to 350 degrees.
- Meanwhile, mix mozzarella with ricotta
- Dip each tortilla in hot chicken broth. Drain and spread one side with one tablespoon of salsa. Arrange chicken in strip in middle of tortilla and roll. Place seam side down in baking dish.
- Repeat with each tortilla and spoon salsa over top of enchiladas, covering well.
- Sprinkle cheese mixture over top of enchiladas and bake for about 10 minutes, until bubble. Serve with chopped green onion.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 217 milligrams, Sugar 2 grams, TransFat 0 grams
STACKED NEW MEXICO STYLE (OR ROLLED) CHICKEN ENCHILADAS
The original recipe came from Holloman Air Force Base OWC - tweaked and changed and made it my own. Our good friend in New Mexico always served her's stacked, I like rolled myself.
Provided by lesliecoy
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
- Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
- Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
- Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
- Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
- If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
- Pour Sauce over the Enchiladas.
- Grate Monterrey Jack Cheese on top.
- Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
- Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.
ROLLED GREEN CHILE CHICKEN ENCHILADAS
Provided by admin
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Shred chicken with a fork, add to mixing bowl, and add onion and green chiles. Mix well.
- Fill corn tortillas with shredded chicken, diced onion, and green chile mixture.
- Roll each tortilla and place seam side down into greased casserole dish.
- Repeat until the casserole dish is filled.
- Pour Hatch Green Chile Enchilada Sauce with Roasted Garlic over enchiladas. Sprinkle with cheese.
- Bake uncovered in a preheated 350-degree oven for 20-25 minutes or until cheese is completely melted.
- Remove from oven and garnish with cilantro leaves and diced tomato.
CHICKEN EGG ROLL ENCHILADAS
I wanted to make up a batch of something to have something to warm up when I didn't have time to fuss, put some in the freezer and yet have something healthy. Aha I thought, I have some cooked chicken and some egg roll wraps so I came up with this recipe. You can serve them plain, with some Szechuan sauce or even salsa - it's up to you. I loved them plain. They will make great appetizers too. Hope you enjoy them! I said optional to the chillies and hot sauce, but for me the recipe would be bland without, so use as much or as little as you like. Substitute the chicken with seafood roast or whatever leftovers you have. To freeze: Prepare rolls as directed through step 2. Place on a baking sheet, leaving a little space between the rolls. Place in freezer and freeze until firm. Transfer to a large freezer bag. Seal, label and freeze. To serve: Bake rolls from frozen as directed in directions.
Provided by Bergy
Categories Chicken
Time 1h5m
Yield 24 pieces
Number Of Ingredients 11
Steps:
- Mix all the ingredients except egg roll wraps together.
- Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold.
- Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
- I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
- Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx).
- Serve hot or at room temperature.
GROUND CHICKEN ENCHILADAS
Creamy enchiladas using ground chicken instead of shredded. A big hit in our house!
Provided by CookinLovin
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground chicken and onion in the hot skillet until chicken is no longer pink, crumbly, and onion is soft, 5 to 7 minutes. Sprinkle taco seasoning over top and add 1/2 cup water. Stir and cook until water is evaporated, 5 to 8 minutes. Add cream of chicken soup, cream cheese chunks, and sour cream. Stir until melted and fully incorporated. Stir in black pepper.
- Pour one can of enchilada sauce into the prepared baking dish and spread to cover the bottom. Divide chicken mixture between the 8 tortillas and roll up tightly. Place filled tortillas in the prepared baking dish, seam-side down. Five should fit lengthwise and the remaining three should fit widthwise to fill the dish. Pour second can of enchilada sauce on top of rolled tortillas. Cover the dish tightly with foil.
- Bake in the preheated oven for 35 to 40 minutes. Remove from oven and remove foil. Sprinkle with both shredded cheeses, then green onions and black olives. Return to the oven and bake, uncovered, until cheese is melted, about 10 minutes more. Remove from the oven and allow to sit, 8 to 10 minutes before serving.
Nutrition Facts : Calories 440.1 calories, Carbohydrate 32.1 g, Cholesterol 77.6 mg, Fat 22.8 g, Fiber 3.2 g, Protein 26.1 g, SaturatedFat 11.4 g, Sodium 1247.1 mg, Sugar 3.2 g
CHICKEN ENCHILADAS V
A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.
Provided by Allrecipes Member
Categories Chicken Enchiladas
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl mix the soup and sour cream; set aside.
- Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
- Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 30.6 g, Cholesterol 50.5 mg, Fat 16.9 g, Fiber 0.5 g, Protein 19.2 g, SaturatedFat 6.8 g, Sodium 794.2 mg, Sugar 1.4 g
More about "rolled enchilada with chicken recipes"
CHICKEN ENCHILADAS RECIPE - JESSICA GAVIN
From jessicagavin.com
10 BEST CHICKEN ENCHILADAS WITH ROTISSERIE CHICKEN …
From yummly.com
CHICKEN ENCHILADA ROLL UPS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
CHICKEN ENCHILADAS - HOW TO MAKE THIS QUICK & TASTY …
From tamingtwins.com
LOADED CHICKEN ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHICKEN ENCHILADA ROLL UPS - JO COOKS
From jocooks.com
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
ENCHILADA CHICKEN ROLL-UP RECIPE - SKINNYTASTE
From skinnytaste.com
EASY CHICKEN ENCHILADAS RECIPE - BELLY FULL
From bellyfull.net
CHICKEN ENCHILADA CASSEROLE WITH HOMEMADE …
From homemadefoodjunkie.com
ROTISSERIE CHICKEN ENCHILADAS - JUST A TASTE
From justataste.com
CORN TORTILLA ENCHILADAS WITH CHICKEN - MISSION FOODS
From missionfoods.com
HOW TO ROLL AN ENCHILADA: 8 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 69K
CREAMY CHICKEN ROLLED ENCHILADAS - FRESH CHILE
From freshchileco.com
THE BEST CHICKEN ENCHILADAS - PRINCESS PINKY GIRL
From princesspinkygirl.com
CHICKEN WITH ENCHILADA SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
EASY STACKED CHICKEN ENCHILADA RECIPE WITH GREEN SAUCE & SOUR …
From jane-athome.com
ROLLED ENCHILADA WITH CHICKEN - DINING AND COOKING
From diningandcooking.com
CHICKEN ENCHILADA {EASY SHREDDED CHICKEN ENCHILADAS ... - BAKE IT …
From bakeitwithlove.com
FLAT CHICKEN ENCHILADA RECIPE - THERESCIPES.INFO
From therecipes.info
CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
14 ENCHILADA RECIPES (ALL TYPES) - HOME STRATOSPHERE
From homestratosphere.com
EASY CHICKEN ENCHILADAS - THE SEASONED MOM
From theseasonedmom.com
CHICKEN ENCHILADA ROLL UPS - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
GREEN CHILE CHICKEN ENCHILADAS WITH RED AND GREEN SAUCE
From savoringtoday.com
CHICKEN ENCHILADA BAKE (SO QUICK & EASY!) - AVERIE COOKS
From averiecooks.com
EASY CHICKEN ENCHILADAS (SHREDDED CHICKEN) - EASY CHICKEN RECIPES
From easychickenrecipes.com
LOW CARB CHICKEN ENCHILADA ROLL UPS - SKINNYTASTE
From skinnytaste.com
SIMPLE CHICKEN ENCHILADA RECIPE | TIPS FOR PERFECT CHICKEN …
From victoriahaneveer.com
CABBAGE ROLL CHICKEN ENCHILADAS RECIPE | EATINGWELL
From eatingwell.com
EASY CHICKEN ENCHILADAS - BAKING MISCHIEF
From bakingmischief.com
EASIEST CHICKEN ENCHILADA CASSEROLE RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
WHITE CHICKEN ENCHILADAS - THE WHOLESOME DISH
From thewholesomedish.com
21 OF THE BEST SIDE DISHES FOR ENCHILADAS - EATING ON A DIME
From eatingonadime.com
CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE) - COOKING …
From cookingclassy.com
10 BEST ROTEL CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
CHICKEN ENCHILADAS | OLIVE & MANGO
From oliveandmango.com
SAM'S CHICKEN ENCHILADAS - THERESCIPES.INFO
From therecipes.info
SERIOUSLY GOOD CHICKEN ENCHILADAS - INSPIRED TASTE
From inspiredtaste.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search