Rosarita Chicken Enchiladas Recipes

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CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 26

3 tablespoons butter
1/3 cup broken spaghetti or orzo
2 cloves garlic, peeled
1 small to medium onion, peeled
1 ripe tomato
1 cup long-grain rice
4 dried guajillo chile peppers or dried red New Mexico chile peppers, stemmed
2 cups chicken stock
1 tablespoon olive or vegetable oil
Generous pinch saffron
Kosher salt and freshly ground pepper
2 cloves garlic, finely chopped
1 small to medium onion, chopped
1 large bay leaf
1 cinnamon stick
One 32-ounce can tomato sauce
1/2 cup slivered almonds, toasted and ground
1 tablespoon olive or vegetable oil
1 1/2 pounds ground chicken
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
12 corn tortillas, warmed or charred
8 ounces queso fresco, crumbled
Handful fresh cilantro leaves, coarsely chopped

Steps:

  • For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.
  • For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.
  • For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.
  • Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.
  • Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.

SKILLET CHICKEN ENCHILADAS



Skillet Chicken Enchiladas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 1/2 cups frozen chopped collard greens
1 teaspoon ground cumin
1 1/2 cups shredded rotisserie chicken, skin removed (about 6 ounces)
1 bunch scallions, chopped
1 3/4 cups shredded Monterey jack cheese (about 7 ounces)
Kosher salt and freshly ground pepper
1 16-ounce jar tomatillo salsa
1/2 cup heavy cream
8 corn tortillas
1 avocado, diced
Fresh cilantro and sour cream, for topping

Steps:

  • Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.
  • Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
  • Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.

EASY CHICKEN ENCHILADAS



Easy Chicken Enchiladas image

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

1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

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

EASY RED CHICKEN ENCHILADAS



Easy Red Chicken Enchiladas image

Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 1h

Yield 1

Number Of Ingredients 21

2 tablespoons butter
2 tablespoons olive oil
½ cup diced onion
½ teaspoon salt, or more to taste
3 tablespoons all-purpose flour, or more as needed
2 tablespoons ground ancho chile powder
2 teaspoons ground cumin
½ teaspoon chipotle chile powder
½ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 pinch cayenne pepper, or to taste
1 pinch ground cinnamon
3 cloves garlic, minced
2 tablespoons tomato paste
2 ½ cups chicken broth
3 (5 inch) corn tortillas
½ teaspoon vegetable oil
⅔ cup shredded cooked chicken
⅔ cup pepper Jack cheese
⅓ cup chopped cilantro
⅓ cup chopped green onions

Steps:

  • Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
  • Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
  • Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
  • Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 1376.5 calories, Carbohydrate 79.5 g, Cholesterol 240.5 mg, Fat 92.8 g, Fiber 10.8 g, Protein 59 g, SaturatedFat 36.9 g, Sodium 5142.3 mg, Sugar 12.2 g

SIMPLE CHICKEN ENCHILADAS



Simple Chicken Enchiladas image

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

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

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.

CHICKEN AND REFRIED BEAN ENCHILADAS



Chicken and Refried Bean Enchiladas image

I got this recipe from Rosarita Refried Beans. It's a nice change from regular enchiladas, and very easy and tasty!

Provided by Charmie777

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups cheddar cheese, shredded
2 1/2 cups monterey jack cheese, shredded
3 cups chicken, cooked and shredded
1 (30 ounce) can refried beans
1/2 cup salsa
1/2 cup oil
2 dozen corn tortillas
2 (20 ounce) cans enchilada sauce

Steps:

  • Combine both cheeses.
  • Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
  • Heat oil in small skillet.
  • Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
  • Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
  • Repeat with remaining tortillas and filling.
  • Top enchiladas with remaining sauce and cheese.
  • Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

Nutrition Facts : Calories 937.2, Fat 55.4, SaturatedFat 22.7, Cholesterol 102.7, Sodium 2394.7, Carbohydrate 75.9, Fiber 15.2, Sugar 4.3, Protein 37.5

ROSARITA CHICKEN ENCHILADAS



Rosarita Chicken Enchiladas image

Make and share this Rosarita Chicken Enchiladas recipe from Food.com.

Provided by caydreams_12249499

Categories     < 60 Mins

Time 40m

Yield 2 enchiladas, 6 serving(s)

Number Of Ingredients 12

1 whole chicken
1 (14 ounce) can chopped green chilies
1 cup black olive, sliced
1 cup green onion, sliced
1/2 cup sour cream
1 1/2 cups monterey jack cheese, shredded
1 cup cheddar cheese
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin or 1/2 teaspoon oregano
1 (32 ounce) can enchilada sauce
12 (8 inch) tortillas, flour

Steps:

  • Boil chicken until fully cooked.
  • Cool and shred chicken, getting 3 cups.
  • Mix together green onions,slice olives, sour creams, jack cheese, garlic salt and garlic powder. Also Add the canned chilies.
  • Add shredded chicken to cheese and mix throughly.
  • Put enchilada sauce into a 9 x 13" baking dish.
  • Dip torilllas enchilada sauce.
  • Stuff tortillas w/ chicken mixture, roll and line up in baking dish.
  • Top casserol w/ remaining jack and chedder cheese.
  • Bake at 375" for 25 to 30 mintues.
  • Serve on thinly shredded lettuce.

Nutrition Facts : Calories 1169.3, Fat 65.2, SaturatedFat 24.1, Cholesterol 217.4, Sodium 2630.9, Carbohydrate 80.5, Fiber 8.3, Sugar 16.9, Protein 63.9

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