Ruths Chicken Enchiladas Modified Recipes

CREAMY CHICKEN ENCHILADAS FROM REYNOLDS WRAP®

Creamy Chicken Enchiladas from Reynolds Wrap® image

Enchiladas are simple and delicious when you line your pans with Reynolds Wrap® Aluminum Foil.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil
2 ½ cups chopped cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream, divided
1 ½ cups shredded cheese
¼ cup chopped cilantro
12 (6 inch) flour tortillas
1 ½ cups salsa
Reynolds Wrap® Aluminum Foil

Steps:

Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Nutrition Facts : Calories 552.7 calories, Carbohydrate 43.3 g, Cholesterol 89.7 mg, Fat 28.4 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 14.3 g, Sodium 1355.9 mg, Sugar 3.6 g

EASY CHICKEN ENCHILADAS FROM REYNOLDS®

Easy Chicken Enchiladas from Reynolds® image

Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

Reynolds Wrap® Pan Lining Paper
Reynolds Wrap® Aluminum Foil
2 (14.5 ounce) cans diced fire-roasted tomatoes
1 cup salsa
1 tablespoon chili powder
8 (8 inch) flour tortillas
1 tablespoon canola oil
1 cup peeled, chopped butternut squash or sweet potato
1 medium onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded cooked chicken
1 ¼ cups shredded Monterey Jack cheese, divided

Steps:

Preheat oven to 350 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
Combine the undrained tomatoes, salsa, and chili powder in a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally and mashing with the back of a spoon.
Stack tortillas; wrap tightly in Reynolds Wrap® Aluminum Foil.
Bake tortillas about 10 minutes or until warm.
Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook and stir for 8 to 10 minutes or until vegetables are tender. Remove from heat. Stir in half of the tomato mixture, the black beans, chicken, and 3/4 cup of the cheese.
Divide the black bean mixture among the warm tortillas; roll up the tortillas. Arrange the rolled tortillas, seam sides down, in the prepared baking dish. Spoon the remaining tomato mixture over the tortillas. Sprinkle with the remaining 1/2 cup cheese.
Bake, uncovered, about 20 minutes or until heated through.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 48.2 g, Cholesterol 28.8 mg, Fat 12.3 g, Fiber 7.6 g, Protein 18.4 g, SaturatedFat 4.8 g, Sodium 1025.1 mg, Sugar 4.6 g

CREAMY ROTISSERIE CHICKEN ENCHILADAS RECIPE

Creamy Rotisserie Chicken Enchiladas Recipe image

These enchiladas are our favorite and so easy using a rotisserie chicken.

Provided by Kristen Hills

Categories Main Course

Time 40m

Number Of Ingredients 13

Ingredients

1 Tablespoon canola oil
8 flour tortillas
1 onion (diced)
2 ½ cups shredded rotisserie chicken
2 (4 ounce) diced green chiles
½ teaspoon paprika
½ cup chicken broth
½ cup heavy cream
1 cup sour cream
2 cups shredded mozzarella cheese
1 teaspoon garlic salt
salt and pepper (to taste)
19 ounces green enchilada sauce

Steps:

Preheat oven to 350 degrees F.
Heat 1 Tablespoon of oil in a skillet over medium heat.
Add the onion and saute for 1 minute.
Add chicken, 1 can of the green chilies, 1/2 teaspoon of paprika, garlic salt, salt and pepper. Mix until well combined.
Next stir in 1/2 cup of chicken broth. Add cream and stir, letting mixture bubble and get hot. Remove from the heat and set aside.
In a bowl combine the enchilada sauce, sour cream and green chilies. Whisk until well combined.
To assemble, spoon some chicken mixture onto each tortilla. Top with two spoonfuls of the enchilada sauce and roll up. Place seam side down in a 9x13 dish. Pour the rest of the enchilada sauce evenly over the tortillas. Top with cheese and bake covered 30 minutes. Serve with sour cream, avocado, cilantro, or anything else you like on top of your enchiladas!

Nutrition Facts : Calories 403 kcal, Carbohydrate 24 g, Protein 22 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 1373 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

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