SKINNY CREAMY CHICKEN ENCHILADAS
61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
- In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
- Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Enchilada, Sodium 350 mg, Sugar 4 g, TransFat 0 g
GREEN CHILE CREAMY CHICKEN ENCHILADAS
These creamy, green chile chicken enchiladas are simple and delicious. Make them your own by topping with fresh tomatoes, cilantro and a dollop of yoghurt.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
- In 2-quart saucepan, stir broth, flour, cumin, garlic powder and red pepper with whisk until blended. Cook over medium-high heat about 5 minutes, stirring occasionally, until mixture boils and thickens slightly. Remove from heat; beat in yoghurt until mixed well.
- In medium bowl, mix chicken, 1 cup of the cheese blend, the green onions, cilantro, green chiles, chili powder and 1/2 cup of the chicken broth mixture. On microwavable plate, cover tortillas with wet paper towel; microwave on High 30 to 45 seconds to soften. Spoon slightly less than 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down in baking dish. Top with remaining chicken broth mixture. Spray foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 35 to 40 minutes or until heated through and sauce is bubbly. Uncover; sprinkle with remaining 1 cup cheese blend. Bake uncovered about 5 minutes longer or until cheese is melted. Serve with chopped tomatoes. Garnish with additional yoghurt and cilantro.
Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 55 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 3 g, TransFat 0 g
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
CHICKEN ENCHILADA DIP
I found this dip on another site. I usually plan ahead and grill extra chicken a day or so ahead. However, the purchased grilled chicken would work just as well. Cooking time does not include preparing the chicken.
Provided by Ms B.
Categories Chicken
Time 35m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
- Transfer the chicken mixture to a medium baking dish.
- Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
- ***NOTE***I season the chicken with my favorite spices prior to grilling.
- Fajita seasoning or Montreal seasoning work well.
- The purchased grilled chicken would save a step, also.
- I have added more or less jalapeno depending on the tastes of those I will be serving it to.
Nutrition Facts : Calories 87.7, Fat 6.3, SaturatedFat 3.6, Cholesterol 29.7, Sodium 99.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 6.7
GREEN CHILE CHICKEN ENCHILADAS
I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;)
Provided by Vseward Chef-V
Categories One Dish Meal
Time 1h
Yield 18 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
- Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
- Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
- Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
- Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
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