South Of The Border Chicken Enchiladas Recipes

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SOUTH-OF-THE-BORDER ENCHILADAS



South-of-the-Border Enchiladas image

Try meatless enchiladas with three kinds of cheese and a surprise drop of honey.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
1/8 teaspoon crushed red pepper flakes
1 can (15 oz) pinto beans, drained, rinsed
1 cup low-fat or regular ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas (8 inch)
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup shredded Monterey Jack cheese (1 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth.
  • In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.
  • In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
  • Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Nutrition Facts : Calories 360, Carbohydrate 49 g, Cholesterol 20 mg, Fiber 8 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 1/2 g

OVER-THE-BORDER SHRIMP ENCHILADAS



Over-the-Border Shrimp Enchiladas image

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chiles
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

EASY SAUCY & CHEESY CHICKEN ENCHILADAS CASSEROLE



Easy Saucy & Cheesy Chicken Enchiladas Casserole image

Get out your sombrero, cucarachas, and don't forget your appetite! This delicious south-of-the border dinner is sure to please. Corn tortillas stuffed with a flavorful chicken filling and topped with a Mexican 4-cheese blend, a spicy red chili sauce, olives and green onions -- absolutamente deliciosa!

Provided by Feast Your Eyes

Categories     One Dish Meal

Time 50m

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 18

3 cups cooked chicken thighs, shredded (boneless & skinless)
2 cups shredded Mexican blend cheese, 4-cheese
1 cup scallion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon lemon-pepper seasoning
1 dash kosher salt
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can whole kernel corn, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drain
enchilada sauce
1 (29 ounce) can enchilada sauce
72 inches corn tortillas
1 (2 ounce) can sliced black olives, drained
fresh cilantro leaves, garnish
sour cream, garnish
guacamole, garnish

Steps:

  • Preheat oven to 350 degrees; place rack in middle of oven.
  • Spray 13x9-inch baking dish with no-stick cooking spray.
  • After poaching the chicken, shred it and put into a large mixing bowl. Add to the chicken 1 cup of the Mexican cheese (reserve the remaining); 1/2 cup of the scallions (reserve the remaining); garlic powder, cumin, onion powder, lemon-pepper, and salt. Give a good toss.
  • To the chicken and cheese mixture add the black beans, corn, diced tomatoes, and 1 cup of the enchilada sauce (reserve the remaining); blend well and set aside.
  • Spread 1 cup of the encilada sauce in the baking dish. Heat the remaining in a large skillet until warm.
  • Completely submerge each tortilla (one-at-a-time) in the warmed sauce. Shake off the excess sauce and transfer the tortilla to a large plate.
  • Spoon about 1/3 cup of the chicken mixture evenly on each tortilla; roll up and place seam side down in the prepared baking dish. Repeat these steps with the remaining tortillas.
  • Pour the reserved enchilada sauce over the tortillas, spreading evenly and covering tortilla edges. Top with the olives, and the remaining cheese and scallions.
  • Cover with heavy-duty foil and bake for 30 minutes, or until the cheese is bubbly and the filling is hot.
  • Remove from oven and let stand for 5 minutes. Serve with some or all the garnishes. A freshly tossed green salad dressed in olive oil and red-wine vinegar will make this meal complete.

Nutrition Facts : Calories 465.2, Fat 18.5, SaturatedFat 8.9, Cholesterol 46.2, Sodium 1850.5, Carbohydrate 57.9, Fiber 11.7, Sugar 5.4, Protein 20.7

SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING



South-of-the-Border Chicken Salad with Tequila Lime Dressing image

Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.-Annette Hottenstein, Cockeysville, Maryland

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

2 romaine hearts, cut into 1/2-inch strips
2 cups shredded cooked chicken breast
3 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/2 cup frozen corn, thawed
1/2 cup black beans, rinsed and drained
1/4 cup crumbled queso fresco
1/4 cup minced fresh cilantro
3 green onions, thinly sliced
3 tablespoons olive oil
3 tablespoons lime juice
2 tablespoons tequila
4-1/2 teaspoons honey
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

  • Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.

Nutrition Facts : Calories 404 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

SOUTH OF THE BORDER CHICKEN ENCHILADAS



South of the Border Chicken Enchiladas image

Make and share this South of the Border Chicken Enchiladas recipe from Food.com.

Provided by VLTL2003

Categories     < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

4 boneless chicken breasts, cooked and cubed
2 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 (8 ounce) cans tomato sauce
1 (4 ounce) can diced green chilies, drained
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
12 tortillas
1 1/2 cups sour cream
4 cups monterey jack cheese

Steps:

  • Cooking Day.
  • Enchilada sauce: Melt butter in medium saucepan, saute onion and garlic in butter until tender. Add tomato sauce, chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop about 20 minutes, until heated though and well blended.
  • Fill each enchilada with 1/3 cup chicken and sprinkle with 2 T cheese, roll and place seam side down in lined 9x13. Blend sour cream with enchilada sauce and pour over enchiladas. sprinkle with remaining cheese.
  • Serving Day.
  • Thaw completely. Bake uncovered at 350 for 40-50 minutes.

Nutrition Facts : Calories 530.9, Fat 29, SaturatedFat 14.3, Cholesterol 84.5, Sodium 1126.3, Carbohydrate 40.7, Fiber 3, Sugar 5.1, Protein 26.4

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