SPICY CHICKEN ENCHILADAS
Want to add something spicy to your Mexican dinner? Then check out these cheesy chicken enchiladas made using Muir Glen® tomatoes, Old El Paso® mild salsa and tortillas.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, tomatoes, 1 cup of the cheese and the seasoning blend. Stir in chicken.
- Spread 1/2 cup of the salsa in baking dish. Spoon 1/2 cup chicken mixture down center of each tortilla; roll up. Place enchiladas, seam side down, over salsa in baking dish. Spoon remaining 1 cup salsa over filled enchiladas; top with remaining 1 1/2 cups cheese.
- Bake uncovered 20 minutes or until cheese is melted and enchiladas are thoroughly heated. Garnish with green onions.
Nutrition Facts : Calories 444, Carbohydrate 29 g, Fat 2 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 835 mg
SPICY ENCHILADA CASSEROLE
This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.-Julie Huffman, New Lebanon, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
Nutrition Facts : Calories 592 calories, Fat 26g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1535mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein.
SPICY CHICKEN ENCHILADAS
Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.
Nutrition Facts : Calories 868 calories, Fat 46g fat (21g saturated fat), Cholesterol 140mg cholesterol, Sodium 2849mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 9g fiber), Protein 52g protein.
CREAMY CHICKEN ENCHILADA CASSEROLE
Basically a creamy chicken enchilada, but we like a lot of cheese and even more chicken. A casserole allows for more of each.
Provided by Dick McCabe
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Combine sour cream, cream of chicken soup, diced tomatoes, green chiles, salsa, and salt in a large bowl. Spread 1/3 of the mixture in the bottom of the baking dish.
- Lay 3 tortillas on top of the mixture. Split a fourth tortilla in half and place it on the sides, covering the mixture fully. Sprinkle 1/3 of the chicken, olives, Monterey Jack cheese, and queso fresco on top. Repeat twice more with remaining ingredients, ending with cheese on top.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 21.5 g, Cholesterol 101.1 mg, Fat 27 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 11.3 g, Sodium 861.5 mg, Sugar 1.1 g
SPICY SOUTHWEST CHICKEN CASSEROLE
This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!
Provided by Lisa F.
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
- Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
- Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
- Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g
SPICY CHICKEN ENCHILADA CASSEROLE
Make and share this Spicy Chicken Enchilada Casserole recipe from Food.com.
Provided by PickyEater
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a large skillet over medium-high heat.
- Add bell pepper, onions, and garlic and cook (stirring occasionally) until the vegetables are tender (2-3 minutes).
- Add chicken and cook (stirring frequently) until the chicken is no longer pink (about 3-5 minutes).
- Stir in salsa and olives.
- Layer half the tortillas in the bottom of a 9 inch square baking dish.
- Top with half the chicken mixture and 1 cup of cheese.
- Repeat layers.
- Cover pan and bake 20 to 25 minutes or until bubbly and cheese melts.
- Serve with sour cream.
Nutrition Facts : Calories 640.9, Fat 37, SaturatedFat 19.6, Cholesterol 141.4, Sodium 1582.7, Carbohydrate 32.8, Fiber 6.2, Sugar 6.8, Protein 47.1
SPICY BUFFALO CHICKEN ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
SINNY'S SPICY ENCHILADA CASSEROLE
I have made this for years and everyone I know has come to love it, Its not typically like enchiladas but it is spicy and wonderful and I hope you all enjoy it as much as me and my family and friends do.
Provided by sinnyinc
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized pot combine the ground beef, jalapeno and salt and pepper. Cook through.
- Add the cream of chicken soup and stir in until well combined.
- In baking pan layer with tortillas leaving the tortilla to lay on the bottom and along the edges of the pan spread some of the beef mixture ontop of that and then layer on tomato and lettuce you can then layer on cheese if you like or wait.
- Next lay on more tortillas and then repeat the process with the beef mixture lettuce and tomato. Spread cheese over the top until covered well.
- Place into pre-heated oven ( 400 degrees) and bake until cheese is melted and edges of tortillas are browned.
- Take out cut and serve.
- I hope you enjoy!
Nutrition Facts : Calories 1327.9, Fat 75.8, SaturatedFat 36.2, Cholesterol 208.7, Sodium 3060.5, Carbohydrate 88.2, Fiber 6.7, Sugar 7.3, Protein 72.2
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