STEPH'S CHICKEN ENCHILADAS
No tomatoes here, just a satisfying cheese and chicken filling with a creamy sauce all over it. I found this recipe on the all recipes site several years ago. This is an excellent recipe!
Provided by ajenas kitchen
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
- In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.
CHICKEN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
- In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
- Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
- Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
- To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
- Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
- Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.
CHICKEN ENCHILADAS
Provided by Trisha Yearwood
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
- Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. Remove the pan from the oven and allow to cool for 15 minutes. Shred the chicken and set aside.
- Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes.
- Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes.
STEPH'S CHICKEN ENCHILADAS
Steps:
- Cook chicken in 1 cup water until done. (Save juice if you are going to use it to make rice.) Cut chicken into small pieces, then shred. Add next 10 ingredients.
- Spray the bottom of a 9x13 baking pan. Heat tortillas in the microwave in a tortilla warmer (this prevents the tortillas from spilling when you are rolling them in the filling). Put some filling in a tortilla, sprinkle with a small amount of cheddar cheese, and roll up tightly. Lay side by side in the baking pan until you can't fit anymore.
- Mix the cream of chicken soup with the sour cream and pour over the enchiladas. Take a small spoon and push some of the sauce in between each tortilla. Cover with grated cheddar cheese.
- Bake at 350°F for 35 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHARI'S SHREDDED CHICKEN ENCHILADAS
These shredded chicken enchiladas are a family favorite and easy to prepare.
Provided by HollyC
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix sour cream and salsa together in a bowl.
- Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
- Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
- Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 443 calories, Carbohydrate 33.2 g, Cholesterol 76.3 mg, Fat 22.7 g, Fiber 2 g, Protein 25.5 g, SaturatedFat 11.5 g, Sodium 741.6 mg, Sugar 1.9 g
INSTANT POT® CHICKEN ENCHILADAS
I created this recipe many years ago for my hubby who does not like the traditional sour cream sauce on his chicken enchiladas. It's been a hit with family and friends ever since. Now with our Instant Pot® it's been improved and made better than ever! For a different take on chicken enchiladas that will make everyone happy, give this one a try!
Provided by Carrie Bell
Categories Chicken Enchiladas
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
- Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
- Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
- Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
- Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
- Bake in the preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 16.4 g, Cholesterol 43.3 mg, Fat 10.2 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 4.7 g, Sodium 548.6 mg, Sugar 1.2 g
More about "stephs chicken enchiladas recipes"
SPICY CHICKEN ENCHILADAS RECIPE FROM H-E-B
From heb.com
CHICKEN ENCHILADAS [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
10 BEST ROTEL CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE) - COOKING …
From cookingclassy.com
OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
From tasteofhome.com
CHICKEN ENCHILADA SKILLET RECIPE - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
FOODCOMBO
CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
STEPH’S CHICKEN ENCHILADAS - CHAMPSDIET.COM
BEST THE PIONEER WOMAN'S CHICKEN ENCHILADAS RECIPES | THE …
From foodnetwork.ca
WHITE CHICKEN ENCHILADAS RECIPE - THE RECIPE CRITIC
From therecipecritic.com
CHICKEN ENCHILADAS WITH PICO DE GALLO - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
JEFF'S CHICKEN ENCHILADAS RECIPE - KRISTYWICKS.COM
From kristywicks.com
STEPH'S CHICKEN - KRISTEN ASHLEY | RECIPE - PINTEREST
From pinterest.com
STEPH'S CHICKEN ENCHILADAS RECIPE - FOOD.COM
From pinterest.com
SWEET SAVORY AND STEPH - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
AMBROSIA & NECTAR: CHEF STEPH'S CHICKEN ENCHILADAS
From chefstephhh.blogspot.com
CHICKEN ENCHILADAS RECIPE - COOKIST
From cookist.com
HOW TO MAKE THE BEST ENCHILADAS (EASY STEPH BY STEPH) | VIEWS …
From getrecipetips.com
THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
FRIENDLY RECIPES: CHICKEN ENCHILADAS - STEPH
From friendlyrecipes-friends.blogspot.com
CHICKEN ENCHILADAS {EASY SHREDDED CHICKEN} @ BAKE IT WITH LOVE
From bakeitwithlove.com
EASY CHICKEN ENCHILADAS - MRS. CRIDDLES KITCHEN
From mrscriddleskitchen.com
WEEKNIGHT CHICKEN ENCHILADAS THAT ARE DAMN DELICIOUS | CHICKEN …
From damndelicious.net
CHICKEN ENCHILADA STEW - JENNIFER MEYERING
From jennifermeyering.com
EASY CHICKEN ENCHILADAS - THE SEASONED MOM
From theseasonedmom.com
ZIPPY CHICKEN ENCHILADAS | READER'S DIGEST CANADA
From readersdigest.ca
10 BEST SHREDDED CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
BAGLEY FAMILY RECIPES: STEPH'S CHICKEN ENCHILADA'S
From bagleyfamilyrecipes.blogspot.com
SHREDDED CHICKEN ENCHILADAS - AMANDA COOKS & STYLES
From amandacooksandstyles.com
CHICKEN ENCHILADAS WITH GREEN SALSA - STEPHANIE HANSEN
From stephaniesdish.com
EASY BBQ CHICKEN ENCHILADAS RECIPE - KRISTEN STEVENS | FOOD & WINE
From foodandwine.com
CHICKEN ENCHILADAS | CHICKEN.CA
From chicken.ca
EASY CHICKEN ENCHILADAS (SHREDDED CHICKEN) - EASY CHICKEN RECIPES
From easychickenrecipes.com
SIMPLE CHICKEN ENCHILADAS | FEASTING AT HOME
From feastingathome.com
25 CHICKEN AND BACON RECIPES TO KEEP ON REPEAT - INSANELY GOOD
From insanelygoodrecipes.com
JESSE'S CHICKEN ENCHILADAS | EMERILS.COM
From emerils.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love