Super Easy Chicken Enchiladas Recipes
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
SUPER EASY CHICKEN ENCHILADAS
I can't remember which magazine I found this recipe in (I was sitting in a waiting room and scribbled it down on scratch paper). I know that I've made some changes from the original recipe, (by making them "suiza" style and playing around with the ingredients). I have since lost my notes (it's been quite a few years). I make this by memory only, so tweak this as you see fit. I have used Cheddar cheese (my favorite), Mexican cheese blend or Monterey Jack to make this, so you choose your favorite. I hope you enjoy this recipe. ***You may like to try Recipe #513631 to make this dish***
Provided by rosie316
Categories Poultry
Time 55m
Yield 6-8 enchiladas, 3-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350* degrees F.
- In a medium bowl, stir together soup, sour cream, picante sauce (I use Pace Medium) and the chili powder.
- In another bowl, mix together only 1 cup of the sauce mixture with the shredded chicken and 1/2 cup of the cheese.
- Warm tortillas in a damp paper towel for approx 10 seconds in the microwave.
- Lay tortillas out and divide the chicken mixture evenly among the tortillas, running the filling down the center of each, roll up and lay them in an 11x8 baking dish.
- Pour the remaining sauce mixture over the tops of enchiladas, and sprinkle with the other 1/2 cup of cheese.
- Cover with foil and bake for 30 - 35 minutes, remove foil and bake an additional 5 minutes.
- Remove from oven, sprinkle chopped tomatoes and scallion over the top of dish (this is optional -- I leave both on the side of the plate on top of some shredded lettuce**). Serve with additional picante sauce and sour cream at the table. (**I like to line each plate with shredded lettuce for color and texture).
- Enjoy!
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
SUPER EASY AND YUMMY CHICKEN ENCHILADAS
My sister Shawn is famous for these enchiladas, and her husband Rob makes the killer margaritas to match. My husband and I like them with Sangria. It's the ideal entree for dinner guests because it can be completely prepared in advance. You can substitute whatever meat you have...ground chicken or turkey, steak, shredded pork, Krab, etc. as well as any creamed soups. I was even out of sour cream and substituted fat free cottage cheese which worked fine. Be creative and please share your ideas here!
Provided by FLKeysJen
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken with poultry seasoning.
- Cool completely.
- Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
- Saute onion in a saucepan.
- Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
- Remove from heat and add two cups cheese.
- Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
- In a 9 x 13 pan, place 1 cup of sauce.
- Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
- Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
- Bake at 375 degrees for 20-25 minutes.
Nutrition Facts : Calories 463.9, Fat 27.5, SaturatedFat 14.5, Cholesterol 92.3, Sodium 980.6, Carbohydrate 25.9, Fiber 1.3, Sugar 1.5, Protein 27.7
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