HOMEMADE CHICKEN ENCHILADAS
These enchiladas are great. Even my 5 year old loves them!
Provided by Mary Kate
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
- Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
- Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.
Nutrition Facts : Calories 604.7 calories, Carbohydrate 47.7 g, Cholesterol 98.3 mg, Fat 31.7 g, Fiber 4.7 g, Protein 32.3 g, SaturatedFat 14.7 g, Sodium 1340.9 mg, Sugar 5.1 g
CHEESY CHICKEN ENCHILADAS RECIPE BY TASTY
Here's what you need: shredded chicken, enchilada sauce, cheese blend, tortillas, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Snacks
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix the chicken, half of the enchilada sauce, and half of the cheese blend in a bowl.
- Wrap the tortillas in a paper towel and microwave for 30 seconds.
- Preheat oven to 350°F (180°C).
- Place the chicken on the tortilla and roll tightly.
- Place the enchiladas in a baking pan and top with remaining sauce and cheese.
- Bake for 15 minutes, or until cheese has melted.
- Top with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 746 calories, Carbohydrate 68 grams, Fat 31 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams
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.
THAI CHICKEN ENCHILADAS FROM HOMESWEETEATS.COM
I found this recipe online: Swimming in coconut milk and red chili sauce, these are packed with chicken, shredded cabbage, carrots and onions, and a hefty handful of crushed peanuts and cilantro. I think the whole addition of peanuts is one of my favorite things about Thai food, and they take these to the next level. Feel free to add in any other favorite flavors of your choice, but these are packed with a sweet, tangy and slightly spicy punch.
Provided by MoreWithLessMom
Categories Chicken
Time 35m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
- Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
- Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.
Nutrition Facts : Calories 376.6, Fat 15.8, SaturatedFat 2.6, Cholesterol 37.8, Sodium 755.8, Carbohydrate 37.9, Fiber 4.2, Sugar 3.4, Protein 21.5
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