Twisted A1 Cherry Chicken Enchiladas A1 Recipes

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THE BEST CHICKEN ENCHILADAS RECIPE



The BEST Chicken Enchiladas Recipe image

Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.

Provided by Valentina Ablaev

Categories     Easy

Time 1h

Number Of Ingredients 11

8 flour tortillas ( 10-inch burrito size)
1 1/2 lb chicken breast or thighs
3 oz cream cheese (room temp)
1/3 cup sour cream
4.5 oz diced green chilis (with their juice)
20 oz mild red enchilada sauce ((We used 2 - 10oz cans))
1 1/4 tsp salt (divided)
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp paprika
2 1/2 cups shredded cheese (divided (Mexican, Four Cheese or Colby Jack))

Steps:

  • Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
  • In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
  • Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
  • Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
  • Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
  • Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
  • Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

Nutrition Facts : Calories 375 kcal, Carbohydrate 24 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1606 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CHERRY ENCHILADAS



Cherry Enchiladas image

Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds.

Provided by Brigantine

Categories     Desserts

Time 9h

Yield 5

Number Of Ingredients 8

½ cup water
½ cup butter
½ cup white sugar
5 (10 inch) flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
½ teaspoon ground cinnamon
1 tablespoon crushed sliced almonds

Steps:

  • Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
  • Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 94.7 g, Cholesterol 48.8 mg, Fat 24.5 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 13.1 g, Sodium 597.4 mg, Sugar 26.4 g

CHICKEN ENCHILADAS



Chicken Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 15

10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

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.

TWISTED A.1. CHERRY CHICKEN ENCHILADAS #A1



Twisted A.1. Cherry Chicken Enchiladas #A1 image

A.1. Original Sauce Recipe Contest Entry. A.1. sauce, shredded chicken thighs, and two types of cheese are encased in corn tortillas and enrobed in a dark chocolate cherry-studded enchilada sauce for a brand new twist on the traditional! Zesty, tangy, savory, and just a little sweet, these enchiladas are perfect on a cold night or with a frosty margarita.

Provided by kdfiekdi

Categories     Sauces

Time 1h25m

Yield 16 enchiladas, 8 serving(s)

Number Of Ingredients 17

1 tablespoon canola oil
1/2 cup finely chopped pitted fresh bing cherry
1 cup diced red onion, divided
1 tablespoon chili powder
19 ounces medium red enchilada sauce
3 tablespoons chopped dark chocolate
2 cups cooked shredded boneless skinless chicken thighs
3 tablespoons A.1. Original Sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup sour cream
1 1/2 cups cottage cheese
2 cups shredded monterey jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
16 corn tortillas, warmed
1/2 cup diced fresh tomato

Steps:

  • Preheat oven to 375 degrees. Liberally coat a 9x13 pan with non-stick spray.
  • Place oil in medium saucepan and heat over medium-high heat. Add cherries, 1/2 cup onion, and chili powder to pan with oil. Cook, stirring constantly, until onions have softened and cherries have begun to release their juices, approximately 2-3 minutes. Turn heat down to medium-low. Pour enchilada sauce into pan with cherry mixture, stirring to combine. Cook, stirring constantly, until sauce begins to simmer. Sprinkle chocolate in pan with sauce, stirring until chocolate melts and sauce is uniform. Remove from heat and set aside.
  • In a large bowl, stir together shredded chicken and A.1 sauce. Add remaining 1/2 cup onion, salt, pepper, garlic, sour cream, cream cheese, 1 1/2 cup Monterey Jack cheese, and 1/2 cup cheddar cheese to bowl. Stir vigorously until combined.
  • Pour 1/4 cup enchilada sauce on bottom of prepared pan to coat. Place several tablespoons chicken mixture in the center of one corn tortilla, rolling around filling and placing in pan, seam-side down. Repeat until all 16 tortillas have been filled and rolled, and pan is full. Pour remaining sauce over enchiladas, covering evenly.
  • Sprinkle enchiladas with remaining cheeses. Cover pan tightly with aluminum foil and place in oven for 35-40 minutes. Remove foil and sprinkle tomatoes over enchiladas. Return to oven and bake an additional 10-15 minutes until bubbly. Remove from heat and let sit 10 minutes before serving. Serves 8.

Nutrition Facts : Calories 411.7, Fat 22.7, SaturatedFat 12.1, Cholesterol 54.1, Sodium 1308.8, Carbohydrate 34.8, Fiber 5.8, Sugar 9.2, Protein 20

CHICKEN ENCHILADAS



Chicken Enchiladas image

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Provided by Ali

Time 1h

Number Of Ingredients 10

2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Steps:

  • Preheat oven to 350°F. Prepare your enchilada sauce.
  • In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
  • To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  • Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
  • Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

CHICKEN ENCHILADAS WITH A-1 AND TEQUILA MOLE #A1



Chicken Enchiladas With A-1 and Tequila Mole #A1 image

Make and share this Chicken Enchiladas With A-1 and Tequila Mole #A1 recipe from Food.com.

Provided by Chef King54

Categories     Sauces

Time 1h

Yield 4 serving(s)

Number Of Ingredients 34

16 ounces boneless chicken thighs
2 tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon fresh cilantro, chopped
1/2 teaspoon kosher salt
1/2 teaspoon pepper
4 tablespoons A.1. Original Sauce
1 tablespoon lime juice
2 ounces dried guajillo chilies
2 cups vine ripened tomatoes
3 tablespoons jalapenos, chopped
2 cups yellow onions, diced
1/4 cup garlic, halved
1/2 cup golden raisin
1/2 cup walnuts, toasted
1/4 cup cilantro, Stems
1 bay leaf
1 cinnamon stick
2 teaspoons coriander seeds
1 1/2 ounces tequila
3 -4 cups chicken stock
1/2 cup A.1. Original Sauce
1 tablespoon bittersweet chocolate, chopped
1 slice stale bread, torn in pieces
3 teaspoons kosher salt
2 teaspoons black pepper
2 cups red bell peppers, Julienne
1 cup red onion, Julienne
1 teaspoon garlic, Minced
8 (6 inch) flour tortillas
1 cup mozzarella cheese
1/2 cup melted butter
1 teaspoon chili powder

Steps:

  • Enchiladas:.
  • Thinly slice chicken thighs against the grain of the meat.
  • Toss in oil, spice, A-1 and lime juice.
  • Allow to marinate while the sauce and polenta are being prepared.
  • Prepare bell peppers, onion and garlic - set aside for later use.
  • Mole Sauce:.
  • Coat the dried chili in oil and toast in the oven until bright red and fragrant.
  • In a medium pot; sauté the jalapeno, onion, and garlic until softened and transparent.
  • Add the tomatoes, raisins, walnuts, roasted dried chili, herbs and spices; stir and sauté for 3-5 minutes.
  • Add the tequila and reduce till almost gone.
  • Cover slightly with chicken stock.
  • Add in the stale bread and chocolate; simmer for 20-30 minutes (Until everything is cooked through and the flavors have combined).
  • Puree in the blender until smooth.
  • Finish Enchiladas:.
  • Sauté Chicken and julienne vegetables until cooked.
  • Spoon the chicken mixture evenly into 8 tortillas.
  • Divide the cheese evenly amongst the tortillas.
  • Roll tortillas and place on a sprayed baking sheet.
  • Brush the tortillas with melted butter and sprinkle with chili powder.
  • Bake at 425 until crisp; approximately 12 minutes.
  • To Plate:.
  • Place 2 enchiladas on the plate.
  • Use the A-1 and Tequila Mole to finish the plate.
  • Enjoy!

Nutrition Facts : Calories 1192.8, Fat 72.7, SaturatedFat 27.3, Cholesterol 183.8, Sodium 3351.8, Carbohydrate 94.5, Fiber 10.6, Sugar 27.1, Protein 44.8

ANGELA'S AWESOME ENCHILADAS



Angela's Awesome Enchiladas image

The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.

Provided by MomSavedbyGrace

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 8

Number Of Ingredients 17

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups sour cream
¼ teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
½ teaspoon onion powder
½ teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Steps:

  • Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  • Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
  • Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  • Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutrition Facts : Calories 709.5 calories, Carbohydrate 52.5 g, Cholesterol 125.7 mg, Fat 36.3 g, Fiber 4.4 g, Protein 42.2 g, SaturatedFat 17.6 g, Sodium 1764.5 mg, Sugar 3.8 g

BAKED CHICKEN WITH A TWIST



Baked Chicken With a Twist image

Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right.

Provided by KelBel

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

5 -6 lbs chicken legs
1 lb bacon
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
2 cups sour cream
1 lb corkscrew macaroni, cooked and drained

Steps:

  • Arrange chicken pieces in 9x13 pan, skin side up.
  • Cut bacon in 2" lengths and lay over chicken.
  • Bake uncovered at 350 for 45 minutes.
  • Carefully, pour off some grease.
  • Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
  • Transfer chicken to serving dish.
  • Mix cooked pasta with sauce mixture from baking pan and serve.

Nutrition Facts : Calories 1186.7, Fat 77, SaturatedFat 26.9, Cholesterol 302.2, Sodium 1191.1, Carbohydrate 50.3, Fiber 1.8, Sugar 1.8, Protein 68.8

A1 CHICKEN THIGHS EN CROUTE ON A BED OF DIJON COOKED SPINACH #A1



A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1 image

A.1. Original Sauce Recipe Contest Entry. A1 Steak Sauce and Dijon create a delicate flavor for these en croute chicken thighs. This pocket of deliciousness on a bed of spinach cooked with Dijon and A1 Steak Sauce is a tasty and balanced meal.

Provided by Brenda C.

Categories     Sauces

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

2 sheets puff pastry
4 boneless skinless chicken thighs
6 cups spinach
4 tablespoons Dijon mustard
2 tablespoons A.1. Original Sauce

Steps:

  • Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
  • In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture.
  • Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
  • Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
  • While the chicken pockets are baking begin your spinach.
  • Mix 2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist. 6 or 7 minutes.
  • To plate lay down a bed of spinach and place your chicken pocket on top. Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.

WALNUT CRUSTED CHERRY CHICKEN #A1



Walnut Crusted Cherry Chicken #A1 image

A.1. Original Sauce Recipe Contest Entry. Who knew that blending flavorful A.1. with cherries would make an excellent sauce! The best thing...once it sits in the refrigerator it turns into a jam so it can used as such or add in water or stock to reconstitute it to a sauce again.

Provided by Layersofflavor

Categories     Sauces

Time 35m

Yield 2 serving(s)

Number Of Ingredients 17

1 cup walnuts
1/2 tablespoon smokehouse black pepper
1 tablespoon brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
2 tablespoons fresh rosemary
2 tablespoons sage leaves
4 skin-on boneless chicken thighs
1 tablespoon olive oil
1/2 cup fresh cherries or 1/2 cup frozen cherries
4 tablespoons white table sugar
4 tablespoons A.1. Original Sauce
3 tablespoons honey mustard
3 teaspoons agave nectar
2 teaspoons fig jelly
3 teaspoons jalapeno jelly
4 mint sprigs (to garnish)

Steps:

  • Bring a propane grill to 450 degrees.
  • Add the first seven ingredients to a food processor and pulsate until walnuts are coarse. Rub oil and the seasoning blend on all sides of the chicken including under the skin. Lower the heat of the grill to 425 and grill the chicken until an internal temperature of 165 degrees is reached or until juices run clear. Remove and cover to keep warm.
  • While the chicken cooks, cover cherries in water and boil for 8 minutes. Strain the cherries, reserving half of the water plus 3 tablespoons of the cherry water. If the cherries have pits remove them now. Add the cherries and the water back to the pan, reserving the 3 tablespoons of cherry water for later. Add the sugar, A.1., mustard, agave, fig jelly, and jalapeno jelly to the cherries and bring to a rapid boil for 5 minutes. To the same food processor used prior, add the reserved cherry water and the cherry mixture. Pulsate until well blended.
  • Pour the cherry sauce over the chicken, top with a mint sprig and serve.
  • Note: The chicken and sauce pair well with mashed potatoes, quinoa or a kale salad.

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