HOMEMADE CHICKEN CHEESE ENCHILADAS
Absolutely DELICIOUS. I found this recipe in a book called, '30-Minute Recipes From Around the World. It is actually tweaked a bit here the way I love it.
Provided by Eyemadreamer
Categories One Dish Meal
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
- In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
- Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
- Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
- Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
- Bake for about 15 minutes in a 375°F oven.
CHEESE AND CHICKEN ENCHILADAS
This Southwestern favorite relies on the microwave to make fast work out of dinner. Easy and mild, they're perfect for the whole family. -Christine Taylor of Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.
Nutrition Facts : Calories 676 calories, Fat 32g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1549mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
CHICKEN ENCHILADAS II
A great way to use leftover chicken. Even kids love these!
Provided by teppij
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
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 the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 619 calories, Carbohydrate 66.8 g, Cholesterol 60.4 mg, Fat 27.1 g, Fiber 4.1 g, Protein 26.1 g, SaturatedFat 11.5 g, Sodium 1459 mg, Sugar 4.4 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
CHICKEN ENCHILADAS WITH CREAM CHEESE
Creamy chicken enchiladas your family and friends will love!
Provided by Chrissy008
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.
- Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
- Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.
- Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 33.7 g, Cholesterol 70.6 mg, Fat 20.6 g, Fiber 2.7 g, Protein 21.6 g, SaturatedFat 9 g, Sodium 706.2 mg, Sugar 1.3 g
CHICKEN CHEESE ENCHILADAS
It can be pure heaven to dive into gooey, cheesy enchiladas. Especially if they taste anything like these. They're rich, creamy and extra-cheesy, which makes them very hearty and filling. -Diane Witmer, Spencer, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups cheddar cheese to remaining soup mixture. , Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Top with reserved soup mixture. , Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 992 calories, Fat 63g fat (35g saturated fat), Cholesterol 251mg cholesterol, Sodium 1765mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 1g fiber), Protein 63g protein.
TWO-CHEESE ENCHILADAS
Categories Cheese Herb Pepper Bake Vegetarian Kid-Friendly Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Mix ricotta, 2 1/2 cups Monterey Jack, 1/2 cup taco sauce, chilies, onions and 1/4 cup cilantro in large bowl. Season filling with salt and pepper.
- Heat oil in medium skillet over medium heat. Using tongs, add tortillas 1 at a time to oil; fry just until softened, about 5 seconds per side. Transfer tortillas to paper towels and drain.
- Spread 1 cup taco sauce over bottom of 13x9x2-inch glass baking dish. Spoon generous 1/4 cup filling into center of 1 tortilla. Fold bottom of tortilla over filling; roll up tortilla to enclose filling. Place seam side down in prepared dish. Repeat with remaining tortillas and filling. Top with 1/2 cup taco sauce and 1 cup Monterey Jack.
- Bake enchiladas uncovered until heated through, about 30 minutes. Sprinkle with additional cilantro.
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