Blue Corn Crepe Chicken Enchiladas Recipes

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

Ingredients

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

CHICKEN ENCHILADA CREPES

Chicken Enchilada Crepes image

Provided by Cindi Edwards

Categories Tacos & Burritos

Number Of Ingredients 17

Ingredients

SAUCE INGREDIENTS
1/4 c finely chopped onion
1 Tbsp butter
15 oz tomato sauce
1 can(s) green chiles, diced, 7 ounces each
salsa
1 Tbsp chili powder
1/4 tsp garlic salt
FILLING INGREDIENTS
3 c cooked chicken, diced
2 c sour cream
2 c grated cheddar cheese
18 cooked crepes
GARNISH INGREDIENTS
1 large avocado
sliced green onions
sour cream

Steps:

1. Sauce: Saute onions in butter in small sauce pan until tender.
2. Add remaining ingredients, simmer 15 minutes, uncovered.
3. Filling: Combine the chopped chicken, sour cream and cheese.
4. Use about 1 1/2 tablespoons for each crepe.
5. To fill the crepes, place them flat and in the middle of the crepe, place the filling in a line across the crepe.
6. Roll up the crepe jelly roll style and place open edge down in a 9 x 13-inch baking dish.
7. Bake the filled crepes in a 350 degrees oven for about 20 minutes or until hot and bubbly.
8. The crepes can be filled and baked immediately or filled and frozen.
9. Defrost the filled crepes slightly and bake as directed adding a few minutes.
10. To serve, spoon the hot sauce over the crepes and garnish with a slice of avocado or a sprinkle of green onion and a spoon of sour cream.

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