CHICKEN ENCHILADAS
The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!
Provided by Kristine Rosenblatt
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350° F.
Nutrition Facts : ServingSize 1 enchilada, Calories 372 kcal, Carbohydrate 32 g, Protein 25 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 1300 mg, Fiber 6 g, Sugar 6 g
BLACK BEAN AND RICE ENCHILADAS
I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.
Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges
CHEESY CHICKEN ENCHILADAS WITH BROWN TACO RICE, AND BLACK BEANS
Make and share this Cheesy Chicken Enchiladas With Brown Taco Rice, and Black Beans recipe from Food.com.
Provided by slim-2-none
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- First, I tossed some chicken breast in a pan with some olive oil, onions and green pepper. While that started to sizzle up I measured out some brown rice and put equal amounts of chicken broth (I almost always do this to my rice as it gives it soooo much flavor). I also added a dash of cumin, salt and pepper to taste and about 3 tbs. of salsa (Rotel, or diced tomatoes would work also). Then I covered it up and let it simmer on low. (Depending on the type of rice the amount of time changes.).
- Once the chicken was cooked all the way Jason helped me shred it -- WARNING, unless you have no nerves in your fingers like Jason wait till that chicken cools down a little. The Shredded Chicken goes back in the pan along with some the Taco seasoning and a cup of water. I also add a little bit of cumin because I love it. When the water thickens up to more of a sauce texture, scoop the chicken into tortillas. I always use the whole wheat kind.
- You can squish the wraps together to make more enchiladas if you have more people coming over, for just the two of us I made 3 and we had leftovers (they end up being big and filling).
- Next, I pour enchilada sauce over the top which helps to keep them moist, and is relatively low in fat (I only used about 1/2 the can). Sprinkle with some reduced fat shredded cheese and scallions and into the oven they go.
- Bake until bubbly at 375 degrees for about 15-20 minutes.
- I served mine with the brown taco rice and some black beans. YUMMY!
Nutrition Facts : Calories 487.1, Fat 17.7, SaturatedFat 5.7, Cholesterol 81.7, Sodium 1130.1, Carbohydrate 48, Fiber 4.3, Sugar 5.1, Protein 34.1
CHEESY ENCHILADA CHICKEN
We baked enchilada goodness into moist chicken breasts for this Mexican-inspired meal that's ready in 40 minutes.
Provided by By Deborah Harroun
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- In 2-quart saucepan, melt butter over medium heat. Add onion and garlic; cook about 3 minutes or until softened. Sprinkle in flour. Cook and stir 1 minute. With whisk, gradually beat in milk, cooking 5 to 7 minutes or until mixture is slightly thickened. Stir in enchilada sauce. Add cheese; cook until cheese is melted, stirring occasionally.
- Meanwhile, in 10-inch skillet, heat oil over medium heat. Sprinkle salt and pepper on both sides of each chicken breast; place in skillet. Cook about 4 minutes on each side or until chicken is browned. Transfer chicken to ungreased 8-inch square or 12x6-inch (2-quart) glass baking dish.
- When cheese is melted in sauce, pour over chicken.
- Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). If desired, serve with Old El Paso® rice and beans.
Nutrition Facts : ServingSize 1 Serving
BLACK BEAN ENCHILADAS
Picante sauce gives lots of zip to the tasty filling in these meatless enchiladas. Each generous serving is packed with fresh-tasting ingredients-and fiber, too. -Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Serve with sour cream.
Nutrition Facts : Calories 442 calories, Fat 12g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 1261mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 17g protein.
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