Creamy Chicken Chile Enchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Chicken Enchiladas with Creamy Green Chile Sauce image

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

Provided by aaronspool

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
  • Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g

CHILI CHICKEN ENCHILADAS



Chili Chicken Enchiladas image

This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a little help. -Alicia Johnson, Hillsboro, Oregon

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/8 teaspoon pepper
1 cup chicken broth
1 tablespoon butter
1/4 cup chopped onion
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1 cup shredded Monterey Jack cheese, divided
1/2 cup sour cream
2 cups chopped cooked chicken
4 flour tortillas (8 inches)
Optional toppings: chopped tomatoes, sliced ripe olives and sliced green onions

Steps:

  • Preheat oven to 350°. Mix first four ingredients until smooth., In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted. , In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce., Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 514 calories, Fat 26g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 855mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.

CREAMY CHICKEN ENCHILADAS



Creamy Chicken Enchiladas image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. -Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, Fat 38g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1392mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

ULTIMATE CREAMY CHICKEN ENCHILADAS



Ultimate Creamy Chicken Enchiladas image

This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 16

1 ¼ pounds skinless, boneless chicken breast halves
2 teaspoons kosher salt, divided
2 teaspoons chili powder, divided
1 ½ teaspoons ground cumin, divided
12 (6 inch) flour tortillas
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 medium poblano pepper, seeded and chopped
1 small yellow bell pepper, finely chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ (8 ounce) package cream cheese
4 ounces sour cream
4 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup refried beans
1 (15 ounce) can red enchilada sauce

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
  • Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
  • While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
  • Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
  • Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g

More about "creamy chicken chile enchiladas recipes"

CREAMY CHICKEN CHILE ENCHILADAS RECIPE FROM OLD EL PASO
creamy-chicken-chile-enchiladas-recipe-from-old-el-paso image
In 2-quart saucepan, stir broth, flour, cumin and red pepper with whisk until blended. Cook and stir about 5 minutes, until mixture boils and thickens …
From oldelpaso.com
Servings 8
Total Time 1 hr 5 mins
Category Enchiladas, Entrees
  • In 2-quart saucepan, stir broth, flour, cumin and red pepper with whisk until blended. Cook and stir about 5 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in yogurt until blended.
  • In medium bowl, mix chicken, 3/4 cup of the cheese, the corn, black beans, green onions, cilantro, chiles and 1/2 cup of the yogurt sauce. Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam sides down in baking dish. Top with remaining yogurt sauce. Cover with foil.
  • Bake 30 to 35 minutes or until sauce is bubbly. Sprinkle with remaining 3/4 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Top with tomato just before serving.
See details


CREAMY CHICKEN ENCHILADAS RECIPE | EATINGWELL
creamy-chicken-enchiladas-recipe-eatingwell image
In a 3-quart saucepan place chicken in enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is no longer pink. Remove chicken from saucepan. When cool enough to handle, use a …
From eatingwell.com
See details


CREAMY WHITE CHICKEN ENCHILADAS - EASY CHICKEN RECIPES
creamy-white-chicken-enchiladas-easy-chicken image
2020-06-08 Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes. Stir in the sour cream and remaining 7 ounces green chiles. When bubbling, stir in 1 cup cheese and stir until melted and smooth. …
From easychickenrecipes.com
See details


CREAMY GREEN CHILE CHICKEN ENCHILADAS - MEXICAN …
Preparation. Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook chicken over medium-high heat 7 to 8 minutes, stirring …
From oldelpaso.com
Servings 5
Total Time 30 mins
Category Enchiladas, Entrees
  • In 10-inch nonstick skillet, cook chicken over medium-high heat 7 to 8 minutes, stirring occasionally, until no longer pink in center. Stir in cream cheese and green chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.
  • Spoon chicken filling onto tortillas; roll up, and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.
See details


CREAMY CHICKEN ROLLED ENCHILADAS – FRESH CHILE
2020-06-24 Directions: Preheat oven to 350 Degrees. Cook onion in butter until translucent but not brown. Stir in shredded chicken, Red/Green Chile Blend or Abuelas Traditional Red …
From freshchileco.com
See details


CREAMY CHICKEN ENCHILADAS FROM REYNOLDS WRAP® RECIPE
Creamy chicken enchiladas with shredded cheese and cilantro make a quick weeknight meal, and clean-up is easy when you bake them in a foil-lined pan.
From stage.element.allrecipes.com
See details


CHILE CHICKEN ENCHILADAS - MEXICAN RECIPES - OLD EL PASO
Preparation. Heat oven to 350°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir …
From oldelpaso.com
See details


CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
this is a great recipe to build from to suit your own taste. it seemed bland to me so i added to the filling cumin, 3/4 can hot rotel tomatoes,small can green chiles,and small can of green …
From stage.element.allrecipes.com
See details


CREAMY CHICKEN & GREEN CHILI ENCHILADAS - A PRETTY LIFE IN THE …
2014-02-19 Set aside. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Then add the chicken broth and whisk, until the mixture is thick and …
From aprettylifeinthesuburbs.com
See details


CREAMY CHICKEN ENCHILADAS RECIPE - SOUTHERN LIVING
2021-07-08 Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, …
From southernliving.com
See details


CREAMY CHICKEN & CHILE ENCHILADAS RECIPE - FOOD.COM
2008-02-05 Creamy Chicken & Chile Enchiladas. Recipe by Likkel. Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO. Save Recipe This makes a 9" x 13" …
From food.com
See details


CREAMY CHICKEN ENCHILADAS - MY ORGANIZED CHAOS
2022-04-07 Turn down the heat to medium-low and stir in the chilies and sour cream. Cook for one minute and set aside. In a bowl combine the chicken, diced onion and 1 1/2 cups of the …
From myorganizedchaos.net
See details


EASIEST GREEN CHILI CHICKEN ENCHILADAS RECIPE | SOMEWHAT SIMPLE
Spread some sauce over the entire bottom of a 13 x 9 casserole pan. In a medium bowl, combine the shredded chicken, 2/3 of the can of sauce, about a cup of sour cream (give or take …
From somewhatsimple.com
See details


CREAMY GREEN CHILE ENCHILADA CASSEROLE - FED & FIT
2022-10-18 The cream cheese will melt while baking). Add the chicken to the mixture and stir to coat. Line the bottom of a 9×13 dish with a single layer of 6 corn tortillas. Add half of the …
From fedandfit.com
See details


CREAMY GREEN CHILE CHICKEN ENCHILADAS | COFFEE WITH US 3
2019-04-01 Preheat oven to 325 degrees. In a large skillet, heat enchilada sauce, chicken, green chiles and sour cream until bubbly. In the meantime, cut tortillas in half, and then into …
From coffeewithus3.com
See details


CREAMY CHICKEN & CHILE ENCHILADAS - RECIPE - COOKS.COM
2015-08-14 3/4 cup shredded cheddar cheese (3 ounces) Heat oven to 400°F. Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, …
From cooks.com
See details


CREAMY CHICKEN TORTILLA SOUP WITH THE BEST BROTH!!!
If making tortilla strips, preheat oven to 425 degrees F. Season chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup …
From carlsbadcravings.com
See details


CREAMY GREEN CHILE CHICKEN ENCHILADA SKILLET - I WASH YOU DRY
Heat a large skillet over medium-high heat and add in olive oil. Once hot, add in the chicken and diced onion. Cook until chicken is cooked through and onion is tender, about 6 minutes. …
From iwashyoudry.com
See details


SOUR CREAM CHICKEN ENCHILADAS RECIPE JUST A PINCH RECIPES
Sour Cream Chicken Enchiladas Recipe Just A Pinch Recipes, free sex galleries chicken enchiladas with sour cream white sauce recipe with images, pin on food, chicken enchiladas
From xxphotoz.com
See details


EASY CREAMY GREEN CHILE CHICKEN ENCHILADAS | NORINE'S NEST
2022-02-17 Instructions. In a large skillet, over a medium flame, melt 1/4 cup butter. Whisk in 1/4 cup all-purpose flour. Slowly add chicken broth and whisk until smooth and thickened.
From norinesnest.com
See details


HATCH GREEN CHILE RECIPE - QDFZ.CHOVAYTIEUDUNG.INFO
Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes. To poach the chicken, cover the chicken breast with cold water and bring to a boil. Once …
From qdfz.chovaytieudung.info
See details


CHICKEN ENCHILADAS - BEYOND THE CHICKEN COOP
Delicious chicken enchiladas made with shredded chicken and a green chile enchilada sauce. ... Swipe Up for Recipe. Mix shredded chicken with cheese and sour cream. Recipe. Dip …
From beyondthechickencoop.com
See details


Related Search