CREAMY JALAPENO ENCHILADAS
Creamy, spicy and easy. I got the idea for this recipe from a mexican dish we had in Cabo. You can play with the chili's and jalepenos in here to make it more or less spicy. A full can of jalepenos gives it a really good kick! This dish is best the day it's made but luckily I rarely have any left overs!
Provided by jennyljohnson17
Categories Chicken
Time 1h5m
Yield 8 Enchilladas, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan melt butter and add garlic. Cook one minute or until fragrant.
- Whisk in flour and cook until a light golden brown.
- Whisk in chicken broth and milk. Bring to a boil stirring constantly until thickened.
- Put spinach and peppers in a blender. Add sauce and lend until smmooth.
- Mix 1/2 C spinach sauce in with chicken.
- Put half of remaining sauce in bottom of a casserole dish.
- Spoon chicken into tortillas, roll and placed in casserole dish.
- Spoon remaining sauce over top and sprinkle with cheese.
- Cover and bake @ 375 degrees 20-25 minutes or until heated through, uncovering the last 5 minutes.
Nutrition Facts : Calories 441.3, Fat 22.8, SaturatedFat 9.7, Cholesterol 94.8, Sodium 524.9, Carbohydrate 28.6, Fiber 1.6, Sugar 1.4, Protein 29
JALAPENO CHICKEN ENCHILADAS
These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. -Kaylin DeVries, Magna, Utah
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 9
Steps:
- In each of two greased 13x9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese., Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. , Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month., To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.
Nutrition Facts : Calories 751 calories, Fat 38g fat (21g saturated fat), Cholesterol 152mg cholesterol, Sodium 1405mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.
SHRIMP ENCHILADAS WITH JALAPENO CREAM SAUCE
Make and share this Shrimp Enchiladas With Jalapeno Cream Sauce recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To Make The Enchiladas: Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
- In a large saute pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. While cooking, sprinkle salt and 1/2 teaspoon of chipotle powder on top of the shrimp. Then flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired. Set aside.
- Melt the remaining butter in the pan. Add the garlic and onion and cook until just tender, about 5 minutes. Add the cabbage, carrot and spinach, as well as the other 1/2 teaspoon chipotle powder, plus the oregano, salt, pepper and cayenne to the pan. Stir well and cook for another 1-2 minutes, until the spinach just begins to wilt. Add the shrimp back in, stir to combine, then remove pan from heat and set aside.
- Steam the tortillas.
- To assemble the enchiladas, place a steamed tortilla on a flat surface. And (working quickly, so that the tortilla doesn't dry out), fill the middle of the tortilla with about 1/3 cup of the shrimp/cabbage filling. Then sprinkle some cheese on top and carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the jalapeno cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through.
- Remove from the oven, then serve individual enchiladas drizzled with the remainder of the jalapeno cream sauce. You can also garnish with additional cilantro, cheese and/or sour cream.
- To Make Jalapeno Cream Sauce:.
- Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Stir in the sour cream, whisking if necessary to remove any lumps. Then add the minced jalapeno, and simmer until sauce is thickened. Remove from heat and stir in the fresh cilantro. Season with salt and pepper if needed.
Nutrition Facts : Calories 645.8, Fat 35.5, SaturatedFat 20.1, Cholesterol 230.9, Sodium 1680.9, Carbohydrate 45.6, Fiber 7.2, Sugar 5.6, Protein 38.3
JALAPENO CREAM CHEESE CHICKEN ENCHILADAS
One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)
Provided by baumanns
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 7
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g
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