Grilled Chicken Enchiladas Spicy Cheddar Sauce Recipes

GRILLED CHICKEN ENCHILADAS & SPICY CHEDDAR SAUCE

Steps:

• Grill chicken 8 minutes per side. Cool and chop chicken very finely.
• Heat butter in deep skillet over medium heat. Add onions and garlic. Saute until browned and softened. Add flour and make a roux. Pour in milk and stir with a wire whisk until smooth. Add remaining ingredients cook over medium heat. Stir with the wire whisk until it's smooth and cheddar cheese is fully incorporated.
• Mix 1 cup cheese sauce and 1 c.shredded cheddar into chicken mixture and stir until smooth and blended.
• Spoon chicken mixture into tortillas and roll up. Place each roll into a greased 9x13 pan.
• Pour remaining cheese sauce over tortilla rolls. Drizzle enchilada sauce over the top. I pour the enchilada sauce into a squirt bottle for sauces and squirt it evenly over each enchilada. You don't have to use it up, squirt it on until it looks good to you. You can serve leftover sauce on the table for extra sauce.
• sprinkle with remaining 1 cup shredded cheddar cheese.
• Cover with aluminum foil and bake in a 350 degree oven for 25 minutes.
• garnish with a little green onion and sour cream or anything else you like!

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
• In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
• Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
• Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

SPICY CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.

SAUCY CHICKEN ENCHILADAS

Steps:

• Enchilada sauce directions:.
• Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
• Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
• Filling.
• Heat oven to 350°F.
• Prepare enchilada sauce below.
• In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
• Stir in 1/2 cup enchilada sauce.
• Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
• Fry tortillas, one at a time until soft (10 seconds per side).
• Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
• Spread small amount of sauce in bottom of dish.
• Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
• Place seam side down, side by side in prepared dish.
• Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
• Garnish with extra sour cream, sliced green onions and chipped cilantro.

CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS

Steps:

• For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
• For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
• While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.

CHICKEN AND CHEDDAR ENCHILADAS

Steps:

• In a bowl, combine chicken, 1 cup cheddar cheese, soup, onion, salt and pepper; set aside. In a saucepan, combine tomato sauce, chili powder, cumin and olives. Simmer, uncovered, for 5-10 minutes. , Meanwhile, spoon 1/3 to 1/2 cup chicken mixture down the center of each tortilla. Roll up; place seam side down in a greased 13x9-in. baking dish. Top with the tomato sauce mixture; sprinkle with Monterey Jack cheese and remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

GRILLED CHICKEN ENCHILADA

Steps:

• To prepare sweet jalapeño sauce:.
• In a sauce pot, sauté the onions and chopped garlic in olive oil until translucent, stirring. Add ketchup, tomato paste, orange juice, white wine vinegar and honey to mixture, and cook, stirring, for 10 minutes. Remove from heat and puree in a blender (take care to leave an opening in the lid to allow steam to escape). Return the sauce to the pot and keep warm and pour over chicken and enchiladas.
• To prepare chicken breasts:.
• Combine the lemon zest, cilantro, olive oil, pepper and salt in a mixing bowl, add the chicken, and toss to coat well. Marinate chicken for 1 hour at room temperature. Meanwhile, preheat a grill to the white coal stage. After one hour marinating, transfer chicken breasts to a cookie sheet lined with paper towel.
• Transfer chicken to hot grill and cook for 10-15 minutes, turning once or twice, to cook the meat evenly. Reserve grilled chicken on the cookie sheet while making the enchiladas and sauce.
• To prepare enchilada:.
• Heat a sauté pan to medium. Add the olive oil, swirl to heat, then add the onions and sauté for one minute, stirring. Add the mushrooms and potatoes, sauté for an additional 3-5 minutes. Then add 1 cup of cooked meat from the chicken legs and sauté for another minute. Season with salt and pepper to taste and then add cilantro. (If you find the filling is a little dry, you can add some low-sodium chicken broth. Reserve over warm.
• Brush both sides of each corn tortilla with olive oil and heat in a large sauté pan over warm until tortilla becomes pliable. Transfer tortilla to a cutting board, add a few tablespoons of filling to the center, and roll up like a cigar, to close.
• Place enchilada on warm plate, and continue with remaining tortillas and filling until all the ingredients have been used. Slice grilled chicken breast with the grain, and arrange slices on top of enchiladas.
• Top with sweet jalapeño sauce and serve with a little grated Monterey jack cheese over the top and sour cream on the side.