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
CHICKEN ENCHILADAS
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
Provided by Nagi
Categories Mains
Number Of Ingredients 20
Steps:
- Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
Nutrition Facts : Calories 471 kcal, Carbohydrate 35 g, Protein 32 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1152 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
BUFFALO CHICKEN ENCHILADAS
This is not a drill. These buffalo chicken enchiladas-filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce-are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat., Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. , Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.
Nutrition Facts : Calories 472 calories, Fat 26g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1387mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.
CHICKEN ENCHILADAS
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through. You could serve it with rice and a medley of steamed beets, cauliflower and carrots, as a cook in Mexico might, but a crisp green salad would be welcome, too. (After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. We've updated the amounts accordingly.)
Provided by Amanda Hesser
Categories dinner, easy, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
- Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
- Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
- Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
- Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 10 grams, Protein 81 grams, SaturatedFat 13 grams, Sodium 1662 milligrams, Sugar 15 grams, TransFat 0 grams
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