CHICKEN ENCHILADAS I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
SAUCY CHICKEN ENCHILADAS
I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don't buy premade stuff, i always season my meat.
Provided by Shanie Searing
Categories Chicken
Time 40m
Yield 12 enchiladas
Number Of Ingredients 20
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.
SMOTHERED CHICKEN ENCHILADAS WITH POBLANO PEPPER, ONION, AND SOUR CREAM
In case you'd like a refresher on what enchiladas are, they're stuffed and rolled tortillas baked casserole style with a generous amount of sauce. You could think of them as sauce-drenched burritos that you eat with a knife and fork. In other words, pure awesomeness, right? Of course, although it only gets better when you factor in the chicken strips, Southwest spices, shredded cheese, and sour cream that comes with this version.
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 15
Steps:
- Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450 degrees. Halve, peel, and dice onion. Trim, then thinly slice scallions, separating greens and whites. Halve, core, and seed poblano, then cut into ½-inch pieces. Pat chicken dry with a paper towel.
- Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano and cook, tossing, until slightly softened, about 2 minutes.
- Add chicken and half the Southwest spice to same pan. Cook, tossing occasionally, until chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper. Remove pan from heat and set aside.
- Heat a drizzle of oil and 1 TBSP butter in another, medium-sized pan over medium-high heat. Add scallion whites, enchilada spice, and remaining Southwest spice. Cook, stirring, until fragrant, 1-2 minutes. Add 6 TBSP tomato paste (we sent more) and cook 1-2 minutes, stirring constantly. Stir in 1 cup water and ½ tsp sugar. Bring to a simmer and let thicken slightly, about 2 minutes. Season with plenty of salt and pepper. Remove pan from heat.
- Place a tortilla on your work surface and add half the chicken mixture towards one side. Roll up tortilla and place seam-side down in a small baking dish or ovenproof pan. Repeat with remaining tortilla and chicken mixture, placing rolls side-by-side. Spoon over enough sauce to generously coat (you may not need all). Sprinkle evenly with cheese.
- Place dish or pan in oven and bake until sauce is bubbly and cheese melts, about 2 minutes. Dollop baked enchiladas with sour cream. Sprinkle with scallion greens. Divide between plates and spoon over any remaining sauce.
Nutrition Facts : Calories 700 kcal, Fat 32 g, SaturatedFat 16 g, Carbohydrate 63 g, Sugar 9 g, Protein 35 g, Fiber 6 g, Cholesterol 155 mg, Sodium 920 mg
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
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