Shredded Chicken Enchiladas Recipe 435 Recipes

SHARI'S SHREDDED CHICKEN ENCHILADAS

Shari's Shredded Chicken Enchiladas image

These shredded chicken enchiladas are a family favorite and easy to prepare.

Provided by HollyC

Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

cooking spray
1 cup sour cream
1 cup green salsa (such as Frontera® Tomatillo)
2 teaspoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 cups shredded cooked chicken breasts
1 ½ cups shredded Mexican cheese blend, divided
1 (4 ounce) can chopped green chile peppers
8 (8 inch) flour tortillas

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Mix sour cream and salsa together in a bowl.
Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.

Nutrition Facts : Calories 443 calories, Carbohydrate 33.2 g, Cholesterol 76.3 mg, Fat 22.7 g, Fiber 2 g, Protein 25.5 g, SaturatedFat 11.5 g, Sodium 741.6 mg, Sugar 1.9 g

SHREDDED CHICKEN ENCHILADAS WITH SALSA VERDE

Shredded Chicken Enchiladas with Salsa Verde image

Using fresh ingredients gives you a great result on this wonderful, Mexican-inspired dish of shredded chicken enchiladas!

Provided by Scott Saylor

Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken

Time 35m

Yield 8

Number Of Ingredients 15

Ingredients

¾ cup chopped onion
¾ cup chicken stock
½ cup green salsa (salsa verde)
⅓ cup chopped fresh cilantro
2 tablespoons pickled jalapeno pepper slices
5 teaspoons all-purpose flour
½ teaspoon ground cumin
2 cloves garlic, minced
8 ounces shredded cooked chicken
¾ cup chopped tomato
1 medium avocado, mashed
3 tablespoons sour cream
8 (8 inch) corn tortillas
½ (8 ounce) package shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Steps:

Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
Place an oven rack in the lower third of the oven. Preheat the broiler.
Microwave tortillas until warmed, about 30 seconds.
Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
Broil in the preheated oven until properly melted and browned, about 3 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 12.6 g, Fiber 4.2 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 275.8 mg, Sugar 2.3 g

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