CHEESY CHICKEN ENCHILADAS
Leftover chicken? Here's a tasty way to use it! By Betty Crocker Kitchens
Provided by Old El Paso
Categories Enchiladas Entrees
Time 55m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
- In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
- Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.
STACKED CHICKEN ENCHILADAS RECIPE WITH CHEESY POBLANO SAUCE
Stacked Chicken Enchiladas Recipe with Cheesy Poblano Sauce is creamy, savory and slightly sweet. Packed with tons of flavor from the grilled poblano peppers, cilantro, spinach, garlic, onions, low-fat milk, chicken stock, and a little Monterrey Jack cheese.
Provided by Holly Sander
Categories Dinner
Time 50m
Number Of Ingredients 18
Steps:
- Prepare corn in advance by either grilling in the husk (follow these grilling directions) or shucking and cooking at a full boil for 5 minutes. (If you'd like you can also substitute frozen corn).
- Char whole poblanos directly over a gas flame, on a grill or in broiler until blackened all over. Place in a bowl and cover with plastic wrap, and let stand 10 minutes. Peel off blackened skin, remove stem and seeds and set aside.
- Melt butter in a large saucepan over medium-high heat. Add onion, garlic and bay leaf and cook for 5 minutes until the onion is tender. Add flour, salt, & pepper and stir the mixture for 1-2 minutes.
- Slowly whisk in the warm milk and chicken broth. Whisk and simmer until smooth and thick, 5 minutes
- Add half of the sauce mixture to a food processor or blender (covered loosely *see note) with the previously roasted poblano peppers, spinach, and cilantro. Pulse until smooth.
- Transfer the mixture back to the saucepan and combine with remaining creamy sauce base.
- Remove from the heat and add 4 ounces (1 cup) of shredded Monterey Jack cheese to the pan and stir. Season with ¼ teaspoon salt.
- Preheat oven to 375F.
- Heat a medium-sized skillet over high heat. Give each side of the tortilla a quick spray with cooking spray and cook for 20- 30 seconds per side, turning with tongs. Transfer tortilla to a paper towel-lined plate. Repeat with remaining tortillas.
- Add the shredded chicken, 1/2 the poblano sauce, and 1 cup of corn to a large mixing bowl and fold the ingredients together.
- To assemble enchiladas, divide 6 tortillas onto two parchment lined baking sheets. Top each tortilla with ¼ cup of the shredded chicken mixture and spread evenly, add another tortilla and another ¼ cup chicken mixture, and then one more tortilla. Sprinkle each enchilada stack with 2 tablespoons shredded cheese.
- Bake uncovered for 10 minutes at 375F.
- Remove from the oven and plate, adding several tablespoons of sauce on top of each stack, then garnish with corn and cilantro.
Nutrition Facts : Calories 468 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 stacked enchilada, Sodium 512 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat
ROASTED POBLANO AND CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE
Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!
Provided by KPD123
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- To roast the peppers: Cut poblano peppers in half, remove all seeds and stem. Roast poblano peppers at 450 degrees until skin begins to blister and turn black in spots, this should take about 10-15 minutes. ***I save the plastic produce sack the peppers came in and when they come out of the oven, I place them in the sack and seal the sack. Let sit 5-10 minutes. The steam from inside will loosen the black skin. Pick what you can of the black parts off, then chop the peppers.
- Combine the first 8 ingredients in a bowl. Set aside.
- To make the sour cream enchilada sauce: Saute shallot, garlic and peppers in butter over medium heat in a large skillet until veggies soften. Add spices. Cook for another minute.
- Combine sour cream and flour well. Add to skillet along with chicken broth. Wisk to combine. (It'll look a little funny for a minute, but don't worry!) Bring mixture to boil. Reduce heat, wisk and simmer until sauce is thick and creamy.
- Add 3/4 cup of enchy sauce to the filling mixture. Combine well.
- In a greased 13x9 casserole, coat the bottom of dish with 1/2 cup of enchy sauce.
- Place 1/4 cup of filling down the center of each tortilla. Roll up and place seam side down in casserole. Repeat with remaining tortillas and filling. Top casserole with remaining enchy sauce.
- Bake at 375 degrees for 20 minutes or until warm and bubbly!
- Garnish with green onions.
Nutrition Facts : Calories 762, Fat 43.4, SaturatedFat 20.3, Cholesterol 133.1, Sodium 1188.5, Carbohydrate 54.9, Fiber 5.7, Sugar 5.5, Protein 38.6
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
POBLANO CHILE ENCHILADAS A LA GRINGA
Prepare for your taste buds to jump for joy!
Provided by Olga Gonzalez
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Place the chicken breasts, garlic, onion, water, and chicken bouillon into a saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 40 minutes. When finished, remove the chicken to a plate to cool. Measure out 1 cup of the chicken broth and discard the rest.
- Roast the poblano chiles over an open flame, or underneath a broiler until the skin has blackened on all sides. Place the chiles into a plastic bag, or a bowl covered with plastic wrap, and allow to steam as they cool, about 30 minutes. When cool, peel the blackened skin off of the pepper, and remove the seeds and membrane.
- Place the reserved chicken broth into a blender along with the roasted poblanos and sour cream. Puree until smooth and set aside.
- Heat the olive oil in a skillet over medium heat. Fry the tortillas one at a time until softened and beginning to crisp. Place onto a plate and set aside. Pour the pureed poblano mixture into the skillet and simmer for 10 minutes. While the sauce is cooking, slice the cooled chicken breasts into 1/4 inch strips.
- Using tongs, dip a tortilla into the sauce, coating both sides. Place some of the chicken in the center of the tortilla, roll tightly, then place on a serving dish with the seam side down. Repeat with remaining tortillas. Spoon any remaining sauce over top of the enchiladas, then sprinkle with the shredded mozzarella cheese.
Nutrition Facts : Calories 442.7 calories, Carbohydrate 31.1 g, Cholesterol 87.3 mg, Fat 21.5 g, Fiber 5 g, Protein 32.1 g, SaturatedFat 9.6 g, Sodium 477.7 mg, Sugar 2.7 g
HOMEMADE CHICKEN CHEESE ENCHILADAS
Absolutely DELICIOUS. I found this recipe in a book called, '30-Minute Recipes From Around the World. It is actually tweaked a bit here the way I love it.
Provided by Eyemadreamer
Categories One Dish Meal
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
- In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
- Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
- Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
- Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
- Bake for about 15 minutes in a 375°F oven.
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CREAMY CHICKEN POBLANO ENCHILADAS | MEXICAN FOOD RECIPES
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5/5 (6)Total Time 43 minsCategory Antojitos, ChickenCalories 646 per serving
- Mix milk and cream in a small bowl and soak the slices of bread in it until the bread has softened about 2-3 minutes. Add the milk and cream mix with the softened bread into a blender, along with the roasted Poblano strips, white onion, and roasted peanuts. Process until you have a very smooth and creamy sauce.
- Heat 1 Tablespoon of oil in a medium-size frying pan and pour the sauce to cook. Bring to a boil, then reduce to a simmer, whisking occasionally, until the sauce has thickened slightly, about 6-8 minutes. Season with salt and pepper. If you prefer your sauce less thick, add 1/3 cup of chicken broth and stir to dilute it. Once your sauce is ready, set aside while you fry the tortillas.
- In a medium-size skillet, heat the rest of the oil over medium-high heat. Slightly fry the tortillas, one by one, just enough to soften and warm them. Have a plate covered with paper towels ready to place the tortillas after frying to absorb any excess oil.
- To form the enchiladas, fill each tortilla with a couple of tablespoons of shredded chicken; roll up tightly, and place seam-side down on a plate (I like to serve 3 enchiladas per plate). Once the three tortillas are rolled, cover with a few tablespoons of the sauce. Top with the shredded lettuce, cheese and radishes.
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