CHICKEN-AND-CHEESE ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
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
CHICKEN ENCHILADAS
Steps:
- Preheat a grill for cooking over medium heat. Place the tomatillos and jalapenos on the grill and cook, turning occasionally, until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
- Preheat the oven to 375 degrees F. Coat a large, wide straight-sided saute pan with olive oil and heat over medium-high heat.
- Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan.
- Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook, stirring occasionally, until the onions are very soft and aromatic, 7 to 8 minutes.
- While the onions are cooking, coarsely chop the tomatillos. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. (If you want to tone down the heat, remove the seeds from the jalapenos before chopping.)
- Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
- Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime zest and juice. Taste and season with salt if needed (it probably will).
- Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
- Remove the lid and let cook for 15 more minutes to allow the stock to reduce. Taste for seasoning and adjust if needed. Stir in the chopped cilantro.
- Remove the chicken from the sauce and allow to cool until cool enough to handle. Remove the meat from the bones and shred or roughly chop. Return the to the pan with the sauce.
- Fill the tortillas with the chicken and roll them up. Place 2 enchiladas in each of 4 individual baking dishes. Sprinkle with cheese to cover. Bake until the cheese is melted and has started to brown, 10 minutes.
- Serve the enchiladas topped with the Lime Sour Cream and Pico de Gallo and garnished with extra cilantro.
- Combine the sour cream with the lime zest and juice and reserve.
- Add the tomatoes, lime juice, jalapeno, onion and cilantro to a medium bowl. Stir gently to combine and season with salt to taste.
SKILLET CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the collards and cumin and cook until heated through, 2 to 3 minutes. Remove to a bowl (reserve the skillet). Add the chicken, half the scallions and 3/4 cup cheese to the bowl. Season with salt and pepper and toss.
- Wipe out the reserved skillet and add the remaining 1 tablespoon vegetable oil. Stir in the salsa, heavy cream and 1/2 cup water; reduce the heat to medium and bring to a simmer. Dip the tortillas briefly in the sauce and lay on a baking sheet. Divide the chicken mixture among the tortillas and roll up.
- Remove 1/2 cup sauce from the skillet; arrange the enchiladas seam-side down in the skillet. Spoon the reserved sauce on top. Broil until the enchiladas are just crisp and lightly browning, about 2 minutes. Sprinkle with the remaining 1 cup cheese and broil until bubbling, about 1 minute. Top with the remaining scallions, the avocado, cilantro and sour cream.
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Categories Milk/Cream Chicken Garlic Onion Bake Mozzarella Hot Pepper Tomatillo Cilantro Tortillas Bon Appétit
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
- Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
CREAMY CHICKEN ENCHILADAS
Pick up a rotisserie chicken on your way home, and you're halfway to these Creamy, Chicken Enchiladas. Skip the takeout and make these enchiladas tonight!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
- Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
- Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.
Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
SOUR CREAM CHICKEN ENCHILADAS
Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.
Provided by Brenda
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
- To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
- Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.8 g, Cholesterol 40.4 mg, Fat 13.3 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 7.2 g, Sodium 663.7 mg, Sugar 3.3 g
CHICKEN ENCHILADAS VERDES
I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!
Provided by Ann Shriner Thomas
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
- Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
- Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
- Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
- Bake in the preheated oven until bubbling, about 25 minutes.
Nutrition Facts : Calories 445.9 calories, Carbohydrate 33 g, Cholesterol 94.3 mg, Fat 18 g, Fiber 6.9 g, Protein 39.7 g, SaturatedFat 8.3 g, Sodium 857.5 mg, Sugar 7.4 g
JOHNNY JALAPENO'S CHICKEN ENCHILADAS WITH CILANTRO
Sittin around the campfire one night, RickyMac of the McDaniel gang told us a story of how one day Johnny went down to the swimmin hole and was having fun all day swingin from the rope tree into the water, cowboy boots and all!. Well, that last dip he come up from the water with the strangest look on his face. He yelled "There's a snake in my boot!" He jumped outta them boots and took off runnin like a chicken. He run so fast, he run right through a field of cilantro. When he came into a clearing, feeling safe at last, he stopped, looked down at his feet, and said "Look!, I got Cilan-toes! Hence: This Chicken with Cilan-toes recipe was born!
Provided by 2Bleu
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
- Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.
- ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.
- To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.
- Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.
Nutrition Facts : Calories 862.7, Fat 47.5, SaturatedFat 24.1, Cholesterol 151.8, Sodium 2144.2, Carbohydrate 72, Fiber 5.7, Sugar 11.5, Protein 37
CHICKEN CILANTRO ENCHILADAS
This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.
Provided by berriesncreamangel
Categories Chicken
Time 45m
Yield 12 Enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
- Combine the chicken broth and enchilada sauce. Set aside.
- For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
- To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
- Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
- Bake at 350 degrees for 25-35 minutes.
Nutrition Facts : Calories 575.3, Fat 29.3, SaturatedFat 14.8, Cholesterol 104.3, Sodium 1521.1, Carbohydrate 43.5, Fiber 3.6, Sugar 6.7, Protein 33.8
LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE
A layered enchilada dish that is creamy and rich with a tangy tomatillo sauce. Delicious! From Bon Appetit September issue of this year. The amount of cheese could easily be reduced for this dish, but mmm...yum! The kids loved it!
Provided by lisar
Categories Poultry
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Mix tomatillos, chicken broth and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat and simmer gently until tomatillos are soft, about 10 minutes.
- Transfer hot mixture to processor. Add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (Note: be extremely careful when processing hot liquids). Season sauce to taste with salt and pepper.
- Overlap 6 tortillas in a sprayed 13 x 9 pan. Top with half of the chicken strips and half of the mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken and mozzarella. Pour 1 ½ cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper.
- Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.
Nutrition Facts : Calories 512.1, Fat 30.6, SaturatedFat 15.9, Cholesterol 138.1, Sodium 451.6, Carbohydrate 25.8, Fiber 4.9, Sugar 6.1, Protein 35
CILANTRO PESTO CHICKEN ENCHILADAS
My friend Tami made this and it was so YUMMY I had to have the recipe. I've made with and without adding rice to the mixture. --enjoy
Provided by T_thats_Me
Categories Chicken Thigh & Leg
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put it all filling ingredients in a skillet
- heat it till the cream cheese melts,
- fill the corn tortillas (you can use flour shells, but they tend to get a bit mushy.)
- If you want to stretch the recipe, add cooked rice to the chicken, and if you do, then use 2 pkg of cream cheese and 2 cans of chilies.
- Cilantro Pesto sauce.
- Puree the first three ingredients (it easiest in the food processor)
- slowly drizzle in oil with (if u pour it all in, it separates).
- In a bowl, mix cilantro pesto with broth and cream.
- pour sauce over enchiladas, I usually just pour it down the center of each row of shells -- if you put too much on, it becomes a bit soggy --
- add more when serving.
- Recipe makes more pesto sauce than what you will need so you can either use it for dressing or something else or freeze the extra.
- Top with grated parm cheese and bake for 30 minute at 350.
Nutrition Facts : Calories 757.8, Fat 62.4, SaturatedFat 29.9, Cholesterol 184.2, Sodium 820, Carbohydrate 27.3, Fiber 3.7, Sugar 1.7, Protein 25.2
CHICKEN CILANTRO
Don't let the color scare you! It's bright green! This is an extremely easy and tasty family recipe. Variations can definitely be made to taste...sometimes I use chicken (boneless or not)...sometimes I use shrimp...sometimes I use both. My family makes it with chicken innards (gizzards, heart, etc.) which I'm not too keen on eating. Hey, but with this soup it's to each his or her own.
Provided by Ds R.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
- Puree the cilantro, garlic, and 1/3 cup water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through. Pour enough water into the pot to cover all ingredients.
- Mix the hominy, rice, and bouillon into the pot. Bring to a boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender. Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.
Nutrition Facts : Calories 291 calories, Carbohydrate 40.4 g, Cholesterol 40.7 mg, Fat 4.9 g, Fiber 2.9 g, Protein 19.7 g, SaturatedFat 1 g, Sodium 386.1 mg, Sugar 2.3 g
SPICY CHICKEN ENCHILADAS VERDE
This is a recipe that was in USA weekend, Jan26-28th. That's the magazine that comes in the Sunday paper. I tried this, and we loved it. I cut the recipe in half, and it still made 8 enchiladas. And also, I used just simple salsa in place of the salsa verde that was called for.I had made a rotisserie chicken on Saturday, and had the two thighs leftover. It made plenty of chicken for the following recipe.I also used dried cilantro and guessed at the amount.I used low carb tortillas also.I chopped the onion fine and added it with the chicken.Serves 4, with two enchiladas each.
Provided by Lou6566
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 400°F.
- Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
- Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
- Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
- Remove foil and serve with sour cream and guacamole if desired.
Nutrition Facts : Calories 493.9, Fat 25.7, SaturatedFat 11, Cholesterol 99.3, Sodium 1517.9, Carbohydrate 30.6, Fiber 3.2, Sugar 8.9, Protein 32.4
CHICKEN ENCHILADAS
Provided by Molly McCarty
Categories Chicken Herb Bake Kid-Friendly Cheddar Cream Cheese Sour Cream Bon Appétit Washington Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
- Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
- Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
- Top with remaining sour cream. Garnish with cilantro, if desired.
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