Chicken Enchilada Chili Food

CHICKEN ENCHILADA CHILI

Steps:

• Melt the butter in a large Dutch oven or heavy pot over medium heat. When the butter begins to foam, add the chicken, onions, garlic and bell peppers. Cook, stirring occasionally until the chicken is browned and cooked through; 8 to 10 minutes.
• Next, stir in the broth, enchilada sauce, corn, pinto beans, and tomatoes. Season with the cumin, chili powder, and coriander. Bring the ingredients to a boil, then reduce the heat to a simmer. Simmer stirring occasionally for 30 minutes or more.
• To serve, stir in a dollop of sour cream into each bowl, until melted. Top with shredded cheese and garnish with green onions.

CHILI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°. Mix first four ingredients until smooth., In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted. , In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce., Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.

CHICKEN CHILI ENCHILADAS

Steps:

• In a small skillet, saute onion in butter until tender. Remove from the heat. Stir in the cream cheese, chilies and salt until blended., In another skillet, cook tortillas in oil over medium heat until warmed and lightly browned on both sides. Drain on paper towels. Spoon a fourth of cream cheese mixture down center of each tortilla. Sprinkle with chicken. Roll up and place seam side down in an 8-in. square baking dish coated with cooking spray., Bake, uncovered, at 350° for 15 minutes. Brush tops with milk; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Sprinkle with green onions and olives if desired.

CHICKEN ENCHILADAS

Steps:

• Heat oven to 375°F.
• In small bowl, stir soup and sour cream together.
• Heat butter in saucepan over medium heat.
• Add onion and chili powder, cook until onion is tender.
• Stir in chicken, green chilies, and 3 TBS of soup mixture.
• Spread 1/4 cup mix along center of each tortilla.
• Roll, place seam side down in 12x8 baking dish.
• Spread remaining soup mixture over enchiladas.
• Bake, covered, for 15 minutes.
• Uncover, sprinkle with cheese, and bake 5 minutes more.

GREEN CHILI CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken liberally with taco seasoning.
• Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
• Preheat the oven to 350 degrees F (175 degrees C).
• Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
• Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
• Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
• Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 30 minutes.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
• Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Steps:

• Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
• Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
• Add chicken broth & refried beans. Whisk until blended.
• Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
• Shred the chicken into small, bite-size pieces and add it to the pot.
• Reduce heat and simmer soup for 30-40 minutes or until thick.
• Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

CHILI'S CHICKEN ENCHILADA SOUP

Steps:

• In large pot, place oil, chicken base, onion and spices.
• Sauté until onions are soft and clear, about 5 minutes.
• In another container, combine Masa Harina with 1 quart water.
• Stir until all lumps dissolve.
• Add to sautéed onions and bring to boil.
• Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
• This will eliminate any raw taste from Masa Harina.
• Add remaining 3 quarts water to pot.
• Add tomatoes; let mixture return to boil stirring occasionally.
• Add cheese to soup.
• Cook stirring occasionally, until cheese melts.
• Add chicken; heat through.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400°.
• Heat oil and butter in a large frying pan over medium heat. Add garlic and onion and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
• Bring seasoned chicken broth and remaining chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
• Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish. I can fit 9 into a casserole dish.
• Pour chile sauce over enchiladas, add large spoonful of simmered chicken broth (left over from tortillas) over sauce and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned approximately 15 minutes. Serve with sour cream and spanish rice. Ole!
• Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.