CHICKEN ENCHILADAS
Recipe video above. If you like your enchiladas plump, juicy, saucy and full of flavour, this is the recipe for you! Homemade from scratch, the foundation of this recipe is a double duty Enchilada Spice mix.
Provided by Nagi
Categories Mains
Number Of Ingredients 20
Steps:
- Enchilada Seasoning: Mix Enchilada Seasoning Spices. To be used for Filling and Sauce.
Nutrition Facts : Calories 471 kcal, Carbohydrate 35 g, Protein 32 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1152 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHICKEN ENCHILADAS
From Tyler Florence on the Foodnetwork. This is THE best Enchiladas I have ever had, without question. A little time consuming, but well worth the effort.
Provided by Beth A.
Categories Chicken
Time 1h15m
Yield 16 enchiladas, 8 serving(s)
Number Of Ingredients 19
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 oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 377.1, Fat 12.6, SaturatedFat 3.9, Cholesterol 61.9, Sodium 469.6, Carbohydrate 40, Fiber 5.8, Sugar 8.7, Protein 28.9
CHICKEN ENCHILADA CUPS
I took these southwestern cups to an Arizona Cardinals tailgate. I kept them in a thermal wrap to maintain their warmth, but they are also good at room temperature. Mini phyllo shells are one of my favorite go-to ingredients because they're a quick and easy way to make big batches of sweet or savory treats and appetizers. -Johnna Johnson, Scottsdale, AZ
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine the first 7 ingredients with 3 tablespoons enchilada sauce. Spoon into phyllo shells. Place shells on an ungreased 15x10-in. baking pan. Slice Monterey Jack cheese into 1-1/2-in. squares about 1/8 in. thick. Top each phyllo shell with cheese. , Bake until heated through and cheese is melted, 7-9 minutes. Meanwhile, in a small saucepan, heat remaining enchilada sauce over medium-low heat. Serve chicken cups with salsa and warm enchilada sauce.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
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.
SPICY BUFFALO CHICKEN ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
GREEN CHICKEN ENCHILADAS
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
More about "chicken enchilada cups food"
EASY ENCHILADA CUPS - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (5)Estimated Reading Time 4 minsServings 10Total Time 35 mins
- Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later). Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.
- While the tortillas are baking, combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.
- Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim. Place a pinch of cheese on top of each tortilla cup. Then return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.
CHICKEN ENCHILADA CUPS - GIMME SOME OVEN
From gimmesomeoven.com
Reviews 70Total Time 27 minsEstimated Reading Time 3 mins
- Press wonton wrappers into the cups of a mini muffin pan to form “cups”, being sure that the edges to not fold in. Bake for 7 minutes, then remove.
- Meanwhile, stir together chicken and enchilada sauce in a mixing bowl until combined. Portion the chicken evenly into the baked wonton cups until they are full. Sprinkle with a pinch of shredded cheese. Then bake for an additional 5-7 minutes, or until the cheese is melted and the chicken is heated through. Remove and garnish with sliced green onions.
- **If using the optional ingredients, you can either stir them into the chicken and enchilada sauce mixture, or you can use them as additional garnishes.
MINI CHICKEN ENCHILADAS CUPS - THE PERFECT EASY APPETIZER ...
From princesspinkygirl.com
4.4/5 (9)Total Time 25 minsCategory DinnerCalories 181 per serving
- Pour two heaping tablespoons of chicken into each flour tortilla and then top with a heaping tablespoon of cheese.
MINI ENCHILADA CUPS - PRINCESS PINKY GIRL
From princesspinkygirl.com
Ratings 6Calories 179 per servingCategory Appetizer, Dinner
- Using a regular size muffin pan place one tortilla in each cup and gently press the tortilla down into the cup, pleating the tortilla where necessary, to form a cup. Roll an aluminum foil ball to place lightly inside each cup (not pressing down too far into the cup) to help it keep its shape.
- Bake for 10-12 minutes or until the cups has hardened slightly on all sides. Remove the pan from the oven and set aside. Leave the oven on.
CHICKEN ENCHILADAS - REAL FOOD BY DAD
From realfoodbydad.com
Reviews 14Estimated Reading Time 3 minsServings 1
- To make the sauce: Heat the oil in a small saucepan over medium-high heat add the tomato sauce and stir in the spices and salt Whisk in the chicken broth. Make a slurry with the flour and water., then add the slurry to the sauce and whisk well.
- Lower the heat and simmer for 10 minutes or until the sauce is reduced by about one-quarter and coats the back of a spoon. Remove from the heat and et cool to room temperature.
- While the sauce is reducing, prepare the chicken filing: In a large skillet over medium heat, melt the butter. Add the onion and garlic and saute for 2 minutes, until fragrant.
- Add the chicken, diced green chiles, spices and salt to the skillet and cook for 5 to 7 minutes, until no pink remains in the center of the chicken. Add the spinach and saute for the 1 minute, until wilted. Remove the pan from the heat and set aside.
MINI CHICKEN ENCHILADA CUPS - RECIPE RUNNER
From reciperunner.com
4.6/5 (15)Total Time 35 minsCategory AppetizersCalories 137 per serving
- Preheat oven to 350° F. and spray a standard muffin pan with cooking spray. Wrap the mini corn tortillas in damp paper towels and microwave for 30 seconds or until warm and pliable. Gently press one down into each muffin cup. Bake for 10-12 minutes or until crisp and hardened on the sides.
- While the tortillas bake mix together the shredded chicken, green chiles, corn, green onion, cilantro, spices, enchilada sauce, Greek yogurt and 1/3 cup of shredded cheese until combined. Divide the filling evenly into each of the baked tortilla cups. Top with the remaining 1/3 cup of cheese and bake until the filling is warm and the cheese is melted, about 10-12 minutes.
- Serve the mini chicken enchilada cups with toppings such as diced tomatoes, cilantro, green onions, plain Greek yogurt or sour cream, salsa and black olives.
CHICKEN ENCHILADA CUPS APPETIZER RECIPE - WONDERMOM …
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3.1/5 (10)Total Time 30 minsCategory DinnerCalories 101 per serving
- Evenly distribute chicken, black beans, corn, mushrooms, onions, and spinach between the 12 muffin cups.
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HEALTHY CHICKEN ENCHILADAS {THE BEST!} - IFOODREAL.COM
From ifoodreal.com
5/5 (2)Total Time 1 hrCategory DinnerCalories 619 per serving
- Cook chicken breasts using your favorite method or use leftover rotisserie chicken. I usually make Instant Pot chicken breast.
- In the meanwhile, make enchilada sauce. Preheat medium pot on medium heat and add oil. Then add onion and garlic, saute for 4 minutes, stirring occasionally.
CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (64)Total Time 55 mins
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
EASY MINI CHICKEN ENCHILADA WONTON CUPS – BEST …
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Ratings 11Category AppetizerCuisine AmericanTotal Time 40 mins
- Lightly brush a muffin tin with oil. Line each cavity with two sheets of wonton wrapper. Bake for 5 minutes at 350F. Take out of the oven and leave to cool.
CHICKEN ENCHILADAS - AHEAD OF THYME
From aheadofthyme.com
Reviews 5Calories 265 per servingCategory Chicken
- Heat oil in a large skillet for 2 minutes over medium high heat until sizzling hot. Add onion and sauté until tender, about 2 minutes.
- Bake at 350°F for 15-20 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
CHICKEN ENCHILADAS - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
4.5/5 (4)Total Time 1 hr 15 minsCategory ChickenCalories 359 per serving
- Melt butter on medium heat and then saute onion, jalapeno pepper and one can of green chiles for about five minutes. Add chicken, cream cheese, chicken stock and cilantro to pan. Stir until cream cheese is melted.
- Spread 1/2 cup enchilada sauce on bottom of prepared dish. Place a generous amount of chicken on each tortilla, roll up and place seam side down in baking dish.
EASY CHICKEN AND CHEESE ENCHILADAS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Ratings 202Calories 728 per servingCategory Main Dish
- Pour enchilada sauce into a deep skillet and add the minced garlic; heat to boiling. Season the chicken breasts with salt and pepper on both sides and add to the skillet, nestling into the sauce. Reduce to low heat and cover. Cook for 15-20 minutes or until the chicken is cooked through.
- Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken (pierce the chicken with one fork and hold it steady while slowly scraping the other fork, prongs faced backwards, away from the other fork).
ENCHILADA CUPS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Category Appetizer, Main Course, SnackCalories 226 per serving
- Using a regular size muffin pan place one tortilla in each cup and gently press the tortilla down into the cup, pleating the tortilla where necessary, to form a cup. Roll an aluminum foil ball to place lightly inside each cup (not pressing down too far into the cup) to help it keep its shape.
- Bake for 10-12 minutes or until the cups have hardened slightly on all sides. Remove the pan from the oven and set aside. Leave the oven on.
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From comfortablefood.com
5/5 (16)Total Time 1 hrCategory Dinner, LunchCalories 624 per serving
- Heat the vegetable oil in a medium skillet over medium heat and cook the jalapeno and onion together until beginning to soften, about 3 - 4 minutes.
- Add the shredded chicken, about half of the green chiles, 1/2 cup of the chicken broth and the cream and stir together well. Cook for a few minutes, until hot, then remove from heat and set aside.
- In another skillet, melt the butter over medium heat, then whisk in the flour - cook for about 1 minute, then pour the remaining chicken broth. Cook for another minute or two, whisking constantly, then stir in the remaining chiles, sour cream, cumin and garlic powder.
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Ratings 4Calories 695 per servingCategory Entree, Main Course
- In a skillet over medium heat, add oil and onion. Sauté about 3 minutes until the onion is tender and translucent.
CHICKEN ENCHILADAS - CRAVING HOME COOKED
From cravinghomecooked.com
5/5 (2)Total Time 50 minsCategory DinnerCalories 231 per serving
- Make the Base: Add 1 cup of the enchilada sauce and cream cheese to a skillet over medium heat. Whisk until smooth, then mix in the chicken and black beans.
- Make the Enchiladas: Spread another cup of the enchilada sauce over the bottom of a 9x13" pan. Scoop about 1/4 cup of the chicken mixture onto a tortilla. Roll the tortilla around the mixture, and place it into the baking dish. Repeat with the remaining tortillas and chicken.
- Finish Assembling: Top the tortillas with the remaining cup of enchilada sauce and top with cheese.
SIMPLE CHICKEN ENCHILADAS - FEASTING AT HOME
From feastingathome.com
5/5 (7)Total Time 1 hrCategory MainCalories 400 per serving
- (or shred a rotisserie chicken-see notes) drain, set aside 4 cups of the chicken and stir in the small can of green chilies.
- until they are pliable, to prevent cracking when rolling-especially if using corn tortillas. (In a microwave -wrap the stack in a kitchen towel for 20 seconds, or spread out on the rack in a 350 F oven, or lightly toast over a gas burner using tongs)
- Grease a 9×13-inch baking dish. Spread 1/2 cup Enchilada sauce, or enough to coat the bottom.
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Servings 10Calories 40 per servingTotal Time 1 hr 15 mins
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