Chicken Enchilada Salad Food

CHICKEN ENCHILADA SALAD WITH CAESAR DRESSING

Steps:

• Halve the chicken breast and place in a small saucepan. Sprinkle with spices and top off with chicken broth. Cook over medium heat until cooked through. Remove chicken and shred, then return to saucepan and continue to cook until liquid has cooked off. Transfer chicken to a clean bowl.
• Prepare corn and toppings.
• In a large bowl, toss chopped romain lettuce with Caesar dressing. Arrange coated romain on a serving platter. Layer with broken tortilla chips, seasoned chicken, cherry tomato halves, charred corn and shredded cheese. Serve with optional lime wedges and additional dressing.

CHICKEN ENCHILADA SALAD

Steps:

• Mix the first 9 ingredients.
• Spread on cracker and sprinkle with cheese.

CHICKEN ENCHILADA SALAD

Steps:

• In a separate bowl, toss chicken with enchilada sauce.
• Set aside for 10 minutes.
• Empty greens into a large salad bowl.
• Add in tomatoes, cucumber, avocado and green onions, and toss together.
• Place mixed salad onto four individual plates.
• Top the salad with the enchilada chicken.
• Sprinkle 1/4 cup cheese on top of each salad.
• Drizzle on your favorite creamy dressing.

SPICY BUFFALO CHICKEN ENCHILADAS

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.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
• In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
• Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
• Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
• To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
• Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
• Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

COPYCAT SOUPER SALAD CHICKEN ENCHILADA SOUP

Steps:

• In a non stick skillet over medium heat cook together the chicken, onions and garlic.
• Add the Enchilada mix and stir to coat chicken.
• Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
• Cut corn tortillas into strips (as many as you want), add to pot and remove from heat.
• Allow to cool and serve.

CHEESY CHICKEN ENCHILADA SKILLET

Steps:

• Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
• Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
• Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.