CHICKEN ENCHILADAS
Chicken Enchiladas
Provided by The Rachael Ray Staff
Number Of Ingredients 21
Steps:
- Preheat oven to 275F
- Wrap tortillas in foil and warm in the oven, or wrap in a damp cloth towel and warm up in the microwave
- Place a medium-sized skillet over high heat
- Add chicken broth, bay leaf, oregano and onion, and bring up to a bubble
- Add chicken breasts and bring back to a bubble then cover with a lid and reduce heat to medium
- Poach chicken in broth 10 minutes or until cooked through
- Remove the cooked chicken from the stock and let it cool a bit so that you can handle it
- Reserve poaching liquid
- While the chicken is poaching make the enchilada sauce: In a sauce pan, combine the tomato sauce, hot sauce, cinnamon and 1 teaspoon of chili powder
- Bring up to a simmer over medium heat and then reduce heat to low, keeping sauce warm until you are ready to use it
- Shred the cooled chicken into small strips using two forks or your fingers
- Transfer the shredded meat to a bowl and add 1/2 cup of cooking liquid, tomato paste, 1 teaspoon chili powder and 1 teaspoon cumin, season with a little salt and pepper
- Remove tortillas from oven and switch broiler on high
- Pour a little of the enchilada sauce, about 1/4 cup, on the bottom of a casserole or baking dish
- Divide chicken mixture equally between the warm tortillas by piling it up on the bottom half of each tortilla and rolling into a tube
- Place enchiladas seam side down on top of the sauce in the baking dish
- Once all the enchiladas are in the pan, pour remaining hot tomato sauce over them and top with cheese
- Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas
- Sprinkle with the chopped cilantro and serve
CHICKEN ENCHILADAS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees F.
- Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
- Combine all sauce ingredients and heat through, keeping warm until needed.
- Remove tortillas from oven and switch broiler on high.
- Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
CHICKEN ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.
- For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.
- For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.
- Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.
CHICKEN ENCHILADAS (RACHAEL RAY)
Very tasty, just like you get at your favorite Mexican restaurant. This came from the Food Network website, one of Rachael Ray's recipes. Don't let the cinnamon in the sauce scare you - it's a key ingredient. Also, use about 1 teaspoon dried oregano if you don't have fresh, as called for in this recipe.
Provided by Melissa Spangler
Categories Chicken Breast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees F.
- Wrap corn tortillas in foil and warm in the oven.
- Bring broth to boil in a saute pan.
- Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer.
- Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks.
- Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
- Combine all sauce ingredients in saucepan and heat through, keeping warm until needed.
- Remove tortillas from the oven and switch broiler on high.
- Pile chicken mixture into warm tortilla and roll.
- Line casserole or baking dish with endchiladas, seam side down.
- Pour hot tomato sauce over the chicken enchiladas and top with cheese.
- Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
Nutrition Facts : Calories 304.5, Fat 16.3, SaturatedFat 9.4, Cholesterol 41.9, Sodium 1169.7, Carbohydrate 24, Fiber 4, Sugar 5.6, Protein 17.4
ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE
Provided by Rachael Ray : Food Network
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
- Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
- Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
- Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
CHICKEN AND CHORIZO SPANISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
- To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
- Pour about one-third to one-half of the sauce into a large casserole dish.
- Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
- To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.
CHILI SUIZAS BAKE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.
- While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.
- When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!
RACHAEL RAY ROASTED CHICKEN ENCHILADA STACKED SUIZA CASSEROLE
Make and share this Rachael Ray Roasted Chicken Enchilada Stacked Suiza Casserole recipe from Food.com.
Provided by couponmommy123
Categories Poultry
Time 1h59m
Yield 4 , 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
- Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
- Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Nutrition Facts : Calories 1356.8, Fat 61.2, SaturatedFat 23.8, Cholesterol 252.4, Sodium 1631.6, Carbohydrate 102, Fiber 11, Sugar 16.6, Protein 98.5
CHICKEN & CHORIZO SPANISH ENCHILADAS
Make and share this Chicken & Chorizo Spanish Enchiladas recipe from Food.com.
Provided by LizzyGirl09
Categories Meat
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. Reserve two tablespoons rendered fat from the pan and add bell peppers, onion, jalapeno and garlic. Saute until browned and softened, about five minutes.
- Add the bay leaf, paprika, cinnamon and salt and pepper. Cook til fragrant, 30-60 seconds. Add the chicken stock, tomatoes, tomato sauce and simmer to thicken the sauce, about 15 minutes.
- Pour about one-third to one-half of the sauce into a large casserole dish.
- Combine the cooled down chorizo with the chicken and half the cheese. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese.
- To serve, preheat the oven to 350 degrees F. Bake the enchiladas until hot through and brown and bubbly, 15 minutes.
More about "chicken enchiladas rachael ray food"
GWYNETH PALTROW’S CHICKEN ENCHILADAS - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 4 mins
- To make the sauce, combine the onion, cilantro and garlic in the bowl with a spatula, and blend for another 7 seconds, until very finely chopped and almost smooth
RACHAEL RAY CHICKEN CASSEROLE RECIPES
From tfrecipes.com
CHICKEN ENCHILADAS (EAT ONE ... - 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
RACHAEL RAY CHICKEN ENCHILADA - ALL INFORMATION ABOUT ...
From therecipes.info
RACHAEL RAY SPICES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST RACHAEL RAY CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
DAVID BURTKA'S GREEN CHILE CHICKEN ... - RACHAEL RAY SHOW
From rachaelrayshow.com
HOME OF FOOD.COM
From food.com
RED CHICKEN ENCHILADAS - RACHAEL RAY IN SEASON
From rachaelraymag.com
CHICKEN ENCHILADAS RACHAEL RAY BEST RECIPES
From wiki-recipes.info
ROTISSERIE CHICKEN ENCHILADAS VERDES - RACHAEL RAY ...
From pinterest.ca
RACHAEL RAY CHICKEN ENCHILADAS - ALL INFORMATION ABOUT ...
From therecipes.info
RACHAEL RAY ROASTED CHICKEN ENCHILADA STACKED SUIZA ...
From tfrecipes.com
CHICKEN ENCHILADAS : RECIPES : COOKING CHANNEL RECIPE ...
From cookingchanneltv.com
RACHAEL RAY - CHICKEN ENCHILADAS CALORIES, CARBS ...
From myfitnesspal.com
RACHAEL RAY ENCHILADA CASSEROLE RECIPES
From tfrecipes.com
CHICKEN ENCHILADAS - RACHAEL RAY SHOW
From rachaelrayshow.com
FIRECRACKER ENCHILADAS | RACHAEL RAY IN SEASON
From rachaelraymag.com
RACHAEL RAY CHICKEN ENCHILADA RECIPE - CREATE THE MOST ...
From recipeshappy.com
RACHAEL RAY CHICKEN ENCHILADAS BEST RECIPES
From cookingtoday.net
FIESTA CHICKEN ENCHILADAS | RACHAEL RAY IN SEASON
From rachaelraymag.com
10 BEST RACHAEL RAY CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.co.uk
CHIPOTLE CHICKEN ENCHILADAS RECIPE - RACHAEL RAY
From rachaelray.com
ROTISSERIE CHICKEN ENCHILADAS VERDES - RACHAEL RAY SHOW
From rachaelrayshow.com
RACHAEL RAY ENCHILADA SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
RACHAEL RAY ENCHILADA RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ROTISSERIE CHICKEN ENCHILADAS RACHAEL RAY - ALL ...
From therecipes.info
RACHAEL RAY SHOW | CHICKEN ENCHILADAS, ENCHILADA RECIPES ...
From pinterest.ca
RACHAEL RAY ENCHILADA SUIZA RECIPE - CREATE THE MOST ...
From recipeshappy.com
CHICKEN ENCHILADAS RACHAEL RAY RECIPE - WEBETUTORIAL
From webetutorial.com
RACHAEL RAY: GWYNETH PALTROW CHICKEN ENCHILADAS RECIPE
From foodus.com
CHICKEN ENCHILADAS | RACHAEL RAY IN SEASON
From rachaelraymag.com
RACHAEL RAY RECIPES FOR CHICKEN
From tfrecipes.com
RACHAEL RAY CHICKEN VERONIQUE RECIPES
From tfrecipes.com
RACHAEL RAY: ROTISSERIE CHICKEN ENCHILADAS VERDES
From foodus.com
CHICKEN ENCHILADAS RECIPE | RACHAEL RAY | FOOD NETWORK RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love