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
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
Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
- Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
- To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
- Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.
Nutrition Facts : Calories 490 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 2.7 milligram of sodium
CHICKEN ENCHILADAS I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
QUESO FRESCO ENCHILADAS RECIPE
These queso fresco enchiladas only have one ingredient in the filling, making them quick and easy to get dinner on the table in a jiffy! No one can resist how yummy these cheesy enchiladas taste!
Provided by Rebekah Garcia Kalinowski
Categories Dinners
Time 15m
Number Of Ingredients 8
Steps:
- Warm the enchilada sauce in a small saucepan over low heat. In a small frying pan, add oil to coat bottom of pan and warm over high heat until hot and shimmering, about 2-3 minutes. Using tongs, dip 1 tortilla in oil for 5 seconds, flip tortilla over and heat for another 5 seconds. Remove from oil and drain well on paper towels. Repeat with remaining tortillas. One by one, dip tortillas in enchilada sauce, insuring that both sides are coated. Place about 1/4 cup of cheese in center of tortilla and roll up like a taquito. If desired, place on a heat-proof plate and keep warm in oven at 250°F while filling and rolling remaining enchiladas. Serve immediately with desired toppings.
Nutrition Facts : Calories 169 calories, Fat 10 g, Carbohydrate 7 g, Fiber 0 g, Protein 11 g, SaturatedFat 4 g, Sodium 111 mg, Sugar 1 g
FRITO ENCHILADA PIE
This frito enchilada pie is one of those EASY, quick meals that will make your family smile. I always have lunchbox size bags of Fritos left, always!! I decided I didn't want to do the typical Frito chili pie, so I did a Enchilada version.
Provided by Lynn Socko
Categories Beef
Time 20m
Number Of Ingredients 4
Steps:
- 1. I poured the Fritos into a large bowl, added the cooked ground beef and 2 c of cheese and tossed it to mix.
- 2. I emptied it into my elec skillet, but you can certainly use a casserole dish and heat it in the oven.
- 3. I sprinkled on the rest of the cheese and poured the enchilada sauce on top. I set my skillet to the "warm" setting, placed the lid on, and in about 15 min it was bubbly hot and the cheese was melted.
- 4. Garnish with sour cream, pico de gallo, salsa, salad, whatever your heart desires.
QUESO CHICKEN ENCHILADAS
Easy to make TexMex Enchiladas! Customizable with your favorite fillings and toppings. It's always a crowd pleaser, perfect for meal prep and freezing too!
Provided by Deb Clark
Categories Lunch or Dinner
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees
- Start by deboning the chicken. Remove the skin and pick all of the meat off the bones. Shred the chicken well. (If desired, save the chicken bones by wrapping tightly and freezing for chicken stock)
- Use a deep dish, oven proof pan and pour about a 3/4 cup of enchilada sauce into the bottom of dish, covering the bottom completely.
- Then assemble the enchiladas with a tortilla, about 1/4 cup shredded chicken, a couple good heaping spoonfuls of queso dip and enchilada sauce. Roll up the enchiladas and place them seam side down in the pan.
- Top with the remaining enchilada sauce and place a spoonful of queso down the middle of the dish.
- Garnish with chopped black olives
- Cover tightly with tinfoil and place in a preheated oven until hot and bubbly - about 30 minutes.
Nutrition Facts : Calories 461 kcal, Carbohydrate 12 g, Protein 38 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 122 mg, Sodium 443 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRITO ENCHILADA CASSEROLE
Steps:
- In a large skillet over medium heat, brown ground beef and onions until meat is cooked and onions are transparent, about 10-12 minutes.
- Stir in tomato sauce, cheese, chili beans, enchilada sauce and 3 cups of the corn chips and mix well. Spoon mixture into a 2-quart casserole dish and place in a preheated 350-degrees F oven for 30 minutes or until mixture bubbles.
- Spread sour cream over surface and sprinkle remaining corn chips around perimeter of the dish. Return to oven and continue to bake for an additional 10-15 minutes or until sour cream is set; serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN ENCHILADAS
My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.
Provided by Ali
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Prepare your enchilada sauce.
- In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
- Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
CHICKEN ENCHILADAS
Chicken enchiladas are filled with just chicken, cheese, and sauce and are a simple, easy way to make your favorite Mexican food at home.
Provided by Stephanie Keeping
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray a 9x13 baking dish with cooking oil spray. Set aside.
- In a large bowl, combine the shredded chicken meat, 1 (10-ounce) can of the enchilada sauce, the diced green chilies, taco seasoning, salt, black pepper and 1 cup of the crumbled cotija cheese. Using a large spoon, mix to combine.
- Fill and roll each tortilla by placing ½ to ¾ cup filling onto one side of the flour tortilla (you will want to create a line of chicken filling about an inch offset from the center) and start rolling from the end that has the filling.
- Place the filled and rolled tortilla, seam side down, into the prepared baking dish starting at one end. You will repeat this until all the flour tortillas are filled, rolled, and placed into the baking dish.
- Slowly and evenly pour the second (10-ounce) can of enchilada sauce onto the tops of the filled and rolled tortillas. Do not go all the way to the open edges of the chicken enchiladas. Leave about 1 inch of the edges of the enchiladas without sauce.
- Top the sauce-covered chicken enchiladas with the cheddar and jack shredded cheese. Make sure you get an even layer.
- Bake uncovered for 30 minutes or until bubbling and the cheese is melted.
- Garnish your baked chicken enchiladas with a few slices of jalapeño, a sprinkle of the remaining ¼ cup cotija cheese, chopped cilantro, and a few avocado slices.
Nutrition Facts : Calories 429 kcal, Carbohydrate 18 g, Protein 35 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 855 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 10 g, ServingSize 1 serving
EASY CHICKEN ENCHILADA BAKE
This Easy Chicken Enchilada Bake is a creamy, cheesy twist on the classic meal using Fritos in place of tortillas. A delicious meal made in just 30 minutes.
Provided by Sandra
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- In a medium skillet heat 2 tablespoons of oil, . Add cubed chicken, season with salt and pepper. Cook until the sides are golden brown and chicken is completely cooked through, about 5-7 minutes. Remove from heat and set aside.
- Preheat oven to 350 degrees.
- In a medium bowl mix together enchilada sauce, sour cream, cream of chicken, cumin, chili powder, 1 1/2 cups Mexican blend cheese, and chicken. Stir together until well combined.
- In a 1 quart casserole dish, pour Frito chips in the bottom, add chicken mixture on top of the chips, and then sprinkle remaining cheese on top. Bake uncovered for 20-25 minutes or until warm and bubbly and cheese is melted on top.
Nutrition Facts : Calories 492 kcal, Carbohydrate 31 g, Protein 23 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 81 mg, Sodium 1177 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHICKEN FRITO ENCHILADAS
This is a hardy dish and serves 6-8 people. If you can't find El Pato Salsa, you may substitute any salsa. The fresh cilantro really gives it some zip!
Provided by BakinBaby
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine milk, Salsa, tomato sauce, enchilada sauce, green chilies,and diced yellow onion.
- Place a layer of chicken then fritos in a 9x13 pan, top with sauce mixture and cheese.
- Keep repeating layers, ending with cheese.
- Bake at 350 until cheese is melted; about 25 minutes.
- Garnish with sour cream, diced green onions,olives and cilantro.
CHICKEN ENCHILADAS
Make and share this Chicken Enchiladas recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 614.2, Fat 34.6, SaturatedFat 16.6, Cholesterol 118.5, Sodium 1232, Carbohydrate 42.4, Fiber 2.9, Sugar 5.1, Protein 32.9
LAYERED CHICKEN CASSEROLE
This is an old family recipe I inherited from Mom. I remember having it as a kid (a long time ago). We still love it today.
Provided by PanNan
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Saute chopped onion and garlic in oil.
- Add chicken pieces and brown.
- Add chilies and chicken soup.
- In a 13 X 9 X 2 baking pan layer 1/2 chicken mixture, 1/2 cheese, a layer of chips, 1/2 chicken mixture and ending with cheese.
- Bake at 350 til bubbly and cheese has melted.
CHICKEN FRITO CASSEROLE
Make and share this Chicken Frito Casserole recipe from Food.com.
Provided by GinKitty
Categories < 60 Mins
Time 40m
Yield 6 Plates, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Boil chicken breasts reserve broth.
- Cool and shred chicken.
- Pour chips into baking dish.
- Mix soup and sauce and spices, pour over chips.
- Cover with chicken, cheese, and onion.
- Pour chicken broth over everything.
- Cover with foil and bake 30 mins.
- Remove foil and bake until golden brown and bubbly.
FRITO- PIE- CREAMY WHITE CHICKEN FRITO PIE
flavor of chicken enchiladas with crunch of corn chips- Try over chili cheese variety of corn chips.
Provided by billpencctx
Categories Soups, Stews and Chili
Time 7h5m
Yield 6
Number Of Ingredients 14
Steps:
- Put chicken in crockpot- Add chili powder, cumin, garlic powder, chicken broth, and green chilies.- cook- low- 7 hr. An hour before serving, heat the butter, half and half, cream cheese, and sour cream in a saucepan, whisking till smooth. Shred chicken in the slow cooker with 2 forks.- add the saucepan mixture to the crockpot and cook on low for another hour. Quick Method: Mix 2 cans cream of chicken soup, 2 cans chopped green chilies, and 4 oz of cream cheese in saucepan. Stir in 2 cups shredded cooked chicken, 1 tsp chili powder, 1 tsp cumin. Heat till pipi ng hot- spoon over chips- top w/ red onions, cilantro, and cheese.
Nutrition Facts : Calories 630 calories, Fat 46.7486915813942 g, Carbohydrate 11.7247810254775 g, Cholesterol 181.324346173013 mg, Fiber 0.529208343426387 g, Protein 40.2781009377354 g, SaturatedFat 24.7794815975825 g, ServingSize 1 1 Serving (412g), Sodium 591.708861220336 mg, Sugar 11.1955726820511 g, TransFat 3.53180349969604 g
THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...
I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.
Provided by Layla Noel
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
- Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
- Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.
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