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 OR TURKEY ENCHILADAS
This is a take on a recipe from the Better Homes and Gardens Magazine, January 1997. The original recipe calls for turkey, which we use occasionally, but we love to have this at other times throughout the year with chicken.
Provided by Paula
Categories Chicken Breast
Time 1h15m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
- In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
- water, cumin, pepper, and salt.
- Stir in the cooked onion and chicken.
- Wrap the tortillas in foil.
- Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
- Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
- For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
- Place the tortilla, seam side down, in the baking dish.
- Repeat with the remaining filling and tortillas.
- For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
- Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
- Sprinkle with the cheese.
- Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
- Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
- NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
- I either saute these or grill them until no longer pink.
- I shred the meat and proceed as usual with the recipe.
- The time to make does not include this step.
Nutrition Facts : Calories 494.4, Fat 19.4, SaturatedFat 8.9, Cholesterol 41.3, Sodium 1158.9, Carbohydrate 63.4, Fiber 3.6, Sugar 6.5, Protein 15.8
CHICKEN OR TURKEY-MUSHROOM ENCHILADAS
I have made these with both cooked turkey or chicken, please use only Campbell's Cream of Chicken Soup for this any other brand of soup will not produce the best flavor! This recipe can easily be doubled but you will need to bake it in two 13 x 9-inch baking dishes --- if you prefer lots of sauce, then use 3 cans soup with 1-1/2 cups sour cream and increase the cheddar cheese slightly.
Provided by Kittencalrecipezazz
Categories Poultry
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch casserole dish.
- In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
- In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
- Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
- Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
- Heat the tortilla shells for about 30 seconds in the microwave to soften.
- Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
- Place seam-side down in the baking dish.
- Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
- Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
- Covered with foil and bake for about 25 minutes.
- Remove the foil then bake uncovered for another 10-12 minutes.
- Delicious!
Nutrition Facts : Calories 692.8, Fat 40.5, SaturatedFat 20.5, Cholesterol 134.6, Sodium 1271.5, Carbohydrate 43.4, Fiber 3.3, Sugar 5, Protein 39.2
LEFTOVER TURKEY OR CHICKEN ENCHILADAS
Make and share this Leftover Turkey or Chicken Enchiladas recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 20m
Yield 6 Enchiladas, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
- Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
- Roll the tortilla up and place seam side down into a lightly greased baking pan.
- Top with extra cheese and salsa if desired.
- Baked until heated through, about 15-20 minutes.
Nutrition Facts : Calories 487.1, Fat 17.1, SaturatedFat 7, Cholesterol 48.9, Sodium 1117.3, Carbohydrate 57.4, Fiber 4.1, Sugar 3.6, Protein 25.1
TURKEY ENCHILADAS WITH FIRE-ROASTED TOMATILLOS
Steps:
- For the tomatillos: Preheat the broiler and set the tomatillos, garlic, jalapenos and onions out on a foil-lined tray. Drizzle the ingredients with a little olive oil and sprinkle with salt and pepper. Place the vegetables under the broiler 3 to 4 inches from the top and cook until the tomatillos and onions are well charred, 5 to 6 minutes. Turn the vegetables and broil until charred all over, 4 to 5 minutes longer. Remove from the oven and transfer to a blender with the chicken stock, cilantro and lime juice. Puree until completely smooth. Place in a large saute pan over medium-low heat and warm through. Season with salt and pepper.
- For the turkey enchiladas: Set a large saute pan over medium-high heat and coat with the oil. Add the turkey and garlic and brown well, 3 to 4 minutes. Add the cumin, coriander, paprika, oregano and onions and cook until well browned, 10 minutes longer. Season with salt and pepper. Transfer to a platter and let cool.
- Preheat the oven to 375 degrees F and grease a 9-by-13-inch gratin dish with oil.
- Spoon some of the tomatillo sauce into the bottom of the pan to lightly coat it. Dip each tortilla into the heated tomatillo sauce (this will both flavor the tortilla and also make it more pliable). Spoon 1/4 cup of the ground turkey filling onto each tortilla. Divide 1/2 cup of the shredded Jack cheese between each tortilla. Fold the tortillas over the filling and place them seam-side down in the gratin dish. Place 6 enchiladas in the pan and top with more tomatillo sauce so they are just barely covered. Top with remaining 1/2 cup of Jack cheese and sprinkle with crumbled queso fresco. Place on a tray (to catch any drips) and bake until the cheese has melted and the sauce is bubbling, 15 to 17 minutes. Finish under the broiler to brown further if desired. Remove from the oven, let cool slightly and garnish with the chopped cilantro. Serve with the sour cream on the side.
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!
LEFTOVER TURKEY - ENCHILADAS
What to do with all the leftover Holiday Turkey Meat - This was a big hit, and a treat to have something spicy after holiday eating holiday leftovers for a few days.
Provided by Chuck_Roast
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Heat a skillet to medium, add some oil and saute the onions for a few minutes then add the peppers and garlic and saute until the onion become translucent.
- Add Tomatoes, seasonings, Stir to combine.
- Add Turkey and 1 cup of enchilada sauce - stir - simmer until some of the liquid has evaporated (not too juicy any more).
- Add cream cheese and stir until well incorporated. Simmer for a few minutes longer.
- In a 9X13" pan add 1 cup of enchilada sauce and coat bottom of pan.
- Add about 1/4-1/3 cup of meat mixture to each tortillia - roll tortilla and place seem side down in a baking dish (just roll, don't fold ends).
- Pour remaining Enchilada sauce over the top of the tortillas.
- Sprinkle cheese over the top.
- Bake i for about 20-30 minutes until cheese is melted and side are bubbling slightly.
- Variations - Add a can of black beans (rinsed and drained) to the meat mixture after incorporating the cream cheese.
- Toppings (suggestions) - Salsa, lettuce, Chopped Olives, Chopped Onion, Chopped tomatoes, chopped jalapeno's.
CRANBERRY CHIPOTLE CHICKEN ENCHILADAS
Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer., To make ahead Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 368 calories, Fat 6g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 623mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 6g fiber), Protein 24g protein.
TURKEY ENCHILADAS RECIPE
If you're trying to find what to do with all of your leftover turkey from Thanksgiving dinner, this turkey enchiladas recipe is it! It is quick, easy, and delicious!
Provided by Contributor
Categories Main Course
Time 33m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 pan using non-stick cooking spray.
- Mix cooked turkey, chili powder (optional) and 1 cup of Monterey Jack cheese together. Roll up in tortillas and place in pan.
- In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream, can of chilies, cilantro, onion powder, garlic powder, and pepper.
- **Be sure that you don't bring this to a boil- you don't want to have curdled sour cream!
- Pour over enchiladas and top with remaining cheese.
- Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
Nutrition Facts : Calories 366 kcal, Carbohydrate 20 g, Protein 23 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 83 mg, Sodium 813 mg, Fiber 1 g, Sugar 2 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 OR TURKEY ENCHILADAS
I found this recipe in an old Betty Crocker grocery store recipe book (my friend gave me a huge pile of them, so I have made quite a few). This is a very different and much lower fat version than the ones that use cream of chicken soup. My whole family enjoyed these, even the 5 year old!
Provided by ChipotleChick
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Spray rectangular 11x7 baking dish with cooking spray.
- Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor.
- Cover and blend on high speed about 30 seconds or until smooth.
- Reserve half of mixture.
- Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese.
- Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla.
- Roll tortilla around filling, place seam side down in baking dish.
- Pour reserved sauce mixture over enchiladas.
- Sprinkle with remaining 1/2 cup cheese.
- Bake uncovered 20-25 minutes or until hot.
- Serve with lime wedges.
Nutrition Facts : Calories 227.5, Fat 8.6, SaturatedFat 3.3, Cholesterol 46.1, Sodium 573.1, Carbohydrate 19, Fiber 1.7, Sugar 2.1, Protein 18
HOMEMADE CHICKEN CHEESE ENCHILADAS
Absolutely DELICIOUS. I found this recipe in a book called, '30-Minute Recipes From Around the World. It is actually tweaked a bit here the way I love it.
Provided by Eyemadreamer
Categories One Dish Meal
Time 30m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook your chicken with your favorite seasonings, even if just salt and pepper. I personally like to add garlic salt to mine.
- In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.
- Put equal portions of the mixture onto each tortillas using a big spoon, line them up enclosed side face down in a 9x13 dish.
- Melt butter in a saucepan, then add flour and stir until it is smoothened. Pour in the broth and when it s boiling, continue to stir until the sauce is thick. Add in the cumin, garlic powder and the last can of green chilies, stir to mix.
- Pour all over the tortillas and top with cheddar cheese, and now you've got yourself enchiladas!
- Bake for about 15 minutes in a 375°F oven.
SIMPLY SOUR CREAM CHICKEN ENCHILADAS
Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!
Provided by Debs Recipes
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
- Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
- Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chilies.
- Pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Nutrition Facts : Calories 507.3, Fat 29.5, SaturatedFat 13.9, Cholesterol 85.4, Sodium 755.8, Carbohydrate 35.6, Fiber 2.3, Sugar 3.7, Protein 24.3
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
CONTEST-WINNING TURKEY ENCHILADAS
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.
TURKEY ENCHILADAS
These enchiladas are a great way to use leftover Thanksgiving turkey. Serve with sour cream and refried beans if desired.
Provided by Marta Sanchez
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small bowl, combine the cheese, onion, and black olives.
- In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
- Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
- Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.
Nutrition Facts : Calories 672.8 calories, Carbohydrate 53.6 g, Cholesterol 135.6 mg, Fat 33.5 g, Fiber 7.8 g, Protein 41.4 g, SaturatedFat 15.2 g, Sodium 498.6 mg, Sugar 1.7 g
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
TURKEY ENCHILADAS
This recipe is originally from Lynne Rossetto Kasper, the host of The Splendid Table on NPR. It's a great way to use up leftover turkey. It's especially good with smoked turkey!
Provided by MaryMc
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degree F.
- In a medium bowl, thoroughly combine the turkey, green onions, cream cheese, and 1 cup of the Jack cheese. Set aside.
- In a blender or food processor, combine the salsa verde or tomatillos, chiles, cilantro, and cream. Blend until smooth.
- Heat the oil in a heavy, 6-inch skillet over medium-high heat.
- Using tongs, carefully place 1 tortilla at a time in the hot oil, and leave it in for 5 to 10 seconds until softened. Turn the tortilla over and soften the other side.
- Drain over the skillet; then place on a plate lined with a paper towel. Place another paper towel on top and press to absorb the oil.
- Repeat until all 8 tortillas are softened and drained.
- Place one-eighth (about 1/2 cup) of the turkey mixture in the center of each tortilla. Roll tightly and place, seam-side down, in a 7 1/2-by-11-inch baking pan.
- Pour the salsa verde-cream sauce over the enchiladas, and sprinkle the remaining 1/3 cup of Jack cheese down the center.
- Bake until heated through and bubbly, about 20-30 minutes. Serve immediately.
Nutrition Facts : Calories 569.1, Fat 45.2, SaturatedFat 20.7, Cholesterol 99.8, Sodium 846.9, Carbohydrate 28.2, Fiber 3.8, Sugar 2.5, Protein 15.1
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 WITH CREAM CHEESE
Creamy chicken enchiladas your family and friends will love!
Provided by Chrissy008
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil, then spray with cooking spray.
- Combine salsa and cream cheese in a large pan over medium heat; cook and stir until cream cheese has melted and mixture is creamy and thoroughly combined, 3 to 5 minutes. Add chicken and cook until heated through, 2 to 3 minutes.
- Spoon chicken mixture into tortillas and roll into enchiladas. Place, seam-side down, on the prepared baking sheet. Top with enchilada sauce.
- Bake in the preheated oven for 10 minutes. Top with Mexican cheese. Bake until cheese is melted, 5 to 10 minutes more. Serve hot.
Nutrition Facts : Calories 408.8 calories, Carbohydrate 33.7 g, Cholesterol 70.6 mg, Fat 20.6 g, Fiber 2.7 g, Protein 21.6 g, SaturatedFat 9 g, Sodium 706.2 mg, Sugar 1.3 g
More about "chicken or turkey enchiladas food"
CHICKEN OR TURKEY ENCHILADAS WITH RANCHERO SAUCE - FRUGAL ...
From frugalhausfrau.com
- In a large skillet, saute onion and bell peppers if using (no need to saute Poblanos or the canned chiles, just add them when the onions are done) in oil until softened. Slowly stir in the tomato sauce and stock along with chili & cumin.
- Place all cheeses (room temperature if using cream cheese) in a bowl. Gradually add milk of your choice, blending. Add onion and stir in. Add shredded poultry and mix together well, breaking up the poultry as it is mixed. (If the poultry is warm, this may be easier.) Taste, add the salt if desired.
- Prepare a 9 x 13″ casserole by coating with cooking spray and cover the bottom with about 1/2 cup of sauce.
CREAMY GREEN CHILE TURKEY ENCHILADAS - FLIPPED-OUT FOOD
From flippedoutfood.com
- Melt the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and sauté until translucent and softened, 5–7 minutes.
- Mix the flour into the butter and shallots, stirring continuously. Cook for 1 minute, then mix in the 1/2 cup of the chiles, oregano, cumin, salt, and pepper. Slowly add the stock, whisking constantly. When the sauce begins to simmer, reduce heat to low. Simmer gently until thickened, about 10 minutes.
- Place the sour cream or crema in a small bowl: temper it by slowly mixing in 1/4 cup of the simmering sauce. Stir the mixture into the sauce in the pan. The finished sauce should be fairly thick. See Recipe Note #4 for work-ahead.
TURKEY ENCHILADAS - ISABEL EATS - EASY MEXICAN RECIPES
From isabeleats.com
- Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, chili powder, salt, onion powder, oregano, garlic powder and cumin.
- Use a wooden spoon or spatula to break up the meat into smaller chunks. Cook, stirring occasionally, for 6 to 8 minutes, until turkey is browned and cooked through.
TURKEY ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
- Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.
- Spread 1/2 cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.
TURKEY OR CHICKEN ENCHILADAS VERDES - BINKY'S CULINARY ...
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- Place turkey in a saucepan with the onion, garlic and salt. Cover with water. Bring to a boil over high heat, reduce the heat to medium, cover and simmer until cooked through, about 20 to 25 minutes.
- Cook Tomatillos and jalapeño together in a small amount of water (or steam) until color changes (Tomatillos will turn a tannish yellow).
- Preheat an oven to 350°F. In a small fry pan, heat the oil over medium-high heat until sizzling hot. Using tongs, quickly pass each tortilla through the oil to soften, then drain on paper towels. Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate, put a large spoonful of shredded turkey near one edge and roll up the tortilla. Place, seam side down, in a baking dish.
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