Chipotle Chicken Enchiladas Food

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CHIPOTLE-CHICKEN ENCHILADAS



Chipotle-Chicken Enchiladas image

A hearty dish for six in little more than a half hour? No problem. This Chipotle-Chicken Enchiladas recipe will do the trick-deliciously!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 6

1/2 red pepper, cut into thin strips
1/2 small onion, thinly sliced
3 cups shredded cooked boneless skinless chicken breasts
1 can (12 oz.) enchilada sauce, divided
1-1/2 cups VELVEETA Chipotle Shredded Pasteurized Prepared Cheese Product, divided
12 flour tortillas (6 inch)

Steps:

  • Heat oven to 375ºF.
  • Cook and stir peppers and onions in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender. Transfer to large bowl. Add chicken, 1/2 cup enchilada sauce and 3/4 cup VELVEETA; mix lightly.
  • Pour 1/2 cup of the remaining enchilada sauce into 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla, roll up. Place, seam-sides down, over sauce in dish; top with remaining sauce and VELVEETA. Cover.
  • Bake 15 min. or until enchiladas are heated through and VELVEETA is melted.

Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

CHIPOTLE CHICKEN ENCHILADAS



Chipotle Chicken Enchiladas image

I believe this came out of a Womans Day mag. My husband loves it, and you can always spice it up if you want it hotter. If you have leftover chicken this is a great and easy way to make a new dish.

Provided by Sara_guymarch14

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/2 onion, thinly sliced
1 teaspoon ground cumin
1/2 teaspoon ground dried chile
2 1/2 cups chicken, shredded
2 (10 ounce) cans mild enchilada sauce
2 cups cheese, shredded
10 corn tortillas
2 tablespoons fresh cilantro, chopped

Steps:

  • Heat oven to 375. F. Grease 13 X 19 baking dish.
  • In skillet heat oil over med/high heat. Add peppers, onion, cumin and chile pepper; cook till softened. About 6 minute.
  • Stir in chicken, 3/4 cup sauce and 1 cup cheese. Remove from heat cool slightly.
  • Heat tortilas according to package.
  • Spoon 1/2 cup chicken mix down center of each tortilla. Roll up tortillas around filling and place in baking dish.
  • Top with remaining sauce and cheese.
  • Bake till bubbly. About 20 minute
  • Sprinkle with cilantro and enjoy.

Nutrition Facts : Calories 293.6, Fat 14.7, SaturatedFat 6.6, Cholesterol 24.1, Sodium 627.8, Carbohydrate 30.6, Fiber 4.4, Sugar 2.6, Protein 11.6

CHICKEN & BEAN ENCHILADAS



Chicken & bean enchiladas image

A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 13

1 tbsp rapeseed oil
2 red onion , sliced
2 red peppers , deseeded and sliced
2 garlic cloves , crushed
2 tsp chipotle paste (add extra if you prefer more heat)
2 skinless chicken breasts, cut into thin strips
400g can black beans or kidney beans
small bunch coriander , chopped
500ml passata
1 tsp ketchup or sugar
6 medium tortillas
50g mature cheddar , grated
green salad , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
  • Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
  • Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

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