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
CREAMY CHICKEN ENCHILADAS
I got this recipe from Quick Cooking. It can be made lowfat also by using the reduced fat soups, sour cream, tortilla's and cheese.
Provided by Petdrwife
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet or saucepan coated with nonstick cooking spray, saute onion until tender. Remove from heat.
- Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozarella cheese; mix well.
- Place 3 tablespoons on each tortilla;; top with 1/3 cup chicken. Roll up.
- Place seam side down in a 13x9 baking dish coated with nonstick cooking spray.
- Top with remaining soup mixture;sprinkle with remaining cheeses.
- Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Nutrition Facts : Calories 448.9, Fat 26.9, SaturatedFat 13.3, Cholesterol 97.7, Sodium 1035, Carbohydrate 23.6, Fiber 1.1, Sugar 3, Protein 27.7
GREEN CHICKEN ENCHILADAS
This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
EASY CHICKEN ENCHILADAS USING COSTCO CANNED CHICKEN BREAST
Provided by Mavis Butterfield
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Spread 1/2 cup of enchilada sauce into the bottom of a 13″ x 9″ casserole dish.
- In a mixing bowl, combine the chicken, diced green chilis, 3/4 cup pepper jack cheese, 3/4 cup cheddar cheese and 1/2 cup enchilada sauce.
- Evenly fill the tortillas with the chicken mixture, roll and place seam-side down in the baking dish. Cover with remaining sauce and cheese. Bake 15 to 20 minutes or until the cheese is melted and bubbly.
- Sprinkle with the green onions and serve warm.
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