Deli Chicken Enchiladas Food

CHICKEN ENCHILADAS

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.

CHICKEN ENCHILADAS

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.

FIESTA CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
• Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
• Bake 15 to 20 min. or until heated through.

CHICKEN ENCHILADAS ADOBO

Steps:

• Lightly grease a 13x9x2-inch baking dish; set aside.
• For sauce: In medium saucepan, mix undrained tomatoes, water, chopped onion, chipotle pepper, adobo sauce (if desired), cilantro, cumin, chili powder and half of the salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat; let cool for 5 minutes. Place in a blender or food processor. Cover and blend or process until smooth.
• Meanwhile, in a large skillet, heat oil over medium heat. Add chicken; cook and stir until browned and no longer pink. Remove from heat; drain off fat. Stir in salsa, sour cream, lime zest and the remaining salt.
• To assemble enchiladas, spoon 1/2 cup sauce into bottom of prepared baking dish. Spoon about 3 tablespoons of the chicken mixture onto each tortilla near edge; roll up. Place tortillas, seam sides down, in prepared baking dish. Pour remaining sauce over all.
• Cover and bake in a 375 degree oven for 15 minutes. Uncover and sprinkle with cheese. Bake 10 to 15 minutes more or until heated through. Sprinkle with olives and green onions.

LONE STAR CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt., Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.

LEFTOVER ROASTED CHICKEN ENCHILADAS

Steps:

• To begin, pour about a half of an inch of vegetable oil into a large frying pan and warm up on stove top on medium-high heat. The oil will be ready for frying after you mix up the enchilada ingredients. (This is assuming you have already picked the chicken from the bones and shredded it. If you haven't already done that, wait to heat the oil until you are finished and the chicken is ready to be combined with cream cheese).
• In large bowl combine shredded leftover roasted chicken pieces and softened cream cheese along with the diced green chiles. In smaller bowl, combine the Mexican cheese and taco seasoning (or cumin, paprika, and garlic powder). Add 3/4 cup of the Mexican cheese mixture to chicken mixture. Next add 1/4 cup green enchilada sauce to add moisture to chicken mixture, and set aside. If desired, add salt and pepper to taste.
• Next, place one tortilla at a time in the oil for about 10 seconds on each side. The tortillas will begin to bubble up some, and the edges will also turn upwards. If you turn them over too soon, they will tear. The frying makes it so you can roll the tortillas up, and the oil gives them a nice texture after baking. Place the fried tortillas onto paper towels to drain off the excess oil.
• Next, prepare a rectangular baking dish by pouring just enough of the green enchilada sauce to coat the bottom of the dish.
• Next, spoon a heaping tablespoon amount of chicken mixture onto the middle of the tortilla and roll up. Place each one seam side down and when the dish is filled up, spoon remaining enchilada sauce over top of enchiladas. Top with remaining Mexican cheese and cover with foil.
• Bake in 350 degree oven for 25 minutes. For crispier enchiladas, and browned cheese top, remove foil after 15 minutes of baking and bake for 10 mintues uncovered.

NO TORTILLA CHICKEN ENCHILADAS

Steps:

• 25Preheat oven to 350°F.
• In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
• Continue to stir until sauce thickens.
• In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
• In a mixing bowl, beat eggs and half and half until well blended.
• Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
• Cook for about 1-2 minutes. Repeat until the mixture is gone.
• Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
• Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.

HOMEMADE KETO ENCHILADAS

Steps:

• Preheat oven to 400 degrees.
• Heat oil in a large skillet over medium heat. Add onions and cook until softened. Add garlic and continue cooking until fragrant. Remove from heat and set aside in a small bowl.
• Return pan to heat, add tomatoes, beef broth, chiles and cumin. Crush up the tomatoes as they cook. Cook over medium high heat until bubbly and slightly reduced.
• Remove from heat and pour sauce in a blender or food processer. Puree until smooth.
• In the same skillet, brown the ground beef over medium high heat. Add coriander, salt and onion mixture. Continue to cook until meat is browned. Remove from heat and set in a bowl.
• Add cilantro, 1 1/2 cups of cheese, 1/4 cup of pureed enchilada sauce to the ground beef mixture. Mix until combined.
• To assemble the enchiladas, pour enough sauce to cover the bottom of a 8 x 12 casserole dish.
• Grab a slice of chicken. Spoon the ground beef mixture in the center and roll up like a tortilla. Place into the dish and repeat with remaining chicken slices.
• Pour the remaining sauce on top. Sprinkle with remaining cheese and bake at 400 degrees for 15 minutes or until cheese is bubbly.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350° and spray a 9 x 13 baking dish with a non-stick cooking spray. Set aside.
• In a large frying pan or skillet, heat oil over medium high heat.
• Add chicken and onions to pan, sprinkle with seasonings and pepper. Stir.
• Cook chicken until it is no longer pink and onions are tender. Drain any excess grease, if needed, and return to pan.
• Add ⅔ can of the olives into the chicken mixture saving the remaining olives for the top.
• Add ½ cup of green enchilada sauce to bottom of prepared baking dish and add just enough sauce to cover the chicken mixture in the pan (saving the remaining sauce to pour over the top). Stir to combine and heat over medium heat until hot.
• Place 8 corn tortillas covering the bottom, overlapping each other.
• Next, spoon ½ of the chicken mixture on top of tortillas followed by ⅓ of the shredded cheese. Repeat with 8 tortillas, the remaining chicken mixture and ⅓ of the cheese. Last layer will be 8 tortillas, the remaining sauce, as needed, and the remaining cheese, followed by the remaining olives.
• Cover with aluminum foil and bake in preheated oven for 40-50 minutes, removing the foil during the last 10 minutes of baking.
• Carefully remove from oven and serve hot. Garnish with sour cream, sliced avocado, cilantro, green onions and/or salsa.

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Combine chicken, cream cheese and onion.
• Wrap chicken mixture into about 12 warmed tortillas.
• Lay the enchiladas in a rectangle pan.
• Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
• Pour soup mixture over enchiladas.
• Cover with foil and bake for 30 minutes.
• Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.

CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Combine chicken, soup, 3/4 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
• Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
• Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.

DELI CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F
• Coat 9-inch square baking dish with cooking spray.
• Chop cilantro coarsely, place in medium bowl.
• Chop tomato finely; set aside.
• Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
• Stir in beans and 1 can of the enchilada sauce.
• Spoon chicken mixture equally into center of tortillas.
• Roll tortillas around filling and place, seam side down, in baking dish.
• Pour remaining can of enchilada sauce over enchiladas.
• Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
• Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.
• Serve. (I usually offer sour cream to put on the side also).