CHICKEN-AND-CHEESE ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
- Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
- Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
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.
DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE)
My friend made something similar to this a couple years ago and I LOVED it. So I decided to make my own version. It's a no-brainer... especially when you buy the roasted chicken from the store beforehand. I make this for game days or dinners... they are ALWAYS a hit with my family and friends. YUM!
Provided by JustLauren
Categories Chicken
Time 55m
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 9
Steps:
- I HAVE TWO WAYS --
- **********The First way**********.
- Preheat oven to 350.
- Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
- Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
- Place oil in a large skillet on medium-high heat.
- Place 3 tortillas on a paper towel, place in microwave for 20 sec.
- Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
- Flip over when one side is light brown.
- Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
- Repeat process until all the chicken is gone.
- Empty the entire Green Sauce on top of the rolled tortillas.
- Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
- Lightly season with mexican seasoning.
- Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
- *******The Second Way*******.
- This method entirely omits the oil and frying.
- Grease the bottom of the baking pan with Pam.
- Place 8 corn tortillas on the bottom of the pan.
- Place half of the chicken mixture on top of that.
- Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
- Place 8 more tortillas on top.
- Place remaining chicken on top of that.
- Pour rest of the green sauce.
- Cover with cheese and season with Mexican seasoning.
- Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
ALWAYS DELICIOUS CHICKEN & CHEESE ENCHILADAS
This is my favorite, favorite chicken enchilada recipe. It's very quick and easy and people are always asking for the recipe. It's from The Junior League of Spokane's Gold'n Delicious cookbook (one of the best cookbooks ever!).
Provided by Mmmama
Categories < 60 Mins
Time 45m
Yield 8-10 enchiladas, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Add onion and saute until tender, about 3 minutes. Stir in chicken, 1/2 cup of picante sauce, cream cheese and cumin. Cook until thoroughly heated. Add 1 cup cheese and remove from heat.
- Spoon 1 cup picante sauce on the bottom of a greased 9 x 12" baking dish. Spoon approximately 1/4 cup chicken mixture into the center of each tortilla, roll and place seam-side down in pan. Top with remaining picante sauce and cheese.
- Cover with foil and bake at 325 for 20 minutes. Remove foil and bake for an additional 10 minutes.
- Serves 4 to 6.
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.
CHICKEN AND CHEESE ENCHILADAS
A little different version of a family favorite. Whenever we grill or smoke chicken I always request that my husband do a little extra, so that there is enough to make chicken enchiladas the next night.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
- In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
- Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
- In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
- Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
- Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
- Bake 20 to 25 minutes or until cheese is melted.
DELICIOUS CHICKEN & CHEESE ENCHILADAS
This meal is one of my kids favorites. Easy and delicious; I hope you enjoy them as much as we do :-)
Provided by Trinity of LV
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine chicken, cream cheese, cream of chicken soup, 1/2 the cheddar cheese, and enough enchilada sauce to make the mixture moist.
- Mix all ingredients well. Make sure the cream cheese is not clumpy.
- In a large rectangular baking dish pour enough enchilada sauce to coat the bottom.
- In each tortilla put approximately 3-4 large tablespoons of the mixture.
- Roll each tortilla and place into the pan.
- Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
- Sprinkle remaining cheese on top.
- Bake for between 25 and 30 minutes.
- Allow to cool 10 minutes before serving.
- Garnish with sour cream, lettuce, olives, etc.
- Enjoy.
Nutrition Facts : Calories 698.9, Fat 35.1, SaturatedFat 16, Cholesterol 135.8, Sodium 1791.1, Carbohydrate 50.3, Fiber 2.3, Sugar 12.1, Protein 43.2
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- Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
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