SERIOUSLY GOOD CHICKEN ENCHILADAS
Chicken enchiladas just might be the best form of comfort food. Tender shredded chicken is tossed with rich enchilada sauce and wrapped up in corn tortillas topped with cheese. Use this recipe (and our article) as a guide for making the best enchiladas at home. We have three sauce options for you to choose from: our authentic red chili enchilada sauce, our quick and easy sauce (made with chili powder and spices), and a roasted tomatillo sauce. You can also use store-bought sauce, if that is all you have available to you. For the chicken, leftovers work nicely or you can cook up a batch of shredded chicken. Here's our stovetop recipe as well as our slow cooker recipe.
Provided by Adam and Joanne Gallagher
Categories Dinner, Main
Time 55m
Yield Makes 12 enchiladas
Number Of Ingredients 6
Steps:
- Arrange an oven rack in the middle of the oven and heat to 375 degrees Fahrenheit.
- Spread 3/4 cup of enchilada sauce down the center of a 13×9-inch baking dish, and then set aside.
- Add 1/2 cup of enchilada sauce, shredded chicken, and 1 1/4 cups of the cheese to a bowl, and then toss until the chicken and cheese are well coated.
- Line a baking sheet with parchment paper or a silicone baking mat, and then place six tortillas on the baking sheet so that they are laying flat and barely touching each other. Lightly spray or rub both sides of the tortillas with oil. Bake the tortillas until they just start to crisp up, 2 to 3 minutes. Transfer the baked tortillas to a plate lined with paper towel, and then repeat with the remaining six tortillas.
- Add 3/4 cup of enchilada sauce to a low sided, wide bowl and then quickly dip each baked tortilla into the sauce just to coat.
- Divide the chicken and cheese mixture between the tortillas, adding about 1/3 cup of filling to each. Roll the tortillas up and place them seam-side-down into the baking dish with sauce. The enchiladas will be nestled pretty close to each other.
- Spoon the remaining sauce over the top of the enchiladas and then finish with the remaining cheese scattered down the middle.
- Cover the dish with aluminum foil or cover with parchment paper by tucking the sides and corners down around the enchiladas.
- Bake, covered, for 15 minutes. Uncover, and then bake another 10 minutes or until the cheese is melted and bubbling on top.
Nutrition Facts : ServingSize 2 enchiladas, Calories 291, Fat 14g, SaturatedFat 5.7g, Cholesterol 38.5mg, Sodium 292mg, Carbohydrate 30.1g, Fiber 5.1g, Sugar 3.8g, Protein 13.7g
DOESN'T TASTE GOOD FOR YOU CHICKEN ENCHILADAS
I have tweaked this recipe over the years as a full fat recipe, but now that I'm eating healthy, it's been transformed into an easy, yummy recipe that fits into my daily tracker! You will love it guaranteed!
Categories Poultry Mexican Mexican Poultry Low Fat Low Fat Poultry Dinner Poultry Dinner
Yield 8
Number Of Ingredients 13
Steps:
- 1) Chop onion
- 2) Add olive oil to pan and saute onion for 2-3 minutes
- 3) Add green chilies & chicken breasts
- 4) Season with Chili Powder, Cumin, ground red pepper, salt & pepper
- 5) Cook until Chicken is done.
- 6) Remove chicken from pan and shred with two forks
- 7) Remove onion/green chilie/spice mixture from pan and put into a bowl
- 8) Add cream cheese and shredded chicken - mix
- 9) Add filling to the 8 tortillas and roll into enchiladas
- 10) place in shallow 9x13 pan - spray with a little non-stick spray first
- 11) mix can of green chili sauce and low fat sour cream
- 12) pour over filled tortillas
- 13) Cook in a 350 degree oven for 35-40 minutes
- 14) sprinkle cheese over the top and melt
- 15) Enjoy - Makes 8 servings
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
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 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
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