HEARTY CHICKEN ENCHILADAS
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. -Jenny Miller, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 2 casseroles (2 servings each).
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 577 calories, Fat 20g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 1541mg sodium, Carbohydrate 57g carbohydrate (8g sugars, Fiber 8g fiber), Protein 46g protein.
HEARTY CHICKEN ENCHILADAS
This recipe came about as a result of my being unable to find a recipe for chicken enchiladas that had EVERYTHING in it that we like. So I created my own. The chicken mixture is nice and creamy and the "spiciness" can be adjusted to individual tastes.
Provided by Kitty Miller
Categories Casseroles
Time 55m
Number Of Ingredients 9
Steps:
- 1. Put the 6 oz block of cream cheese in a 12-inch skillet. Add the black beans, undrained, taco seasoning, 1/2 of salsa and 1/2 of the enchilada sauce. Heat using medium heat until the cream cheese is thoroughly mixed and is completely "melted".
- 2. Add the chopped cooked chicken. Cook for an additional 10 minutes so that the chicken mixture is hot and well mixed.
- 3. One at a time take a 12" tortilla and spoon some of the chicken mixture onto the tortilla, along the edge. Then carefully roll the tortilla up and place the rolled tortilla, seam side down, into a 13 x 9 inch baking dish.
- 4. Mix the remaining enchilada sauce and salsa in a small bowl. Carefully spoon this mixture over the top of all of the enchiladas.
- 5. Sprinkle the cheese of the top of the enchiladas. Put in the oven and bake for 30-35 minutes. A dollup of sour cream can be put on top of each serving if desired.
HEARTY CHICKEN ENCHILADA SOUP
This soup is my take on the classic chicken enchilada soup recipe. All my friends love this one and are always asking for the recipe.
Provided by Cookin Kelly
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil chicken breast for 45 minutes to an hour.
- Saute garlic and onions in butter.
- Add flour and brown to form a light brown roux.
- Add water, chicken bouillon, enchilada sauce, shredded chicken, drained corn & Rotel tomatoes.
- Season with seasoned salt and paprika. More or less may be added to suit your tastebuds.
- Cook for 30 minutes, stirring frequently.
- Top with shredded cheese, avocados, and tortilla chips.
Nutrition Facts : Calories 605.4, Fat 35.4, SaturatedFat 17.8, Cholesterol 131, Sodium 1899.1, Carbohydrate 45.3, Fiber 4.6, Sugar 10.9, Protein 30.6
HEARTY GROUND BEEF ENCHILADAS RECIPE
These Hearty Ground Beef Enchiladas are my go-to recipe on busy nights. I always have the ingredients on hand for beef enchiladas, and I make them extra filling by adding beans to the mixture.
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- In a large skillet, brown the ground beef and onions over medium heat until meat is no longer pink; drain well.
- Stir in the beans, one can of enchilada sauce and 1/2 cup salsa; set aside.
- Top each tortilla with 2/3 cup beef mixture.
- Roll up and place seam side down in two greased 9 x 13 inch baking dishes (8 enchiladas per pan).
- Drizzle with the other can of enchilada sauce and remaining salsa.
- Sprinkle with cheese and olives.
- Bake uncovered for 20-25 minutes.
Nutrition Facts : Calories 310 kcal, Carbohydrate 31 g, Protein 22 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1226 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
HEARTY CHICKEN STEW
Stumbled upon this chicken stew through a little experimentation. It's hot, hearty, and simple. Try serving with biscuits or bread. Tasty stew for the wintertime.
Provided by phxamcook
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
- Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 8.4 g, Cholesterol 88.3 mg, Fat 16.6 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 6.2 g, Sodium 742.8 mg, Sugar 3 g
ARRIBA ENCHILADAS
Make and share this Arriba Enchiladas recipe from Food.com.
Provided by TransplantedHusker
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Grease 9x13 baking pan, set aside.
- In saucepan, blend chicken broth and flour. Cook, stirring, until broth thickens.
- Add salsa, chilies, onion, garlic, sugar and seasonings, mix well.
- Soften tortillas by dipping them into the hot mixture.
- Place a spoonful of chicken and a slice of cheese in each tortilla. Roll and place in the greased 9x13 baking pan. Repeat with remaing tortillas.
- Add sour cream to hot mixture, mix well. Pour over enchiladas. Top with grated cheese.
- Bake for 15 minutes.
Nutrition Facts : Calories 618, Fat 34.9, SaturatedFat 13.8, Cholesterol 132.9, Sodium 991.9, Carbohydrate 38, Fiber 4.9, Sugar 5.7, Protein 38.8
CHICKEN ENCHILADA SOUP
This soup takes the flavor of enchiladas and turns it into a soup that is both savory and hearty. It's good on those blustery winter days, or nippy fall days! It can easily be prepped, frozen, and then popped into a slow cooker.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Bring water to a boil in a dutch oven or large pot; cook chicken breasts in boiling water over medium-high heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred, reserving cooking liquid.
- Stir cream of chicken soup, corn beans, and tomatoes into cooking liquid. Add shredded chicken; season with cumin, chili powder, and garlic powder and continue simmering.
- Melt butter in a skillet over medium heat; cook and stir onion until lightly browned, about 15 minutes. Stir onion into soup and season with salt and black pepper.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 25.7 g, Cholesterol 37.3 mg, Fat 5.9 g, Fiber 5.1 g, Protein 17.6 g, SaturatedFat 2 g, Sodium 828.8 mg, Sugar 4.5 g
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- In a medium saucepan over medium heat, add oil and sauté garlic until fragrant, about 1-2 minutes. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. This will help thicken the sauce. Set aside until ready to use.
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