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
ITALIAN ENCHILADAS
I created this twist on enchiladas one night when I wanted an easy oven meal and had extra tortillas on hand. It turned out better than I expected. Pair it with steamed green beans or a tossed salad, and dinner is ready! -Yvonne Opp, Greenville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally., In a large skillet, cook pork and mushrooms over medium heat until meat is no longer pink; drain., Spread 1/3 cup sauce on the bottom of each of two greased 11x7-in. baking dishes. Place 4 pepperoni slices, 1/4 cup sausage mixture, 2 tablespoons provolone cheese and 1 heaping tablespoonful olives down the center of each tortilla. Roll up and place seam side down in prepared baking dishes. Pour remaining sauce over the top; sprinkle with Parmesan and remaining provolone cheese., Cover and bake one casserole at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 362 calories, Fat 23g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 1110mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.
CHICKEN ENCHILADAS
Make and share this Chicken Enchiladas recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste.
- Spoon generous 1/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish.
- Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.
Nutrition Facts : Calories 623, Fat 40.2, SaturatedFat 23, Cholesterol 120.8, Sodium 1451.2, Carbohydrate 39.2, Fiber 3.8, Sugar 4.3, Protein 27.8
ITALIAN-STYLE CHICKEN ENCHILADAS
If chicken enchiladas took a trip to the Mediterranean coast, they'd return tasting like this-rich with pesto, mozzarella and fresh basil.
Provided by My Food and Family
Categories Home
Time 42m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450°F.
- Combine chicken, 1/2 cup cheese and basil.
- Mix sauces; spread 2 Tbsp. sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in dish; top with remaining sauce mixture and cheese.
- Bake 10 to 12 min. or until heated through.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 3 g, Protein 22 g
ITALIAN ENCHILADAS
Steps:
- Melt the margarine in a large skillet over medium-high heat. Add the ground beef, onion, jalapenos, garlic, and seasoned salt and cook until browned, about 10 minutes. Remove from the heat and let it cool a bit, then mix in the spinach, bread crumbs, and cheeses. While still warm, put a couple of tablespoons of the mixture in each tortilla and roll up (it should be approximately 1-inch in diameter). To serve, cut tortillas in 3-inch sections, reheat in the microwave, and top with Alfredo or marinara sauce.
CHICKEN ENCHILADAS
The prep time is an est. This is also really good with fresh cilantro sprinkled on top of the cheese.
Provided by Queen Dana
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a small frying pan over the medium heat roast the jalapenos untill black splotches appear and set aside.
- 2. In a large sauce pan saute the onion in olive oil. Add garlic and saute. salt and pepper to taste. Add tomatoes and jalapenos and let cook on medium high heat untill tomatoes start to break apart.
- 3. Put tomato mixture in a food processor and puree. Put the puree back in the sauce pan.
- 4. Add chicken stock to tomatoes and let reduce to a thick sauce and then add cream.
- 5. Put your shredded chicken in a mixing bowl and mix about half the sauce in with the chicken. Divide the chicken between the number of tortillas your using. Brush both sides of the tortillas with olive oil. Place the tortillas in a large casserole dish and put the chicken in the middle of the tortillas folding the edges of the torillas over the chicken. Pour the rest of the sauce over the enchiladas and top with cheese.
- 5. Bake with foil at 400 F for 20 minutes and then remove foil and bake for another 5-10 minutes untill cheese begins to brown.
Nutrition Facts : Calories 953.8, Fat 48.6, SaturatedFat 22.3, Cholesterol 106.1, Sodium 1499.1, Carbohydrate 98.2, Fiber 9.4, Sugar 19.2, Protein 33.1
ITALIAN-STYLE ENCHILADAS
Make and share this Italian-Style Enchiladas recipe from Food.com.
Provided by HannahSve
Categories Poultry
Time 30m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, heat sauce until heated through.
- Cut chicken into bite-size strips.
- Finely chop dried tomatoes.
- Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
- To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread 2 tablespoons of the pasta sauce over bottom of the dish.
- Spoon about 1/4 cup of the chicken mixture in each tortilla. Roll up. Place seam-side down in dish.
- Repeat with remaining chicken mixture and tortillas.
- Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
- Bake in a 450 degree F oven for 10 to 12 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 1030.1, Fat 34.6, SaturatedFat 11.1, Cholesterol 60.4, Sodium 2474.9, Carbohydrate 136.6, Fiber 8, Sugar 18.8, Protein 40.5
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
MEXICAN CHICKEN ENCHILADAS
This is a great way to use leftovers from your Sunday roast chicken, and is also a big hit with cheese lovers.
Provided by JackieOhNo
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Coat 13x9-inch baking dish with cooking spray. Combine chicken with beans, 1 cup cheese, scallions, chiles with liquid and cumin.
- Dividing evenly, spoon mixture down center of each wrap; roll up. Place in baking dish; top with enchilada sauce. Lightly cover baking dish with foil. Bake 30 minutes.
- Uncover enchiladas; sprinkle with remaining 1 cup cheese. Bake until cheese is melted, 5 minutes. Serve topped with sour cream, cilantro, and pimentos.
Nutrition Facts : Calories 514.7, Fat 18, SaturatedFat 8, Cholesterol 59.2, Sodium 1416.1, Carbohydrate 58, Fiber 7, Sugar 8.3, Protein 29.9
CHICKEN ENCHILADAS
Make and share this Chicken Enchiladas recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- In small bowl, stir soup and sour cream together.
- Heat butter in saucepan over medium heat.
- Add onion and chili powder, cook until onion is tender.
- Stir in chicken, green chilies, and 3 TBS of soup mixture.
- Spread 1/4 cup mix along center of each tortilla.
- Roll, place seam side down in 12x8 baking dish.
- Spread remaining soup mixture over enchiladas.
- Bake, covered, for 15 minutes.
- Uncover, sprinkle with cheese, and bake 5 minutes more.
Nutrition Facts : Calories 614.2, Fat 34.6, SaturatedFat 16.6, Cholesterol 118.5, Sodium 1232, Carbohydrate 42.4, Fiber 2.9, Sugar 5.1, Protein 32.9
ITALIAN CHICKEN ENCHILADAS
Make and share this Italian Chicken Enchiladas recipe from Food.com.
Provided by Caroline Cooks
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat sauce until heated through.
- Meanwhile, remove bones from chicken; cut meat into bite-size strips.
- Finely chop dried tomatoes.
- Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
- To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.
- Spread 2 tablespoons pasta sauce over bottom of dish.
- Spoon about 1/4 cup of chicken mixture just below center of each tortilla.
- Roll up.
- Place seam-side down in dish.
- Repeat with remaining chicken mixture and tortillas.
- Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
- Bake in a 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.
Nutrition Facts : Calories 496.8, Fat 18.5, SaturatedFat 6.5, Cholesterol 69.8, Sodium 1185.4, Carbohydrate 50.1, Fiber 3.6, Sugar 14.4, Protein 31.5
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