JALAPENO CHICKEN ENCHILADAS
These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. -Kaylin DeVries, Magna, Utah
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 9
Steps:
- In each of two greased 13x9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese., Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. , Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month., To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.
Nutrition Facts : Calories 751 calories, Fat 38g fat (21g saturated fat), Cholesterol 152mg cholesterol, Sodium 1405mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.
CHICKEN ENCHILADAS
To save time prepare and cook the chicken a day ahead, make this as spicy as you like by using spicy salsa and you may also add in crushed chili flakes for more heat :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9" baking dish.
- In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside.
- Heat a skillet to medium-high heat with 2 tbsp oil.
- Add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear.
- Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
- Top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish.
- Sprinkle with the grated cheese.
- Cover with foil; bake for 25-30 minutes, or until hot and bubbly.
- Remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.
GREEN JALAPENO AND TOMATILLO CHICKEN ENCHILADAS
This recipe has a couple of short cuts to make the prep time easier than the traditional green enchiladas but it does not sacrafice taste. I preffer to use the Crema salvadorena or Crema Hondurena as the cream that will top the enchiladas but these are not always available at your local supermarket as Crema Mexicana is. They are usually found in Mexican specialty supermarkets. The stove can be completly OMITTED in this recipe and you can use the microwave also.
Provided by Chef Sarita in Aust
Categories Whole Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the cooking oil in a small frying pan. Slide the torillas thru with a spatula (one by one) quickly for about 2-3 secs on each side. What you are trying to accomplish with this is for the tortillas to become soft and pliable. Be careful not to harden them by leaving them too long in the oil. Place on a paper towel to drain.
- Open the can of tomatillos and drain. In a blender add the tomatillos and cleaned jalapeno. Blend for about 3 minute or until everything is thoroughly mixed. Preheat oven to 375°F.
- In a medium pot, add the tomatillo mix and stir under medium heat for about 3 minutes. Add salt to taste. Turn stove off. Stir in ONLY 1/4 cup of the crema. Reserve 1/2 of this sauce and set aside.
- Open and drain can of jalapenos and mix with the shredded chicken. At this point, add the reserved tomatillo mixture to chicken and combine by mixing together.
- In a baking sheet, start making enchiladas by adding 2 table spoons of chicken mixture to middle of tortilla and roll. Do this with all the tortillas.Place all the enchiladas side by side in the baking pan.
- Pour the remaining tomatillo mixture on top of the enchiladas. Place enchiladas in oven and heat thru for about 5-7 minute.
- In a small ziploc bag, place the remaining CREMA. Make a medium-small opening at one corner, in order to squeeze cream thru corner.
- Once enchiladas are heated thru, Drizzle crema on top of enchildas in wide and long zig zag motion. Add crumbled queso fresco on top of enchiladas and serve with rice and refried beans.
JOHNNY JALAPENO'S CHICKEN ENCHILADAS WITH CILANTRO
Sittin around the campfire one night, RickyMac of the McDaniel gang told us a story of how one day Johnny went down to the swimmin hole and was having fun all day swingin from the rope tree into the water, cowboy boots and all!. Well, that last dip he come up from the water with the strangest look on his face. He yelled "There's a snake in my boot!" He jumped outta them boots and took off runnin like a chicken. He run so fast, he run right through a field of cilantro. When he came into a clearing, feeling safe at last, he stopped, looked down at his feet, and said "Look!, I got Cilan-toes! Hence: This Chicken with Cilan-toes recipe was born!
Provided by 2Bleu
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
- Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.
- ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.
- To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.
- Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.
Nutrition Facts : Calories 862.7, Fat 47.5, SaturatedFat 24.1, Cholesterol 151.8, Sodium 2144.2, Carbohydrate 72, Fiber 5.7, Sugar 11.5, Protein 37
CHICKEN ENCHILADAS
First Place winner in a newspaper recipe contest, not mine, but my aunt had clipped it out. These enchiladas are sooo good, they taste as good as my favorite Mexican restrauant serves. The last time I made I ended up with 16, I used a whole chicken though. I did add about 1/2 cup half-and-half to thin the sauce, since I had some I need to use up, regular milk would work too.
Provided by True Texas
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cover chicken halfway with water and simmer until tender.Bone and chop chicken.
- Brown onion and garlic in butter. Remove garlic, add chicken, cumin and picante sauce.
- Salt and pepper to taste and simmer 5 minutes.
- Soften tortillas on hot, well oiled griddle.
- Fill tortillas with chicken mixture and cheese, reserving 2 cups cheese for topping.
- Place in a 13 x 7 1/2 inch casserole dish.
- Mix soup, sour cream and cumin. Pour over casserole. Top with remaining cheese and jalapeno peppers.
- Sprinkle with paprika. Bake at 350 degrees until hot and bubbling.
Nutrition Facts : Calories 822.1, Fat 60.2, SaturatedFat 30.8, Cholesterol 195.1, Sodium 1135.7, Carbohydrate 30.4, Fiber 3.7, Sugar 3.9, Protein 41
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CREAMY JALAPEñO CHICKEN ENCHILADAS • FIVEHEARTHOME
From fivehearthome.com
5/5 (8)Total Time 50 minsCategory Main CourseCalories 417 per serving
- To make the Creamy Jalapeño Sauce, in a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped. Add the sour cream, buttermilk, 1/2 cup salsa verde, garlic powder, onion powder, salt, and pepper, and blend/process until the mixture is smooth and completely puréed. Adjust the seasonings to taste, adding more salt and pepper if necessary. Cover and refrigerate for at least 4 hours, to allow the flavors to blend and the sauce to thicken.
- Remove the Creamy Jalapeño Sauce from the refrigerator. Heat a large saucepan over medium heat; add the olive oil and swirl to coat. Add the chicken to the pan and allow it to cook for a few minutes until just heated through, stirring frequently to prevent sticking. Stir in the garlic and cook for another 30 seconds or until fragrant. Remove the pan from the heat and stir in the remaining 1 cup salsa verde plus 1/2 cup of the prepared Creamy Jalapeño Sauce; set aside.
- Preheat the oven to 350°F. Spread a thin layer of Creamy Jalapeño Sauce in the bottom of a large, deep baking dish.
- Place the tortillas on a plate, cover with a damp paper towel, and microwave for 30 seconds to 1 minute or until warm and pliable; cover and keep warm. Spread a generous spoonful of chicken mixture down the center of each tortilla. Add a pinch of shredded cheese on top. Roll the tortilla around the filling and place it seam side down in the baking dish (the enchilada should be full but not overstuffed). Top the enchilada with a spoonful of sauce to prevent the tortilla from splitting while you prepare the rest of the enchiladas.
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Reviews 8Servings 6Cuisine MexicanCategory Main Dish
- Easily cook and shred chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3-5 minutes, or until golden brown on one side. Flip chicken and add 1 cup chicken broth. Cover and reduce heat to medium and simmer 10 minutes, then flip chicken over and continue to cook 5-10 minutes or until chicken is cooked though and tender enough to shred. Remove chicken from skillet and let rest 5 minutes before shredding (or dicing if preferred). Discard any extra broth from skillet (if there is any).
- Jalapeno Lime Sauce: Meanwhile, in a medium saucepan, melt butter in olive oil over medium heat. Add jalapeno and cook for 2 minutes. Sprinkle in flour and cook for 3 minutes (it will be thick).. Reduce heat to low and slowly whisk in can of chicken broth until smooth followed by spices. Bring to a boil and simmer until slightly thickened. Remove from heat and stir in lime juice and sour cream.
- Filling: To the same skillet you cooked your chicken, heat 1 teaspoon olive oil over medium high heat. Add squash, corn and red bell pepper and saute for 1-2 minutes. Turn off heat and stir in shredded chicken, 3 tablespoons Jalapeno Lime Sauce and 2 cups Monterrey Jack Cheese and 1 cup sharp cheddar cheese.
- Assemble: Preheat oven to 350F degrees. Spread 1/4 cup Jalapeno Lime Sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla and roll them tightly, then line them in the dish. Top enchiladas with remaining Jalapeno Lime Sauce and remaining Monterey Jack and sharp cheese.
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