CHICKEN ENCHILADA RECIPE
These green chile Chicken Enchiladas are quick, easy, and perfectly spiced. They are a top-requested family favorite!
Provided by Lil' Luna
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- In a small bowl, combine chicken, 1 cup of cheese, green chiles, salt, and pepper.
- In a small skillet, bring enchilada sauce to a boil. Remove from heat.
- Dip each tortilla into the heated sauce for a few seconds to soften.
- Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
- Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
- Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
- Bake for 20 minutes.
Nutrition Facts : Calories 588 kcal, Carbohydrate 32 g, Protein 30 g, Fat 38 g, SaturatedFat 20 g, Cholesterol 122 mg, Sodium 1700 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
ENCHILADA CASSEROLE
Make and share this Enchilada Casserole recipe from Food.com.
Provided by Lali8752
Categories Cheese
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Brown meat and onion, add taco seasoning, mix well.
- Layer corn shells (Tostitos etc), meat, enchilada sauce (or salsa, taco sauce etc.), chili beans and cheeses (Layer like lasagne)
- Bake till bubbly.
Nutrition Facts : Calories 469.4, Fat 29.7, SaturatedFat 12.8, Cholesterol 88.2, Sodium 930.6, Carbohydrate 24.1, Fiber 3.8, Sugar 3.3, Protein 26.4
CHICKEN ENCHILADAS
A recipe for chicken enchiladas with Monterey Jack and sour cream.
Provided by Adrienne Banner
Categories Cheese Chicken Bake Bon Appétit Seattle Washington
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds for each side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas.
- Heat remaining 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and sautee until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.
- Lightly oil 13x9x2-inch glass baking dish. Spoon 1/2 cup enchilada sauce into dish. Place scant 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture and cheese. Pour remaining sauce over enchiladas. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
- Preheat oven to 350°F. Bake enchiladas, covered, until sauce bubbles and cheese melts, about 35 minutes. Serve hot with sour cream.
CHICKEN & OLIVE ENCHILADAS
I wanted to try Mark Hendrick's enchilada sauce and just threw this together to go with. It is easy and delicious. You could use canned enchilada sauce, but I just have to tell you his sauce is fantastic!
Provided by PalatablePastime
Categories Chicken
Time 35m
Yield 10 enchiladas, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
- Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
- Heat oil in a skillet until hot.
- Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
- You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
- Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
- Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
- Repeat with remaining tortillas and filling.
- Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
- Sprinkle cheese evenly over the top.
- Garnish with the chopped onion and sliced olives, if desired.
- Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
- To serve, garnish with sour cream, if desired.
Nutrition Facts : Calories 1117.1, Fat 87.5, SaturatedFat 22.3, Cholesterol 117.9, Sodium 1394, Carbohydrate 45.5, Fiber 5.7, Sugar 2.5, Protein 39.5
GREEN CHILE ENCHILADA CASSEROLE
My husband and I were feeling nostalgic for green chile (we used to live in NM), so we dug into the precious Hatch supply and this is what I came up with. If you can't get ahold of Hatch, try for the most flavorful green enchilada sauce you can find. If you can get Hatch--send some to me LOL! The steps look involved but really this takes no time at all.
Provided by smellyvegetarian
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender.
- Remove from heat.
- Stir in chicken, salt, and pepper, then add 1/2 c of enchilada sauce. Mix well.
- Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan.
- Spread 4 tortillas with sour cream, then place in pan. Pour half the chicken mixture on top.
- Add 1/4 cheese and top with two tortillas.
- Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese.
- Spread 1 T of sour cream on two tortillas, then place them CREAM SIDE DOWN on top of casserole. You will want to layer them crossways from the two tortillas below (trust me, this works).
- Spread 1/4 c enchilada sauce on top of tortillas, then sprinkle with remaining 1/2 c cheese.
- Bake at 350 for 20-25 minutes or until cheese is bubbly.
Nutrition Facts : Calories 248.5, Fat 4.9, SaturatedFat 1.3, Cholesterol 37.5, Sodium 966.9, Carbohydrate 35.6, Fiber 4, Sugar 8.4, Protein 17.2
More about "las palmas enchilada casserole food"
ENCHILADA PIE – A SIMPLE, FLAVORFUL, LAYERED FEAST
From theclassicculinarian.com
5/5 (1)Total Time 1 hr 5 minsCategory Main CourseCalories 360 per serving
BEER BRAISED PULLED PORK ENCHILADAS VERDE - COOKING …
From highlandsranchfoodie.com
CHEESE ENCHILADA RECIPE - GOOD CHEAP EATS
From goodcheapeats.com
CROCKPOT ENCHILADAS - ASSEMBLE DINNER IN MINUTES
From goodcheapeats.com
LAS PALMAS ENCHILADA RECIPE | MAY 8, 2023 | RECIPE SELF
From recipeself.com
BEEF ENCHILADA CASSEROLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HOME - LAS PALMAS SAUCES
From laspalmassauces.com
LAS PALMAS BEEF ENCHILADAS - RECIPES - COOKS.COM
From cooks.com
RECIPES - LAS PALMAS SAUCES
From laspalmassauces.com
SHREDDED BEEF GREEN CHILES ENCHILADAS | 24BITE® RECIPES
From 24bite.com
15 LAS PALMAS ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
LAS PALMAS GREEN ENCHILADA CASSEROLE RECIPE - DEPORECIPE.CO
From deporecipe.co
EASY BEEF ENCHILADAS - HAPPIHOMEMADE WITH SAMMI RICKE
From happihomemade.com
LAS PALMAS ENCHILADA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREEN CHICKEN ENCHILADAS - LAS PALMAS SAUCES
From laspalmassauces.com
LAS PALMAS CHICKEN ENCHILADAS: A DELICIOUS AND EASY MEAL
GREEN CHILE CHICKEN ENCHILADA CASSEROLE RECIPE - REDHEAD MOM
From redheadmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love