MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)
This is my adaptation for chicken enchiladas from Bill Phillips Eating for Life 'Mom's Chicken Enchiladas'.
Provided by NCSouthernBelle
Categories One Dish Meal
Time 45m
Yield 8 Enchiladas, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
- Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
- Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
- Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
- Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
- Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.
PARTY CHICKEN ENCHILADA CASSEROLE
Make and share this Party Chicken Enchilada Casserole recipe from Food.com.
Provided by Karen From Colorado
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
- Combine onion mixture in a bowl with chopped chicken and green chili peppers.
- Set aside.
- For sauce, in the same pan melt 3 tablespoons butter.
- Stir in flour, coriander and salt.
- Stir in chicken broth all at once.
- Cook and stir till thickened and bubbly.
- Remove from heat.
- Stir in sour cream and 1/2 cup of the cheese.
- Stir 1/2 cup of the sauce into the chicken mixture.
- Fill each tortilla with about 1/4 cup of the chicken mixture.
- Roll up and arrange in a 13x19x2 baking dish.
- Pour remaining sauce over and sprinkle with remaining cheese.
- Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
- Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
CHICKEN ENCHILADA CASSEROLE
I often make various versions of this flat enchilada dish, as it is quicker than rolling up the tortillas and tastes very much the same. (You could roll them for traditional enchiladas if you want to take the time.) This is one version I enjoyed, so I'm posting here for future reference. I hope you enjoy it too. I'm sure you could use regular cream cheese instead of the neufchatel cheese and plain cheddar cheese or Monterey jack cheese instead of the Mexican blend cheese and it would turn out the same. In fact, you could use pepper jack cheese and skip the jalapeno.
Provided by Cook In Northwest
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon, then drain it on paper towels. Pour off most of the bacon grease, leaving about 1 tablespoons in the pan (enough to saute the onion and peppers.) Put the garlic, onion, and peppers in the remaining grease and fry until translucent. Combine the cream cheese with the chicken, bacon, and cooked onion mixture. Mix until the cream cheese has melted or fully incorporated into the mix.
- Spray a large casserole dish with Pam (or butter it or grease it lightly) to keep the tortillas from sticking. Alternately, you can pour a little of the enchilada sauce in the bottom. Put 4 tortillas on the bottom of the casserole. You want the bottom covered, so tear them into pieces so the entire bottom is covered. Put 1/2 of the chicken mixture on top of the tortillas. Layer another 4 tortillas on top, tearing to fit as before. Put the remaining chicken mixture on top and cover it with the remaining tortillas, tearing to fit as before. Pour the enchilada sauce over all. Top with the shredded cheese. Bake about 30 minute at 350F or until the center has puffed a little and is lightly browned.
Nutrition Facts : Calories 595.4, Fat 35.6, SaturatedFat 18, Cholesterol 89.3, Sodium 1122.9, Carbohydrate 49.8, Fiber 6.8, Sugar 5.1, Protein 21.4
CHICKEN ENCHILADA CASSEROLE
This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra "oomph," sprinkle some seeded, fresh chopped jalapenos and cilantro on top. -Amy Johnson, New Braunfels, Texas
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture., In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture., Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 383 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 710mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 5g fiber), Protein 33g protein. Diabetic Exchanges
MAMA'S CHICKEN ENCHILADA CASSEROLE
Make and share this Mama's Chicken Enchilada Casserole recipe from Food.com.
Provided by Sammy Mae
Categories Chicken Breast
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Heat soup, Milnot, and chiles in medium saucepan over medium-low heat, stirring occasionally, until heated through.
- While heating soup mixture, tear each tortilla into quarters.
- In 13" x 9" casserole dish, layer tortillas, chicken, soup mixture, and cheese until all are used.
- Bake at 350 degrees for approximately 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 322.7, Fat 18.1, SaturatedFat 8.6, Cholesterol 68.1, Sodium 826.6, Carbohydrate 19.4, Fiber 1.9, Sugar 1.7, Protein 20.8
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