CHICKEN ENCHILADAS
homemade enchilada sauce is so good you wont want canned again. freezes great and family always loves.
Provided by jellyko
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.
- Stir in broth, spices, and tomato sauce. Simmer 10 minutes.
- Dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it.
- Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.
- pour remaining sauce on top. Top with more shredded cheese.
- Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.
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
MEXICAN CHICKEN ENCHILADAS (RESTAURANT STYLE)
I have had many different variations of enchiladas...but this is by far the best enchilada as it gets for me. My mother has been making it for years, she got this recipe from her Hispanic brother in law. This is to feed a very large group or family.. It is well worth the time and effort....I promise.
Provided by Sarah_nadine
Categories One Dish Meal
Time 2h35m
Yield 60 Enchiladas, 7-10 serving(s)
Number Of Ingredients 17
Steps:
- Place thawed chicken into a 7-10 qt pot. Pour fresh water into pot until the water covers all the chicken + 6 inches more of water. Place pot on burner.
- Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
- Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
- Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
- While cooling down, drain half the broth and boil the rest uncovered.
- Take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. Make sure you have discarded all of the bones and knuckles.
- Add the lettuce, 2 whole chopped onions, 1 1/2 C pepper jack and 1 1/2 C colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. Mix until well incorperated. Set Aside.
- Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
- Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
- Get another person to assist you.
- Place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. Place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
- Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
- Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
- Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
- Cool, uncovered for 10 minutes.
- Serve with sour cream, salsa, green onions.
CHICKEN ENCHILADAS
Provided by Marcela Valladolid
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
CHICKEN ENCHILADAS
This is one of our go-to recipes, loved by adults and kids alike. Serve it with a nice green salad and some guacamole and sour cream on the side. I like to pour lime juice over the chicken just prior to removing it from the heat, it adds a certain zing. The enchilada does not need to be fully stuffed. If you stuff them full, count on 1 enchillada per person instead of 1 1/2. The dish freezes well and goes from freezer to oven.
Provided by Deantini
Categories Mexican
Time 1h
Yield 6 enchiladas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken breast liberally with salt and pepper.Cook chicken breast over medium heat, until fully cooked. Pour lime juice over chicken 1 min before removing from heat. Cool a bit.
- Shred chicken breast into semi-fine shreds.
- Preheat oven to 400°F.
- Assemble enchiladas having all ingredients prepared and in bowls makes it quick:.
- Smear a bit of sour cream over the tortilla (not too much).
- Place salsa down the middle, approx 1 tbsp per tortilla or as per preference.
- Sprinkle chicken, green onions, tomatoes and cheese along the line of salsa. Add red onion if you are a fan of onions.
- Roll up and place in glass baking dish.
- Continue until done.
- Sprinkle a bit of cheese over the rolled up enchiladas.
- Bake in oven for 25-30 min until golden and crunchy on top.
- Serve with salad, guacamole, sour cream and salsa.
Nutrition Facts : Calories 551.1, Fat 27.5, SaturatedFat 12.8, Cholesterol 95.8, Sodium 997.8, Carbohydrate 42.7, Fiber 3.6, Sugar 4.3, Protein 32.8
AUTHENTIC MEXICAN ENCHILADAS
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g
CROCK POT CHICKEN ENCHILADAS
Very easy to make, just put in the crock and let it simmer all day. It's almost a weekly meal around here.
Provided by wonderwoman823
Categories Chicken Breast
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- 1. Start up crock pot, put just 1/4 of a can of enchilada sauce in the pot.
- 2. Put chicken in, and pour the rest of the first can or enchilada sauce in the pot.
- 3. Let cook on Low for 7-8 hours or High for 3-4 hours. 1 hour before you want to assemble the enchiladas, take chicken out and shred it.
- 4. Put chicken back in crock with enchilada sauce and let simmer for about 30-60 minutes. (You don't have to do this, but it makes the chicken more flavorful because you are getting the sauce all over the chicken).
- 5. Pre-heat oven to 350. Pull out a 9X13 pan to put the enchildadas inches Pour enchilada sauce, just enough to coat the bottom of the pan.
- 6. Start assembling the enchiladas by scooping up some chicken and putting in the tortillas, topped with cheese.
- 7. Roll the filled tortillas and put in to the 9X13. Keeping doing this until the chicken is all gone or the pan is filled. ( I squish a lot of enchiladas in one pan).
- 8. Pour remaining enchilada sauce on top and top with remaining cheese.
- 9. Put in to preheated oven for 20 minutes. Just enough to warm all the way through.
Nutrition Facts : Calories 243.5, Fat 11.5, SaturatedFat 4.5, Cholesterol 31, Sodium 1070.6, Carbohydrate 21.8, Fiber 1.6, Sugar 1.6, Protein 12.6
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