CHICKEN ENCHILADA TAQUITOS
Steps:
- Preheat oven at 400 F degrees. Spray a 9x13 inch baking dish with cooking spray and set aside.
- In a medium size bowl shred the chicken breast. You can also chop it up in small pieces.
- Add the enchilada sauce and the cheese and stir everything together until well incorporated.
- Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Repeat with remaining ingredients.
- Spray the taquitos with more cooking spray. Alternatively, you could brush with melted butter.
- Bake for about 15 minutes or until tortillas turn golden brown. If you want crispier taquitos, place under the broiler for 1 or 2 minutes.
- Serve with any of the optional toppings and enjoy!
Nutrition Facts : Calories 458 kcal, Carbohydrate 25 g, Protein 52 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 139 mg, Sodium 724 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
MEXICAN ENCHILADAS SUIZAS
Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
- Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
- Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
- Bake in the preheated oven until melted, about 25 minutes.
Nutrition Facts : Calories 655.1 calories, Carbohydrate 49.7 g, Cholesterol 144.3 mg, Fat 42.3 g, Fiber 7.9 g, Protein 23.2 g, SaturatedFat 23 g, Sodium 432.3 mg, Sugar 7.1 g
4-INGREDIENT CHICKEN TAQUITO "ENCHILADAS"
The easiest chicken "enchiladas" you'll ever make! No mess, easy prep & delicious. Please note: this recipe calls for THAWED flour taquitos. I've never made this using frozen taquitos, so I don't have any idea how to adjust for the frozen cooking time.
Provided by NE Lady
Categories Other Main Dishes
Time 30m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 450°.
- 2. Stir together green enchilada sauce & sour cream until well combined.
- 3. Coat the bottom of a 9x9 OR 9x13 baking dish (depending on the number of taquitos you're using) with the sauce; arrange the THAWED taquitos side-by-side in the baking dish in ONE layer.
- 4. Evenly pour the remaining sauce over the taquitos.
- 5. Bake for 20-25 minutes or until the sauce is bubbling around the edges of the dish; sprinkle with cheese and bake another 3-5 minutes (or until melted).
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.
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