QUICK & EASY CHICKEN ENCHILADAS
From the Ortega website. Good way to use up leftover chicken. I make this often, and serve with shredded lettuce, diced white onion, and diced fresh tomatoes on the side. To warm tortillas, microwave on high power in a microwave-safe plastic bag until warm, about 45 seconds
Provided by Lisa1
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Grease 11x7-inch baking dish.
- Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
- Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
- Place seam-side down in baking dish.
- Top with remaining enchilada sauce and cheese.
- Bake for 15 to 20 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 396.4, Fat 15.9, SaturatedFat 7.2, Cholesterol 94.2, Sodium 1721.8, Carbohydrate 31, Fiber 4.4, Sugar 4.3, Protein 32.2
QUICK AND EASY CHICKEN ENCHILADAS
This is a recipe I got from my sister-in-law. She uses fresh chicken that she boils and shreds, but for simplicity, I use canned chicken. Either way turns out great! You can also make it ahead and freeze until you're ready to bake it for once a month cooking.
Provided by Nurse Amanda
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain and rinse the chicken and pour into a medium-sized mixing bowl.
- Add 1 cup picante sauce, 1 Cup cheddar cheese, cream cheese, cumin, salt and pepper and mix well.
- Scoop about 1/4 Cup of mixture into center of tortilla and roll up.
- Place into a 9x13 pan.
- Do the same process for the remaining mixture and tortillas.
- Top with the rest of the picante sauce and then sprinkle with cheese.
- Bake in oven at 350°F for approximately 30 minutes or until the cheese is melted and bubbly.
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
QUICK AND EASY CHICKEN ENCHILADAS
My friend Charlotte (thanks C!!) gave this to me...it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both...whatever your preference!
Provided by Troop Angel
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until it falls apart, then shred.
- Mix 1/2 can of sauce and a little cheese with chicken.
- Put other 1/2 can on bottom of 11x9 baking dish.
- Microwave tortillas until soft.
- Roll chicken mixture into tortillas.
- Put in pan semi-tightly.
- Cover with remaining 2 cans sauce.
- Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
- Brown top slightly or to preference.
Nutrition Facts : Calories 474.4, Fat 25.2, SaturatedFat 12.9, Cholesterol 96.7, Sodium 1255.8, Carbohydrate 30.4, Fiber 3, Sugar 9.6, Protein 31.6
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
EASY CHICKEN ENCHILADAS
Make and share this Easy Chicken Enchiladas recipe from Food.com.
Provided by roblyn30
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Debone chicken.
- Pull the meat with 2 forks.
- Melt the butter.
- Add can of sauce, taco seasoning, sour cream, salt & pepper.
- When sauce is well blended add chicken meat.
- Spray 8 x 8 casserole dish.
- Place a tortilla in the palm of a hand. Spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches Next place each tortilla seem down in dish while pushing tortillas tighter together.
- Once all tortillas are in the dish, if I have any mixture left, I spoon the remaining along the two sides of the pan.
- Top the dish with shredded cheese as much as you want.
- I cover the dish with aluminum foil & bake at 400 for 20 - 25 minutes to melt cheese.
- I serve it with Tostitos bite size.
Nutrition Facts : Calories 1109.9, Fat 63.1, SaturatedFat 29, Cholesterol 237.6, Sodium 2899.5, Carbohydrate 69.6, Fiber 6.3, Sugar 13.1, Protein 64.2
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- Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
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