CHICKEN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
- In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
- Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
- Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
- To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
- Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
- Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.
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
SHREDDED CHICKEN FOR ENCHILADAS
Make and share this Shredded Chicken for Enchiladas recipe from Food.com.
Provided by cervantesbrandi
Categories Poultry
Time 1h15m
Yield 12 enchiladas
Number Of Ingredients 7
Steps:
- Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.
- Pull the meat out of the sauce pan and set aside to cool.
- Heat the oil in a saute pan, add the onions, jalapenos, and garlic. Saute for 5 minutes on medium heat or until onions are soft and translucent.
- Add in the tomatoes and cook until mushy about 10 minutes.
- Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm.
- Salt and pepper to taste and stuff the chicken in corntortillas for enchilads.
- Cook the enchiladas and serve.
SHREDDED CHICKEN FOR ENCHILADAS, TOSTADAS, TACOS...
This is an authentic filling used for Mexican dishes such as: enchiladas, tostadas and tacos. You can easily double the recipe, as it freezes well. I always have some on hand in the freezer. Use this in place of plain shredded chicken; and it will kick an average Mexican recipe up a notch (IMHO). COOK'S NOTES: 1 whole frying chicken, giblets and excess fat removed, can be used instead of boneless chicken breasts.
Provided by JTsMom
Categories Chicken
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place first four ingredients in a pot. Add just enough water to cover the chicken.
- Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes.
- Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth.
- In a large pan, melt butter over low heat.
- Add the remaining ingredients listed, except tomato sauce, salt, and broth.
- Sauté until soft, about 10 minutes.
- Stir in shredded chicken and briefly sauté.
- Add tomato sauce and ½ cup of reserved broth.
- Salt to taste.
SHREDDED BEEF OR CHICKEN ENCHILADAS
I like to add rice and a bean spread to the inside of my tortilla before I add the other ingredients. And then I like to spread cheese, and sour cream over the folded tortilla's. Lastly I sprinkle chopped green or regular onions, green chiles, and tomatoes over the top.
Provided by shysavsianna
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, melt butter over medium heat. Saute onion and garlic until onion is tender. Blend in flour. Stir in broth, milk, chilies, salt, and cumin.
- Cook and stir until thickened and bubbly. Reduce heat; simmer 5 minute stirring occasionally. Set aside.
- Grease a 13 inches baking dish.
- Spoon a little in the center of each tortilla; spread to edges. Place about 2 T meat down the center of each tortilla. Combine cheeses; sprinkle 1-2 T on top of meat.
- Roll up tortillas and place in baking dish seam-side down. Pour remaining sauce over. Sprinkle with green onions and remaining cheese.
- Bake, uncovered, at 350 degrees for 20-30 minutes or until hot and bubbly. Serve with sour cream and salsa.
Nutrition Facts : Calories 177.4, Fat 7.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 380.5, Carbohydrate 21.4, Fiber 1.6, Sugar 2.5, Protein 6.7
CROCK POT SHREDDED CHICKEN ENCHILADAS
This is a mixture of a bunch of different recipes that I have found that works best for me. The chicken comes out flavorful and the enchiladas are crispy and cheesy. What more can you ask for? Most of the time listed is the slow cooking time so there really isnt much work to do. Just throw it all in the crockpot and cook. I don't really measure, I kind of do things by eye, so the ingredients listed below are approximate.You will find that the chicken pretty much shreds itself! I love them, enjoy!
Provided by Kai in Rhode Island
Categories Chicken Breast
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken in crock pot and add all crock pot ingredients.( I make sure the stewed tomatoes and veggies are on top of the chicken.).
- Cook on low for 8 hours.
- Turn and stir about halfway through.
- Add mushrooms (if using)
- Mix and stir chicken with a fork,breaking it apart ( It will shred on its own this way).
- Chicken mixture will be saucy thats ok thats where the flavor is! I take out what I am using for the tortillas with a slotted spoon. I always have chicken leftover and I freeze the rest.
- For Enchiladas-.
- Set oven to 350 degrees.
- Spray 9 by 13 inch pan with canola spray (I line my pan with foil first).
- Heat canola oil in a pan and fry tortillas 10 -15 seconds on each side.
- Spread one tbls of refried beans on one half of the tortilla.
- Sprinkle with cheese and top with shredded chicken mixture ( about 2 tablespoons, whatever you prefer.).
- Roll or fold over.
- Place in oven and cook for 10 minutes.
- Sprinkle remaining cheese and cook for 5 more minutes.
- Top with sour cream and serve with rice. ( we use red beans and rice).
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