SHREDDED CHICKEN ENCHILADAS
Steps:
- To make the sauce, saute the onion until soft and translucent then add the garlic and spices and fry for another 30 seconds before adding the chopped tomatoes. Add the bay leaf, red wine and sugar (if using) and reduce the heat. Allow to simmer for 10-15 minutes until the sauce has reduced slightly. Season to taste then remove the bay leaf and blend until smooth.
- Pre-heat the oven to 220°c.
- To make the filling, saute the onion in a large frying pan until soft and translucent then add the garlic and mushrooms and fry for another 5 minutes.
- Add the spices and fry until the pan dries out then add the chicken the tomatoes. Lower the heat and allow to saute for another 5 minutes until the tomatoes are broken up. Season to taste with lemon, salt and pepper and remove from the heat.
- To make the enchiladas, pour half the sauce into an oven-proof dish.
- Place a few spoonfuls of the mixture onto a tortilla then roll up and place seam-side down into the dish with the enchilada sauce.
- Repeat until you have 8 enchiladas then top with the remaining sauce and cheese.
- Place in the oven and allow to bake for 10 minutes until the sauce is bubbling and the cheese has melted.
- Remove from the oven and serve with guacamole and a dollop of sour cream.
SHARI'S SHREDDED CHICKEN ENCHILADAS
These shredded chicken enchiladas are a family favorite and easy to prepare.
Provided by HollyC
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix sour cream and salsa together in a bowl.
- Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
- Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
- Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 443 calories, Carbohydrate 33.2 g, Cholesterol 76.3 mg, Fat 22.7 g, Fiber 2 g, Protein 25.5 g, SaturatedFat 11.5 g, Sodium 741.6 mg, Sugar 1.9 g
EASY CHICKEN ENCHILADAS RECIPE
These Easy Chicken Enchiladas are made with shredded rotisserie chicken for a hearty and flavorful meal. Shredded Chicken Enchiladas are cheesy, creamy and delicious, and the enchilada sauce is to die for! A perfect dish to feed a crowd on a busy weeknight!
Provided by Becky Hardin
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- In a small pan over medium heat, melt butter and add flour. Stir constantly and cook. Add enchiladas sauce, broth, salt, and pepper and stir. Bring to boil; reduce heat and simmer, stirring occasionally, while preparing the other ingredients.
- In a large pan, heat oil until shimmering. Add onions cook, stirring, 5 to 7 minutes until translucent.
- Stir in the full can of diced green chilies, cumin, and chili powder and chicken.
- Turn off the heat and add sour cream, queso fresco, and 2 cups of shredded Monteray Jack cheese. Stir until well combined and the cheese is melted.
- Remove enchilada sauce mixture from heat. Spread 1/2 cup of the sauce in the bottom of an 9x13-inch baking dish. Working with 1 tortilla at a time, fill with 1/3 cup of chicken filling, roll tightly, and place seam-side down in baking dish.
- Repeat with remaining tortillas.
- Pour remaining sauce over rolled enchiladas and sprinkle with remaining Monterey Jack.
- Bake until cheese is fully melted and bubbly, 25 to 30 minutes. Remove from oven and let rest 5 minutes. Top with cilantro and serve.
Nutrition Facts : Calories 773 kcal, Carbohydrate 34 g, Protein 45 g, Fat 51 g, SaturatedFat 27 g, Cholesterol 171 mg, Sodium 1983 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
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
THE BEST SOUR CREAM SHREDDED CHICKEN ENCHILADAS
Make and share this The Best Sour Cream Shredded Chicken Enchiladas recipe from Food.com.
Provided by Varnerific
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
- Shred chicken with a fork.
- In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
- In a frying pan heat vegetable oil at about medium-high heat til hot.
- Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
- Spoon filling into tortillas, roll them up and place them in an 9" x 13" baking pan.
- Spread remaining filling mixture across the top of the enchiladas.
- Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
- Bake uncovered for 30 minutes or until cheese appears melted.
Nutrition Facts : Calories 508.9, Fat 31.4, SaturatedFat 15.4, Cholesterol 106.7, Sodium 931.1, Carbohydrate 28.4, Fiber 3.5, Sugar 3.8, Protein 29.1
HEARTY CHICKEN ENCHILADAS
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. -Jenny Miller, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 2 casseroles (2 servings each).
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 577 calories, Fat 20g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 1541mg sodium, Carbohydrate 57g carbohydrate (8g sugars, Fiber 8g fiber), Protein 46g protein.
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 CHICKEN ENCHILADAS WITH SALSA VERDE
Using fresh ingredients gives you a great result on this wonderful, Mexican-inspired dish of shredded chicken enchiladas!
Provided by Scott Saylor
Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken
Time 35m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
- Place an oven rack in the lower third of the oven. Preheat the broiler.
- Microwave tortillas until warmed, about 30 seconds.
- Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
- Broil in the preheated oven until properly melted and browned, about 3 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 12.6 g, Fiber 4.2 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 275.8 mg, Sugar 2.3 g
More about "shredded chicken enchiladas food"
SHREDDED CHICKEN ENCHILADAS - TASTY KITCHEN
From tastykitchen.com
4.5/5
SHREDDED CHICKEN ENCHILADAS | MEXICAN RECIPES | OLD EL …
From oldelpaso.com.au
SHREDDED CHICKEN ENCHILADAS | BODYBUILDING.COM
From bodybuilding.com
SHREDDED CHICKEN ENCHILADA CASSEROLE - SWEET PEA'S …
From sweetpeaskitchen.com
10 BEST SHREDDED CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
EASY SHREDDED CHICKEN ENCHILADAS | I HEART RECIPES
From iheartrecipes.com
THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
SOUR CREAM SHREDDED CHICKEN ENCHILADAS - DELIGHTFUL E …
From delightfulemade.com
CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST SHREDDED CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
28 EASY RECIPES WITH SHREDDED CHICKEN - COMFORTABLE FOOD
From comfortablefood.com
12 WAYS TO USE COOKED, SHREDDED CHICKEN - FAMILY FOOD ON THE …
From familyfoodonthetable.com
CHICKEN ENCHILADAS | OLIVE & MANGO
From oliveandmango.com
SHREDDED CHICKEN ENCHILADAS RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
20 EASY SHREDDED CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SHREDDED CHICKEN ENCHILADAS - RACHAEL'S GOOD EATS
From rachaelsgoodeats.com
OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
From tasteofhome.com
20+ FAST & FANTASTIC SHREDDED CHICKEN RECIPES - THE KITCHEN …
From thekitchencommunity.org
HOW TO MAKE SHREDDED CHICKEN ENCHILADAS - THE TORTILLA CHANNEL
From thetortiliachannel.com
SHREDDED CHICKEN ENCHILADAS - COOK2EATWELL
From cook2eatwell.com
HOW TO MAKE SHREDDED CHICKEN ENCHILADAS - THE FOOD JOURNAL
From thefoodjournal.blog
SHREDDED CHICKEN ENCHILADAS - AMANDA COOKS & STYLES
From amandacooksandstyles.com
SHREDDED CHICKEN ENCHILADAS - FEASTING NOT FASTING
From feastingnotfasting.com
HOW TO MAKE SHREDDED CHICKEN—AND 7 THINGS TO DO WITH IT
From realsimple.com
LAILA ALI'S SLOW COOKER SHREDDED ENCHILADA CHICKEN
From gooddishtv.com
SHREDDED CHICKEN ENCHILADAS | MCCORMICK GOURMET
From mccormick.com
INSTANT POT SHREDDED CHICKEN ENCHILADAS - THERESCIPES.INFO
From therecipes.info
FRONTERA SHREDDED CHICKEN ENCHILADAS | HEALTHY RECIPES | NATURA …
From naturamarket.ca
HEALTHY CHICKEN ENCHILADAS - EATING BIRD FOOD
From eatingbirdfood.com
SHREDDED CHICKEN ENCHILADAS • A TABLE FULL OF JOY
From atablefullofjoy.com
SHREDDED CHICKEN ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE
From useyournoodles.eu
50+ OF THE BEST RECIPES USING SHREDDED CHICKEN - AMBITIOUS …
From ambitiouskitchen.com
SERIOUSLY GOOD CHICKEN ENCHILADAS - INSPIRED TASTE
From inspiredtaste.net
CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
5 OUTSTANDING SHREDDED CHICKEN ENCHILADA RECIPES - THE RUSTY …
From therustyspoon.com
HOW TO COOK SHREDDED CHICKEN - WELL PLATED BY ERIN
From wellplated.com
SHREDDED CHICKEN AND CHILE ENCHILADAS - AMANDA'S COOKIN'
From amandascookin.com
30 SHREDDED CHICKEN RECIPES – RECIPE ROUNDUPS
From manysimplerecipes.com
HOW TO MAKE SHREDDED BEEF FOR ENCHILADAS
From thesuperhealthyfood.com
10 BEST SHREDDED CHICKEN ENCHILADAS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love