Southwest Chicken Enchiladas Food

CHICKEN ENCHILADAS

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.

SOUTHWEST CHICKEN ENCHILADAS

Steps:

• Saute garlic in oil over medium heat to release flavor. Do not brown. Add onions and continue to saute until onions become translucent. Add tomatoes, jalapenos, green chiles, chicken cubes, chili powder, cumin, mexican oregano, and salt. Bring to boil, lower heat and simmer for 10 to 12 minutes. Set filling aside.
• Fry tortillas in vegetable oil, over medium high heat, just long enough to make soft and flexible. Do not allow to crisp. Remove to paper towels and cover until ready to assemble enchiladas.
• Heat half and half with bouillon cube. Do not boil. Gradually add 4 oz shredded monterey jack cheese and whisk until smooth. Dip tortillas into cheese sauce. Place 2 to 3 T of the chicken mixture along with 1 T of each grated cheese on each tortilla and toll up.
• Arrange seam-side down in a greased 13 inch baking pan. Pour remaining cheese and bake, loosely covered at 350 degree oven for 30 minutes. Garnish with sliced scallions and salsa.

SOUTHWEST CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9- x 13-inch baking dish with vegetable oil cooking spray.
• In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno.
• Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish.
• In a medium bowl, combine sour cream and chicken broth.
• Pour over enchiladas and top with remaining cheese.
• Bake uncovered 15-20 minutes.

AIR-FRYER SOUTHWESTERN CHICKEN ENCHILADAS

Steps:

• Do not preheat air fryer. In a large bowl, combine chicken, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, hominy, beans, chiles and seasonings. Line air fryer basket with foil letting ends extend up sides; grease foil. Place 1/4 cup chicken mixture off center on each tortilla; roll up. In batches, place in air fryer, seam side down. Top with half the enchilada sauce; sprinkle with half the remaining Monterey Jack and cheddar cheeses., Cook, until heated through and cheeses are melted, 10-12 minutes. Repeat with remaining ingredients. Serve with toppings of your choice.

SOUTHWEST CHICKEN

Steps:

• Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
• Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
• Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.

SOUTHWEST ENCHILADA BAKE

Steps:

• Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through., Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

CHICKEN ENCHILADAS

Steps:

• Cook chicken pieces in a skillet until done.
• Mix soups and 1/2 the jar of enchilada sauce in a bowl.
• Pour about 1/3 of the mixture into the chicken and mix well.
• Fill each tortilla with chicken mixture and some shredded cheese.
• Roll and lay side by side (seams down) in a lightly greased 9 x 13 x 2 inch pan.
• Pour remaining soup mixture over the top of the rolled enchiladas and drizzle with some enchilada sauce. Top with the rest of the shredded cheese.
• Cover with foil and bake at 325 degrees F for 35 to 40 minutes.