AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE
These Authentic Mexican Chicken Enchiladas with Red Sauce recipe is tasty and super simple to make. With just a few ingredients and steps, you will soon be eating authentic Mexican chicken enchiladas with red sauce too!
Provided by Mexican Appetizers and More
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
- Reserve some of the water the chicken was cooked in, about 2 cups of broth.
- Shred chicken with two forks.
- If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Stir onions and now add the minced garlic to pan. Cook garlic for about 30 seconds over medium heat.
- Add shredded chicken and broth of chicken.
- Sprinkle cumin, chili powder, salt and pepper over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.
- Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
- Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.
- Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth ( sauce will still have texture because of pepper skin).
- Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.
- Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
- In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.
- Preheat oven to 400 degrees.
- Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese.
- Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole.
- Add additional sauce on top of tortillas. Cover with additional monterey cheese
- Cover casserole with aluminum and place in oven for 10 to 12 minutes.
- Remove foil and cook for another few minutes if you like to brown the cheese on top. This step is entirely up to you.
- Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.
- Serve 1 to 2 enchiladas per person. Enjoy!
Nutrition Facts : Calories 515 kcal, ServingSize 1 serving
CHICKEN ENCHILADAS
Provided by Marcela Valladolid
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
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
CHICKEN ENCHILADAS
homemade enchilada sauce is so good you wont want canned again. freezes great and family always loves.
Provided by jellyko
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.
- Stir in broth, spices, and tomato sauce. Simmer 10 minutes.
- Dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it.
- Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.
- pour remaining sauce on top. Top with more shredded cheese.
- Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.
AUTHENTIC MEXICAN ENCHILADAS VERDES
My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.
Provided by PanNan
Categories Chicken
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Prepare sauce: Heat water in large pot to boiling.
- Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
- Simmer uncovered 30 minutes.
- Let cool slightly, then drain, reserving about 1 cup cooking liquid.
- Place solids in blender or food processor.
- Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
- Process until smooth.
- Heat oil in medium saucepan.
- Add onion slices and saute until lightly browned.
- Stir in sauce and season with salt.
- Simmer uncovered until slightly thickened, about 30- 45 minutes.
- If sauce thickens too much, thin it with remaining cooking liquid.
- Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
- Heat 2 qt water in large pot to boiling.
- Add chicken, onion, garlic, and salt to taste.
- Simmer just until chicken is cooked through, about 30 minutes.
- Let cool, then remove chicken from liquid.
- Remove and discard skin and bones; shred meat.
- Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
- Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
- Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
- This will drain them and keep them soft and warm.
- Heat oven to 3500°F.
- Coat two 13x9 baking pans with vegetable oil.
- Dip each tortilla in sauce.
- Fill tortillas with shredded chicken and roll up.
- Arrange a dozen filled tortillas in each pan.
- Top with green sauce.
- Spoon creme fraiche (or sour cream) over sauce.
- Sprinkle chopped onion and cilantro over the top.
- Sprinkle cheese over all.
- Bake for 25 minutes.
- Broil briefly if the top needs some browning.
- Serve hot with refried beans.
- Note:.
- To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
- To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.
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
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
More about "traditional mexican chicken enchiladas food"
CHICKEN ENCHILADAS RECIPE - JESSICA GAVIN
From jessicagavin.com
Ratings 136Calories 253 per servingCategory Entree
- In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and ½ teaspoon black pepper.
- Season each side of the chicken breasts with ½ teaspoon of the spice mixture. Save the additional seasoning mix.
- Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.
- Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
TRADITIONAL MEXICAN ENCHILADAS - BIGOVEN.COM
From bigoven.com
5/5 (1)Servings 1Cuisine Not SetCategory Not Set
CHICKEN ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
LOADED CHICKEN ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOW TO MAKE PERFECT MEXICAN ENCHILADAS - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL MEXICAN ENCHILADAS RECIPES
From tfrecipes.com
AUTHENTIC MEXICAN RECIPES – FAVORITES
From mexicanfoodjournal.com
EASY CHICKEN ENCHILADAS - THE SEASONED MOM
From theseasonedmom.com
HISTORY OF ENCHILADAS | ENCHILADAS | MEXICAN FOOD
From ggrill.com
CHICKEN ENCHILADAS | CHICKEN.CA
From chicken.ca
10 BEST AUTHENTIC MEXICAN CHEESE ENCHILADAS RECIPES - YUMMLY
From yummly.com
FAST AND EASY CHICKEN ENCHILADA RECIPE - JULIE BLANNER
From julieblanner.com
THE BEST CHICKEN ENCHILADAS RECIPE – - FOOD PLANET
From nrdfood.com
49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
From tasteofhome.com
CHICKEN ENCHILADAS AUTHENTIC MEXICAN RECIPE - ALL ...
From therecipes.info
TRADITIONAL MEXICAN CHICKEN ENCHILADAS RECIPE : OPTIMAL ...
From recipeschoice.com
TRADITIONAL MEXICAN CHICKEN ENCHILADAS RECIPES
From tfrecipes.com
ENCHILADAS - TRADITIONAL AND AUTHENTIC MEXICAN RECIPE ...
From 196flavors.com
BEST CHICKEN ENCHILADA RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
TRADITIONAL MEXICAN CHICKEN ENCHILADAS RECIPES
From wiki-recipes.info
INTERNATIONAL RECIPES: AUTHENTIC MEXICAN CHICKEN ENCHILADAS
From wanderingeducators.com
EASY CHICKEN ENCHILADAS WITH HOMEMADE RED ENCHILADA SAUCE
From traditionalcookingschool.com
BEST CHICKEN ENCHILADAS NEAR ME - ALL INFORMATION ABOUT ...
From therecipes.info
AUTHENTIC MEXICAN RECIPES AND DISHES | MéXICO IN MY KITCHEN
From mexicoinmykitchen.com
EASY CHICKEN ENCHILADAS - A WICKED WHISK
From awickedwhisk.com
MEXICAN CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE ...
From pinterest.com
CHICKEN ENCHILADAS RECIPE - BBC FOOD
From bbc.co.uk
ENCHILADAS SUIZAS -- CHICKEN ENCHILADAS WITH CREAMY GREEN ...
From mexicanplease.com
TRADITIONAL MEXICAN CHICKEN ENCHILADAS RECIPE - FOOD NEWS
From foodnewsnews.com
CLASSIC CHICKEN ENCHILADAS | MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com.au
AUTHENTIC CHICKEN ENCHILADAS - DOMESTICALLY CREATIVE
From domesticallycreative.com
30 MINUTE MEXICAN ENCHILADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN ENCHILADA RECIPES, DELICIOUS AND EASY
From cooking-mexican-recipes.com
THE BEST ENCHILADAS RECIPE (HOMEMADE RED ... - MY LATINA TABLE
From mylatinatable.com
CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
ARE CHICKEN ENCHILADAS AUTHENTIC MEXICAN FOOD? …
From elpasony.com
CHICKEN ENCHILADAS WITH HOMEMADE SALSA VERDE
From mexicanfoodjournal.com
HOW TO MAKE ENCHILADAS | FEATURES | JAMIE OLIVER
From jamieoliver.com
CHICKEN ENCHILADAS - AHEAD OF THYME
From aheadofthyme.com
CHICKEN ENCHILADAS RECIPE - GIMME SOME OVEN
From gimmesomeoven.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