TEX-MEX CHICKEN ENCHILADAS
Deep in the heart of Texas, they love chicken enchiladas. Pepper jack cheese and an easy, fresh 2-ingredient salsa topping give these an extra kick.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
- In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
- Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
- Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 1 g, TransFat 0 g
CREAMY TEX MEX CHICKEN ENCHILADAS
This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.
Provided by Delish
Categories Chicken
Time 40m
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until tender but not brown.
- Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
- Remove from heat; stir in 1 cup shredded cheese.
- Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
- Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
- Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
- Place enchiladas in pan and spoon salsa over top.
- Sprinkle with remaining cheese.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : Calories 664.6, Fat 41.4, SaturatedFat 23.5, Cholesterol 154.3, Sodium 913, Carbohydrate 36.6, Fiber 5.5, Sugar 4, Protein 38.6
YUMMY TEX-MEX CHICKEN ENCHILADAS
Promise you'll like 'em! My mom found this recipe in a newspaper many years ago. It has been a favorite of mine all my life. It's simple, tasty, and makes great leftovers. You can add or subtract any of the ingredients to suit your taste. You might want to make a little extra, the filling makes a great dip and you may not be able to keep your fingers out of it! (prep time doesn't include cooking chicken).
Provided by Female_Yankees_Fan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients in skillet.
- Warm over low heat until cream cheese is melted, stirring occasionally.
- Stir in 1/2 cup of the shredded cheese and melt.
- Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
- baking dish.
- Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
- Bake at 350°F for about 15 minutes or until heated through.
- Garnish with lettuce, radishes, and olives if desired.
- ENJOY!
SUPER EASY AND YUMMY CHICKEN ENCHILADAS
My sister Shawn is famous for these enchiladas, and her husband Rob makes the killer margaritas to match. My husband and I like them with Sangria. It's the ideal entree for dinner guests because it can be completely prepared in advance. You can substitute whatever meat you have...ground chicken or turkey, steak, shredded pork, Krab, etc. as well as any creamed soups. I was even out of sour cream and substituted fat free cottage cheese which worked fine. Be creative and please share your ideas here!
Provided by FLKeysJen
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken with poultry seasoning.
- Cool completely.
- Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
- Saute onion in a saucepan.
- Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
- Remove from heat and add two cups cheese.
- Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
- In a 9 x 13 pan, place 1 cup of sauce.
- Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
- Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
- Bake at 375 degrees for 20-25 minutes.
Nutrition Facts : Calories 463.9, Fat 27.5, SaturatedFat 14.5, Cholesterol 92.3, Sodium 980.6, Carbohydrate 25.9, Fiber 1.3, Sugar 1.5, Protein 27.7
WHITE CHICKEN ENCHILADAS
Make and share this White Chicken Enchiladas recipe from Food.com.
Provided by FarahC
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a skillet saute your onion,garlic,green chilies in olive oil until softened. Add your seasonings. Cook 1 minute on low/medium.
- Stir in cream cheese, lemon juice, spices and soup.
- Stir in your shredded chicken or turkey, heat through, turn off heat; set aside.
- Grease a 9x13-inch casserole. Layer in corn tortilla halves,spread chicken cream cheese mixture evenly,and sprinkle cheese over top. Repeat until layers are finished, or you run out of room.
- Bake at 350°F for 30 minutes.
Nutrition Facts : Calories 468.4, Fat 29.7, SaturatedFat 14.3, Cholesterol 105.2, Sodium 710.3, Carbohydrate 23.1, Fiber 2.6, Sugar 1.9, Protein 27.9
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