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.
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.
JALAPENO CREAM CHEESE CHICKEN ENCHILADAS
One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)
Provided by baumanns
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 7
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g
CAJUN CHICKEN ENCHILADAS
I came up with this one and make them all the time, but this is the first time I've written down the recipe.
Provided by Jennifer Smith
Categories Tacos & Burritos
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. prepare zatarain's mix as directed with chicken.
- 2. smear tortillas with beans in a thin layer.
- 3. fill with zatarain's chicken and rice mixture.
- 4. roll and place side by side in a 9 x 13 pan.
- 5. smear tops with sour cream.
- 6. pour enchilada sauce over top.
- 7. sprinkle cheese on top.
- 8. bake at 375 degrees until cheese is melted and enchiladas are heated through.
- 9. You can top with whatever your preference is....lettuce, tomato, onion. I also have 'kicked up' the enchilada sauce with cajun seasoning.
More about "cajun chicken enchiladas recipes"
EASY CHICKEN ENCHILADAS {READY IN 30 MINUTES!} - ISABEL …
From isabeleats.com
4.7/5 (492)Total Time 30 minsCategory MainCalories 371 per serving
- Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (627)Total Time 1 hrServings 8
- In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
SOUR CREAM CHICKEN ENCHILADAS - COPYKAT RECIPES
From copykat.com
CAJUN-STYLE ENCHILADAS - TONY CHACHERE'S
From tonychachere.com
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
CHICKEN ENCHILADAS RECIPE | MYRECIPES
From myrecipes.com
CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
CREAMY CHICKEN ENCHILADAS RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (10)
BEST ONE POT CHICKEN ENCHILADA SOUP (EASY RECIPE) - COOKIN' WITH …
From cookinwithmima.com
SWEET CHILI CHICKEN ENCHILADAS - CARLSBAD CRAVINGS
From carlsbadcravings.com
EASY GREEN CHICKEN ENCHILADAS - PUREWOW
From purewow.com
EASY CHICKEN ENCHILADAS - THE SEASONED MOM
From theseasonedmom.com
BEST CHICKEN ENCHILADAS RECIPE - EASY CHICKEN ENCHILADAS
From thepioneerwoman.com
CHICKEN ENCHILADAS CAJUN-STYLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHICKEN ENCHILADAS - CAJUN RECIPES
From cajun-recipes.com
You'll also love