CHICKEN ENCHILADA PUFFS RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 7
Steps:
- Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined. Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese. Bake for 15 minutes, or until golden brown.
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.
SOUR CREAM CHICKEN ENCHILADAS
The popular "Magnolia Table" cookbooks by Joanna Gaines are full of Texas classics like king ranch, chicken spaghetti and this creamy version of chicken enchiladas. The combination of tart salsa verde (which has tomatillos and green chiles) with cream and melted cheese makes it special; don't use red enchilada sauce here. The cream of chicken soup mixed with the chicken meat makes a super-rich filling, but you can absolutely use an additional 8 ounces of sour cream instead if you prefer.
Provided by Julia Moskin
Categories dinner, casseroles, poultry, main course
Time 50m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
- In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
- In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
- Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
- Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
- Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.
CHICKEN ENCHILADA PUFFS
I grabbed this one from an e-mailed newsletter from the That's My Home! website. I will definately be making these for my Oscar Party. This looks like it should be done early in the day, so plan accordingly.
Provided by yooper
Categories Lunch/Snacks
Time 1h10m
Yield 40 puffs
Number Of Ingredients 16
Steps:
- Heat about 2 tablespoons of oil in a large saute pan over medium-high heat.
- Season the chicken breasts lightly with salt and pepper, add them to the pan, and cook until golden brown on both sides, about 5 minutes per side.
- Remove the chicken to the cutting board to cool.
- Meanwhile, add the onions, celery and spices to the oil that remains in the pan.
- Add a little more oil if necessary.
- Saute until the onions are soft.
- Add the garlic and cook until just starting to brown.
- Add the chilies and chicken stock to stop the browning process and to collect the browned bits of flavor off the bottom of the pan, scraping the pan with a wooden spoon.
- As this is coming up to a boil, dice the chicken breast into a small dice and return the chicken to the pan.
- Add the crushed tortilla chips.
- Continue to cook until almost all of the liquid is evaporated.
- Taste and adjust the seasoning with salt and pepper.
- Remove from the heat and chill completely in the refriegerator.
- When the mixture is cold, add the grated cheese and mix well.
- Dust your counter with a little flour and spread out the puff pastry.
- Lightly brusth the pastry with the egg/water mixture.
- This will help seal the folded puff.
- Use a sharp knife or a pizza cutter, cut the puff sheets into 2-inch x 2-inch squares.
- Place one tablespoon of fimly packed filling into the center of each square.
- Fold corner to corner, and crimp with a fork.
- Pat on a sprayed cookie sheet about one inch apart.
- Cover and refrigerate until party time.
- Preheat oven to 400.
- Bake for 15 to 20 minutes or until golden brown.
- Serve with your favorite salsa.
More about "chicken enchilada puffs recipes"
CHICKEN ENCHILADA PUFFS - SIMPLE AND SEASONAL
From simpleandseasonal.com
Cuisine American, MexicanTotal Time 25 minsCategory DinnerCalories 430 per serving
- Place cream cheese and 1 cup cheese in small bowl and microwave for about 30-40 seconds, to soften.
EASY CHICKEN ENCHILADAS {READY IN 30 MINUTES!} - ISABEL …
From isabeleats.com
4.6/5 (548)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 ENCHILADA RECIPES
From allrecipes.com
CHICKEN ENCHILADA PUFFS - DAD WHATS 4 DINNER
From dadwhats4dinner.com
CHICKEN ENCHILADA EMPANADAS - COOKING FOR KEEPS
From cookingforkeeps.com
CHICKEN ENCHILADAS | RECIPETIN EATS
From recipetineats.com
CHICKEN ENCHILADA PUFFS - SOMEWHAT SIMPLE
From somewhatsimple.com
THE BEST CHICKEN ENCHILADAS - KRISTINE'S KITCHEN
From kristineskitchenblog.com
CHICKEN ENCHILADA PUFFS | THE RECIPE CRITIC
From therecipecritic.com
Reviews 6Category AppetizerCuisine MexicanTotal Time 45 mins
- Soften cream cheese in the microwave for about 20 seconds. Stir in chicken, seasoning mix, enchilada sauce, 1/2 cup and Mexican shredded cheese until combined.
- Unroll crescent rolls on pan. Place a heaping tablespoon of chicken in the center of the two short ends of the crescent.
- Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over completely enclosing the filling.
LEMON CREAM PUFFS | RACH'S SISTER, MARIA BETAR | RECIPE - RACHAEL …
From rachaelrayshow.com
CHICKEN ENCHILADA FOLDOVERS RECIPE - PILLSBURY.COM
From pillsbury.com
HOMEMADE GREEN ENCHILADA SAUCE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CHICKEN ENCHILADA PUFFS USING REFRIGERATED CRESCENT ROLL …
From youtube.com
CHICKEN ENCHILADA PUFFS RECIPE | RECIPES.NET
From recipes.net
CHICKEN ENCHILADA PUFFS – RECIPEFUEL | RECIPES, MEAL PLANS, DIET …
From recipefuel.com
CHICKEN ENCHILADA PUFFS RECIPE - TEXAS COOKING
From texascooking.com
CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN ENCHILADAS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN PUFFS RECIPE: ENCHILADA STYLE - ERHARDTS EAT
From erhardtseat.com
EASY CHICKEN ENCHILADA PUFFS – CATHERINE'S PLATES
From catherinesplates.com
20-MINUTE CHICKEN ENCHILADAS RECIPE - EATINGWELL
From eatingwell.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #lunch #poultry #mexican #oven #potluck #dinner-party #finger-food #holiday-event #christmas #meat #to-go #equipment #number-of-servings #presentation #4-hours-or-less
You'll also love