FIESTA CHICKEN ENCHILADAS
Make our tasty Fiesta Chicken Enchiladas if you're looking for an easy chicken enchilada recipe to try. Get fiesta-ready with Fiesta Chicken Enchiladas!
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook and stir onions and garlic in large skillet spayed with cooking spray on medium heat 2 min. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; mix well. Cook 5 min. or until heated through, stirring occasionally. Add 1/2 cup shredded cheese; mix well.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining salsa and shredded cheese.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 560, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
FOIL-PACKET CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty nonstick foil on a work surface. Brush the foil with the olive oil (this will help the enchiladas get crisp on the bottom). Spread 1 tablespoon enchilada sauce in the center of each sheet.
- Combine the chicken, 1 cup cheese, the refried beans, corn, oregano, 2 tablespoons enchilada sauce, a pinch of salt and a few grinds of pepper in a large bowl.
- Stack the tortillas and wrap them in a damp paper towel. Microwave until warm and pliable, 15 to 30 seconds. Lay out the tortillas on a clean surface. Divide the chicken filling among the tortillas (about 1/4 cup each) and roll up. Place 3 enchiladas seam-side down on each sheet of foil, arranging them on top of the sauce. Spoon 3 more tablespoons enchilada sauce over each trio of enchiladas, then sprinkle evenly with the remaining 1 cup cheese. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
- Grill the foil packets seam-side up until the cheese has melted and the enchiladas are warmed through and crisp on the bottom, about 7 minutes.
- Meanwhile, heat the remaining enchilada sauce in a small saucepan or in the microwave. Carefully open the foil packets and top with the warm enchilada sauce, sour cream and cilantro. Serve with lime wedges.
CHICKEN ENCHILADAS (KRAFT) RECIPE - (4.2/5)
Provided by sherryl61
Number Of Ingredients 7
Steps:
- HEAT oven to 350°F. Mix chicken, peppers, cream cheese and 1/4 cup salsa in saucepan; cook on low heat until cream cheese is melted, stirring occasionally. SPOON 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in lightly greased 13x9-inch baking dish; set aside. Cook VELVEETA and milk in saucepan on low heat until VELVEETA is completely melted, stirring frequently. Pour over enchiladas; cover with foil. BAKE 20 min. or until heated through. Top with remaining salsa. Variation: Prepare using PHILADELPHIA Neufchatel Cheese and 2% Milk VELVEETA. Shortcut: Substitute 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken.
EASY CHICKEN ENCHILADAS
Enjoy Easy Chicken Enchiladas as part of dinner today. This recipe gets its Southwest flavor from a mixture of cream cheese and taco seasoning.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Mix cream cheese spread, seasoning mix and milk until blended. Heat oil in large skillet on medium heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, and 1/2 cup each shredded cheese and cream cheese mixture.
- Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining cream cheese mixture and shredded cheese. Cover.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 470, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
EASY CREAMY CHICKEN ENCHILADAS
This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
Provided by Old El Paso
Categories Trusted Brands: Recipes and Tips Old El Paso®
Time 50m
Yield 5
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish.
- In medium bowl, mix chicken, 1 cup of the Cheddar cheese, the cream cheese and seasoning mix with spoon, breaking apart cream cheese cubes. Spoon slightly less than 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle with remaining enchilada sauce. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Cover with foil; bake 15 minutes. Uncover and bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts : Calories 644 calories, Carbohydrate 31.9 g, Cholesterol 139.5 mg, Fat 41.1 g, Fiber 1 g, Protein 34 g, SaturatedFat 20.4 g, Sodium 1411.6 mg, Sugar 2.2 g
CHICKEN ENCHILADAS
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through. You could serve it with rice and a medley of steamed beets, cauliflower and carrots, as a cook in Mexico might, but a crisp green salad would be welcome, too. (After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. We've updated the amounts accordingly.)
Provided by Amanda Hesser
Categories dinner, easy, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
- Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
- Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
- Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
- Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 10 grams, Protein 81 grams, SaturatedFat 13 grams, Sodium 1662 milligrams, Sugar 15 grams, TransFat 0 grams
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.
CHEESY CHICKEN & CHILE ENCHILADAS
Spice things up with chile enchiladas filled with shredded cooked chicken, sour cream and shredded four cheese and topped with red sauce. These Cheesy Chicken & Chile Enchiladas are ready to eat after 20 minutes in the oven.
Provided by My Food and Family
Categories Casseroles
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Spread 1 cup enchilada sauce onto bottom of 13x9-inch pan sprayed with cooking spray.
- Combine chicken, corn, chiles, and 3/4 cup each cheese and sour cream; spoon down centers of tortillas. Roll up.
- Place, seam sides down, over sauce in pan; top with remaining enchilada sauce. Cover.
- Bake 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted.
- Serve topped with remaining sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1160 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 7 g, Protein 26 g
CHEESY CHICKEN ENCHILADAS
Make delicious Cheesy Chicken Enchiladas at dinnertime today! In under an hour, you can serve Cheesy Chicken Enchiladas for the whole family to enjoy.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings, 2 enchiladas each
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Combine chicken and soup; spoon down centers of tortillas. Roll up.
- Place, seam-sides down, in 13x9-inch baking dish. Top with tomatoes and cheese. Cover with foil.
- Bake 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil after 20 min.
Nutrition Facts : Calories 520, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1300 mg, Carbohydrate 51 g, Fiber 3 g, Sugar 8 g, Protein 33 g
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