CHICKEN ENCHILADAS (RACHAEL RAY)
Very tasty, just like you get at your favorite Mexican restaurant. This came from the Food Network website, one of Rachael Ray's recipes. Don't let the cinnamon in the sauce scare you - it's a key ingredient. Also, use about 1 teaspoon dried oregano if you don't have fresh, as called for in this recipe.
Provided by Melissa Spangler
Categories Chicken Breast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees F.
- Wrap corn tortillas in foil and warm in the oven.
- Bring broth to boil in a saute pan.
- Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer.
- Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks.
- Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
- Combine all sauce ingredients in saucepan and heat through, keeping warm until needed.
- Remove tortillas from the oven and switch broiler on high.
- Pile chicken mixture into warm tortilla and roll.
- Line casserole or baking dish with endchiladas, seam side down.
- Pour hot tomato sauce over the chicken enchiladas and top with cheese.
- Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.
Nutrition Facts : Calories 304.5, Fat 16.3, SaturatedFat 9.4, Cholesterol 41.9, Sodium 1169.7, Carbohydrate 24, Fiber 4, Sugar 5.6, Protein 17.4
CHICKEN AND CHORIZO SPANISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
- To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
- Pour about one-third to one-half of the sauce into a large casserole dish.
- Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
- To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.
CHICKEN ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 26
Steps:
- For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.
- For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.
- For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.
- Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.
More about "chicken enchiladas rachael ray recipes"
DAVID BURTKA'S GREEN CHILE CHICKEN ENCHILADAS | RECIPE
Taste and season with salt. Preheat the oven to 375˚F. Spread ½ cup sauce over the bottom of an 11-by-7-inch baking dish. Fill a large cast-iron skillet with canola oil to a depth of ½ inch and heat the oil over medium heat until it just starts to …
From rachaelrayshow.com
From rachaelrayshow.com
GWYNETH PALTROW’S CHICKEN ENCHILADAS | RECIPE - RACHAEL …
Preheat the oven to 375°F. Grease a 9x11 baking dish with cooking spray or olive oil. To make the sauce, combine the onion, cilantro and garlic in the bowl with a spatula, and blend for another 7 seconds, until very finely chopped and …
From rachaelrayshow.com
From rachaelrayshow.com
10 BEST RACHAEL RAY CHICKEN ENCHILADAS RECIPES | YUMMLY
2022-09-18 Chicken Enchiladas Verde Tyson. tomatillos, guacamole, chicken broth, jalapeno peppers, Tyson® Grilled & Ready® Chicken Breast Strips and 13 more.
From yummly.com
From yummly.com
CHIPOTLE CHICKEN ENCHILADAS RECIPE | RACHAEL RAY
Ingredients 1 store-bought rotisserie chicken 2 tablespoons extra virgin olive oil (EVOO) 1 small onion, chopped 2 cloves garlic, grated Up to 1 tablespoon chipotle powder (depending on how …
From rachaelray.com
From rachaelray.com
- Remove the skin from the chicken and discard. Tear the chicken meat from the bones and shred it using two forks or your fingers and reserve.
- Pre-heat a medium size saucepot with the EVOO over medium heat and sauté the onion until soft. Add in the garlic, chipotle powder and cinnamon and toast for a few seconds until fragrant. Add in the tomatoes with chilies and season with salt, to taste. Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in the cilantro and lime juice. Reserve half of the sauce in a separate bowl to use to top the enchiladas. Add the shredded chicken to the sauce that still remains in the saucepot and heat the chicken through.
- Heat the tortillas by warming each side of the tortillas in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing them in the microwave for about a minute.
10 BEST RACHAEL RAY CHICKEN ENCHILADAS RECIPES | YUMMLY
2022-09-20 Chicken-Apple Curry With Almond Rice Pilaf, Mint-Chili Raita + Naan | Rachael Ray Rachael Ray Show. spaghetti, naan bread, turmeric root, curry leaves, lemon, salt and …
From yummly.co.uk
From yummly.co.uk
OUR 50 ALL-TIME BEST CHICKEN RECIPES | RACHAEL RAY SHOW
2021-02-03 Rachael Ray Show. 15. Chipotle Chicken and Black Bean Burritos. Go southwestern with layers of spicy green rice, smoky beans and rotisserie chicken in a cheesy …
From rachaelrayshow.com
From rachaelrayshow.com
RACHAEL RAY CHICKEN ENCHILADAS RECIPE : TOP PICKED FROM OUR EXPERTS
Explore Rachael Ray Chicken Enchiladas Recipe with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. …
From recipeschoice.com
From recipeschoice.com
CHICKEN ENCHILADAS : RECIPES : COOKING CHANNEL RECIPE | RACHAEL …
Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat. For the …
From cookingchanneltv.com
From cookingchanneltv.com
RACHEL RAY ENCHILADA RECIPE
Chicken Enchiladas Recipe | Rachael Ray | Food Network Preheat the oven to 275 degrees F. Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set …
From portal.sdm.queensu.ca
From portal.sdm.queensu.ca
CHICKEN, MUSHROOM, AND KALE ENCHILADA CASSEROLE
2022-10-17 Layer with 2 cups of the chicken, half of the mushroom/kale mixture, 2 cups of the Monterey Jack, and ⅓ cup of the Cotija. Season each layer with salt and pepper. Dip 3 …
From rachaelrayshow.com
From rachaelrayshow.com
CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE | RECIPE
2022-05-11 Preheat the oven to 350°F. To make the sauce, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the tomatillos, garlic, jalapenos or serranos …
From rachaelrayshow.com
From rachaelrayshow.com
RACHAEL RAY: GWYNETH PALTROW CHICKEN ENCHILADAS RECIPE - FOODUS
For the Enchiladas: 1 tsp Mexican oregano. 1 C shredded cheese (Cheddar, Mexican blend, or mozzarella) salt. 4 C shredded chicken (from 1 rotisserie chicken) 1/2 small white onion – …
From foodus.com
From foodus.com
CHICKEN ENCHILADAS RACHAEL RAY RECIPE - WEBETUTORIAL
The ingredients are useful to make chicken enchiladas rachael ray recipe that are corn tortillas, chicken broth, boneless skinless chicken breasts, bay leaf, fresh oregano, onion, tomato …
From webetutorial.com
From webetutorial.com
CHICKEN ENCHILADAS RECIPE | RACHAEL RAY
Ingredients For the rice: 3 tablespoons butter; 1/3 cup broken spaghetti or orzo; 2 cloves garlic, peeled; 1 small to medium onion, peeled; 1 ripe tomato
From recipebridge.com
From recipebridge.com
You'll also love