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.
THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Categories Cheese Onion Tomato turkey Bake Hot Pepper Fall Sour Cream Cilantro Tortillas Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 11/2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.
- Preheat oven to 350°F. Heat 1/2 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.
- Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1/2 cup cheese. Bake enchiladas until heated through, about 30 minutes.
- Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.
CHICKEN OR TURKEY ENCHILADAS WITH SOUR CREAM
These rich and easy enchiladas come from Sunset's 1969 cookbook favorite recipes 1. To save more time on this time saving recipe you can buy the already grated cheese. Use your favorite red or green salsa.
Provided by Barb G.
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix chicken or turkey, sour cream, 2 cups shredded cheese, and salt.
- Heat oil in an 8-to 10inch frying pan over low heat.
- Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds.
- Fill tortillas equally with chicken mixture, roll up, and arrange side by side, slit side down, in a 9-x13 inch baking dish.
- Pour salsa evenly over top.
- Bake in a 350 degree oven until heated through, about 20 minutes.
- If desired sprinkle with more shredded cheese over hot enchiladas before serving.
CONTEST-WINNING TURKEY ENCHILADAS
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys-two teenagers and my husband! -Beverly Matthews, Pasco, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.
Nutrition Facts : Calories 537 calories, Fat 21g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 1367mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 7g fiber), Protein 31g protein.
TURKEY ENCHILADAS
I enjoy entering recipe contests almost as much as I enjoy cooking. This dish is my favorite non-traditional way to use leftover turkey. It's become one of my family's favorite dinners, too!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute onion and 2 tablespoons green chilies in 1 tablespoon butter until onion is tender. Remove from the heat. Add the taco sauce, 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. , Divide the mixture evenly among tortillas. Roll up and place seam side down in greased 13x9-in. baking dish., In a small saucepan, melt remaining butter. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool slightly. Stir in the remaining sour cream and remaining peppers. , Pour sauce over enchiladas. Bake, uncovered, at 325° for 40 minutes. Sprinkle remaining cheese, then tomatoes over top. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts :
CHICKEN HELPER : CHICKEN ENCHILADA COPYCAT
Make and share this Chicken Helper : Chicken Enchilada Copycat recipe from Food.com.
Provided by apricot 123
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Dice and brown chicken breast in butter until cooked. Cook rice. Add sauce, black beans and tomato paste to pan of cooked chicken. Simmer until slightly thickened. Stir in grated cheese. Ladle chicken and sauce over rice and top with additional shredded cheese and sour cream as desired. (You may alternatively stir rice into sauce and combine right away.).
- Rice: combine 2 cups white rice and 3 cups water, bring to a light boil. Cover and reduce heat to medium - low. Simmer covered 20 minutes or until all water is absorbed. Fluff with fork.
CHICKEN OR TURKEY ENCHILADAS
This is a take on a recipe from the Better Homes and Gardens Magazine, January 1997. The original recipe calls for turkey, which we use occasionally, but we love to have this at other times throughout the year with chicken.
Provided by Paula
Categories Chicken Breast
Time 1h15m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a small saucepan cook onion, covered, in a small amount of water over medium heat until tender; drain.
- In a medium mixing bowl, stir together the cream cheese, the 1 tablespoons.
- water, cumin, pepper, and salt.
- Stir in the cooked onion and chicken.
- Wrap the tortillas in foil.
- Heat in a 350 degree oven for 10 to 15 minutes or until softened (if using a microwave, wrap the tortillas in a microwave-safe paper towel and micro-cook on high for 30 to 60 seconds until softened).
- Meanwhile, spray a 9 x 13 baking dish with non-stick coating.
- For each enchilada, spoon approximately 1/4 cup of the chicken mixture onto one tortilla; roll up.
- Place the tortilla, seam side down, in the baking dish.
- Repeat with the remaining filling and tortillas.
- For the sauce, in a medium mixing bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over the enchiladas.
- Bake covered, in a 350 degree oven for about 40 minutes or until heated through.
- Sprinkle with the cheese.
- Bake the enchiladas, uncovered, for 4 to 5 minutes more until the cheese is melted.
- Garnish with cilantro, parsley, tomatoes, and sweet peppers if desired.
- NOTE: Usually I don't have chicken prepared in advance, so I use 4 chicken breast halves and sprinkle them with salt, pepper, and cumin.
- I either saute these or grill them until no longer pink.
- I shred the meat and proceed as usual with the recipe.
- The time to make does not include this step.
Nutrition Facts : Calories 494.4, Fat 19.4, SaturatedFat 8.9, Cholesterol 41.3, Sodium 1158.9, Carbohydrate 63.4, Fiber 3.6, Sugar 6.5, Protein 15.8
CHICKEN OR TURKEY ENCHILADAS
I found this recipe in an old Betty Crocker grocery store recipe book (my friend gave me a huge pile of them, so I have made quite a few). This is a very different and much lower fat version than the ones that use cream of chicken soup. My whole family enjoyed these, even the 5 year old!
Provided by ChipotleChick
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Spray rectangular 11x7 baking dish with cooking spray.
- Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor.
- Cover and blend on high speed about 30 seconds or until smooth.
- Reserve half of mixture.
- Mix remaining sauce mixture, chicken (or turkey) and 1/4 cup of the cheese.
- Spoon about 1/4 cup chicken (or turkey) mixture onto each tortilla.
- Roll tortilla around filling, place seam side down in baking dish.
- Pour reserved sauce mixture over enchiladas.
- Sprinkle with remaining 1/2 cup cheese.
- Bake uncovered 20-25 minutes or until hot.
- Serve with lime wedges.
Nutrition Facts : Calories 227.5, Fat 8.6, SaturatedFat 3.3, Cholesterol 46.1, Sodium 573.1, Carbohydrate 19, Fiber 1.7, Sugar 2.1, Protein 18
LEFTOVER TURKEY OR CHICKEN ENCHILADAS
Make and share this Leftover Turkey or Chicken Enchiladas recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 20m
Yield 6 Enchiladas, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl toss turkey, vegetables, cheese, salsa, hot sauce, chili powder, and cumin.
- Spoon filling into tortilla shells. You may need to use more than four if your shells are small.
- Roll the tortilla up and place seam side down into a lightly greased baking pan.
- Top with extra cheese and salsa if desired.
- Baked until heated through, about 15-20 minutes.
Nutrition Facts : Calories 487.1, Fat 17.1, SaturatedFat 7, Cholesterol 48.9, Sodium 1117.3, Carbohydrate 57.4, Fiber 4.1, Sugar 3.6, Protein 25.1
CHICKEN OR TURKEY ENCHILADAS / HOLIDAY HELPER
This recipe is great for left over holiday turkey! The recipe originated in a 1989 edition of Better Homes & Gardens cookbook. Through the years I've tweaked it to perfection & I'm often asked to bring it to potlucks & gatherings. It isn't too spicy & I consider it very 'kid friendly'. I hope you enjoy this as much as my family &...
Provided by Tammy Kendell
Categories Casseroles
Number Of Ingredients 15
Steps:
- 1. Wrap tortillas in foil & warm 10-15 min in 350° oven.
- 2. In a sauce pan, sauté onion & garlic in butter over medium heat until tender & fragrant. Mix in black pepper & 1 cup of the cilantro (or parsley, if using) towards end of sautéing.
- 3. Add 12oz of the sour cream, flour, chilies & chicken broth. Stir to combine thoroughly until thickened & bubbly. Remove from heat & stir in half (2 cups) of the cheese.
- 4. In a separate bowl, add chicken or turkey & mix 1 cup (or more to ensure poultry is coated) of the sauce. Place approximately 1/4 cup of filling mixture atop each tortilla; roll up & arrange (seam side down) in a lightly buttered baking dish. Top rolled tortillas with remaining sauce.
- 5. Bake, covered for 35 minutes in a 350° oven. Remove cover, top with remaining cheese & bake uncovered for an additional 5 minutes or until cheese is completely melted.
- 6. Garnish with optional ingredients & top with remaining sour cream. This goes very well with salsa verde, chunky salsa or red hot sauce.
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