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 I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
COPYCAT TACO BELL CHICKEN ENCHILADA BOWL
I love to order this when going to taco bell. I requested this the other day and was told they dont offer it anymore. I was feeling in the mood for a saucy savory mexican type meal and came up with my version of it and tasted just like the real thing. It's basically a layer of beans,spanish rice,chicken,enchilada sauce,cheese,sour cream and green onions ..and oh so good!
Provided by chef FIFI
Categories Lunch/Snacks
Time 30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Lightly season and cube chicken and cook in a medium pan with a little bit of water,olive oil, and taco seasoning.
- Add 3-4 Tbsp of enchilada sauce to cooked rice and mix well.
- Layer in a salad bowl (or similiar) in this order.
- Refried beans on bottom layer,next a layer of rice,chicken, enchilada sauce, green onions, cheese.
- Then microwave for about 2 to 3 minutes.
- Top with sour cream.
- This recipe can be tripled and made in a 8x8 pan to make more servings.
- Hot peppers and tomatoes and lettuce can be added within the layers.
- Enjoy!
BIRRIA DE POLLO (CHICKEN BIRRIA) TACOS
These Mexican birria de pollo tacos, or chicken birria tacos, are rich, flavorful, and smoky. They would taste delicious with fresh chopped tomatoes and avocado!
Provided by Liv Dansky
Categories Mexican Chicken Tacos
Yield 6
Number Of Ingredients 19
Steps:
- Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
- Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
- Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
- Meanwhile, chop remaining onion quarter. Set aside.
- Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
- Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 7.8 g, Cholesterol 69.9 mg, Fat 11.4 g, Fiber 1.2 g, Protein 28.1 g, SaturatedFat 1.1 g, Sodium 1676.4 mg
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- Spray 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Sprinkle taco seasoning mix over chicken. Stir in enchilada sauce. Cover; cook on High heat setting 3 to 4 hours or until chicken is tender.
- Transfer chicken to cutting board; shred with two forks. Return shredded chicken to slow cooker; mix well with cooking liquid.
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- Place chicken breasts in slow cooker and sprinkle 2 Tbsp of the taco seasoning over the top. Cook on low for 4 hours or until chicken is tender and shreds easily. Shred chicken and stir in the remaining taco seasoning and ¼ C of water. Return cover and cook an additional 10 minutes.
- Heat tortillas until pliable and place about ¼ C of the chicken in the middle of each tortilla with about 2 Tbsp of the cheese. Roll and arrange in the 9x13" pan. Repeat until all the chicken and tortillas are used.
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- Take a medium-sized frying pan and place chicken breast halves into it. Cook them over medium heat until juice appears and chicken changes its color. After that, drain grease from chicken. Cut the cooked chicken into small cubes and place it into the frying pan again. Chop onion and green bell pepper. Add the chopped onion, sour cream, parsley, Cheddar cheese, black pepper, and oregano. Heat the frying pan until the cheese is melted. Add tomato sauce, water, salt, chili powder, minced garlic, and chopped green pepper.
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