CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
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 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
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
GRILLED CHICKEN ENCHILADA
Make and share this Grilled Chicken Enchilada recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 26
Steps:
- To prepare sweet jalapeño sauce:.
- In a sauce pot, sauté the onions and chopped garlic in olive oil until translucent, stirring. Add ketchup, tomato paste, orange juice, white wine vinegar and honey to mixture, and cook, stirring, for 10 minutes. Remove from heat and puree in a blender (take care to leave an opening in the lid to allow steam to escape). Return the sauce to the pot and keep warm and pour over chicken and enchiladas.
- To prepare chicken breasts:.
- Combine the lemon zest, cilantro, olive oil, pepper and salt in a mixing bowl, add the chicken, and toss to coat well. Marinate chicken for 1 hour at room temperature. Meanwhile, preheat a grill to the white coal stage. After one hour marinating, transfer chicken breasts to a cookie sheet lined with paper towel.
- Transfer chicken to hot grill and cook for 10-15 minutes, turning once or twice, to cook the meat evenly. Reserve grilled chicken on the cookie sheet while making the enchiladas and sauce.
- To prepare enchilada:.
- Heat a sauté pan to medium. Add the olive oil, swirl to heat, then add the onions and sauté for one minute, stirring. Add the mushrooms and potatoes, sauté for an additional 3-5 minutes. Then add 1 cup of cooked meat from the chicken legs and sauté for another minute. Season with salt and pepper to taste and then add cilantro. (If you find the filling is a little dry, you can add some low-sodium chicken broth. Reserve over warm.
- Brush both sides of each corn tortilla with olive oil and heat in a large sauté pan over warm until tortilla becomes pliable. Transfer tortilla to a cutting board, add a few tablespoons of filling to the center, and roll up like a cigar, to close.
- Place enchilada on warm plate, and continue with remaining tortillas and filling until all the ingredients have been used. Slice grilled chicken breast with the grain, and arrange slices on top of enchiladas.
- Top with sweet jalapeño sauce and serve with a little grated Monterey jack cheese over the top and sour cream on the side.
Nutrition Facts : Calories 1915.7, Fat 134.2, SaturatedFat 38.5, Cholesterol 311.2, Sodium 2893.2, Carbohydrate 96.5, Fiber 9.3, Sugar 43.6, Protein 87.1
CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS
Steps:
- For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
- For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
- While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.
More about "grilled chicken enchilada recipes"
GRILL YOUR CHICKEN ENCHILADAS FOR MORE FLAVOR | CHICKEN …
From grillingcompanion.com
5/5 (3)Total Time 2 hrs 50 minsCategory Main CourseCalories 262 per serving
- Let's start out by marinating the chicken. This marinade is really potent, so you don't need a lot of time to add great flavor. An hour will do it, 2 hours are even better. Throw all of the marinade ingredients into the food processor, pulse and then pour it over the chicken breasts in a bowl.
- Let the chicken marinate for at least an hour, up to 3 hours, flipping the breasts once. The last 30 minutes should be on the counter at room temperature.
- While the chicken is marinating, chop up your cilantro and slice the onion into thick slices. Try to keep all of the rings together so you don't have to chase onions around the grill.
- Heat the tomato sauce in a pot until it just starts to boil and then turn the heat down to low to slightly simmer.
CHICKEN ENCHILADA RECIPES
From allrecipes.com
CHICKEN ENCHILADAS RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
ROASTED CHICKEN ENCHILADAS | TRAEGER GRILLS
From traeger.com
4.5/5 (4)Category Poultry
GRILLED CHICKEN ENCHILADAS RECIPE - OUT GRILLING
From outgrilling.com
Cuisine MexicanTotal Time 1 hr 15 minsCategory ChickenCalories 553 per serving
ENCHILADAS SUIZAS | THE SAUCE BY ALL THINGS BARBECUE
From atbbq.com
BEST CHICKEN ENCHILADAS RECIPE - EASY CHICKEN ENCHILADAS
From thepioneerwoman.com
CHICKEN ENCHILADA SLIDERS - GRILL OUTDOOR RECIPES - GRILLSEEKER
From grillseeker.com
EASIEST EVER GRILLED CHICKEN ENCHILADAS RECIPE | PERDUE FARMS
From
60 MEXICAN RESTAURANT COPYCAT RECIPES | TASTE OF HOME
From tasteofhome.com
SAFEWAY RECIPES: CHICKEN AND CHEESE ENCHILADAS
From 49ers.com
CHICKEN ENCHILADA CASSEROLE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
“SIMPLY THE BEST” CHEESY CHICKEN ENCHILADAS
From superheroesandspatulas.com
GRILLED CHICKEN ENCHILADAS RECIPE - NAPOLEON
From napoleon.com
CHICKEN ENCHILADA CASSEROLE SKILLET - EASY CHICKEN RECIPES
From easychickenrecipes.com
OUR BEST CHICKEN ENCHILADA RECIPES - TASTE OF HOME
From tasteofhome.com
GRILLED HONEY GARLIC CHICKEN WINGS RECIPE - KOREANTURK.US
From koreanturk.us
GREEN CHICKEN ENCHILADAS | THE MODERN PROPER
From themodernproper.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #lunch #main-dish #poultry #american #mexican #dinner-party #chicken #meat #brunch #taste-mood #savory #number-of-servings
You'll also love