Grilled Chicken Enchiladas Spicy Cheddar Sauce Recipes

Steps:

• Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
• Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

Steps:

• Grill chicken 8 minutes per side. Cool and chop chicken very finely.
• Heat butter in deep skillet over medium heat. Add onions and garlic. Saute until browned and softened. Add flour and make a roux. Pour in milk and stir with a wire whisk until smooth. Add remaining ingredients cook over medium heat. Stir with the wire whisk until it's smooth and cheddar cheese is fully incorporated.
• Mix 1 cup cheese sauce and 1 c.shredded cheddar into chicken mixture and stir until smooth and blended.
• Spoon chicken mixture into tortillas and roll up. Place each roll into a greased 9x13 pan.
• Pour remaining cheese sauce over tortilla rolls. Drizzle enchilada sauce over the top. I pour the enchilada sauce into a squirt bottle for sauces and squirt it evenly over each enchilada. You don't have to use it up, squirt it on until it looks good to you. You can serve leftover sauce on the table for extra sauce.
• sprinkle with remaining 1 cup shredded cheddar cheese.
• Cover with aluminum foil and bake in a 350 degree oven for 25 minutes.
• garnish with a little green onion and sour cream or anything else you like!

Steps:

• Heat oven to 350 degrees 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.

Steps:

• In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground chicken and onion in the hot skillet until chicken is no longer pink, crumbly, and onion is soft, 5 to 7 minutes. Sprinkle taco seasoning over top and add 1/2 cup water. Stir and cook until water is evaporated, 5 to 8 minutes. Add cream of chicken soup, cream cheese chunks, and sour cream. Stir until melted and fully incorporated. Stir in black pepper.
• Pour one can of enchilada sauce into the prepared baking dish and spread to cover the bottom. Divide chicken mixture between the 8 tortillas and roll up tightly. Place filled tortillas in the prepared baking dish, seam-side down. Five should fit lengthwise and the remaining three should fit widthwise to fill the dish. Pour second can of enchilada sauce on top of rolled tortillas. Cover the dish tightly with foil.
• Bake in the preheated oven for 35 to 40 minutes. Remove from oven and remove foil. Sprinkle with both shredded cheeses, then green onions and black olives. Return to the oven and bake, uncovered, until cheese is melted, about 10 minutes more. Remove from the oven and allow to sit, 8 to 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
• Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
• Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
• Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Steps:

• Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
• Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
• Bake until enchiladas are heated through, about 30 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat., Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. , Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.