Infamous Chicken Enchiladas Recipes
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.
INFAMOUS CHICKEN ENCHILADAS
Creamy chicken laden enchiladas are a hearty twist on spicier enchiladas. These are filling and satisfy your need for cheese and comfort food.
Provided by Adopted Parisian
Categories Lunch/Snacks
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven at 350 degrees.
- Lightly grease or spray casserole dish or pan.
- Mix together chicken, olives, chilies, onions, and cream cheese and 1/4 cup of monterey jack cheese.
- Spread about 1/2-3/4 cup of mixture onto middle of tortillas and roll placing seam side down in pan or casserole dish.
- Pour cream over the rolled tortillas.
- Sprinkle remaining monterey jack cheese on top.
- Cover and bake for 20 minutes.
- Uncover and bake 20 minutes until bubbly and golden brown.
Nutrition Facts : Calories 1145.9, Fat 89.5, SaturatedFat 49.2, Cholesterol 296.9, Sodium 1261.5, Carbohydrate 52, Fiber 4.6, Sugar 4.8, Protein 36.4
GRANDMA KAY'S CHICKEN ENCHILADAS
A simple but tasty enchilada recipe. A family favorite.
Provided by swannkitten
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
- Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
- Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
- In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
- Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.
Nutrition Facts : Calories 641.7 calories, Carbohydrate 61.3 g, Cholesterol 95.7 mg, Fat 28.2 g, Fiber 3.3 g, Protein 34.7 g, SaturatedFat 14.3 g, Sodium 1194.9 mg, Sugar 0.5 g
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- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
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