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.
LIGHT CHICKEN ENCHILADAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
- Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
- Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
- Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
- Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g
LIGHT CHICKEN ENCHILADAS
This started as a recipe for chicken chimichangas, but I thought it was boring and a little tasteless. So, I added more zip!
Provided by pinkie
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, combine chicken broth, onion, chiles and chicken.
- Cook chicken thoroughly.
- When done, remove chicken from skillet and shred with two forks, set aside.
- Pour the onion, chile, chicken broth mixture in a medium sauce pan.
- On medium heat, combine chicken, tomatoes, spices.
- Heat until warm and combined evenly.
- Remove mixture from heat, and let sit and cool for about 5-10 minutes.
- Spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan.
- Pour enchilada sauce and sprinkle cheese evenly over enchiladas.
- Bake at 400 degrees for 20-25 minutes.
Nutrition Facts : Calories 97.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 28.3, Sodium 402, Carbohydrate 9.1, Fiber 1.8, Sugar 5.6, Protein 12.1
LIGHTER CHICKEN ENCHILADAS
Make and share this Lighter Chicken Enchiladas recipe from Food.com.
Provided by Saras Kitsch
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1 inch of salted water to a boil in a pan with a tight-fitting lid. Add chicken and cover, reducing heat to medium-low. Simmer the chicken for 5 minutes, then remove pan fom heat. Let chicken steam, covered for 12 to 14 minutes, until properly cooked throughout. Place chicken in a medium bowl and shred.
- To make sauce, heat oil over medium heat. Add garlic and cook for 1 minute. Add flour, cumin, and chipoltles. Whisk while cooking for 1 minute. Whisk in broth and 1/2 cup water. Bring mixture to a boil. Reduce heat until mixture is at a simmer. Cook for 5 to 8 minutes while whisking occasionally until sauce is slightly thickened. Season to taste. Combine 1 cup sauce with chicken and toss.
- Preheat oven to 400 degrees. Spread 1/4 cup sauce into the bottom of an 8-inch square baking dish and set aside. Stack tortillas and wrap them in a layer of damp paper towels; microwave them for one minute. Remove paper towels and fill each tortilla with chicken mixture. Roll them and arrange them in dish, seam-side down. Cover tortillas with the rest of the sauce and top with the cheese. Bake until hot and bubbling, approximately 15 to 20 minutes. Cool slightly before serving.
Nutrition Facts : Calories 364.8, Fat 14.4, SaturatedFat 4.3, Cholesterol 63.9, Sodium 501.9, Carbohydrate 28.6, Fiber 3.3, Sugar 0.9, Protein 29.8
SKINNY CREAMY CHICKEN ENCHILADAS
61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
- In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
- Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Enchilada, Sodium 350 mg, Sugar 4 g, TransFat 0 g
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