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
LIGHTER CHICKEN ENCHILADAS
Shredded chicken, corn tortillas, plus a smoky chipotle sauce -- a delicious dinner in three steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
- While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
- Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 437 g, Fat 15 g, Fiber 3 g, Protein 44 g
SINFUL PEACH ENCHILADAS
A lady brought these to work one day, and I knew I had to try them out. The butter seems like a lot, but I tried it with less-no good. That's why I only make them once a year for my husband, who is a fan of this recipe.
Provided by Paula Todora
Categories Fruit Desserts
Time 55m
Number Of Ingredients 6
Steps:
- 1. Spray a 9x13 inch baking dish with nonstick spray. Set aside. Preheat the oven to 350 degrees.
- 2. In a saucepan, boil butter, sugar and water; reduce heat to low and simmer.
- 3. Fill each tortilla with pie filling generously, roll and place seam-side down in pan. Pour butter/sugar mixture over top and let sit unrefrigerated for at least 45 minutes to an hour-this is important, and if you don't do this they will not turn out.
- 4. Sprinkle top with cinnamon sugar generously. Bake, uncovered, 1 hour. Serve warm.
PEACH ENCHILADAS
Make and share this Peach Enchiladas recipe from Food.com.
Provided by Southern Sugar Dump
Categories Breads
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and add sugar and cinnamon, mix well.
- Unroll crescent dough and place 1-2 peach quarters on each crescent.
- Roll dough around peach, the same way you roll the dough for the crescent shape.
- Place in 9 x 13 pan.
- Pour the melted butter mixture over the rolls, then pour in the Mountain Dew.
- Bake at 350 for 45 minutes, uncovered.
Nutrition Facts : Calories 466.6, Fat 21.3, SaturatedFat 12.4, Cholesterol 71.5, Sodium 377.5, Carbohydrate 66.5, Fiber 2.6, Sugar 43.6, Protein 4.8
LIGHTER PEACH ENCHILADAS
Inspired by a recipe in the July 2011 Southern Living magazine, here is my lighter version of the peach enchiladas in the featured article. So easy to put together and wonderful with your favorite light vanilla ice cream.
Provided by MsSally
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Separate crescents into triangles.
- Place one peach quarter at the wide end of each triangle and roll up. Place point side down in sprayed casserole dish.
- Mix melted butter, sugar and cinnamon and spoon over the rolls.
- Add lemon lime soda.
- Bake uncovered at 350 for 45 minutes or until nicely browned.
- Enjoy with your favorite vanilla ice cream.
Nutrition Facts : Calories 73.5, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 27.4, Carbohydrate 12.2, Fiber 0.7, Sugar 11.4, Protein 0.4
PEACH ENCHILADAS
I recieved this recipe from a friend! These are delicious and are great at parties! Better with vanilla ice cream!
Provided by S F
Categories Fruit Desserts
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Melt butter; add sugar and cinnamon.
- 2. Unroll crescent dough and place one peach quarter on each crescent.
- 3. Roll dough around peach from large end to small.
- 4. Place in 12x10x2-inch pan. Pour butter mixture over the rolls and then pour Mountain Dew on top.
- 5. Bake at 350º in oven for 45 minutes or until cresent rolls are cooked.
- 6. The butter mixture will pour out some.
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