THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...
I came across this recipe about three years ago on TOH's website. It originally called for 10 flour tortillas (6 inches), but I found my alteration to the recipe to be much better. I have also substituted on occasion pintos for black beans, and used Pace Picante sauce instead of the salsa. This recipe has become a staple at my house.
Provided by Layla Noel
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
- Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
- Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.
LL'S FAVORITE CHICKEN ENCHILADAS
This is my own personal recipe that we have loved for years. I just never got around to writing it down in recipe form. I have also used 1 pkg. Lawry's fajita marinade instead of the rub. The tortillas could be steamed in a steamer in stead of being fried.
Provided by Lavender Lynn
Categories Chicken Breast
Time 1h30m
Yield 24 enchiladas, 8 serving(s)
Number Of Ingredients 9
Steps:
- This recipe uses 2 13x9 pans. 12 enchiladas per pan.
- Bake at 350F for 35 minutes total.
- Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
- Cook the breasts on broil for 5 minutes on each side.
- Let the breasts cool for 15 minutes.
- Chop the chicken breasts finely. Set aside.
- If using onions add them to chicken .
- Combine enchilada sauce and sour cream in large saucepan. Heat on low.
- Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
- Put 4 serving spoons of sauce in the bottom of pan.
- Dip tortilla into sauce mixture on both sides of tortilla.
- Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
- Wrap up and proceed with the next 11 tortillas.
- Set this pan aside and proceed with the rest of enchiladas in other pan.
- Divide the leftover sauce over the the enchiladas in both pans.
- Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
- Cover with foil. At this point I refrigerate one pan for later in the week.
- Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
- Remove from oven and let set 10 minutes.
- Serve with guacamole.
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
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