SOUTHWEST CHEESY CHICKEN ENCHILADA SOUP
The taste of chicken enchiladas in a soup. I combined my favorite homemade enchilada sauce recipe with my old enchilada soup recipe and this emerged. My family goes wild when they find out this Southwest cheesy chicken enchilada is for dinner. Garnish with sour cream and black olives.
Provided by bleucheeseme
Categories Mexican Chicken Soups and Stews
Time 8h20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
- Use forks to shred chicken. Stir in cooked rice.
- Ladle into bowls and garnish with Monterey Jack cheese.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 27.9 g, Cholesterol 58.9 mg, Fat 11.7 g, Fiber 5.2 g, Protein 23.9 g, SaturatedFat 6 g, Sodium 1969.4 mg, Sugar 5.3 g
SOUTHWEST CHICKEN ENCHILADAS
Make and share this Southwest Chicken Enchiladas recipe from Food.com.
Provided by shysavsianna
Categories Chicken
Time 57m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Saute garlic in oil over medium heat to release flavor. Do not brown. Add onions and continue to saute until onions become translucent. Add tomatoes, jalapenos, green chiles, chicken cubes, chili powder, cumin, mexican oregano, and salt. Bring to boil, lower heat and simmer for 10 to 12 minutes. Set filling aside.
- Fry tortillas in vegetable oil, over medium high heat, just long enough to make soft and flexible. Do not allow to crisp. Remove to paper towels and cover until ready to assemble enchiladas.
- Heat half and half with bouillon cube. Do not boil. Gradually add 4 oz shredded monterey jack cheese and whisk until smooth. Dip tortillas into cheese sauce. Place 2 to 3 T of the chicken mixture along with 1 T of each grated cheese on each tortilla and toll up.
- Arrange seam-side down in a greased 13 inch baking pan. Pour remaining cheese and bake, loosely covered at 350 degree oven for 30 minutes. Garnish with sliced scallions and salsa.
Nutrition Facts : Calories 916.4, Fat 62.4, SaturatedFat 34.9, Cholesterol 160.8, Sodium 2506.8, Carbohydrate 47.8, Fiber 5.1, Sugar 8, Protein 43.6
AIR-FRYER SOUTHWESTERN CHICKEN ENCHILADAS
These air-fryer enchiladas are not only quick and easy but a perfect dinner for Taco Tuesday or any day of the week. Use rotisserie chicken for a quick substitute for cooked chicken. Dinner will be on the table in less than half an hour. - Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Do not preheat air fryer. In a large bowl, combine chicken, 1/2 cup Monterey Jack cheese, 1/2 cup cheddar cheese, hominy, beans, chiles and seasonings. Line air fryer basket with foil letting ends extend up sides; grease foil. Place 1/4 cup chicken mixture off center on each tortilla; roll up. In batches, place in air fryer, seam side down. Top with half the enchilada sauce; sprinkle with half the remaining Monterey Jack and cheddar cheeses., Cook, until heated through and cheeses are melted, 10-12 minutes. Repeat with remaining ingredients. Serve with toppings of your choice.
Nutrition Facts : Calories 525 calories, Fat 24g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 1564mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 3g fiber), Protein 33g protein.
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.
SOUTHWEST CHICKEN ENCHILADAS
This is from a local Hospital web site. I decided to add some of their recipes here because they all look healthy and delicious.
Provided by Gingerbear
Categories One Dish Meal
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9- x 13-inch baking dish with vegetable oil cooking spray.
- In a medium bowl, combine chicken, chilies, sauce, cumin, garlic and jalapeno.
- Place 1 tablespoon cheese and 1/4 cup chicken mixture in center of each tortilla; roll up and place seam side down in baking dish.
- In a medium bowl, combine sour cream and chicken broth.
- Pour over enchiladas and top with remaining cheese.
- Bake uncovered 15-20 minutes.
Nutrition Facts : Calories 227.8, Fat 5.5, SaturatedFat 2.2, Cholesterol 31, Sodium 398.2, Carbohydrate 25, Fiber 1.2, Sugar 5, Protein 18.6
SOUTHWEST ENCHILADA BAKE
The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. It has just the right touch of heat. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 12
Steps:
- Cut tortillas into eighths; set aside. In a Dutch oven, cook the beef, onions and jalapeno over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the black-eyed peas, soups, tomatoes, enchilada sauce and pepper sauce; heat through., Spread 2-2/3 cups meat mixture into each of two greased 13x9-in. baking dishes. Top each with 2 cups cut tortillas. Repeat layers. Top with remaining meat mixture; sprinkle with cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20-25 minutes or until bubbly and cheese is melted. Let stand for 10 minutes before cutting., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 468 calories, Fat 21g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 1284mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 6g fiber), Protein 30g protein.
ENCHILADA CHICKEN
We enjoy southwestern flavors and this six-ingredient recipe never gets boring. The chicken sizzles in the skillet before getting baked and comes out tender and juicy every time. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with seasoning blend. In an ovenproof skillet, brown chicken in oil. Top with enchilada sauce, cheese and cilantro. Bake at 350° for 18-20 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 265 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein. Diabetic Exchanges
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