The 400th Something Chicken Enchiladas Recipes

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THE 400TH-SOMETHING CHICKEN ENCHILADAS

Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Recipe #39681, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Recipe #35659). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)

Provided by Starrynews

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14



The 400th-Something Chicken Enchiladas image

Steps:

  • Preheat oven to 350°F
  • Combine cream cheese, sour cream, taco seasoning, cumin, chili powder, and cayenne pepper and mix until smooth.
  • Add chilies, tomatoes, green pepper, onions, 1 oz of the shredded cheese, and chicken, and mix well.
  • Top each tortilla with half of the chicken mixture. Roll up each and place in a glass casserole dish.
  • Smother with enchilada sauce and top with remaining shredded cheese.
  • Bake for 10-15 minutes, or until cheese is melted and enchiladas are heated through.

Nutrition Facts : Calories 638.5, Fat 30.6, SaturatedFat 14.3, Cholesterol 97.1, Sodium 2060.5, Carbohydrate 57.3, Fiber 5.8, Sugar 13.5, Protein 33.6

1 ounce cream cheese, softened
1 ounce sour cream
1 tablespoon taco seasoning
1/4 teaspoon cumin
1/4 teaspoon chili powder
cayenne pepper, to taste
2 ounces green chilies, diced
1/4 cup tomatoes, chopped
1/4 cup green pepper, chopped
1/4 cup onion, chopped
3 ounces shredded cheese, divided
1 chicken breast, cooked and shredded
2 burrito-size flour tortillas
8 ounces enchilada sauce, of your choice

CHICKEN ENCHILADAS

For a kid-friendly (milder) dish, omit the jalapeños. To save time, use leftover or store-bought cooked chicken. Try sour cream and cilantro as toppings for these chicken enchiladas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 24



Chicken Enchiladas image

Steps:

  • Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, and chili powder; cook until onion is translucent, 8 minutes.
  • Add tomatoes and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.
  • Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, 3 cups cheese, and pickled jalapenos among tortillas; roll tightly. Place seam sides down in a 9-by-13-inch baking dish.
  • When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.

Nutrition Facts : Calories 667 g, Fat 36 g, Protein 48 g

1 tablespoon canola oil
1 small onion, finely chopped
1 garlic clove, minced
1 jalapeno, finely chopped
1/4 teaspoon chili powder
1 can (28 ounces) whole tomatoes in puree
Coarse salt and ground pepper
1 teaspoon fresh lime juice
8 corn tortillas (6 inches)
1 pound shredded cooked chicken, skin removed
4 cups shredded Monterey Jack cheese (12 ounces)
2 tablespoons minced pickled jalapenos
1 tablespoon canola oil
1 small onion, finely chopped
1 clove garlic, minced
1 jalapeño, finely chopped
1/4 teaspoon chili powder
1 can (28 ounces) whole tomatoes in puree
Coarse salt and ground pepper
1 teaspoon fresh lime juice
8 corn tortillas (6 inches)
1 pound shredded cooked chicken (skin removed)
4 cups shredded Monterey Jack cheese (12 ounces)
2 tablespoons minced pickled jalapeños

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



Simple Chicken Enchiladas image

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.

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

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