HEALTHIER CHICKEN ENCHILADAS I
I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!
Provided by MakeItHealthy
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
- Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 59.6 g, Cholesterol 53.2 mg, Fat 7.5 g, Fiber 9.1 g, Protein 30 g, SaturatedFat 3.7 g, Sodium 1444.7 mg, Sugar 5.2 g
THE WHOLE (CHICKEN) ENCHILADA
Make and share this The Whole (Chicken) Enchilada recipe from Food.com.
Provided by Dish with Tish
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
- Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
- Stir until sauce has thickened.
- Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
- Preheat Oven to 350 degrees.
- In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
- In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
- Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
- Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.
Nutrition Facts : Calories 651.8, Fat 30.2, SaturatedFat 12.8, Cholesterol 150, Sodium 1304.3, Carbohydrate 46.8, Fiber 7.5, Sugar 4.2, Protein 50.9
WHOLE WHEAT CHICKEN ENCHILADAS
I made up this recipe by taking some items from several different enchilada recipes and putting some ingredients together to fit what I was looking for.
Provided by DoubleAs Mom
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan cook onion, green pepper, tomato, garlic, cayenne pepper in the 2 tablespoons of olive oil until tender.
- Combine onion mixture in a bowl with chopped chicken.
- Set aside.
- For sauce, in the same pan melt 3 tablespoons butter.
- Stir in flour, coriander and salt.
- Stir in chicken broth all at once.
- Cook and stir till thickened and bubbly.
- Remove from heat.
- Stir in sour cream and 1/2 cup of the cheese.
- Stir 1/2 cup of the sauce into the chicken mixture.
- Fill each tortilla with some of the chicken mixture.
- Roll up and arrange in a 13x19x2 baking dish.
- Pour remaining sauce over and sprinkle with remaining cheese.
- Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
Nutrition Facts : Calories 395.1, Fat 27.9, SaturatedFat 13.9, Cholesterol 83.9, Sodium 808.7, Carbohydrate 14.8, Fiber 1.3, Sugar 2.5, Protein 21.3
WHOLE WHEAT CHICKEN ENCHILADAS
I am going to have to modify this recipe- I hated it with whole wheat tortillas, and the hubby hated the canned chicken.
Provided by tuggles1
Categories Mexican
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl mix chicken, 1 cup cheese, chiles and onion.
- Spread 1/2 enchilada sauce in 3-quart shallow baking dish.
- Along one side of each tortilla, spread about 1/3 cup chicken mixture. Roll up each tortilla around filling and place seam-side down in baking dish.
- Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese. Cover and bake at 350°F for 25 minute or until hot. Top with lettuce, sour cream and tomato.
Nutrition Facts : Calories 174.1, Fat 7.8, SaturatedFat 2.5, Cholesterol 36.2, Sodium 831, Carbohydrate 7.9, Fiber 1.1, Sugar 2.6, Protein 17.5
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
EASY WHITE CHICKEN ENCHILADAS
This is a great 'guy' recipe, because you simply mix, assemble, top and bake; and it's a big hit on the table. It doesn't require lots of prep work, just a minimum of measuring of ingredients found in any grocery store. She will think you slaved all afternoon!
Provided by LARANEFF
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
- Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
- Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 625.1 calories, Carbohydrate 36.7 g, Cholesterol 137.6 mg, Fat 37.4 g, Fiber 1.8 g, Protein 33.7 g, SaturatedFat 21.3 g, Sodium 1588.2 mg, Sugar 5.2 g
ENCHILADAS (USING WHOLE WHEAT TORTILLAS)
I've never made enchiladas before so thought I would try them. We like things spicy so I made up a recipe from checking out about 5 recipes. I don't know what they're supposed to taste like but we loved these.
Provided by Mimiladybug
Categories Poultry
Time 1h
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Oven to 350 degrees.
- Mix all sauce ingredients together, simmer for 15 minutes.
- Meanwhile in another pan saute ground turkey, onion, pepper until turkey is done (no pink).
- Add black olives and mix all together.
- Pour 1/2 cup sauce in 9 X 13 pan.
- Dip one tortilla in sauce, put meat mixture and some cheese on tortilla. Roll tortilla and place seam side down in pan.
- I was able to get all 10 tortillas in my pan.
- Pour leftover sauce over all tortillas.
- Add some more grated cheese over all.
- Cover with foil and bake for 40 minutes.
- Remove from oven, let sit for 2 minutes and Enjoy!
Nutrition Facts : Calories 638.1, Fat 20.8, SaturatedFat 4.5, Cholesterol 125.3, Sodium 1774.3, Carbohydrate 67.6, Fiber 4.3, Sugar 9.3, Protein 48.3
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