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.
CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA
I am a HUGE fan of the Mexican kitchen! This recipe is tasty, delicious and packed with flavor. The ingredients are readily available at most stores, and although the recipe has several steps it is very "doable" even for beginner cooks. These chicken enchiladas can also be done with pork or just veggies and ALWAYS provides LOTS of deliciousness!!!
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
- Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
- Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
- For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
- For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
- For the crema: Mix the crema, lime zest and lime juice together in a bowl.
- To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
CHICKEN ENCHILADAS I
This is a quick and easy recipe. Good for quick suppers.
Provided by Debbie Donham
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 49.7 g, Cholesterol 72.2 mg, Fat 15.9 g, Fiber 3.9 g, Protein 26.7 g, SaturatedFat 9.4 g, Sodium 1226.7 mg, Sugar 3.1 g
ANNE'S CROCK POT CHICKEN
I don't remember where I got this recipe, but it's been a family favorite. The sauce is good over rice, noodles, or mashed potatoes.
Provided by lazyme
Categories Chicken
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken and pat dry.
- Brush with butter.
- Sprinkle with salt and pepper.
- Place in crock pot.
- Sprinkle with dry salad mix.
- Cover and cook on low for 5 to 6 hours.
- About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
- Cook until smooth. Pour over chicken in pot.
- Cover and cook for 30 minutes on low.
- Serve with sauce.
ANNE'S CHICKEN ENCHILLADAS
Anne gave it to me 2002. I took the idea and developed it for an ECW fundraiser. It was a hit. The key was the green sauce. I think mine are easier to make.
Provided by Ambervim
Categories < 60 Mins
Time 40m
Yield 10 Each
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Cook cream cheese, chicken, onions, peppers until it is a nice spread.
- Butter the pan.
- Place heaping tablespoon of spread in an enchillada and roll.
- Line 'em up in your pan.
- Pour sauce over and sprinkle with cheese.
- Bake 20 minutes.
Nutrition Facts : Calories 296.1, Fat 13.2, SaturatedFat 5.7, Cholesterol 25, Sodium 518.1, Carbohydrate 36.9, Fiber 2.2, Sugar 2.1, Protein 7.2
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Anne's Chicken Enchiladas Recipe: A Southwestern Delight
Anne's chicken enchiladas recipe is a flavor-packed dish that is perfect for family gatherings, potlucks, and casual dinners. This recipe is a perfect balance between spicy, savory, and tangy flavors, making it a non-traditional but irresistible dish.Ingredients
To make this dish, you'll need the following ingredients:- 1 rotisserie chicken
- 12 corn tortillas
- 2 cups of grated cheese
- 1 can of green chiles
- 1/2 cup of salsa
- 1/2 cup of sour cream
- 2 cloves of garlic
- 1/4 cup of onion
- 1 tablespoon of olive oil
- 2 tablespoons of unsalted butter
- 1 tablespoon of all-purpose flour
- 1 cup of chicken broth
- 2 tablespoons of chopped cilantro
- Salt and pepper to taste
Instructions
Here's how to make Anne's chicken enchiladas recipe:- Preheat your oven to 350 degrees Fahrenheit.
- Remove the skin from the chicken and shred the meat, discarding the bones and cartilage.
- On a stovetop, heat the olive oil over medium heat in a large skillet. Add garlic and onion, sautéing for about 2 minutes or until the onion is translucent.
- Add the shredded chicken, green chiles, salsa, and half of the grated cheese to the skillet. Mix well, and set it aside.
- In a saucepan, melt butter over medium heat, then stir in flour. Cook until the mixture becomes golden brown, stirring constantly for about 1 minute.
- Add chicken broth gradually while stirring continuously until the mixture becomes smooth with no lumps.
- Add sour cream and stir the mixture thoroughly.
- Stir in the chopped cilantro and salt and pepper to taste.
- Pour 1/4 of the sauce into the skillet with the chicken mixture and mix well.
- Heat the corn tortillas in a microwave for about 30 seconds.
- Lay each tortilla flat and add some of the chicken mixture to the center of each tortilla. Roll the tortillas tightly and place them seam side down in a baking dish.
- Pour the remaining sauce over the enchiladas, spreading it evenly with a spatula.
- Sprinkle the remaining cheese on top of the enchiladas.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for additional 10 minutes or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro, if desired.
Variations
Anne's chicken enchiladas recipe is a versatile dish that can be tweaked according to personal preferences. Here are some great variations to try:- Use ground beef instead of chicken. Brown ground beef in the skillet and follow the recipe as directed.
- Add more vegetables. Mix in chopped bell peppers, tomatoes, or jalapeños to add more crunch and flavors to the dish.
- Change up the cheese. Try using pepper jack, Monterey Jack, or cheddar cheese to add a different flavor profile to the dish.
- Try different salsa. Use salsa in different flavors and heats to make the dish a little milder or spicier.
- Top with guacamole. Serve the dish with some homemade guacamole, sour cream, or salsa verde for a tasty Mexican-inspired meal.