Best Jessica Albas Chicken Enchiladas Recipe Epicuriouscom Recipes

Jessica Alba's Chicken Enchiladas image

Provided by Recipe Junkie

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

4 cups chicken stock
4 boneless skinless chicken breasts (about 5 oz each)
1 jalapeno pepper
1 garlic clove
1 (12 ounce) jar salsa
1 cup shredded low-fat cheddar cheese
1/2 cup shredded low-fat monterey jack cheese
1/2 cup chopped fresh cilantro
1 (2 1/4 ounce) can sliced black olives, drained
1 (16 ounce) can traditional enchilada sauce
1 (16 ounce) can green enchilada sauce
Mexican hot sauce
cayenne pepper
vegetable oil cooking spray
8 corn tortillas (6 inches across)

Steps:

Heat oven to 425°.
In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through.
Strain chicken, run cold water over it and shred into a bowl.
Mix in salsa and set aside.
In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside.
In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste.
Stir until simmering.
Set aside.
Coat an 11" x 13" casserole pan with nonstick spray.
Microwave tortillas 20 seconds.
Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down.
Sprinkle with remaining cheese mixture.
Ladle on sauce, then add remaining 1/4 cup Monterey Jack.
Bake 20 minutes. Serve with remaining sauce on the side.

Nutrition Facts : Calories 535.8, Fat 14.2, SaturatedFat 5.1, Cholesterol 97.8, Sodium 3074.8, Carbohydrate 53.9, Fiber 7, Sugar 21.9, Protein 48.2

Chicken Enchiladas image

Provided by Molly McCarty

Yield Serves 8

Number Of Ingredients 11

1 16-ounce container light sour cream
1 7-ounce can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups packed grated sharp cheddar cheese (about 8 ounces)
8 8-inch-diameter flour tortillas
1 8-ounce package light cream cheese, cut lengthwise into 8 strips
1 1/2 16-ounce bottles mild picante sauce or salsa
Additional chopped fresh cilantro (optional)

Steps:

Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
Top with remaining sour cream. Garnish with cilantro, if desired.

Cheesy Chicken Enchilada Skillet image

Provided by Anna Stockwell

Yield 4-6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Steps:

Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

Jessica Alba's Chicken Enchiladas image

Yield Makes 4 servings

Number Of Ingredients 15

4 cups chicken stock
4 boneless, skinless chicken breasts (about 5 oz each), cut into strips
1 jalapeño pepper
1 clove garlic
1 jar (12 oz) salsa
1 cup shredded lowfat cheddar
1/2 cup shredded lowfat Monterey Jack
1/2 cup chopped fresh cilantro
1 can (2.25 oz) sliced black olives, drained
1 can (16 oz) traditional enchilada sauce
1 can (16 oz) green chile enchilada sauce
Mexican hot sauce
Cayenne pepper
Vegetable-oil cooking spray
8 corn tortillas (6 inches across)

Steps:

Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.