Best Lls Favorite Chicken Enchiladas Recipes

Chicken Enchiladas image

Provided by Ali

Time 1h

Number Of Ingredients 10

2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Steps:

Preheat oven to 350°F. Prepare your enchilada sauce.
In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

The Absolute Best Chicken Enchilada Recipe You'll Ever Try... image

Provided by Layla Noel

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 ounce) can enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups shredded chicken
1 (15 ounce) can pinto beans, rinsed and drained
1 (4 ounce) can chopped green chilies
8 extra 10-inch flour tortillas
1 cup shredded Mexican blend cheese
shredded lettuce, chopped tomato, sour cream, and black olives

Steps:

Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

Ll's Favorite Chicken Enchiladas image

Provided by Lavender Lynn

Time 1h30m

Yield 24 enchiladas, 8 serving(s)

Number Of Ingredients 9

2 lbs chicken breasts, boneless and skinless
1/2 cup Mexican seasoning (Mexican Seasoning Mix , I used the whole recipe minus the red peppers)
1 small onion, chopped finely (optional)
24 corn tortillas
1 1/2 lbs cheese, grated (I use mexican combination or monterey jack)
28 ounces red enchilada sauce (I use mild or use medium if you like things hotter, I use El Pato brand)
24 ounces sour cream (I have used regular and low-fat)
oil for frying tortilla
guacamole

Steps:

This recipe uses 2 13x9 pans. 12 enchiladas per pan.
Bake at 350F for 35 minutes total.
Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
Cook the breasts on broil for 5 minutes on each side.
Let the breasts cool for 15 minutes.
Chop the chicken breasts finely. Set aside.
If using onions add them to chicken .
Combine enchilada sauce and sour cream in large saucepan. Heat on low.
Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
Put 4 serving spoons of sauce in the bottom of pan.
Dip tortilla into sauce mixture on both sides of tortilla.
Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
Wrap up and proceed with the next 11 tortillas.
Set this pan aside and proceed with the rest of enchiladas in other pan.
Divide the leftover sauce over the the enchiladas in both pans.
Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
Cover with foil. At this point I refrigerate one pan for later in the week.
Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
Remove from oven and let set 10 minutes.
Serve with guacamole.

Light Chicken Enchiladas image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing
1 to 2 jalapeno peppers, seeded and sliced
3 cloves garlic, smashed
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
1 medium white onion, minced
1/2 pound skinless, boneless chicken breast, halved lengthwise
Kosher salt
3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped
1/2 teaspoon ground allspice
8 corn tortillas
1 1/2 cups shredded muenster cheese (about 6 ounces)
1 cup mixed fresh parsley and cilantro, chopped

Steps:

Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g