Best Southern Living 1986 Chicken Enchiladas Recipes

CHICKEN ENCHILADAS (FROM SOUTHERN LIVING)

Chicken Enchiladas (From Southern Living) image

A fresh offering of this popular dish which I've slightly adapted to shorten the prep time and allow for it to be made ahead. Makes a beautiful presentation!

Provided by quikgourmet

Categories Chicken Breast

Time 55m

Yield 7 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons butter
1 large onion, thinly sliced (or diced if you prefer smaller pieces of onion)
10 ounces precooked chicken breasts, chopped into bite-size pieces (southwestern flavor, if available)
1/2 cup roasted red pepper, diced
2 (3 ounce) packages cream cheese, cubed
4 (4 1/2 ounce) cans diced green chilies, drained
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sugar
1 (14 1/2 ounce) can chicken broth
1/2 cup salsa
7 (7 inch) flour tortillas
2 cups shredded cheddar cheese

Steps:

Melt butter in a large skillet over medium-high heat; add onions and cook 20 minutes or until tender. Reduce heat to low; add chopped chicken, roasted pepper, and cream cheese. Stir until combined; set aside.
Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat and stir in salsa.
Spread one half of the chile mixture on bottom of a lightly greased 13x9 baking dish.
Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in prepared baking dish. Top with remaining chile mixture, spreading to coat. Sprinkle with cheese.
Bake at 375 for 20 to 25 minutes or until bubbly.

CHICKEN ENCHILADAS (SOUTHERN LIVING, FEBRUARY 2000)

Chicken Enchiladas (Southern Living, February 2000) image

Make and share this Chicken Enchiladas (Southern Living, February 2000) recipe from Food.com.

Provided by whipcole_4660585

Categories Mexican

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

3 cups cooked chicken, chopped
2 cups monterey jack pepper cheese, shredded
1/2 cup sour cream
1 (4 1/2 ounce) can green chilies, drained and chopped
1/3 cup fresh cilantro, chopped
8 (8 inch) flour tortillas
vegetable oil cooking spray
1 (8 ounce) container sour cream
1 (4 1/2 ounce) can tomatillo salsa verde
1 tomatoes, diced
1 avocado, chopped
1 green onion, chopped
ripe olives, sliced
cilantro, chopped

Steps:

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Nutrition Facts : Calories 682.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 116.7, Sodium 954.7, Carbohydrate 47.7, Fiber 5.2, Sugar 7.1, Protein 35.5

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #poultry #dinner-party #chicken #one-dish-meal #inexpensive #meat #chicken-breasts #brunch