Best Tex Mex Chicken Enchiladas Recipes
CREAMY TEX MEX CHICKEN ENCHILADAS
This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.
Provided by Delish
Categories Chicken
Time 40m
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until tender but not brown.
- Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
- Remove from heat; stir in 1 cup shredded cheese.
- Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
- Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
- Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
- Place enchiladas in pan and spoon salsa over top.
- Sprinkle with remaining cheese.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : Calories 664.6, Fat 41.4, SaturatedFat 23.5, Cholesterol 154.3, Sodium 913, Carbohydrate 36.6, Fiber 5.5, Sugar 4, Protein 38.6
YUMMY TEX-MEX CHICKEN ENCHILADAS
Promise you'll like 'em! My mom found this recipe in a newspaper many years ago. It has been a favorite of mine all my life. It's simple, tasty, and makes great leftovers. You can add or subtract any of the ingredients to suit your taste. You might want to make a little extra, the filling makes a great dip and you may not be able to keep your fingers out of it! (prep time doesn't include cooking chicken).
Provided by Female_Yankees_Fan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients in skillet.
- Warm over low heat until cream cheese is melted, stirring occasionally.
- Stir in 1/2 cup of the shredded cheese and melt.
- Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
- baking dish.
- Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
- Bake at 350°F for about 15 minutes or until heated through.
- Garnish with lettuce, radishes, and olives if desired.
- ENJOY!
TEX-MEX CHICKEN ENCHILADAS
Deep in the heart of Texas, they love chicken enchiladas. Pepper jack cheese and an easy, fresh 2-ingredient salsa topping give these an extra kick.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.
- In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside 3/4 cup soup mixture. Spread remaining 1 1/2 cups soup mixture in ungreased 13x9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
- Pour 3/4 cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.
- Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 1 g, TransFat 0 g
(NOT TEX-MEX STYLE) CHICKEN ENCHILADAS
I live in deep South Texas just north of the Mexican border, so I am fairly well versed in cooking many kinds of Tex-Mex meals. But once in a while, I like to 'tweak' recipes and make something different for the sake of variety. I have also heard these enchiladas called "Yankee Enchiladas". I categorized this dish as "American" cuisine, as it is not really considered a Mexican style dish. They don't make it this way in Mexico.
Provided by Cathy Nunn @CJNUNN
Categories Chicken
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Open cans of cream of chicken soup and green enchilada sauce and mix together until smooth. Open can of canned chicken breast chunks and empty the liquid only into the sauce mixture and stir in.
- Soften tortillas in the microwave for a few seconds to make them more pliable. With your hands, pull apart and shred the canned chicken chunks and place a small amount (about an ounce) in each of the tortillas. Spoon in about 1-2 Tbsps of the sauce on top of the chicken and then spread a little of the shredded cheese inside each enchilada. Roll up as tightly as possible.
- Arrange the enchiladas not too tightly in the bottom of a 10" X 10" baking dish or similar size, sprayed first with non-stick spray. Pour sauce over all, making sure sauce gets in between and all around the enchiladas. Sprinkle diced onion over all and then cover with the rest of the shredded cheese.
- Bake uncovered in 375 degree oven for about 45 to 55 minutes. The cheese on top should be a little brown and bubbly. Let sit on top of the stove for about 10 minutes, then serve hot. Best to use a wide spatula so they don't fall apart when serving.
- Recommend serving with hot Tex-Mex style refried beans and Mexican rice. You can garnish with a handful of diced green onion tops (optional). You can also serve with sliced black olives and with a dollop of sour cream.
- SIDE NOTE: If you prefer to do this, instead of using green enchilada sauce, buy a can of crushed tomatillos and add 3 or 4 tablespoons of your favorite salsa to it for flavor. You could also add a small can of mild diced green chilies if you want a little extra 'spice'. Then combine with your Cream of Chicken soup. I have done it either way and both are very good. Bon Apetit' Y'all!!
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