SPICY JALAPENO CHICKEN ENCHILADAS
With tomatillos and jalapenos, these chicken enchiladas have authentic Mexican flavor. Serve them with sour cream to cut some of the heat.-Jolie Stinson, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 dishes (10 servings each).
Number Of Ingredients 22
Steps:
- Place the tomatillos, onions, jalapenos and garlic in two 15x10x1-in. baking pans. Drizzle with oil. Bake at 425° for 20-25 minutes or until tender and browned. Cool slightly. , Transfer vegetables and cooking liquid to a food processor. Add the cilantro, lime juice, cumin and salt. Cover and pulse until chunky; set aside., For filling, in a large skillet, saute onion in oil until tender. Add garlic and cumin; cook and stir 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cilantro and 1 cup of the tomatillo mixture. Stir in chicken., To assemble, spread 1/4 cup tomatillo mixture into two greased 13x9-in. baking dishes. Spread 1 tablespoon tomatillo mixture and 1/2 cup chicken mixture down the center of each tortilla; sprinkle each with 2 tablespoons cheese. Roll up and place seam side down into baking dishes. Spoon remaining tomatillo mixture over enchiladas; sprinkle with cheese., Cover and freeze one dish for up to 3 months. Bake the second dish, uncovered, at 350° for 30-35 minutes or until bubbly. Garnish with sour cream, tomatoes and cilantro if desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40-45 minutes or until bubbly.
Nutrition Facts : Calories 412 calories, Fat 20g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 1044mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
JALAPENO CREAM CHEESE CHICKEN ENCHILADAS
One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)
Provided by baumanns
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 7
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g
CHICKEN ENCHILADAS
To save time prepare and cook the chicken a day ahead, make this as spicy as you like by using spicy salsa and you may also add in crushed chili flakes for more heat :)
Provided by Kittencalrecipezazz
Categories Poultry
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees F.
- Grease a 13 x 9" baking dish.
- In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside.
- Heat a skillet to medium-high heat with 2 tbsp oil.
- Add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear.
- Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
- Top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish.
- Sprinkle with the grated cheese.
- Cover with foil; bake for 25-30 minutes, or until hot and bubbly.
- Remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.
SPICY CHICKEN ENCHILADAS
Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.
Nutrition Facts : Calories 868 calories, Fat 46g fat (21g saturated fat), Cholesterol 140mg cholesterol, Sodium 2849mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 9g fiber), Protein 52g protein.
SPICY CHICKEN ENCHILADAS
Enchiladas filled with ground chicken and assorted additions. Bake topped with sauce and cheese.
Provided by DILLYBAR
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
- Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.
- Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.
Nutrition Facts : Calories 763.4 calories, Carbohydrate 122.5 g, Cholesterol 31.8 mg, Fat 21.7 g, Fiber 10.1 g, Protein 24.6 g, SaturatedFat 7.9 g, Sodium 1622.9 mg, Sugar 21.4 g
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