EASY MEXICAN CHICKEN ENCHILADAS RECIPE RECIPES

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QUICK AND EASY MEXICAN CHICKEN RECIPE | ALLRECIPES



Quick and Easy Mexican Chicken Recipe | Allrecipes image

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Provided by Karen Taylor

Categories     Mexican Recipes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
  • Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Nutrition Facts : Calories 264.4 calories, CarbohydrateContent 4.9 g, CholesterolContent 98.1 mg, FatContent 11.1 g, FiberContent 1.1 g, ProteinContent 35.4 g, SaturatedFatContent 6.4 g, SodiumContent 641.3 mg, SugarContent 2.1 g

CHICKEN ENCHILADAS RECIPE | MYRECIPES



Chicken Enchiladas Recipe | MyRecipes image

These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh tomato, avocado, cilantro, and green onion topping—the freshness livens up the dish. 

Provided by MyRecipes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
½ cup sour cream
1 (4.5-ounce) can chopped green chiles, drained
⅓ cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

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.

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