GROUND CHICKEN ENCHILADAS RECIPES

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CREAMY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT



Creamy Chicken Enchiladas Recipe: How to Make It image

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 05 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-1/2 ounces each ) condensed cream of chicken soup, undiluted
2 cups sour cream
1 cup 2% milk
2 cans (4 ounces each) chopped green chiles
2 cups shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. , Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in 2 greased 13x9-in. baking dishes. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. , Bake, uncovered, 30-40 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 651 calories, FatContent 38g fat (18g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 1392mg sodium, CarbohydrateContent 37g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 37g protein.

CHICKEN ENCHILADAS RECIPE - BBC GOOD FOOD



Chicken enchiladas recipe - BBC Good Food image

Mildly spicy and satisfying, these easy enchiladas stuffed with refried beans, onion and red pepper will be popular with the whole family

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 10

Number Of Ingredients 16

3 tbsp olive oil
2 red onions, sliced
2 red peppers, sliced
3 red chillies, 2 deseeded and chopped, 1 sliced
small bunch coriander, stalks finely chopped, leaves roughly chopped - plus extra to serve (optional)
2 garlic cloves, crushed
1 tbsp ground coriander
1 tbsp cumin seeds
6 skinless chicken breasts, cut into small chunks
415g can refried beans (we used Discovery)
198g can sweetcorn, drained
700ml bottle passata
1 tsp golden caster sugar
10 tortillas
2 x 142ml pots soured cream
200g cheddar, grated

Steps:

  • Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned – add it to the pan of veg as it is done.
  • Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
  • To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
  • Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Nutrition Facts : Calories 490 calories, FatContent 21 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 2 grams fiber, ProteinContent 35 grams protein, SodiumContent 2.7 milligram of sodium

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