HOW TO COOK CHICKEN ENCHILADAS IN THE OVEN RECIPES

CHICKEN ENCHILADAS V RECIPE | ALLRECIPES

Chicken Enchiladas V Recipe | Allrecipes image

A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.

Provided by Jeri Reed

Categories Mexican Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (10.75 ounce) can condensed cream of chicken soup
½ cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix the soup and sour cream; set aside.
Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 351.8 calories, CarbohydrateContent 30.6 g, CholesterolContent 50.5 mg, FatContent 16.9 g, FiberContent 0.5 g, ProteinContent 19.2 g, SaturatedFatContent 6.8 g, SodiumContent 794.2 mg, SugarContent 1.4 g

CHICKEN ENCHILADAS RECIPE | MYRECIPES

Chicken Enchiladas Recipe | MyRecipes image

Chicken Enchiladas are the ultimate in family-favorite dishes. Chicken breasts are poached in a highly-flavored liquid; then the liquid does double duty as a sauce when mixed with salsa verde and whipping cream and spooned over the chicken-filled tortillas. Use the freshest tortillas you can find for this dish since older ones tend to dry out and crack even though they're moistened in the flavorful sauce. We love La Tortilla Factory brand. Look for their low-fat, lower-sodium tortillas.

Provided by Julianna Grimes

Total Time 1 hours 52 minutes

Yield Serves 6 (serving size: 2 enchiladas)

Number Of Ingredients 20

Ingredients

4 cups cold water
2 cups fat-free, lower-sodium chicken broth
1 tablespoon whole black peppercorns
5 garlic cloves, crushed
2 (6-ounce) skinless, boneless chicken breast halves
1 celery stalk, coarsely chopped
1 large carrot, peeled and cut into 1/2-inch pieces
1 jalapeño pepper, halved
½ medium onion, cut into wedges
1 (7-ounce) can salsa verde
¼ cup heavy whipping cream
1 cup chopped seeded tomato
¼ cup chopped fresh cilantro
¼ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground red pepper
4 ounces 1/3-less-fat cream cheese, softened
12 (6-inch) corn tortillas
Cooking spray
1 ounce sharp cheddar cheese, shredded (about 1/4 cup)

Steps:

Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; let stand 10 minutes. Shred the chicken; set aside. Drain cooking liquid through a sieve over a bowl; reserve liquid. Discard solids.
Combine the reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.
Preheat oven to 400°.
Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam sides down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top with cheddar cheese. Bake at 400° for 20 minutes or until lightly browned.

Nutrition Facts : Calories 262 calories, CarbohydrateContent 22.8 g, CholesterolContent 65 mg, FatContent 10.8 g, FiberContent 2.5 g, ProteinContent 18.3 g, SaturatedFatContent 5.7 g, SodiumContent 715 mg

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