HOW TO PREPARE CHICKEN FOR ENCHILADAS RECIPES

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CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA …



Chicken and White Bean Enchiladas with Creamy Salsa … image

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

Provided by Gina

Categories     Dinner

Total Time 85 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 20

1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic (minced)
4.5 oz can chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/4 cup water
1 chicken bullion
1 teaspoon ground cumin
1 teaspoon butter
1/2 cup chopped white onion
2 tbsp flour
1 cup reduced sodium chicken broth
7 oz can chopped green chile
2 jalapeños (chopped (I used jarred))
kosher salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 8-inch flour tortillas
chopped fresh cilantro or scallions (or both!)

Steps:

  • Preheat oven to 375°.
  • For the Filling
  • For the Creamy Salsa Verde Sauce
  • To assemble

Nutrition Facts : ServingSize 1 enchilada, Calories 231 kcal, CarbohydrateContent 24 g, ProteinContent 20 g, FatContent 8 g, CholesterolContent 30 mg, SodiumContent 840 mg, FiberContent 9 g, SugarContent 2 g

CORN TORTILLA ENCHILADAS WITH CHICKEN - MISSION FOODS



Corn Tortilla Enchiladas with Chicken - Mission Foods image

Provided by Mission Foods

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 11

14 Extra Thin Yellow Corn Tortillas
1 lb cooked Chicken, shredded
2 Tbsp Taco seasoning
8 ounces light shredded Mozzarella cheese, divided
1 cup prepared Salsa
8 oz Red enchilada sauce
8 oz Green enchilada sauce
diced Tomato for topping
chopped Cilantro for topping
Avocado for topping
Sour cream for topping

Steps:

  • Preheat oven to 350ºF. Lightly spray 9x13" glass dish with nonstick cooking spray.
  • Spread about 4 tablespoons of red enchilada sauce in the top half of the baking dish, lengthwise. Spread about 4 tablespoons of green enchilada sauce in the bottom half of the baking dish. Set aside.
  • In a large bowl, stir together shredded chicken, taco seasoning, 2/3 of the shredded cheese and the salsa.
  • Prepare corn tortillas, about 5 at a time, in between a damp paper towel and in the microwave for about 30 seconds. This will keep them from cracking when you roll them.
  • Fill corn tortillas evenly with chicken/cheese filling, and roll and place into pan. Pour remaining red enchilada sauce over top the top half of the enchiladas. Pour remaining green enchilada sauce over the bottom half. Sprinkle with remaining cheese. Bake covered with foil* for 30 minutes or until hot and melty.
  • Top with any desired toppings and serve.

Nutrition Facts : Calories calories

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