ONE PAN CHICKEN ENCHILADAS RECIPES

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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

CHICKEN ENCHILADAS RECIPE | TYLER FLORENCE | FOOD NETWORK



Chicken Enchiladas Recipe | Tyler Florence | Food Network image

At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.

Provided by Tyler Florence

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 1 hours 0 minutes

Cook Time 15 minutes

Yield 16 enchiladas, 8 servings

Number Of Ingredients 17

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Steps:

  • Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  • Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  • Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Nutrition Facts : Calories 383 calorie, FatContent 13 grams, SaturatedFatContent 4 grams, CholesterolContent 63 milligrams, SodiumContent 1216 milligrams, CarbohydrateContent 39 grams, FiberContent 6 grams, ProteinContent 29 grams, SugarContent 7 grams

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