JALAPENO CREAM CHEESE CHICKEN ENCHILADAS RECIPE | AL…
One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)
Provided by baumanns
Categories Mexican Recipes
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 1 hours 15 minutes
Yield 7 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Nutrition Facts : Calories 583.5 calories, CarbohydrateContent 38.4 g, CholesterolContent 122.9 mg, FatContent 35.5 g, FiberContent 4.3 g, ProteinContent 28.7 g, SaturatedFatContent 20.2 g, SodiumContent 598.8 mg, SugarContent 1.7 g
GREEN CHILI AND CHEESE CHICKEN RECIPE | ALLRECIPES
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Provided by MELISSAINNOVA
Categories Mexican Recipes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
- Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Nutrition Facts : Calories 334.4 calories, CarbohydrateContent 4.3 g, CholesterolContent 120.2 mg, FatContent 18.8 g, FiberContent 0.4 g, ProteinContent 35.4 g, SaturatedFatContent 9.6 g, SodiumContent 792.4 mg, SugarContent 0.9 g
More about "quick green chile chicken enchiladas recipes"
GREEN CHILE POSOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4
Total Time 04 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 173 calories per serving
- Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining 1/4 cup broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
ENCHILADAS - THE PIONEER WOMAN – RECIPES, COUNTRY LIF…
From thepioneerwoman.com
Reviews 3.8
Total Time 1 hours 50 minutes
Category main dish, meat
- Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
GREEN CHILE CHICKEN ENCHILADAS RECIPE - MEXICAN.FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours
Calories 570.9 per serving
- Note: I buy a whole seasoned chicken and put in the crockpot and set for 10 hours. This cooks the chicken slow and makes it easy to shred and give these enchiladas more flavor.
WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUC…
From letsdishrecipes.com
Reviews 4.5
Total Time 40 minutes
Cuisine Mexican
Calories 440 calories per serving
- Sprinkle with cilantro just before serving.
BEEF AND GREEN CHILE ENCHILADAS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 1 hours 5 minutes
Cuisine Southwestern
Calories 505 per serving
- Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.
GREEN CHILE CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.7
Total Time 5 hours 0 minutes
Category main-dish
- Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!
GREEN CHILE POSOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4
Total Time 04 hours 10 minutes
Category Dinner
Cuisine North America, Mexican
Calories 173 calories per serving
- Place first 5 ingredients and 3-3/4 cups broth in a 3- or 4-qt. slow cooker. Puree tomatillos with remaining 1/4 cup broth in a blender; stir into pork mixture., Cook, covered, on low until pork is tender, 4-5 hours. If desired, serve with avocado and other toppings.
30 MINUTE GREEN CHILE CHICKEN ENCHILADAS - BAREFEET IN THE ...
From barefeetinthekitchen.com
GREEN ENCHILADAS CHICKEN SOUP (SLOW COOKER + INSTANT POT ...
From seekinggoodeats.com
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE RE…
From allrecipes.com
GREEN CHILE CHICKEN ENCHILADAS - DINNER AT THE ZOO
From dinneratthezoo.com
GREEN CHICKEN ENCHILADA RECIPE | ALLRECIPES
From allrecipes.com
CHICKEN ENCHILADAS WITH CREAM OF CHICKEN SOUP RECIPES
From yummly.com
WHITE CHICKEN ENCHILADAS (WITH VIDEO!) - GONNA WANT SECONDS
From gonnawantseconds.com