SPICY CHICKEN ENCHILADAS RECIPE RECIPES
SPICY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT
Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine chicken, 1 cup cheese and 1/2 cup enchilada sauce. Spread 1/4 cup refried beans down the center of each tortilla. Top with chicken mixture; roll up., Place in 2 ungreased small baking dishes. Top with the remaining enchilada sauce and cheese; sprinkle with olives., Cover and bake at 400° for 15-20 minutes or until heated through. If desired, top with tomato and lettuce.
Nutrition Facts : Calories 868 calories, FatContent 46g fat (21g saturated fat), CholesterolContent 140mg cholesterol, SodiumContent 2849mg sodium, CarbohydrateContent 62g carbohydrate (4g sugars, FiberContent 9g fiber), ProteinContent 52g protein.
HEARTY CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT
This slow-cooker shredded chicken enchiladas recipe is my husband and I's favorite dish. You can modify it to suit your taste, adding corn, rice or refried beans. —Jenny Miller, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 55 minutes
Prep Time 06 hours 30 minutes
Cook Time 25 minutes
Yield 2 casseroles (2 servings each).
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chiles. Cover and cook on low for 6-8 hours or until meat is tender., Remove chicken and shred with 2 forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat 2 freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each., Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese. , Cover 1 dish and freeze for up to 3 months. Cover and bake second dish at 350° for 20 minutes. Uncover; bake until cheese is lightly browned, about 5 minutes longer. Serve with toppings as desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 577 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 1541mg sodium, CarbohydrateContent 57g carbohydrate (8g sugars, FiberContent 8g fiber), ProteinContent 46g protein.
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