Chicken Enchilada Lasagna | Everyday Food with Sarah Carey
This is a super simple version of one of my favorite Mexican dishes: Enchiladas. It takes just 10 minutes of prep time, and comes out of the oven smelling amazing. If you have the time, you can poach your own chicken breast and make your own tomatillo salsa but, for the dinner rush, this dish is just as great with leftover cooked chicken or rotisserie chicken and store-bought green salsa. You'll never serve a blah casserole again!
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Recipe Ingredients:
3 cups store-bought tomatillo salsa (from two 16-ounce jars), or home-made
12 corn tortillas
2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
3 tablespoons sour cream
2 ounces cotija cheese
1/3 cup fresh cilantro
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chicken Enchilada Lasagna | Everyday Food with Sarah Carey
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Low-Carb BBQ Chicken Enchiladas [using Keto Crepes]
Although this recipe is tucked under the dinner category, the crepes in this recipe have something to say about that. This has become one of my favorite brunch recipes. I love how I can get the sweetness from the crepes but also enough protein from the BBQ chicken. The perfect palette for brunchtime!
These low-carb enchiladas are tangy, sweet, and baked to ooey goodness! Be sure to grab some extra sauce from the bottom of the pan to savor the flavor!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
BBQ Chicken:
4 cup boneless, skinless chicken breasts, shredded
3/4 teaspoon cumin
1/2 teaspoon garlic powder
1/4 cup green onion
Salt and pepper to taste
10 ounce red enchilada sauce
1/2 cup low-carb bbq sauce
2 tablespoon water
2 cup cheddar cheese, shredded + divided
2 tablespoon fresh cilantro, for garnish
Crepes:
4 ounce cream cheese, softened
4 large egg
3/4 cup almond flour
1/4 cup unsweetened almond milk
Nutrition Summary: This makes a total of 8 servings of Keto BBQ Chicken Crepe Enchiladas. Each serving comes out to be 411 calories, 25.5g fat, 6.5g net carbs, and 36g protein.
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Chicken and Bean Enchiladas Recipe
Enchiladas are a comforting Mexican dish, made with tortillas rolled around various fillings, covered with chili sauce and cheese and baked until cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 6 servings
6 flour tortillas (8 inch-20cm)
Enchilada sauce
2 tbsp (30 ml) vegetable oil
1 small onion,chopped
2 garlic cloves, minced
1 tbsp (10g) flour
2 tsp (6g) chili powder
1/2 cup (120g) tomato paste
2 cups (500ml) chicken stock
1/2 tsp (1g) ground cumin
1/2 tsp (1g) ground coriander
1/2 tsp (1g) oregano
1 tsp (5g) salt
Chicken Bean Filling
2 cups (300g) chicken breast, cooked and shredded (from about 1 pound uncooked chicken breast)
1 red chili pepper, chopped
1 cup (100g) cheddar cheese, grated
3/4 cup (180g) enchilada sauce
1/2 cup (90g) red kidney beans, cooked
fresh cilantro, chopped
Topping
Remaining enchilada sauce
1 cup (100g) cheddar cheese, grated
Optional Garnish
Fresh cilantro or parsley
sour cream
spring onion, chopped
If you want to do everything from scratch, you can prepare the chickn stock and tortillas one day in advance. For homemade tortillas you can find the recipe here: Refrigerate and use the next day for assembling the enchiladas.
1. Prepare enchilada sauce. In a saucepan heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until soft.
2. Add flour and cook for 1 minute.
3. Add chili powder, tomato paste, chicken stock, and spices:oregano, coriander, cumin and salt. Stir to combine.
4. Bring to a boil then reduce to a simmer for 15 minutes. Set aside and use when needed.
How to prepare the Enchilada casserole:
5. Preheat oven to 350 F (180C).
6. Grease with oil or butter a 8X12 (20x30cm) baking dish. Place a small amount of sauce on the bottom of the baking dish.
7. Prepare the ingredients for the filling, the cheese, red chili pepper, beans, and shred the cooked chicken breast.
8. Place shredded chicken in a large bowl, add red chili pepper, beans, cheese and enchilada sauce. Stir to combine.
9. Place some chicken bean mixture in center of tortilla, roll up and place into the prepared baking dish, seam-side down.
10. Repeat with remaining tortillas.
11. Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
12. Bake for 30 minutes until the cheese is melted.
13. Serve with chopped cilantro/parsley, chopped green onion and sour cream.
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Chicken Enchiladas Recipe By Recipes of the World
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Tortilla Recipe
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Ingredients
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Chicken boneless 300gm
Vinegar 1 tbsp
Salt to taste
red Chilli powder 1 tsp
cumin powder 1 tsp
black pepper powder 1/2 tsp
paprika powder 1/2 tsp
garlic powder 1 tsp
oil 1 tbsp
Red Sauce :
oil 2 tbsp
Garlic Chopped 1 tbsp
onion Chopped 2-3 tbsp
Salt to taste
red Chilli powder 1 tsp
cumin powder 1/2 tsp
black pepper powder 1/2 tsp
paprika powder 1/2 tsp
sugar 1 tsp
oregano 1 tsp
vinegar 1 tbsp
Tomato Puree 1 cup
water 1 cup
chicken powder 1 tsp
Tortilla 5-6
mozzarella cheese grated
BBQ Chicken Enchiladas | Blackstone Griddle
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We took a trip to Kansas City for The American Royal and met up with Chef Jean Paul Bourgeois. In this video Chef JP will show you how to take your left-over chicken to Enchilada Heaven! This is a simple recipe that is packed with flavor. Looking for a simple Game-Day or Weekend Party recipe? Look no further, these BBQ Chicken Enchiladas are money!
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Chipotle Chicken Enchiladas
My kids have been falling in love with our roasted chicken leftover enchiladas with a chipotle based red sauce the last few months and I just had to share it with all of you so your friends and family can enjoy it too. I might make a green sauce version of this in the future, but for now this should keep you busy for a good minute. Hope you enjoyed the recipe and see you in the kitchen very soon! P.s. the red sauce is crazy good on tacos and taquitos in case you need some more uses for the leftover sauce.
Ingredients:
1 large Chicken Thigh & Leg
2 tbsp blackening spice
2 tbsp paprika
2 tbsp onion powder
2 chipotle peppers (from the can)
2 tbsp chipotle sauce (from the can)
1 can fired roasted tomatoes
2 cups water
salt and pepper to taste
Corn Tortillas
flavorless oil for frying (canola, sunflower, grapeseed etc..)
1 cup shredded cheese mix
1/2 red onion, thinly sliced
1 serrano pepper
1/4 cup red wine vinegar
salt to taste
2 tbsp queso fresco
fresh picked cilantro
sliced avocado
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