Homemade Chicken Enchiladas from Tabetha’s Table
This Chicken Enchilada recipe is delicious inside & out. Filled with chicken, sour cream, chilis, cheese, and cilantro...
The Best Cheesy Beef Enchiladas Ever (Quick & Easy Recipe)
Enchiladas are pure comfort food! I don't make them nearly as often as I should, and every time I do, I always swear it's going in the weekly rotation. If you're on a low carb diet, swap out the tortillas for the Carb Balance option and enjoy! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
1.5 lbs ground beef
corn or flour tortillas
1 onion
1 jalapeno
1/4 cup diced cilantro
1 tbsp avocado oil
1 tsp each chile powder, cumin, ancho chile, smoked paprika (more to taste)
salt, pepper, garlic, onion powder, dried oregano
2 cloves garlic (minced)
1 tbsp tomato paste
2-3 tbsps flour
15 oz tomato sauce
2 cups chicken stock
1.5 cup shredded monterey jack
1.5 cups cheddar cheese
Cheesy Chicken Enchiladas
This Cheesy Chicken Enchiladas recipe has a flavor enriched filling inside a flour tortilla covered in homemade sauce.
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✅ RECIPE INGREDIENTS
8 Corn and flour tortillas
1 large onion diced
1 tablespoon canola oil
2 cups cooked chicken shredded
2 10 oz can enchilada sauce
16 oz cheddar cheese shredded
2 green onions sliced
✅ OTHER RECIPES MENTIONED IN THIS VIDEO:
House Seasoning Blend:
Enchilada Sauce:
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Cheesy Chicken Enchilada Recipe
Get the Recipe:
Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken recipe. Your family will never know they're enjoying a lightened meal.
Yield: 8 servings (serving size: 1 enchilada)
Preparation
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9--inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. —Jeffery Lindenmuth
Kitchen Notes
Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.
Nutritional Information
Calories:
454
Fat:
20.3g (sat 10.4g,mono 6.7g,poly 1.5g)
Protein:
30.8g
Carbohydrate:
36.6g
Fiber:
2.2g
Cholesterol:
73mg
Iron:
2.3mg
Sodium:
757mg
Calcium:
347mg
Kathy Kitchens Downie, RD, Cooking Light, MAY 2009
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Easy White Chicken Enchilada Casserole
Do you love enchiladas? Try my Easy White Chicken Enchilada Casserole for a delicious, under 30-minute dinner!
These white chicken enchiladas are so good and so easy to make with flour tortillas, seasoned shredded chicken breast, canned green chiles, Monterey Jack cheese, and a simple white enchilada sauce made with sour cream.
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MORE DINNER RECIPES YOU'LL LOVE:
Chicken and Stuffing Casserole:
Easy Pizza Casserole:
Ground Beef Stroganoff:
Easy Cheesy Taco Pasta:
Pepperoni Lasagna Roll-Ups:
White Chicken Enchilada Casserole
Baking Instructions:
Bake in the oven at 350 degrees F for 15-20 minutes or until the cheese has melted and the tops of the enchiladas are a light golden brown.
Ingredients:
Chicken Filling
▪️ 2 cups shredded cooked chicken breast
▪️ 1/2 tsp cumin
▪️ 1/4 tsp cayenne
▪️ 1/2 tsp garlic powder
▪️ 1/2 tsp onion powder
▪️ 1/2 tsp oregano
▪️ 1/4 tsp salt
▪️ 1/4 tsp ground black pepper
▪️ 2 cups shredded Monterey Jack Cheese, divided
▪️ 8 medium-large flour tortilla shells (I like to use fajita size)
White Enchilada Sauce
▪️ 14.5 oz can chicken broth (low sodium, preferred)
▪️ 2 tbsp unsalted butter
▪️ 2 tbsp flour
▪️ 1/2 tsp salt
▪️ 1/4 tsp cumin
▪️ 3/4 cup room temperature sour cream (or plain non-fat Greek yogurt)
▪️ 4 oz can diced green chiles (mild or hot, depending on preference)
▪️ 1 cup shredded Monterey Jack cheese
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SUPER EASY & DELICIOUS WEEKNIGHT MEAL | GREEN CHILE CHICKEN ENCHILADAS
Hi beautiful friends! Today I wanted to bring you guys a super simple, easy, QUICK & DELICIOUS weeknight meal! This meal is perfect for when you are super busy weeknights when you're just getting out of work and the last thing you want to do is make a lengthy elaborate meal! Prep the chicken ahead of time and then the night of it's just putting it all together, putting it in the oven and voila!
I hope you guys try this easy delicious dinner!
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