Best 4 Chicken Picadillo Enchiladas Recipes

Indulge in the vibrant flavors of Mexican cuisine with our delectable Chicken Picadillo Enchiladas! This dish is a symphony of savory and spicy flavors, featuring tender chicken, a flavorful picadillo filling, and a rich, velvety enchilada sauce. Each bite offers a harmonious blend of textures and tastes that will tantalize your taste buds. With easy-to-follow instructions and a list of alternative recipes for different dietary preferences, this article caters to every home chef and palate. Dive into the culinary adventure and discover the secrets behind this beloved Mexican classic.

**Additional Recipes Included:**

Explore variations of this classic dish with our curated collection of alternative recipes. Satisfy your cravings for a vegetarian option with our "Veggie Picadillo Enchiladas," where hearty vegetables take center stage. Craving a spicy kick? Our "Spicy Chicken Picadillo Enchiladas" amp up the heat with a zesty blend of spices. For those seeking a gluten-free alternative, our "Gluten-Free Chicken Picadillo Enchiladas" use corn tortillas to create a delightful gluten-free version. And if you're looking for a healthier option, our "Healthy Chicken Picadillo Enchiladas" use lean chicken and a lighter enchilada sauce to create a guilt-free indulgence.

Let's cook with our recipes!

THE BEST CHICKEN ENCHILADAS RECIPE

The BEST Chicken Enchiladas Recipe image

Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.

Provided by Valentina Ablaev

Categories Easy

Time 1h

Number Of Ingredients 11

Ingredients

8 flour tortillas ( 10-inch burrito size)
1 1/2 lb chicken breast or thighs
3 oz cream cheese (room temp)
1/3 cup sour cream
4.5 oz diced green chilis (with their juice)
20 oz mild red enchilada sauce ((We used 2 - 10oz cans))
1 1/4 tsp salt (divided)
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp paprika
2 1/2 cups shredded cheese (divided (Mexican, Four Cheese or Colby Jack))

Steps:

Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
Divide the mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside remaining 1/3 of the sauce for the top.
Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

Nutrition Facts : Calories 375 kcal, Carbohydrate 24 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1606 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

BEEF PICADILLO ENCHILADAS

Beef Picadillo Enchiladas image

Juicy ground meat cooked with aromatics, tomatoes, olives and raisins creates an irresistible filling for these crispy, cheesy enchiladas. A celebrated dish throughout Latin America, picadillo will win you over with its delicate balance of sweet and savory. Enjoy as a filling or on its own with rice and beans.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1/3 cup vegetable oil
1 medium onion, diced
1 green bell pepper, diced
1 pound 80-percent lean ground beef
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground black pepper
One 14-ounce can crushed tomatoes
1/4 cup green olives, sliced
1/4 cup golden raisins
Twelve 6-inch corn tortillas
2 cups shredded Cheddar (about 8 ounces)

Steps:

Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.

SIMPLE CHICKEN ENCHILADAS

Simple Chicken Enchiladas image

This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1-1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chiles
10 flour tortillas (6 inches)
1 cup shredded Mexican cheese blend
Optional: Shredded lettuce, chopped tomato, sour cream and sliced ripe olives

Steps:

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.

AUTHENTIC ENCHILADAS VERDES

Authentic Enchiladas Verdes image

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Provided by PattiVerde

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 4

Number Of Ingredients 15

Ingredients

2 bone-in chicken breast halves
2 cups chicken broth
¼ white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
¼ white onion
1 clove garlic
1 pinch salt
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped

Steps:

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g

Tips:

Use a large skillet to cook the chicken picadillo filling. This will help to prevent the meat from sticking and burning.
Don't overcook the chicken. Otherwise, it will become dry and tough.
Season the chicken picadillo filling to taste with salt, pepper, and other spices.
Use fresh, high-quality tortillas for the enchiladas. This will help to ensure that they are soft and pliable.
Fill the enchiladas with a generous amount of chicken picadillo filling.
Top the enchiladas with a flavorful sauce. This could be a simple tomato sauce, a creamy cheese sauce, or a spicy enchilada sauce.
Bake the enchiladas in a preheated oven until they are hot and bubbly.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, and salsa.

Conclusion:

Chicken picadillo enchiladas are a delicious and easy-to-make Mexican dish. They are perfect for a weeknight meal or a weekend brunch. With a few simple tips, you can make chicken picadillo enchiladas that are sure to impress your family and friends.