Best 12 Enchilada Recipe Chicken Recipes

THE ABSOLUTE BEST CHICKEN ENCHILADA RECIPE YOU'LL EVER TRY...

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13" x 9" baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
• Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place the enchiladas seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
• Cover and bake at 350F for 25-30 minutes or until cheese has melted and the enchilidas are heated through. Serve with lettuce, tomato, sour cream and olives if desired.

CHICKEN ENCHILADA-STUFFED ZUCCHINI BOATS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Cut zucchini in half and hollow out the centers
• Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
• On a cutting board, season the chicken breast with salt, pepper, and chili powder.
• Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
• Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
• Add the chicken to a bowl with the salsa and stir to combine.
• Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
• Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
• Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
• Enjoy!

LOADED CHICKEN ENCHILADA NACHOS RECIPE BY TASTY

Steps:

• Heat a small saucepan over medium heat and add the oil and flour. Whisk together and cook gently until it resembles wet sand, about 1 minute.
• Add the tomato paste and whisk. Add chicken stock, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir.
• Bring up to a simmer and cook about 5 minutes until sauce thickens. Remove from heat and set aside. Reserve ½ cup (120 ml).
• Toss the shredded chicken with about ½ cup (120 ml) of the reserved sauce.
• Preheat oven to 400°F (200°C).
• Place a layer of tortilla chips in a skillet or bake dish. Add a layer of cheese and half the chicken mixture. Drizzle some enchilada sauce over the top.
• Add a second layer of tortilla chips followed by another layer of cheese and the remaining chicken. Drizzle with sauce.
• Bake for 8-10 minutes until cheese is melted.
• Top with sour cream, diced tomato, cilantro, and crumbled queso fresco. Serve immediately.
• Enjoy!

CHICKEN ENCHILADA PUFFS RECIPE - (4.5/5)

Steps:

• Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined. Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese. Bake for 15 minutes, or until golden brown.

CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH RECIPE - (4.4/5)

Steps:

• Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese. Sauce: Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

CREAM CHEESE CHICKEN ENCHILADA STUFFED PEPPERS RECIPE - (4.4/5)

Steps:

• 1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides. 2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese. 3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often. 4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm. 5. Preheat oven to 400 degrees F. Grease a large roasting pan. 6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan. 7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it. 8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan. 9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil. 10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.

CHICKEN ENCHILADA CASSEROLE (LOW CARB) RECIPE - (4.4/5)

Steps:

• Pour a thin layer of enchilada sauce in the bottom of a baking dish - top with two tortillas - and then another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce. Evenly distribute your cooked chicken on top of the tortillas. Mix together beans, corn, and onion. Spread the bean mixture over the chicken layer. Layer 3/4 cup of cheese on top of chicken and beans. Top with two more tortillas, and another layer of enchilada sauce. Top with remaining cheese. Bake at 350° for 30 minutes.

CHICKEN SOUR CREAM ENCHILADA CASSEROLE RECIPE - (4.6/5)

Steps:

• In a large skillet, heat the oil over medium-high heat, add the onion and cook, stirring until softened about 5 minutes. Set aside. Pour about ½ cup of enchilada sauce into the slow cooker and spread around. In layers, add ¼ of the tortilla strips, ¼ quarter of the remaining sauce, 1/3 of the sautéed onion, 1/3 of the chicken and ¼ of the cheese. Repeat the layers two more times ending with the cheese. Finish casserole with remaining sauce and cheese. Spoon the sour cream over the surface of the casserole in big dollops and spread it around without disturbing the layer. Cover and cook on high for 2 hours or low for 4-5 hours.

EASY CHICKEN ENCHILADA RECIPE RECIPE - (4.8/5)

Steps:

• 1. Preheat oven to 350 degrees. 2. Spread 1/2 Cup of the Enchilada Sauce into the bottom of a 13 x 9 dish, set aside. 3. Put the Cream Cheese and Salsa in a large saucepan. Cook and stir over medium heat until the Cream Cheese has melted and blended with the Salsa. 4. Add the Chicken, Chilies and Beans to the Salsa mixture and stir over medium heat for about 2 minutes then remove from stovetop. 5. Time to assemble the Enchiladas. Put 1/2 cup of the Chicken mixture down the middle of each Tortilla then roll up the Tortillas and place seam side down in the prepared pan. 6. Now spread the remaining Enchilada Sauce over the top of the rolled Tortillas in the baking dish. 7. Sprinkle the Cheese over the top of the Enchiladas, then sprinkle the Black Olives and Green Onions over the Cheese. 8. Cover the pan with foil and bake for 25-30 minutes. All ovens cook differently so check the Enchiladas at 20 minutes. They should be heated through, the cheese melted and the sauce a little bubbly. ~Serve your Enchiladas with Shredded Lettuce, Sour Cream and additional Salsa. Mexican Corn is a great side dish to prepare and serve with your Enchiladas. Recipe By: Hot Dish Homemaker

CHICKEN ENCHILADA CASSEROLE WITH CHILI GRAVY RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350 degrees. 2. Pour thin layer of chili gravy in bottom of a 9 x 13 pan; spread evenly. 3. Lay tortillas on top and then another thin layer of gravy. 4. Spread chicken over this. 5. Mix together the corn, beans and onion. Spread this over the chicken. 6. Sprinkle on half the cheese. 7. Top with more tortillas and another layer of gravy. 8. Top with remaining cheese and olives. 9. Bake for 30 minutes or until hot and bubbly. *You can use black beans, pinto beans or whatever type you want. I used kidney beans because that was what I had on the shelf. Chili Gravy 1. Mix oil and flour in saucepan over medium heat until bubbly. 2. Add spices and mix in well. 3. Add beef stock and heat until somewhat thickened. This makes enough to put on the inside of the casserole. If you want more to ladle over the top when serving, then double the recipe.

CHICKEN ENCHILADA DIP ROLL-UPS RECIPE - (4.5/5)

Steps:

• Mix cheeses together until well blended. Add garlic, chili powder, cumin cayenne, salt, chicken, cilantro, onion and tomatoes together and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

SEMOLINA'S CHICKEN ENCHILADA PASTA RECIPE - (4.1/5)

Steps:

• For the Chicken Enchilada Pasta: Sauté the first seven ingredients until the vegetables start to brown and the chicken is fully cooked. Add the Enchilada Cheese Sauce and bring to a boil. Pour the ingredients over the pasta, then garnish and serve.