Best 5 Momositas Chicken Enchiladas Recipes
**Indulge in a Flavorful Culinary Journey with Authentic Mexican Enchiladas: Momosita's Chicken Enchiladas and More**
Enchiladas, a beloved Mexican dish, tantalize taste buds with their savory fillings, flavorful sauces, and layers of melty cheese. Among the many variations, Momosita's Chicken Enchiladas stand out with their unique blend of spices and ingredients. This recipe promises a mouthwatering experience with tender chicken, a flavorful enchilada sauce, and a generous topping of Mexican cheese. But that's not all; this article also offers a delightful collection of enchilada recipes, each with its own distinct character. From the classic Cheese Enchiladas, perfect for vegetarians, to the hearty Ground Beef Enchiladas, packed with protein and flavor, there's something for every palate. And for those who love a touch of heat, the Spicy Enchiladas, featuring a zesty sauce, are sure to satisfy. These recipes provide a culinary adventure, inviting you to explore the diverse flavors of enchiladas and create a memorable dining experience.
CHICKEN ENCHILADAS
The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!
Provided by Kristine Rosenblatt
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 350° F.
Nutrition Facts : ServingSize 1 enchilada, Calories 372 kcal, Carbohydrate 32 g, Protein 25 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 60 mg, Sodium 1300 mg, Fiber 6 g, Sugar 6 g
SIMPLE CHICKEN ENCHILADAS
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
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.
GRANDMA KAY'S CHICKEN ENCHILADAS
A simple but tasty enchilada recipe. A family favorite.
Provided by swannkitten
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
- Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
- Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
- In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
- Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.
Nutrition Facts : Calories 641.7 calories, Carbohydrate 61.3 g, Cholesterol 95.7 mg, Fat 28.2 g, Fiber 3.3 g, Protein 34.7 g, SaturatedFat 14.3 g, Sodium 1194.9 mg, Sugar 0.5 g
CHICKEN ENCHILADAS
This Mexican recipe came to The Times in 2002 by way of Amanda Hesser. It is a simply prepared casserole of shredded chicken rolled in corn tortillas underneath a mild, seed-speckled tomatillo sauce. Crumbled queso añejo, a sharp white cheese, is sprinkled over the top before it is baked until the cheese melts and the entire dish is heated through. You could serve it with rice and a medley of steamed beets, cauliflower and carrots, as a cook in Mexico might, but a crisp green salad would be welcome, too. (After reading several comments from readers who felt the sauce needed to be doubled, we retested the recipe and agreed. We've updated the amounts accordingly.)
Provided by Amanda Hesser
Categories dinner, easy, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.
- Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.
- Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.
- Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.
- Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 10 grams, Protein 81 grams, SaturatedFat 13 grams, Sodium 1662 milligrams, Sugar 15 grams, TransFat 0 grams
MOMOSITA'S CHICKEN ENCHILADAS
Great made-from-scratch enchiladas that are much lighter than the traditional recipe and packed with lycopene from the addition of diced tomatoes. I usually poach three chicken breasts (water to cover, bring to a boil, boil 2 minutes and then let sit in the water for 20 minutes) instead of frying them. Enjoy!
Provided by lolablitz
Categories One Dish Meal
Time 55m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Assemble the sauce:.
- Melt 2 tablespoons of butter and add 2 tablespoons of flour to make a roux.
- Add the tomato paste, chili powder, cumin, garlic powder, cocoa powder, sugar, cayenne, water, salt and pepper. Taste and adjust. Bring to a low boil and reduce to simmer until the sauce thickens. Reserve 1/4 cup and set aside.
- Make the filling:.
- Add shredded chicken, diced tomatoes, green chillis, corn and spices to a large pan. Set on stove over medium heat and add the reserved 1/4 cup of sauce.
- Stir and cook until warmed through.
- Assemble the enchiladas:.
- Pour 1/2 cup of the sauce into the bottom of a 9x14 glass casserole dish. Place three heaping spoonfuls of the filling into the middle of one tortilla. Roll tightly and place in the casserole. Repeat with the rest of the tortillas. Pour remaining sauce over enchiladas.
- Sprinkle cheese on top.
- Place uncovered in preheated oven and cook for 25 minutes.
Nutrition Facts : Calories 275.9, Fat 9.9, SaturatedFat 4.8, Cholesterol 33.8, Sodium 1140.8, Carbohydrate 33.9, Fiber 4.2, Sugar 7.4, Protein 15.2
Tips:
- Prep Your Ingredients: Dicing the chicken and vegetables, grating the cheese, and measuring out the spices beforehand will make the cooking process much smoother and faster.
- Use Fresh Ingredients: The fresher the ingredients, the better the enchiladas will taste. Try to use fresh chicken, vegetables, and herbs whenever possible.
- Don't Overfill the Enchiladas: Overfilling the enchiladas will make them difficult to roll and may cause them to fall apart. Aim to fill each tortilla with about 1/2 cup of the chicken mixture.
- Bake Until Golden Brown: Bake the enchiladas for about 20 minutes, or until the cheese is melted and bubbly and the tortillas are golden brown. This will ensure that the enchiladas are cooked through and have a delicious crispy texture.
- Serve with Your Favorite Toppings: Enchiladas are delicious served with a variety of toppings, such as guacamole, sour cream, salsa, shredded lettuce, and chopped cilantro. Let your guests choose their favorite toppings to create their perfect enchilada.
Conclusion:
These chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are filled with juicy chicken, flavorful vegetables, and plenty of cheese, and they are baked to perfection until they are golden brown and bubbly. Serve them with your favorite toppings and enjoy a delicious Mexican-inspired meal that the whole family will love.
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