Best 3 No Tortilla Chicken Enchiladas Recipes

Introducing a culinary delight that redefines the classic enchilada experience - No-Tortilla Chicken Enchiladas! This innovative take on a Mexican staple offers a unique and flavorful twist, featuring a filling of succulent chicken, a creamy sauce, and a medley of tantalizing spices, all wrapped in a soft and fluffy breadcrumb crust.

Join us on a culinary journey as we explore two delectable variations of this extraordinary dish. The first recipe presents a traditional rendition, showcasing the harmonious blend of chicken, cheese, and enchilada sauce, enveloped in a crispy breadcrumb crust. For those seeking a vegetarian option, the second recipe offers a vibrant and flavorful combination of roasted vegetables, cheese, and enchilada sauce, all wrapped in a tender breadcrumb embrace.

Each recipe is meticulously crafted with step-by-step instructions, ensuring culinary success for home cooks of all levels. Discover the secrets to creating the perfect breadcrumb crust, achieving a tantalizingly creamy sauce, and selecting the finest ingredients to elevate the flavors of this exceptional dish.

Embark on this culinary adventure and indulge in the delectable symphony of flavors that the No-Tortilla Chicken Enchiladas have to offer. Prepare to delight your taste buds with every bite of this innovative and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

NO TORTILLA CHICKEN ENCHILADAS

No Tortilla Chicken Enchiladas image

Make and share this No Tortilla Chicken Enchiladas recipe from Food.com.

Provided by David04

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs chicken breasts
1 1/2 cups low-fat cheddar cheese
1/4 cup half-and-half
1 scallion, chopped
3 egg whites
1 (8 ounce) can tomato sauce
2 cups water
1 teaspoon cornstarch
1/2 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon garlic powder
2 tablespoons chili powder

Steps:

25Preheat oven to 350°F.
In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
Continue to stir until sauce thickens.
In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
In a mixing bowl, beat eggs and half and half until well blended.
Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
Cook for about 1-2 minutes. Repeat until the mixture is gone.
Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.

CHICKEN ENCHILADAS II

Chicken Enchiladas II image

A great way to use leftover chicken. Even kids love these!

Provided by teppij

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon butter
½ cup chopped green onions
½ teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
1 ½ cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
¼ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 619 calories, Carbohydrate 66.8 g, Cholesterol 60.4 mg, Fat 27.1 g, Fiber 4.1 g, Protein 26.1 g, SaturatedFat 11.5 g, Sodium 1459 mg, Sugar 4.4 g

GUILT-FREE, NO TORTILLA CHICKEN ENCHILADAS

Guilt-free, no tortilla chicken enchiladas image

I just recently cut bread, pasta, rice &!potatoes out of my diet and decided to make something savory instead of a boring salad...this mexican, cheesy, and filling entree is perfect if ur craving taco-bell but being you wanna eat healthy, it's way more than half the calories :)

Provided by Dana DiGs

Categories Casseroles

Time 35m

Number Of Ingredients 10

Ingredients

1 1/4 chicken breast (shredded) (rotisserie is better, more flavor!)
1 can(s) small white beans, or black
1/2 can(s) rotel mild tomato sauce with green chilie peppers
1/2 can(s) diced tomatoes (drained)
1/3 bag(s) lipton onion soup mix
1/3 bag(s) fat free shredded cheddar cheese (i used kraft)
2 dash(es) adobo powder
4 dash(es) pepper
4 dash(es) garlic powder
1 Tbsp reduced fat sour cream (on side, just tastes that much better :)

Steps:

1. Preheat oven to 375 degrees. Meanwhile prepare your pan, (I used a small 8"x4" aluminum pan about 1 1/2" deep). Spray bottom to avoid sticking with Pam spray..or lightly coat with a little olive oil.
2. Next...spread out your shredded chicken breast, evenly. On top of that, your choice of beans. Cover that with your diced tomatoes. Then evenly blot some rotel sauce.
3. With all three spices evenly distributed, mix the contents together with your hands...don't go too crazy.
4. On top of that sprinkle the shredded cheese and onion soup mix.
5. Put into the oven...wait 15 minutes and serve with a tablespoon of reduced fat sour cream then ....BOOM. Guilt free mexican dinner :)

Tips:

Make sure to use a large skillet or Dutch oven to cook the chicken and vegetables, as this will help them cook evenly and prevent overcrowding.
If you want a spicier enchilada, add a teaspoon or two of chili powder to the enchilada sauce.
To make the enchiladas cheesier, use a Mexican cheese blend that includes queso Oaxaca, queso fresco, and Monterey Jack cheese.
If you don't have any enchilada sauce on hand, you can use a jar of tomato sauce or salsa instead.
Be sure to preheat your oven to the temperature specified in the recipe before baking the enchiladas.
To prevent the enchiladas from drying out, cover them with foil while they are baking.
Serve the enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or diced avocado.

Conclusion:

No-tortilla chicken enchiladas are a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can have a flavorful and satisfying meal that the whole family will love. So next time you're looking for a new and exciting way to enjoy chicken, give no-tortilla chicken enchiladas a try!

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