Best 5 Pams Italian Chicken Enchiladas Recipes
Embark on a culinary journey to savor the delightful flavors of Pam's Italian Chicken Enchiladas, a tantalizing fusion of Italian and Mexican cuisine. This delectable dish is a symphony of tender chicken enveloped in flavorful enchilada sauce, nestled between layers of soft tortillas, and topped with a blanket of melted cheese. It promises an explosion of taste that will tantalize your palate and leave you craving more. Join us as we unveil the secrets behind this mouthwatering masterpiece, with step-by-step instructions and a treasure trove of additional recipes to satisfy your cravings for Italian and Mexican culinary delights.
Here are our top 5 tried and tested recipes!
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
LOW-FAT SOUR CREAM CHICKEN ENCHILADAS
I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!
Provided by CourtneyR
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
- Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
- Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
- Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g
'EASIEST EVER' CHICKEN MOLE ENCHILADAS
In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
- For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
- To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.
ITALIAN CHICKEN ENCHILADAS
Make and share this Italian Chicken Enchiladas recipe from Food.com.
Provided by Caroline Cooks
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat sauce until heated through.
- Meanwhile, remove bones from chicken; cut meat into bite-size strips.
- Finely chop dried tomatoes.
- Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
- To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.
- Spread 2 tablespoons pasta sauce over bottom of dish.
- Spoon about 1/4 cup of chicken mixture just below center of each tortilla.
- Roll up.
- Place seam-side down in dish.
- Repeat with remaining chicken mixture and tortillas.
- Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
- Bake in a 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.
Nutrition Facts : Calories 496.8, Fat 18.5, SaturatedFat 6.5, Cholesterol 69.8, Sodium 1185.4, Carbohydrate 50.1, Fiber 3.6, Sugar 14.4, Protein 31.5
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
Tips:
- Prep your ingredients: To save time and ensure even cooking, chop the chicken and vegetables into uniform pieces before beginning.
- Use high-quality enchilada sauce: A delicious, flavorful enchilada sauce is key to the success of this dish. Choose a sauce that has a rich, complex flavor and a medium level of heat.
- Don't overfill the enchiladas: When filling the enchiladas, be careful not to overfill them, as this can make them difficult to roll and may cause them to fall apart during baking.
- Bake until golden brown: Bake the enchiladas until the cheese is melted and bubbly and the tops are golden brown. This usually takes around 20-25 minutes.
- Serve immediately: Enchiladas are best served immediately after baking. Garnish with your favorite toppings, such as sour cream, guacamole, or salsa, and enjoy!
Conclusion:
Pam's Italian Chicken Enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With a flavorful filling of chicken, cheese, and vegetables, all wrapped up in a soft tortilla and smothered in a rich enchilada sauce, these enchiladas are sure to be a hit with your family and friends. So next time you're looking for a quick and satisfying meal, give this recipe a try. You won't be disappointed!
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