Best 3 Rosarita Chicken Enchiladas Recipes

**Introduction:**

Embark on a culinary adventure with Rosarita chicken enchiladas, a harmonious blend of Mexican flavors and culinary artistry. These enchiladas are a symphony of savory shredded chicken, nestled in soft corn tortillas, and bathed in a tantalizing red or green enchilada sauce. Each bite unveils a burst of authentic Mexican spices, complemented by a delightful combination of melted cheese, zesty onions, and crisp bell peppers. This recipe article presents two variations of Rosarita chicken enchiladas: a classic red sauce version and a vibrant green sauce version. Both recipes promise an explosion of flavors, making them perfect for a satisfying meal or a fiesta with friends and family.

Here are our top 3 tried and tested recipes!

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.

CHICKEN AND REFRIED BEAN ENCHILADAS

Chicken and Refried Bean Enchiladas image

I got this recipe from Rosarita Refried Beans. It's a nice change from regular enchiladas, and very easy and tasty!

Provided by Charmie777

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups cheddar cheese, shredded
2 1/2 cups monterey jack cheese, shredded
3 cups chicken, cooked and shredded
1 (30 ounce) can refried beans
1/2 cup salsa
1/2 cup oil
2 dozen corn tortillas
2 (20 ounce) cans enchilada sauce

Steps:

Combine both cheeses.
Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
Heat oil in small skillet.
Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
Repeat with remaining tortillas and filling.
Top enchiladas with remaining sauce and cheese.
Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

Nutrition Facts : Calories 937.2, Fat 55.4, SaturatedFat 22.7, Cholesterol 102.7, Sodium 2394.7, Carbohydrate 75.9, Fiber 15.2, Sugar 4.3, Protein 37.5

ROSARITA CHICKEN ENCHILADAS

Rosarita Chicken Enchiladas image

Make and share this Rosarita Chicken Enchiladas recipe from Food.com.

Provided by caydreams_12249499

Categories < 60 Mins

Time 40m

Yield 2 enchiladas, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 whole chicken
1 (14 ounce) can chopped green chilies
1 cup black olive, sliced
1 cup green onion, sliced
1/2 cup sour cream
1 1/2 cups monterey jack cheese, shredded
1 cup cheddar cheese
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin or 1/2 teaspoon oregano
1 (32 ounce) can enchilada sauce
12 (8 inch) tortillas, flour

Steps:

Boil chicken until fully cooked.
Cool and shred chicken, getting 3 cups.
Mix together green onions,slice olives, sour creams, jack cheese, garlic salt and garlic powder. Also Add the canned chilies.
Add shredded chicken to cheese and mix throughly.
Put enchilada sauce into a 9 x 13" baking dish.
Dip torilllas enchilada sauce.
Stuff tortillas w/ chicken mixture, roll and line up in baking dish.
Top casserol w/ remaining jack and chedder cheese.
Bake at 375" for 25 to 30 mintues.
Serve on thinly shredded lettuce.

Nutrition Facts : Calories 1169.3, Fat 65.2, SaturatedFat 24.1, Cholesterol 217.4, Sodium 2630.9, Carbohydrate 80.5, Fiber 8.3, Sugar 16.9, Protein 63.9

Tips:

Prep the chicken: Season the chicken breasts with salt, pepper, and chili powder. You can also use boneless, skinless chicken thighs if preferred.
Use a creamy sauce: The creamy sauce in this recipe is made with sour cream, cream cheese, and salsa verde. For a richer sauce, use full-fat sour cream and cream cheese. You can also add a can of diced green chiles for an extra kick.
Assemble the enchiladas: To assemble the enchiladas, spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Then, place a tortilla on the bottom, add some chicken, sauce, and cheese. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Bake the enchiladas: Bake the enchiladas in a preheated 350°F oven for 25-30 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Garnish the enchiladas with sour cream, salsa, and cilantro. Serve immediately with your favorite sides, such as rice and beans.

Conclusion:

Rosarita chicken enchiladas are a delicious and easy-to-make meal that is perfect for a quick weeknight dinner or a party. With a creamy sauce, tender chicken, and gooey cheese, these enchiladas are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying meal, give this recipe a try!