Best 5 Saucy Chicken Enchiladas Recipes
**Savory and Satisfying: Embark on a Culinary Journey with Saucy Chicken Enchiladas**
Immerse yourself in a tantalizing culinary adventure with our delectable Saucy Chicken Enchiladas. This dish is a symphony of flavors, textures, and aromas that will leave your taste buds dancing with delight. Tender chicken, enveloped in a flavorful enchilada sauce, is nestled between layers of soft tortillas and melted cheese. Each bite offers a harmonious blend of savory, tangy, and cheesy goodness.
Indulge in three irresistible variations of this classic dish:
1. **Classic Saucy Chicken Enchiladas:** Experience the timeless appeal of traditional enchiladas, where succulent chicken, a zesty enchilada sauce, and a generous helping of cheese unite to create a comforting and familiar meal.
2. **Green Chile Chicken Enchiladas:** Embark on a flavorful escapade with these enchiladas, where succulent chicken mingles with a vibrant green chile enchilada sauce. The subtle heat of the green chiles adds a delightful kick to this delectable dish.
3. **Creamy Avocado Chicken Enchiladas:** Delight in the richness and creaminess of these enchiladas, where tender chicken is enveloped in a creamy avocado enchilada sauce. The velvety texture of the avocado sauce adds a touch of luxury to this extraordinary creation.
Each variation offers a unique flavor profile, catering to diverse palates and preferences. Whether you crave the classic comfort of traditional enchiladas, the vibrant zest of green chiles, or the creamy indulgence of avocados, these recipes have something for everyone.
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.
SMOTHERED CHICKEN ENCHILADAS WITH POBLANO PEPPER, ONION, AND SOUR CREAM
In case you'd like a refresher on what enchiladas are, they're stuffed and rolled tortillas baked casserole style with a generous amount of sauce. You could think of them as sauce-drenched burritos that you eat with a knife and fork. In other words, pure awesomeness, right? Of course, although it only gets better when you factor in the chicken strips, Southwest spices, shredded cheese, and sour cream that comes with this version.
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 15
Steps:
- Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450 degrees. Halve, peel, and dice onion. Trim, then thinly slice scallions, separating greens and whites. Halve, core, and seed poblano, then cut into ½-inch pieces. Pat chicken dry with a paper towel.
- Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano and cook, tossing, until slightly softened, about 2 minutes.
- Add chicken and half the Southwest spice to same pan. Cook, tossing occasionally, until chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper. Remove pan from heat and set aside.
- Heat a drizzle of oil and 1 TBSP butter in another, medium-sized pan over medium-high heat. Add scallion whites, enchilada spice, and remaining Southwest spice. Cook, stirring, until fragrant, 1-2 minutes. Add 6 TBSP tomato paste (we sent more) and cook 1-2 minutes, stirring constantly. Stir in 1 cup water and ½ tsp sugar. Bring to a simmer and let thicken slightly, about 2 minutes. Season with plenty of salt and pepper. Remove pan from heat.
- Place a tortilla on your work surface and add half the chicken mixture towards one side. Roll up tortilla and place seam-side down in a small baking dish or ovenproof pan. Repeat with remaining tortilla and chicken mixture, placing rolls side-by-side. Spoon over enough sauce to generously coat (you may not need all). Sprinkle evenly with cheese.
- Place dish or pan in oven and bake until sauce is bubbly and cheese melts, about 2 minutes. Dollop baked enchiladas with sour cream. Sprinkle with scallion greens. Divide between plates and spoon over any remaining sauce.
Nutrition Facts : Calories 700 kcal, Fat 32 g, SaturatedFat 16 g, Carbohydrate 63 g, Sugar 9 g, Protein 35 g, Fiber 6 g, Cholesterol 155 mg, Sodium 920 mg
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
WHITE CHICKEN ENCHILADAS
Make and share this White Chicken Enchiladas recipe from Food.com.
Provided by shappell
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease a 9x13 pan.
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
- *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.
Nutrition Facts : Calories 452.6, Fat 29.1, SaturatedFat 16.3, Cholesterol 68.7, Sodium 1073.6, Carbohydrate 31.3, Fiber 1.9, Sugar 3.3, Protein 16.4
SAUCY CHICKEN ENCHILADAS
I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don't buy premade stuff, i always season my meat.
Provided by Shanie Searing
Categories Chicken
Time 40m
Yield 12 enchiladas
Number Of Ingredients 20
Steps:
- Enchilada sauce directions:.
- Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
- Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
- Filling.
- Heat oven to 350°F.
- Prepare enchilada sauce below.
- In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
- Stir in 1/2 cup enchilada sauce.
- Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
- Fry tortillas, one at a time until soft (10 seconds per side).
- Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
- Spread small amount of sauce in bottom of dish.
- Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
- Place seam side down, side by side in prepared dish.
- Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
- Garnish with extra sour cream, sliced green onions and chipped cilantro.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your enchiladas.
- Don't overcook the chicken: Chicken that is overcooked will be dry and tough.
- Make sure the enchiladas are completely covered in sauce: This will help to keep them moist and prevent them from drying out.
- Bake the enchiladas until they are bubbly and the cheese is melted: This will ensure that they are cooked through.
- Serve the enchiladas with your favorite toppings: Some popular toppings include sour cream, guacamole, salsa, and shredded lettuce.
Conclusion:
Saucy chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are sure to be a hit with your family and friends. So next time you are looking for a satisfying and flavorful meal, give this recipe a try.
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