Best 4 Southern Living 1986 Chicken Enchiladas Recipes
Indulge in a culinary journey to the heart of Mexican-American cuisine with our Southern Living 1986 Chicken Enchiladas. These flavorful rolled tortillas are filled with tender chicken, a blend of Mexican spices, and smothered in a rich, tangy enchilada sauce. Served alongside fluffy Mexican rice and refried beans, this classic dish is a harmonious blend of textures and flavors that will tantalize your taste buds.
Experience the delightful variation of our Chicken Enchilada recipes, each offering a unique twist on this beloved dish. From the traditional and comforting Green Chile Chicken Enchiladas, bursting with the smoky heat of roasted poblano peppers, to the zesty and refreshing Salsa Verde Chicken Enchiladas, where a vibrant tomatillo-based sauce takes center stage, there's an enchilada variation for every palate.
For a cheesy and indulgent experience, try our Creamy Chicken Enchiladas, where a velvety cheese sauce envelops the tender chicken filling. If you prefer a lighter and healthier option, our Skinny Chicken Enchiladas, featuring a flavorful filling made with Greek yogurt and lean chicken breast, are a guilt-free delight.
Explore the delectable possibilities of our vegetarian Enchilada recipes as well. Our Black Bean and Corn Enchiladas offer a hearty and protein-packed meal, while our Poblano and Potato Enchiladas showcase the smoky sweetness of roasted poblanos and the earthy flavor of potatoes.
No matter your preference, our Southern Living 1986 Chicken Enchiladas and their accompanying recipes promise a flavorful and satisfying culinary experience. Embark on this culinary adventure and discover the vibrant flavors of Mexican-American cuisine in every bite.
CHICKEN ENCHILADAS (FROM SOUTHERN LIVING)
A fresh offering of this popular dish which I've slightly adapted to shorten the prep time and allow for it to be made ahead. Makes a beautiful presentation!
Provided by quikgourmet
Categories Chicken Breast
Time 55m
Yield 7 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium-high heat; add onions and cook 20 minutes or until tender. Reduce heat to low; add chopped chicken, roasted pepper, and cream cheese. Stir until combined; set aside.
- Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
- Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat and stir in salsa.
- Spread one half of the chile mixture on bottom of a lightly greased 13x9 baking dish.
- Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in prepared baking dish. Top with remaining chile mixture, spreading to coat. Sprinkle with cheese.
- Bake at 375 for 20 to 25 minutes or until bubbly.
SOUTHERN LIVING 1986 CHICKEN ENCHILADAS
Someone made the most delicious chicken enchiladas at an Army "Hail and Farewell" and everyone wanted the recipe. It was from the November 1986 Southern Living magazine. The recipe calls for both garlic and onions which I omit due to a food allergy. I add two stalks of chopped sauteed celery instead.
Provided by ralanm
Categories One Dish Meal
Time 46m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in a Dutch oven; cover with water and bring to a boil. I add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. Simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. Remove chicken from broth, and let cool. Remove chicken from bone and chop. Set aside.
- (You can strain the broth through a colander and save for later).
- Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. Add tomatoes sauce, chilis , sugar and seasonings; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir about every 10 minutes. Stir in 3/4 Celsius sour cream.
- Spoon 2 heaping T. each of chicken and cheddar cheese on tortilla. Roll up tightly and place seam side down in a lightly greased 13" X 9" baking dish.
- Pour tomato sauce mixture over enchiladas. Bake uncovered at 350 for 40 minutes. Remove from oven, add remaining cheese and bake an additional 5 minutes. Serve with additional sour cream.
- If you have chopped fresh cilantro top with this.
CREAMY CHICKEN ENCHILADAS RECIPE
This easy and flavorful main dish recipe comes together in a flash.
Provided by Southern Living Editors
Yield Serves 4 to 5
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat; add onion, and sauté 5 minutes. Add green chiles; sauté 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
- Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
- Bake at 350°F for 45 minutes.
CHICKEN ENCHILADAS (SOUTHERN LIVING, FEBRUARY 2000)
Make and share this Chicken Enchiladas (Southern Living, February 2000) recipe from Food.com.
Provided by whipcole_4660585
Categories Mexican
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
- Bake at 350° for 35 to 40 minutes or until golden brown.
- Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.
Nutrition Facts : Calories 682.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 116.7, Sodium 954.7, Carbohydrate 47.7, Fiber 5.2, Sugar 7.1, Protein 35.5
Tips
- For a smokier flavor, toast the dried ancho and guajillo chiles in a skillet over medium heat until fragrant, about 2 minutes per side. This step can be done ahead of time and the chiles can be stored in an airtight container for up to 2 weeks.
- If you don't have a blender, you can puree the chiles in a food processor. Just be sure to add a little water or chicken broth to help them blend smoothly.
- If you like your enchiladas spicy, add a teaspoon or two of cayenne pepper to the chili sauce. You can also add a can of diced green chiles for an extra kick.
- For a richer flavor, use chicken thighs instead of chicken breasts. Dark meat has more flavor and will stay moist during baking.
- Be sure to shred the chicken finely so that it distributes evenly throughout the enchiladas. This will help prevent dry spots.
- Don't overfill the enchiladas, or they will be difficult to roll and may break apart during baking.
- Place the enchiladas seam-side down in the baking dish so that they don't unroll during baking.
- Top the enchiladas with plenty of cheese so that it melts and gets gooey. This will help hold the enchiladas together and make them even more delicious.
- Serve the enchiladas immediately with your favorite toppings, such as sour cream, salsa, guacamole, and cilantro.
Conclusion
Chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They can be made ahead of time and reheated, making them a great option for busy weeknights. With a few simple tips, you can make chicken enchiladas that are sure to impress your family and friends. So next time you're looking for a tasty and satisfying meal, give this recipe a try.
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