Best Saucy Chicken Enchiladas Recipes

Easy Saucy & Cheesy Chicken Enchiladas Casserole image

Provided by Feast Your Eyes

Time 50m

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 18

3 cups cooked chicken thighs, shredded (boneless & skinless)
2 cups shredded Mexican blend cheese, 4-cheese
1 cup scallion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon lemon-pepper seasoning
1 dash kosher salt
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can whole kernel corn, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, drain
enchilada sauce
1 (29 ounce) can enchilada sauce
72 inches corn tortillas
1 (2 ounce) can sliced black olives, drained
fresh cilantro leaves, garnish
sour cream, garnish
guacamole, garnish

Steps:

Preheat oven to 350 degrees; place rack in middle of oven.
Spray 13x9-inch baking dish with no-stick cooking spray.
After poaching the chicken, shred it and put into a large mixing bowl. Add to the chicken 1 cup of the Mexican cheese (reserve the remaining); 1/2 cup of the scallions (reserve the remaining); garlic powder, cumin, onion powder, lemon-pepper, and salt. Give a good toss.
To the chicken and cheese mixture add the black beans, corn, diced tomatoes, and 1 cup of the enchilada sauce (reserve the remaining); blend well and set aside.
Spread 1 cup of the encilada sauce in the baking dish. Heat the remaining in a large skillet until warm.
Completely submerge each tortilla (one-at-a-time) in the warmed sauce. Shake off the excess sauce and transfer the tortilla to a large plate.
Spoon about 1/3 cup of the chicken mixture evenly on each tortilla; roll up and place seam side down in the prepared baking dish. Repeat these steps with the remaining tortillas.
Pour the reserved enchilada sauce over the tortillas, spreading evenly and covering tortilla edges. Top with the olives, and the remaining cheese and scallions.
Cover with heavy-duty foil and bake for 30 minutes, or until the cheese is bubbly and the filling is hot.
Remove from oven and let stand for 5 minutes. Serve with some or all the garnishes. A freshly tossed green salad dressed in olive oil and red-wine vinegar will make this meal complete.

Nutrition Facts : Calories 465.2, Fat 18.5, SaturatedFat 8.9, Cholesterol 46.2, Sodium 1850.5, Carbohydrate 57.9, Fiber 11.7, Sugar 5.4, Protein 20.7

Saucy Chicken Enchiladas image

Provided by Shanie Searing

Categories Chicken

Time 40m

Yield 12 enchiladas

Number Of Ingredients 20

2 tablespoons corn oil or 2 tablespoons canola oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon ground cumin
1 (14 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic powder
2 cups shredded cooked chicken
1/2 cup thinly-sliced green onion
3/4 cup shredded monterey jack cheese
3/4 cup cheddar cheese
1/4 cup sour cream
1 (4 ounce) can dice green chilies
corn oil or canola oil, as needed
1/4 cup chopped cilantro
salt
pepper
12 corn tortillas
nonstick cooking spray

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.