Best 9 Crisco Chicken Enchiladas Recipes

CRISCO'S SUPER CRISP COUNTRY FRIED CHICKEN

Steps:

• Combine milk and egg in medium bowl; set aside.
• Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
• Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry in Crisco (see below).
• To skillet fry, heat 1/2 to 1-inch Crisco to 365° in electric or in large heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to 275° or medium-low heat. Continue cooking until chicken is tender about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels.
• To deep fry, heat 2 or 3-inches Crisco to 365° in deep fryer or deep saucepan. Fry chicken for 15-18 minutes. Drain on paper towels.
• For extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside.
• Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. Remove the pan from the oven and allow to cool for 15 minutes. Shred the chicken and set aside.
• Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes.
• Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes.

CRISCO® CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F. Prepare Enchilada Sauce.
• Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
• Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
• Heat 1/2 inch CRISCO® Oil in large pan.
• Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
• Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
• Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
• Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.

CREAMY CHICKEN ENCHILADAS

Steps:

• Roast the tomatoes and chiles on a baking sheet 4 inches below the broiler until they're darkly roasted with blackened and blistered spots, 5-6 minutes per side. (If using canned tomatoes, drain the tomatoes and set aside. Toast the chiles in a small dry skillet over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes.)
• Dice the onion, reserving a few rings for garnish. Heat the oil in a large, heavy-bottomed pot over medium heat; cook the diced onions, stirring regularly, until golden, about 7 minutes. Meanwhile, remove the tomatoes and chiles from the oven and cool.
• Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth purée.
• Add the puréed tomatoes and chiles to the onions and cook, stirring, until they darken in color and thicken to the consistency of tomato paste, 7-8 minutes. Stir in the broth, partially cover, and simmer 15 minutes. Whisk in the sour cream and season with 1 teaspoon of salt.
• Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush both sides of the tortillas with lard or oil. Bake at 350 degrees F just long enough to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep them warm and pliable.
• Spread about ¼ cup of the sauce over the bottom of four to six 9-inch individual oven-proof serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly while the tortillas are still pliable, roll a portion of the chicken into each tortilla, then line them up in the dishes, seam-side down. Cover with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
• Garnish the enchiladas with reserved onion rings and cilantro sprigs before serving.

CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees.
• Prepare enchilada sauce: heat oil in large saucepan, stir in flour and chili powder.
• Cook for one minute.
• Add remaining ingredients, bring to a boil.
• Simmer for 10 minutes.
• In a bowl combine chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jacl, sour cream, chiles, and cilantro.
• Stir in 1/2 cup enchilada sauce.
• Season with salt and pepper and set aside.
• Heat about 1/2 inch of oil in large frying pan.
• Fry tortillas, one at a time, until soft (about 10 seconds per side),drain on paper towels.
• Spray 9 x 13 pan with cooking spray.
• Put a small amount of sauce in the bottom of the pan.
• Put a couple of tablespoons of the chicken in each tortilla, roll up and place seam down in the pan.
• Pour remaining sauce over the enchiladas and top with the remaining cheese.
• Bake about 15-20 minutes or until bubbling.

CRISCO® CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F. Prepare Enchilada Sauce.
• Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
• Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
• Heat 1/2 inch CRISCO® Oil in large pan.
• Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
• Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
• Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
• Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.

CRISCO® CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F. Prepare Enchilada Sauce.
• Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
• Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
• Heat 1/2 inch CRISCO® Oil in large pan.
• Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
• Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
• Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
• Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.

CRISCO® CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F. Prepare Enchilada Sauce.
• Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
• Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
• Heat 1/2 inch CRISCO® Oil in large pan.
• Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
• Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
• Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
• Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.

CRISCO® CHICKEN ENCHILADAS

Steps:

• Heat oven to 350 degrees F. Prepare Enchilada Sauce.
• Enchilada Sauce: Heat CRISCO® Oil in large saucepan; stir in flour and chili powder. Cook for 1 minute. Add remaining ingredients, bring to boil, and simmer for 10 minutes. Makes three cups of sauce.
• Enchiladas: Mix together chicken, green onions, 1/2 cup Cheddar, 1/2 cup Monterey Jack, sour cream, chiles and cilantro in a medium bowl. Stir in 1/2 cup Enchilada Sauce; stir until well blended. Season with salt and pepper. Set aside.
• Heat 1/2 inch CRISCO® Oil in large pan.
• Fry tortillas, one at a time, until soft (10 seconds per side). Drain well on paper towels.
• Spray a 9 x 13-inch baking dish with CRISCO® No-Stick Cooking Spray. Spread a small amount of Enchilada Sauce over the bottom of dish.
• Spread 2 heaping tablespoons of the chicken mixture in each tortilla and roll up. Place enchiladas, seam side down, side by side in prepared dish. Pour remaining sauce over. Top with remaining cheeses.
• Bake until bubbling, 15-20 minutes. Garnish with sour cream, sliced green onions and chopped cilantro.