Best 3 Enchiladas Con Pollo Recipes

Enchiladas con pollo, or chicken enchiladas, is a classic Mexican dish that is sure to please everyone at the table. It is a delicious and versatile dish that can be made with a variety of different ingredients, so you can easily customize it to your liking. Whether you like your enchiladas mild or spicy, cheesy or saucy, there is a recipe out there that is perfect for you. So, gather your ingredients and get ready to make a delicious batch of enchiladas con pollo!

Check out the recipes below so you can choose the best recipe for yourself!

ENCHILADAS SUIZAS CON POLLO

Enchiladas Suizas Con Pollo image

These are SO GOOD! Pretty enough for a Ladies Luncheon, yet kid friendly, too! I like to serve them with a tossed salad, spanish or mexican rice, and refried beans and chips! (Canned/pre-cooked chicken, or a rotisserie chicken, can be substituted for quicker prep-time.) Note: These enchiladas are very mild and creamy, not spicy! Not everything in Mexico is eaten spicy hot! The filling before baking, also will taste bland. But that's because they haven't melted together. After baking, they are VERY creamy and delicious, and have a very unique flavor. Any altering of this recipe will totally change the flavor and I really wouldn't recommend it.

Provided by Wildflour

Categories Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 large stewing chicken, stewed, skinned and deboned, meat cut bite-sized, can sub 3-4 boneless skinless chicken breasts
1 (12 ounce) package aged swiss cheese, shred 8 oz., thinly slice rest (4 oz.)
1 (16 ounce) container sour cream, don't sub. light, divided
1 (14 1/2 ounce) can del monte original stewed tomatoes, chopped with juice
8 -12 soft taco-size flour tortillas, not large burrito size
oil, for soft-frying

Steps:

In large bowl, combine well the chicken, the shredded cheese and 3/4 of the sour cream, set aside.
Soft fry tortillas in a little oil, adding more as needed, set aside.
In pie dish, pour chopped tomatoes with juice. (Break up stewed tomatoes.).
In 13x9 pan, sprayed, pour a little tomato juice to lightly coat bottom of pan.
Dip each tortilla in chopped tomatoes, lightly coating with juice, fill with chicken mixture, roll up, place each seam-side down into pan.
(Last 3 will have to go along side the 13" side of pan.) Pour remaining tomatoes down over middle/center of filled, rolled tortillas.
Top each with a slice of swiss cheese.
Bake, uncovered, in 350° oven for 20 minutes.
Top each with a dollop of sour cream, and bake 5 minutes longer.
*Can sub: Mexican-Style Tomatoes and can add 1 (3 oz) can chopped green chilies, drained, to chicken mixture if desired.
Note: 3 boneless skinless chicken breasts will yield 8-10 filled enchiladas using taco-sized flour tortillas. Just stew them for about 20 minutes or til done.

ENCHILADAS CON POLLO

Enchiladas Con Pollo image

This is a mild but tasty enchilada casserole. I don't care for Mexican food, but my sister made this and I loved it. You can substitue ground beef and/or refried beans for the chicken. Serve with a crispy salad. Enjoy!!

Provided by liral

Categories < 4 Hours

Time 1h5m

Yield 9 , 12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups monterey jack cheese
2 cups cooked chicken, shredded
1/3 cup chopped tomato
1/3 cup sliced pitted black olives
1/4 cup chopped green chili
1/4 cup chopped onion
3 1/2 cups prepared chucky taco sauce
12 (6 inch) tortillas

Steps:

Preheat oven to 350 degrees.
Combine half the cheese with the next 5 ingredients.
Mix well with 1 cup taco sauce.
Dip each tortilla in remaining taco sauce. Add 1/3 cup of filling in tortilla, roll up and place seam side down in buttered 9X13" baking dish.
Spread remaining sauce over tortillas; cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese.
Return to oven until cheese melts, about 3 minutes.

ENCHILADAS CON POLLO

ENCHILADAS CON POLLO image

Categories Chicken Dinner

Yield 6 - 8

Number Of Ingredients 6

Ingredients

2 c. shredded Monterey Jack or cheddar cheese
2 c. shredded cooked chicken (can use rotisserie chicken)
1/3 c. chopped tomatoes
¼ c. each chopped green chiles, chopped onion (opt)
3-1/2 c. chunky salsa
6-8 flour tortillas

Steps:

Preheat oven to 350. Grease 13x9 baking dish and spread lightly with salsa. Combine half of cheese with chicken, tomatoes and optional ingredients. Mix well with 1 ½ cups salsa. Add 1/3 c. filling, roll up and place, seam side down in baking dish. Spread remaining salsa over tortillas. Cover with foil. Bake 30 minutes. Remove foil and sprinkle with remaining cheese. Return to oven until cheese melts, about three minutes. Serve immediately.

Tips:

Choose the right tortillas: Corn tortillas are the traditional choice for enchiladas, but you can also use flour tortillas. If you're using corn tortillas, be sure to soften them in hot water before filling and rolling.
Use a flavorful filling: The filling is the star of the show in enchiladas, so make sure it's packed with flavor. Some popular fillings include shredded chicken, beef, or beans. You can also add vegetables, cheese, or spices to your filling.
Don't overfill the tortillas: When you're filling the tortillas, be careful not to overfill them. Otherwise, they'll be difficult to roll and they may break open when you bake them.
Use a flavorful sauce: The sauce is another important component of enchiladas. You can use a variety of sauces, such as tomato sauce, enchilada sauce, or mole sauce.
Bake the enchiladas until they're golden brown: When you're baking the enchiladas, be sure to bake them until they're golden brown. This will help to ensure that the tortillas are cooked through and that the cheese is melted and bubbly.

Conclusion:

Enchiladas are a delicious and versatile dish that can be made with a variety of ingredients. With a little planning and effort, you can easily make a delicious batch of enchiladas at home. So next time you're looking for a quick and easy meal, give enchiladas a try!