Best 6 Lone Star Chicken Enchiladas Recipes

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F. Prepare your enchilada sauce.
• In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
• To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
• Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
• Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

LONE STAR CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt., Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

LONE STAR FRUIT ROUND-UP ENCHILADAS

Steps:

• Grill pineapple and halved jalapeno over heat until nice marks appear on pineapple and jalapeno is tender. Place pineapple, raspberries and 1/4 of the jalapeno in a blender and puree until smooth.
• Brush tortilla with melted butter and sprinkle with sugar-cinnamon mixture. Place slices of brie on tortilla. Combine fruit mixture and put on top of brie. Roll into enchilada. Use toothpicks if necessary and grill over low heat until cheese is melted.
• Place enchilada on plate, drizzle fruit sauce over enchilada, top with dollop of whipped cream and garnish wi

LONE STAR CHICKEN STEW

Steps:

• Heat oil in a - preferably non-stick - pan and sauté the onion, red bell pepper, carrot and celery until they begin to soften; add the sambal oelek and oregano and chicken pieces and cook, stirring regularly, so that the chicken and vegetables are well-coated with the sambal oelek and oregano, for about five minutes until the surfaces of the chicken pieces are well sealed.
• Add the stock, tomatoes, beans, balsamic vinegar and seasonings; simmer covered for 20-25 minutes, stirring now and again, adding more stock if necessary; stir in the coriander.
• Garnish with the sour cream and grated cheese.

LL'S FAVORITE CHICKEN ENCHILADAS

Steps:

• This recipe uses 2 13x9 pans. 12 enchiladas per pan.
• Bake at 350F for 35 minutes total.
• Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
• Cook the breasts on broil for 5 minutes on each side.
• Let the breasts cool for 15 minutes.
• Chop the chicken breasts finely. Set aside.
• If using onions add them to chicken .
• Combine enchilada sauce and sour cream in large saucepan. Heat on low.
• Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
• Put 4 serving spoons of sauce in the bottom of pan.
• Dip tortilla into sauce mixture on both sides of tortilla.
• Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
• Wrap up and proceed with the next 11 tortillas.
• Set this pan aside and proceed with the rest of enchiladas in other pan.
• Divide the leftover sauce over the the enchiladas in both pans.
• Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
• Cover with foil. At this point I refrigerate one pan for later in the week.
• Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
• Remove from oven and let set 10 minutes.
• Serve with guacamole.