Best 3 Yummy Tex Mex Chicken Enchiladas Recipes
When it comes to easy weeknight dinners, Tex Mex chicken enchiladas are one of our go-to recipes. Not only are they incredibly flavorful, but they are also incredibly easy to make. With just a few simple ingredients, you can whip up a batch of these delicious enchiladas that the whole family will love. So whether you're looking for a quick and easy weeknight meal or a fun and festive dish for your next party, be sure to give these yummy Tex Mex chicken enchiladas a try!
Let's cook with our recipes!
CREAMY TEX MEX CHICKEN ENCHILADAS
This is the enchilada recipe my mom used when I was growing up. It is different in that is uses cream cheese. Oh it is so yummy....the memories just flood back. I believe it comes from a Pace Picante Tex Mex recipe. I like to serve it with my Lone Star Spanish Rice. Check it out in my recipes.
Provided by Delish
Categories Chicken
Time 40m
Yield 16 enchiladas, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until tender but not brown.
- Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
- Remove from heat; stir in 1 cup shredded cheese.
- Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
- Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
- Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
- Place enchiladas in pan and spoon salsa over top.
- Sprinkle with remaining cheese.
- Bake at 350 for 15-20 minutes.
Nutrition Facts : Calories 664.6, Fat 41.4, SaturatedFat 23.5, Cholesterol 154.3, Sodium 913, Carbohydrate 36.6, Fiber 5.5, Sugar 4, Protein 38.6
YUMMY TEX-MEX CHICKEN ENCHILADAS
Promise you'll like 'em! My mom found this recipe in a newspaper many years ago. It has been a favorite of mine all my life. It's simple, tasty, and makes great leftovers. You can add or subtract any of the ingredients to suit your taste. You might want to make a little extra, the filling makes a great dip and you may not be able to keep your fingers out of it! (prep time doesn't include cooking chicken).
Provided by Female_Yankees_Fan
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first six ingredients in skillet.
- Warm over low heat until cream cheese is melted, stirring occasionally.
- Stir in 1/2 cup of the shredded cheese and melt.
- Spoon small amount (about 1/3 cup) down center of each tortilla; roll up and place seam-side down in lightly greased 12 x 7 inches.
- baking dish.
- Spoon remaining picante sauce over enchiladas, cover with remaining cheese.
- Bake at 350°F for about 15 minutes or until heated through.
- Garnish with lettuce, radishes, and olives if desired.
- ENJOY!
TEX-MEX ENCHILADAS
These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven. When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.
Provided by SHCMEOW
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
- Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
- Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
- Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 932.6 calories, Carbohydrate 69.1 g, Cholesterol 108.1 mg, Fat 59 g, Fiber 10 g, Protein 35.1 g, SaturatedFat 24.2 g, Sodium 1775.8 mg, Sugar 10 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Season your chicken generously: The chicken is the star of this dish, so don't be afraid to season it well. A good rule of thumb is to use 1 teaspoon of salt and 1/2 teaspoon of black pepper per pound of chicken.
- Cook the chicken until it is cooked through: It is important to cook the chicken until it is no longer pink in the center. This will help to ensure that the chicken is safe to eat and that it is tender and juicy.
- Use a good quality cheese: The cheese is another important component of enchiladas. Be sure to use a cheese that melts well and has a good flavor. Some good options include cheddar cheese, Monterey Jack cheese, and queso Oaxaca.
- Don't overfill the enchiladas: If you overfill the enchiladas, they will be difficult to roll and they will fall apart. Aim to fill each enchilada with about 1/2 cup of filling.
- Bake the enchiladas until they are golden brown: The enchiladas should be baked until they are golden brown and the cheese is melted and bubbly. This will take about 20-25 minutes.
Conclusion:
Tex-Mex Chicken Enchiladas are an easy-to-make and delicious dish that is perfect for a weeknight meal. By following these tips, you can make sure that your enchiladas turn out perfect every time.
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