Know of any DELICIOUS chicken fajita or chicken enchilada recipes?

Question

Im thinking of what 2 make for dinner & i have this craving for a good chicken fajita or enchilada. We could settle for Taco Bell but i'd rather make my own! ANy gteat recipies?? Thanks!

Answer 1

How about Fajitas, burrito and enchilada recipes? The trouble now will be choosing which you will make.. lemme know which you choose!


Easy Chicken Fajitas
Ingredients:
1 medium red bell pepper
1 medium green bell pepper
1 large onion
1 plum tomato
1 pound boneless, skinless chicken breast halves
1 package (1-1.25 ounces) fajita seasoning mix
2 garlic cloves, pressed
1 small lime, cut in half
8 (7-8-inch) flour tortillas, warmed
Optional toppings: salsa, shredded cheese, guacamole, sliced pitted ripe olives and sour cream


Directions:
1.Cut bell peppers into 1/2-inch strips. Cut onion and tomato into 1/4-inch wedges. Set vegetables aside. Cut chicken into 1/4-inch strips. Combine chicken and seasoning mix in small bowl; toss to coat and set aside.
2.Heat Grill Pan over medium-high heat. Lightly spray pan with vegetable oil using Kitchen Spritzer. Add bell peppers and onion; cook 3 minutes without stirring. Stir and cook an additional 3 minutes or until vegetables are crisp-tender. Remove vegetables from pan; set aside.
3.Spray pan again with vegetable oil. Add chicken; cook 2-3 minutes without stirring. Add garlic. Stir and cook 3-4 minutes or until chicken is no longer pink. Add reserved vegetable mixture and tomato to pan. Squeeze lime over chicken mixture. Cook 1 minute or until heated through; stir.
4.To serve, spoon a portion of the chicken and vegetable mixture in center of each tortilla. Top with desired toppings, if desired.


Family-Size Baked Burrito

2 plum tomatoes, thinly sliced
3 cups diced cooked chicken
1/2 cup chopped onion
1/2 lime
3/4 cup thick and chunky salsa
1 tablespoon Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
11/2 cups (6 ounces) shredded Colby & Monterey Jack cheese blend, divided
4 burrito-size flour tortillas (11-11 1/2 inches)
1 can (9 ounces) bean dip
Assorted toppings such as shredded lettuce, sliced pitted ripe olives, snipped fresh cilantro and Avocado Lime Sauce (see below, optional)



Preheat oven to 425°F. Using Ultimate Slice & Grate fitted with adjustable thin slicing blade, thinly slice tomatoes; set aside. Dice chicken using Chef's Knife. Chop onion using Food Chopper. Juice lime half into Classic Batter Bowl using Citrus Press. Add chicken, onion, salsa, seasoning mix and garlic pressed with Garlic Press. Microwave chicken mixture 3-4 minutes or until hot, stirring occasionally using Mix ‘N Scraper®. Stir in 1/2 cup of the cheese.


Arrange tortillas in an overlapping circular pattern on Large Round Stone, covering entire surface of baking stone. (Tortillas will extend off edge of baking stone by 5 inches). Starting in center, spread bean dip over tortillas using Large Spreader, forming a 10 x 10-inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.


Arrange 16 tomato slices in rows over top of burrito. Sprinkle remaining cheese over burrito, covering completely. Bake 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles using Utility Knife; serve with assorted toppings and Avocado Lime Sauce, if desired.

Cook's Tip: To make Avocado Lime Sauce, mash 1 ripe avocado in Classic Batter Bowl using Nylon Masher. Stir in 1/4 cup sour cream, 1 tablespoon lime juice and 1/4 teaspoon salt. Drizzle over burrito.

Enchiladas Extraordinaire

2 Tbsp fresh cilantro, snipped
4 cups shredded cooked chicken or turkey
1 can (10 ¾ oz) condensed cream of chicken soup
1 package (8 oz) shredded Mexican-style cheese blend, divided
1 cup sour cream
1 can (4 oz) chopped green chilies, undrained
1 1/8 tsp chili powder, divided
½ tsp ground cumin
11 (6 in) corn tortillas
Veg oil

Preheat oven to 350. Snip cilantro with Kitchen Shears. In Batter Bowl, combine cilantro, chicken, soup, 1 ½ cup of the cheese, sour cream, chilies, 1 tsp of chili powder and cumin; mix well. Place 4 tortillas on the bottom of 9” square baker, overlapping in the middle. Spoon 2 cups of the chicken mixture over tortillas; spread evenly in baker. Repeat for second layer. Top with remaining ½ cup cheese. Stack remaining 3 tortillas and cut into 16 thin triangles using Pizza Cutter. Sprinkle over casserole. Spray tortillas with veg oil using kitchen spritzer. Sprinkle with remaining 1/8 tsp of chili powder. Bake 30-35 minutes or until thoroughly heated.


Cooks Tips:
Cilantro, also called Chinese parsley or Coriander is a fresh herb with bright green leaves and a lively pungent fragrance. Sold in bunches, it adds distinctive flavor to Mexican and Asian foods. To store Cilantro, place bunch with stem ends down in a glass filled with water just enough to cover 1” of the stems. Cover loosely with a plastic bag and refrigerate up to 5 days.

Tool Tips:
For a quick way to snip fresh cilantro, parsley and other herbs without a mess, place the herbs in a small bowl and snip with the kitchen shears.

Use the Hold N’ Slice to easily shred chicken. The strong stainless prongs will separate cooked chicken meat into long thin strands.

Fabulous Fajita Pizza
1 medium red bell pepper
1 medium green bell pepper
1 medium onion
Vegetable oil
1 garlic clove, pressed
1-2 teaspoons Pantry Southwestern Seasoning Mix
1/2 cup thick and chunky salsa
1 package (10 ounces) refrigerated pizza crust
Salt and ground black pepper to taste
6 ounces cheddar and Monterey Jack cheese blend, shredded (1 1/2 cups)
2 tablespoons fresh cilantro, snipped
1. Preheat oven to 425?F. Slice red and green bell peppers into 1-inch strips using Utility Knife. Slice onion into ?-inch-thick slices using Ultimate Slice & Grate fitted with v-shaped blade.
2. Heat Stir-Fry Skillet over high heat; spray with oil using Kitchen Spritzer. Press garlic into Skillet using Garlic Press; stir-fry 30 seconds. Add bell peppers, onion and Seasoning Mix; stir-fry 1-2 minutes. Remove from heat; stir in salsa.
3. Roll pizza crust to a 14-inch circle on Large Round Stone using lightly floured Dough and Pizza Roller. Arrange vegetables over crust. Season with salt and pepper, if desired. Shred cheese using Deluxe Cheese Grater; sprinkle over pizza.
4. Bake 18-20 minutes or until crust is golden brown. Snip cilantro with Kitchen Shears; sprinkle over pizza. Cut with Pizza Cutter; serve using Mini-Serving Spatula.

Answer 2

I make up my own recipes so I don't have the exact amounts , but with enchilada's it doesn't matter, just add till it looks and tastes right!

Here's my Chicken Enchilada Recipe

Cooked chicken (4-5 breasts?)
Green Chilis (1 can)
Green Chili Enchilada sauce in a can (1-2 large cans)
Pepper Jack Cheese
Cheddar Cheese
Motzerella Cheese
Canned Chili Beans (pinto with chili flavoring) (1 can)
Canned diced tomatos (1 Can)
Sliced black olives (1 Can - save some whole ones for garnish)
Salt
Pepper
Cuman
Garlic
Onion
Flour Tortillas (about 8-12 I like the buritto size)

You'll need cooked chicken, you can either cut and cook in a non-stick pan, or boil and shred.. depending on what sort of chicken you prefer. Either way I season it with salt/pepper, cuman, garlic and onion.

Once the chicken is cooked and either cut up or shredded, I add to it a can of diced green chilis (the ones that aren't spicy).

Pour about a 1/2 -1/3 cup of the green chili enchilada sauce in your 9x12 pan to barely cover the bottom.

Fill each tortilla with about 1/4-1/2 cup chicken,
1-2 Tblspoons of chili beans
1 Tblspoon of tomato
1Tblspoon olives
PepperJack and Cheddar to your liking

Roll up and place in your 9x12 pan.

Once you've filled the pan with rolled tortillas, cover with the rest of your green chili enchilada sauce. They don't have to be completely submerged, but at least wet all across the top.

Sprinkle the entire thing with lots of motzeralla cheese, and a little of the pepper jack and cheddar. I usually put a row of whole olives down the middle also (this prevents the foil from getting to the cheese and sticking)

Spray a piece of foil with cooking spray and seal the foil over your pan.

Cook for 45 min-1 hour, remove the foil for the last 10-15 minutes to let the cheese bubble and begin to brown.

Cool for 10 minutes or so, and serve with spanish rice, or a nice salad!

Good luck!

Answer 3

Easy Chicken Fahita Skillet

1 lb boneless skinless chicken breast cut into bite size pieces
1 teaspoon chili powder
1/4 teaspoon salt
2 cups uncooked elbow macaroni
1 small onion finely chopped
1 can rotel
1/2 lb (8oz) velveeta cheese

Cook chicken and seasonings in non-stick skillet on medium-high heat for 5 to 7 minutes or until chicken is done stirring occasionally. Stir in 2 1/4 cups water, bring to boil. Stir in macaroni; cover. Add Rotel and onion and simmer 5 minutes more. Add velveeta; cook until melted stirring frequently. Makes 6-1 cup servings.

Chicken and Cheese Enchiladas

Prep: 25 min Cook: 15 min
Nonstick cooking spray
1 small onion
1 1/2 cups cooked, shredded chicken breast meat
3/4 cup (3 oz) shredded cheddar cheese, divided
1 1/2 cups chunky salsa, divided
1/2 of an 8 oz package cream cheese
8 (7-8 inch) taco size flour tortillas

Pre-heat oven to 350. Spray large nonstick skillet with non stick spray. Add onion; cook over med-high heat for 4 to 5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes until cheeses are melted. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place in a 13x9 inch baking dish; drizzle with remaining salsa. Sprinkle with remaining cheddar cheese; cover. Bake for 15 minutes or until heated through and cheese is melted. Makes 4 servings.

Answer 4

Chicken Fajitas

Ingredients

1/4 c Lime juice
1 ea Jalapeno pepper, minced
1 1/4 lb Chicken breasts
16 ea Flour tortillas
1 x -------pico de gallo--------
2 ea Garlic cloves, minced
1/2 ts Salt
2 ts Dijon mustard
4 ea Garlic cloves, minced
1/4 c Olive oil
16 ea Pieces romaine lettuce
4 ea Jalapenos, minced
1 ea Onion, coarsely chopped
1/4 c Chopped fresh cilantro

Instructions

In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.

Chicken Enchiladas

Ingredients

3 ea Chicken breast halves
16 oz Can tomatoes,chopped
10 oz Can cream of chicken soup
4 oz Can chopped green chilies
1 c Chopped onion or onion salt
2 c Shredded cheddar cheese
1 ts Ground cumin
1/2 ts Garlic powder
12 ea Corn tortillas

Instructions

Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes).

Answer 5

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Answer 6

web search: chicken fajita recipe and then do a search for chicken enchilada recipe. Lots of recipes

Answer 7

I know cambells soup has one , it's w/ one of their
cheese soups , perhaps you can find it on their site :

www.cambellskitchen.com, Enjoy !