Creative Chicken Enchilada Variations: BBQ, Buffalo, And More

Creative Chicken Enchilada Variations: BBQ, Buffalo, And More

BBQ Variation

Ingredients:

BBQ Variation

Ingredients:

– Boneless, skinless chicken breasts or thighs

– BBQ sauce of your choice

– Shredded cheddar cheese

– Chopped onion

– Chopped cilantro

– Tortillas

Instructions:

BBQ Variation

• Ingredients:
• – 1 cup BBQ sauce
• – half cup shredded cheese
• – 1/4 cup chopped onion
• – 1/4 cup chopped cilantro
• – 10 corn tortillas
• – 1 pound cooked chicken, shredded
• – Instructions:
• 1. Preheat oven to 375 degrees F (190 degrees C).
• 2. In a large bowl, combine the BBQ sauce, shredded cheese, onion, cilantro, and chicken.
• 3. Spread half of cup of the chicken mixture down the middle of each tortilla.
• 4. Roll up the tortillas and place them seam facet down in a 9×13 inch baking dish.
• 5. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Buffalo Variation

Ingredients:

Buffalo Variation:

This variation provides a spicy kick to the basic enchilada. The filling is made with shredded chicken that has been cooked in a buffalo sauce. The enchiladas are then topped with a buffalo cheese sauce and baked till bubbly.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1/2 cup buffalo sauce
• 12 corn tortillas
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (10 ounce) can diced tomatoes with green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions

Instructions:

Buffalo Variation

– In a big bowl, combine 1 cup of your favorite BBQ sauce, half of cup of your favorite scorching sauce, 1/4 cup of melted butter, and 1/4 cup of chopped onion.
– Add your cooked chicken to the bowl and toss to coat.
– Spread half cup of the BBQ sauce combination in a 9×13 inch baking dish.
– Place 6 tortillas within the baking dish and high with half of the chicken mixture.
– Sprinkle with 1 cup of shredded cheddar cheese.
– Repeat layers.
– Bake at 350 levels F for 20-25 minutes, or till the cheese is melted and bubbly.

Creamy Salsa Verde Variation

Ingredients:

Creamy Salsa Verde Variation:

• 1 cup tomatillos husked and quartered
• 1/2 cup packed fresh cilantro leaves
• 1/4 cup packed contemporary parsley leaves
• 2 tablespoons recent lime juice
• 2 cloves garlic
• 1 serrano or half of jalapeño seeded
• 1/2 cup sour cream chicken enchilada casserole cream or plain whole-milk Greek yogurt
• 1/4 cup chopped green onions
• Salt and pepper

Instructions:

Creamy Salsa Verde Variation

Ingredients:

2 cups tomatillos, husked and quartered

1/2 cup chopped onion

2 garlic cloves, minced

1 jalapeño pepper, seeded and minced

1/4 cup chopped fresh cilantro

1/4 cup mayonnaise

1/4 cup sour cream

Salt and pepper to taste

Instructions:

In a food processor or blender, mix the tomatillos, onion, garlic, jalapeño, cilantro, mayonnaise, and sour cream.

Season with salt and pepper to style.

Blend until smooth.

Serve along with your favourite enchiladas.

Chipotle Sweet Potato Variation

Ingredients:

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Instructions:

Chipotle Sweet Potato Variation

Ingredients:

– 1 large candy potato, peeled and cubed
– 1 tablespoon olive oil
– half teaspoon chipotle chili powder
– 1/4 teaspoon floor cumin
– 1/4 teaspoon smoked paprika
– Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss sweet potato cubes with olive oil, chipotle chili powder, cumin, smoked paprika, salt, and pepper.

3. Spread sweet potatoes on a baking sheet in a single layer.

4. Roast for 25-30 minutes, or till golden brown and tender.

5. Serve as a aspect dish or as a filling for enchiladas.

Tikka Masala Variation

Ingredients:

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Instructions:

Tikka Masala Variation

– Replace chicken with paneer (Indian cheese) for a creamy Tikka Masala Paneer.
– Use lamb as a substitute of chicken for a savory Tikka Masala Lamb.
– Add vegetables like bell peppers, onions, and carrots for extra taste and texture.
– Swap out the traditional tomato-based sauce with a coconut milk base for a rich and aromatic flavor.
– Add a spicy green chili pepper to the sauce for a kick of heat.
– Marinate the chicken in yogurt and spices in a single day for further tenderness and flavor.
– Stir in recent cilantro and chopped almonds for a garnish that provides a fresh and nutty contact.
– Serve with a facet of creamy raita or chutney for dipping.