What is your recipe for chicken enchiladas?

Mine is simple, I grate colby jack cheese add sliced olives and Chicken chopped up. You can get this already made in the can at costco or in the market in the canned meat isle. ( you can always cook and strip the chicken yourself, but that takes a while) then mix these together add a bit of salt and pepper and garlic salt. Then in a deep sauce pan pour a can of green chili enchilada sauce (I use las palmas) then in a deep frying pan add some olive oil and heat on a low flame. Take you corn tortilla and submerge it into the oil take it out fast so it does not get hard like a tostada shell. then dip it into the green chili sauce that should also be in on a low flame. Take it out fast also so it does not tear handle with care as the tortilla will be fragile set on a dish flat and fill with the mixture. Roll it and put it into a large cooking pan. repeat with rest until pan is full or you run out of mixture. then in an oven place the pan for about 15 min. at 325 degrees. serve with a salad a can of pinto beans and some mexican rice.


There you go hope this helps happy cooking :)What is your recipe for chicken enchiladas?
Well Rachael ray made a nice recipe. Enjoy!





Ingredients





* 8 soft corn tortillas





Filling:





* 3 cups chicken broth


* 4 pieces boneless skinless chicken breast, 6 to 8 ounces


* 1 bay leaf, fresh or dried


* 2 sprigs fresh oregano


* 1 small onion, quartered


* 2 tablespoons tomato paste


* 1 teaspoon chili powder, 1/3 palm full


* 1 teaspoon ground cumin


* Salt





Sauce:





* 2 cups tomato sauce


* 2 teaspoons hot cayenne pepper sauce, several drops


* 1/4 teaspoon ground cinnamon, 2 pinches


* 1 teaspoon chili powder


* 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle





Directions





Preheat the oven to 275 degrees F.





Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.





Combine all sauce ingredients and heat through, keeping warm until needed.





Remove tortillas from oven and switch broiler on high.





Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve. What is your recipe for chicken enchiladas?
Chicken Enchiladas





4 skinless, boneless chicken breast halves


1 onion, chopped


1/2 pint sour cream


1 cup shredded Cheddar cheese


1 tablespoon dried parsley


1/2 teaspoon dried oregano


1/2 teaspoon ground black pepper


1/2 teaspoon salt (optional)


1 (15 ounce) can tomato sauce


1/2 cup water


1 tablespoon chili powder


1/3 cup chopped green bell pepper


1 clove garlic, minced


8 (10 inch) flour tortillas


1 (12 ounce) jar taco sauce


3/4 cup shredded Cheddar cheese





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.



Chicken enchiladas with cheddar cheese, sour cream, and corn tortillas.


Ingredients:


1 tablespoon plus 1/4 cup oil


2 (4 ounce) cans chopped green chile peppers


1 large clove garlic, crushed and minced


1 large can (28 ounces) tomatoes, drained, reserve juice


2 cups chopped onions (2 large onions)


2 teaspoons salt


1/2 teaspoon oregano


3 cups cooked shredded chicken


2 cups sour cream


2 cups shredded Cheddar cheese


15 corn tortillas


Preparation:


In a skillet over medium-high heat, heat 1 tablespoon oil. Add the chile peppers and garlic; saut茅 until garlic is soft but not browned. Break up tomatoes and add to chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary. Remove tomato sauce from heat and set aside.


In a bowl, combine chicken, sour cream, and shredded cheese. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9x13x2-inch baking dish.





Pour tomato sauce over enchiladas and bake at 350掳 until heated through, about 2



This is an easy recipe with lot's of flavor.


Green Chicken Enchiladas





Bonless skinless chicken - either white or dark whichever you prefer


1 jar Heinz Chicken Gravy


1 can Green Enchilada Sauce


8oz Sour Cream


Corn Tortillas





Boil chicken until done using whatever you want to season (I use chopped onion, fresh


jalapeno, garlic, salt and pepper)





While that is cooking mix together your gravy, sauce and sour cream.





When chicken is done, let cool a little and put in a chopper to chop it up.





You need to soften the tortillas in hot oil. Do not let them get hard. You are just putting


them in there long enough to make them bubble.





Spread some of sauce on tortillas - not too much - then add chicken.


Roll them and place them in a baking dish with seam side down.





After your pan is full, spoon some of remaining sauce mixture on top of each enchilada -


but don't make them soggy.


Sprinkle with cheese and bake at 350 for about 35 minutes
I take a pound of boneless skinless chicken (thighs or breasts doesn't matter), and prepare the chicken with a packet of McCormick chicken taco seasoning as per the package instructions.





I use 2 cups of pre-shredding Mexican style cheese, two small cans of chopped black olives,12 corn tortillas and 2 large cans of Green Enchilada Sauce.





Pre heat oven to 350. Pour enchilada sauce on to a large dinner or glass pie plate and set aside. Warm oil over low heat in a medium sized frying pan. Dip tortilla in warm oil no longer than necessary to coat. Being careful not to tear tortilla, turn with spatula to coat the other side. Remove with spatula immediately and dip into enchilada sauce. Turn with spatula to coat both sides. Remove with spatula to 10 1/2'; by 14 3/4'; by 2'; Pyrex baking dish. Place about 1 1/2 tablespoons of the chicken, 1 tablespoons of cheese, and a few olives roll up. Continue one at a time, until all are finished. Cover with remaining sauce, cheese and olives


Bake 20 minutes.



2 cans cooked chicken+broth in can


2 16 oz cans chicken broth


1 large carton sour cream


1 can diced green chili peppers


1 large onion diced


1/2 t cumin or to taste


sprinkle of chili powder


Cheese of your choice


Corn starch to thicken


Tortillas of choice-I prefer the flour tortillas





Mix the chicken, broth, and chilies together in a large saucepan. Saute the onion in a couple T olive oil until clear, add to chicken. Heat the mix until boiling. Mix cornstarch with water (about 1/4 c cornstarch to 1/2 c water) and thicken the meat. Allow to cool some so the sour cream doesn't break apart


Now comes the easy part-If you don't want to roll the tortillas around the mix, spray a 9x13 in pan and put down a layer of the chicken mix,


a layer of tortillas and a layer of cheese. Layer this until you have run out of the mix. Bake until the cheese melts MMM...
well I bbq the chicken or bake first then in a med sauce pan combined a can a green chilies, taco sauce, chopped onion, salt, pepper, chili powder to taste and then add your chicken. Let that all simmer up for 15 mins or so and then put them with colby jack cheese in a corn tortilla. Cover the bottom of the pan with a little enchilada sauce first and then roll up the corn tortilla and repeat til the pan is full. Drizzle a little more sauce on the top and put Cheddar cheese on the top. Cover and bake for 20 mins. Enjoy!

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