1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
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DIRECTIONS
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.I need a chicken enchilada recipe!?
I've seen someone do a good one of these on youtube, just watch that.I need a chicken enchilada recipe!?
Chicken Enchilada Ingredients
20 Corn Tortillas
4 Pound Chicken
3 Cups Shredded Monterrey Jack Cheese
4 Ounces Sour Cream
1 Cup Buttermilk
3 Cups Chicken Broth (you will make this using the chicken in the first step.)
1 Tablespoon Chili Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1 teaspoon Ground Cumin Powder
4 Tablespoons Corn Oil
5 Tablespoons Flour
2 Sliced Jalapeno Peppers
1 Chopped Onion
Chicken Enchilada Equipment
2 Large Sauce Pans
Frying Pan
Cheese Grater
Spatula, or Tongs
Spoon
Measuring Spoons
Measuring Cups
The Bird
First Step: The Dreaded Bird
Ok, lets get started! If this is your first time boiling a chicken it looks scary, but don't worry it wont bite (usually.) Most of the gross stuff is already taken care of.
If your chicken is frozen like a brick just fill up your sink with water and drop it in and let it sit there till it acts more like a refrigerated one. If it came in a plastic wrapper just leave it on during this step. This could take a few hours. If it is not frozen then just ignore this comment.
Take the chicken out of the wrapper and put it in an extra large sauce pan. If you cook it in the plastic wrapper it will taste funny. Now cover the chicken with water. Put in 1/2 teaspoon of garlic powder. Put the lid on the sauce pan and let the chicken cook on a burner set on medium low for at least 2 hours. Once this is done see if it is tender. If it isn't then you will need to cook it for about 20 more minutes. Once it is done take the chicken out of the broth and save the broth for your enchilada sauce. If the enchilada sauce does not have chicken broth in it, it will be NO good. This is one of our secrets to great Mexican food. Now place the chicken on a cookie sheet to cool.
De-boning and Spicing Chicken
Second: De-boning Chicken
Once you have removed the broth from the chicken, and the chicken has cooled, take the skin off. Then take all the meat off of the bones. Just reach down and grab the meat and leave the bones. Now this is the important part: keep the meat and through the bones and cartilage away.
Now take the chicken meat and mix it with:
1/2 teaspoon Salt
1/2 teaspoon Ground Cumin
1 Teaspoon Chili powder
Grating Cheese
Third Step: Grating Cheese
Grate 3 Cups of Monterrey Jack Cheese.
frying Corn Tortilla
Fourth Step: Frying Corn Tortillas
Now it is time to fry the tortillas. Just fill a skillet 1/4th inch full of corn oil. Then Place it on a medium high burner and let it heat up. Then take one of the tortillas and carefully place it in the skillet and count 5 real seconds, flip it over, count another 5 real seconds and then remove it from the skillet. You will want to blot the grease off. You will need to fry around 20 of these. This is so that you will have one or two extra.
(If you have never fried any thing before there are some safety rules to hot oil. One: Never leave it unattended. If you do, it could start your house on fire. Two: If you have children make sure it is out of their reach and the handle of the skillet is not hanging off where they could grab it. Three: Use the proper utensils to fry, this never includes your hands. I know My hand is in the picture, but I can tell you from experience hot oil hurts!) I am not trying to scare you, just trying to make this an enjoyable experience.
Buttermilk Enchilada Sauce
Fifth Step: Mixing Buttermilk Enchilada Sauce
Stir the following ingredients together in the sauce pan. Make sure this is done over a burner set on medium low:
4 Tablespoons Corn Oil
5 Tablespoons Flour
1 teaspoon Salt
1 teaspoon Ground Cumin Powder
1/2 teaspoon Garlic Powder
1 Tablespoon Chili Powder
Once this is done stir in:
3 Cups of the chicken broth made from first step
Adding Buttermilk
Now is the time to add the 1 Cup Buttermilk. Stir it in well and continue to stir on medium low until the enchilada sauce has thickened to the consistence of thin gravy.
Dipping Tortilla
Sixth Step: Dipping Tortillas
Now don't worry we will take you through assembling the first one:
Dip one tortilla in the buttermilk enchilada sauce. Then lay it on a plate. (Assemble these on a different plate from the one you serve them on. This tip will keep the serving plate neat and attractive for a professional looking presentation.)
Building Chicken Enchiladas
Seventh Step: Assembling Chicken Enchiladas
Now put 1/4th cup chicken mixture, 1/4th cup cheese, 1 Tablespoon onion and 1/4th cup of enchilada sauce on the dipped tortilla.
Add another dipped tortilla, and another layer of chicken/cheese/onion. Now top it off with a third tortilla.
Topping
Eighth Step: Topping Chicken Enchiladas
At this point you should have three tortillas and two layers of filling.
Top the enchilada off with a sprinkle of cheese, onion, chicken, and then 1/2 cup of buttermilk enchilada sauce. Then finish it off by putting a dollop of sour cream and a few slices of Jalapeċ¸½o pepper.
Sliding
Ninth Step: Sliding
This is the last step!! Just slide your chicken enchilada onto the serving plate.
You did it! Now sit down and enjoy your meal!
Hi ,this is something i make quite often because its a family favorite,and always serve them with Green chili stew (chili verde.
chicken/cheese enchiladas.
4 cups shredded chicken
4 cups shredded monteray jack cheese ( or your preference.)
canned green chilis(i use Hatches whole green chilis)chopped.
10-12 large flour tortillas.
sauce (recipes follow)
dip tortilla in sauce put chicken ,cheese and green chilis on one end and roll up ,lay in a baking dish.when finished with the enchiladas pour leftover sauce on top.(if sauce is thick at this time thin with water)
bake at 350 for 20-30 min.covered with foil at the end top with cheese and allow to melt. serve. (smotherd in green chili is awesome.
GREEN CHILI STEW (Chili Verde)
2 lb. lean pork - cut into cubes (leave some fat on for flavor)
5 cloves garlic, crushed
Salt and pepper to taste
2 lg. onion, chopped
6 fresh tomatillos (depending on size)
1/2 tsp. cumin seed, crushed or 1 tsp cumin powder
1tsp corriander
1/4 cup cocoa powder
1 lg. can green chiles, Hatches brand is good), chopped
6 fresh peppers (i use a mix of red green and yellow.chopped.
Place meat, onion,garlic, salt and pepper into pan and brown lightly. Transfer all to stew pot on high heat and
add remaining ingrediants.
(Prepare tomatillos by removing husks, washing and cutting into quarters. )before adding
Turn STOVE to low heat and cook until meat is tender. serve as a stew.
Green sauce for enchiladas
1large can cream of chicken soup
1cup chopped canned green chilis
1 sm.onion grated
2 cups chicken broth
1 tsp cumin powder
1tsp chili powder
salt to taste.
pinch cayenne (optional)
stir together and use to dredge tortillas for enchiladas.
red/brown sauce
4 tbs fat,oil or lard
2tbs chili powder
1 tbs cumin
1 tsbs flour
1 tbs garlic powder
salt
mix these over low heat and then turning up the heat add water untill you have a med thick sauce it will thicken more as it cools so if it looks thin leave it be, but you do want it thick enough to coat your tortillas.
use to dredge your tortillas for enchiladas.
ive used both of these sauces to make chicken enchiladas but our favorite is the green one.
hope ive been helpfull.
peace%26gt;%26lt;%26gt;
hey! i had to come back to tell you Ive used chicken in place of pork in the green chili stew with good results.
I got this on allrecipe.com awhile back. It's really good. I have given the recipe to family members and they love it as well.
INGREDIENTS
* 3 cups cooked chicken meat
* 1 cup sour cream
* 1 (14.5 ounce) can diced tomatoes
* 1 teaspoon chili powder
* 1/4 cup chopped onion
* 2 green onions, chopped
* 1 tomato, diced
* 1 (6.5 ounce) can canned tomato sauce
* 1/2 cup salsa
* 2 teaspoons chili powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried parsley
* 8 (8 inch) flour tortillas
* 6 ounces shredded Cheddar cheese
* 1 (2 ounce) can chopped black olives, drained (optional)
DIRECTIONS
1. In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
2. In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
This is how I do them, super easy.
Cook 3-4 chicken breasts, chop up pretty small.
Mix together 2 cans cr of chicken soup with 2 sm cans chopped green chili and juice and about 1 cup sour cream.
Reserve about 1.5 cups of this sauce for top.
Take flour tortilla, add some chicken, some sauce and some cheese, roll and put in baking dish. Repeat until dish is full. Thin sauce a little with milk and pour over enchiladas. Sprinkle with cheese and bake at 375 until melted and bubbly.
You can add whatever you like to this, onions, green peppers, olives. Make it your own. Always yummy!
all the recipes on here are great but what you need is to add cream cheese to each enchilada before you roll them up. it makes a big difference. and is so good.
This is our family recipe and is awesome! Very simple too!
Chicken Enchiladas
4T. Butter
1 Onion, chopped
3 Cans of chicken breast, drained
1/2 to 1 whole can of diced chili's
1 (8 oz) block of cream cheese
Salt
Corn Tortillas
2/3 to 1 cup of whipping cream
1 C. Montery Jack cheese
Melt butter and saute onions.
Mix in chicken, chilis, cream cheese, and season with salt.
Heat a little oil up in a small skillet and dip tortillas in to soften
them, you could also probably use the microwave.
Spoom about 1/4 cup of filling in each tortilla and roll up. Lay in a 9 x 13 in. pan, that has been sprayed with nonstick spray.
Pour the cream all over the tortillas and sprinkle with cheese.
Bake at 375 degrees for 20 minutes.
(These also freeze really well. Just don't pour cream over untill you take them out of freezer.)
These enchiladas are really great!!! I am certain you would enjoy them as most everyone loves this recipe!
1 cup onions, diced
1/2 cup green peppers, diced
2 tablespoons butter or margarine
2 cups cooked chicken or cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 (8 inch) flour tortillas
1. In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
2. Combine onion mixture in a bowl with chopped chicken and green chili peppers.
3. Set aside.
4. For sauce, in the same pan melt 3 tablespoons butter.
5. Stir in flour, coriander and salt.
6. Stir in chicken broth all at once.
7. Cook and stir till thickened and bubbly.
8. Remove from heat.
9. Stir in sour cream and 1/2 cup of the cheese.
10. Stir 1/2 cup of the sauce into the chicken mixture.
11. Fill each tortilla with about 1/4 cup of the chicken mixture.
12. Roll up and arrange in a 13x19x2 baking dish.
13. Pour remaining sauce over and sprinkle with remaining cheese.
14. Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
15. Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
Hope you enjoy!!!
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