I am looking for a recipe for chicken enchiladas.
Sandra from North Las Vegas, NV
I don't have a regular recipe, but I'll share with you how I make them.
Dice a couple of boneless, skinless chicken breasts and cook in a bit of oil with some chopped onion. Add about 3/4 can of green enchilada sauce and some shredded cheddar cheese. Put some filling into flour tortillas and place seam down in a greased casserole dish. Cover with more green enchilada sauce and top with more shredded cheddar cheese. Bake in a 350 degree oven until the top is nicely browned.
Hope you enjoy. I do the same thing when I make beef enchiladas but I use ground beef and red sauce instead. (11/18/2008)
Here's a great recipe that I use a lot!
Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13 x 9 x 2 baking dish. Pour enchilada sauce over the top; sprinkle with onions, olives and remaining cheese. Bake uncovered at 350 degrees for 35 minutes or until heated through. Yield: 4-6 servings. ENJOY! (11/18/2008)
This is my favorite from Campbell's Kitchen
Easy Chicken and Cheese Enchiladas
Prep: 15 minutes
Bake: 40 minutes
Heat the oven to 350 degrees F. Stir the soup, sour cream, Picante sauce and chili powder in a medium bowl.
Stir 1 cup Picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining Picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. (11/19/2008)
This is a family favorite; so much so that when I moved up here to Illinois from Florida to take care of my terminally ill mother, my sister in Florida asked me to make, freeze and overnight some to her! Lol.
Creamy Chicken Enchiladas:
Preheat oven to 350 degrees F. Spray 9x13 pan with nonstick spray. Mix first 5 ingredients in bowl. Add about 1/3 of the cheese. Put some of this mixture in the bottom of the pan (cover bottom of pan).
Now here's where the fun starts! Kid's LOVE to help with this part!
Spread some of this mixture on each tortilla and roll tortilla up. Place rolled tortilla in pan. (I usually double this recipe and make 2 layers of tortillas in the pan.) Put some of the mixture over the top of the 1st layer of tortillas, followed by about 1/3 of the cheese, then 2nd layer of tortillas with last layer being cheese. Cover tightly with aluminum foil and place in oven for about 25 minutes. Remove foil and return to oven till cheese is your favorite degree of 'doneness'. (11/19/2008)
Boil the chicken until done. I usually boil it about 1 1/2 hours, cool, separate meat from skin and bones, and then I squish the chicken with my hands adding salt to taste. Add the can of olives to shredded cheese, dip tortilla in enchilada sauce, lay flat on cake pan, at the edge nearest you add chicken, and shredded cheese. Roll up mostly tight and scoot to side of pan nearest you. Continue doing this with the rest of chicken and cheese. When pan is full, top with extra enchilada sauce and cheese. Bake at 350 degrees F for 15 minutes. My family loves these enchiladas. I hope yours does too. (11/21/2008)
This enchilada recipe is 3 generations old. I use any variety of meat I have on hand. Leftover chicken, turkey, roast beef etc. Cut or shred into bite size pieces. Saute some onion, add to meat with sliced black olives and moisten with red enchilada sauce. Then soften corn enchiladas and dip in enchilada sauce. Fill with meat mixture, add some grated cheese (longhorn, cheddar, Monterey jack. Whatever is your preference or on hand). Roll up and put in baking dish. Top with a little more enchilada sauce and grated cheese. Bake at 350 degrees F until warm and bubbly. (11/22/2008)
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