If you love having chicken enchiladas when you eat out, try making them at home. This page contains chicken enchilada recipes.
The following suggestions will make a huge number of different kinds of "enchiladas". They are all made using flour tortillas, but you could substitute crepes if you are more ambitious.
The first recipe is the original I came up with. I like to keep these ingredients on hand for emergency meals.
Each recipe makes four enchiladas. They can be doubled or tripled, but you would have to heat them 5-6 at a time, unless you can think of a way to do this in an oven without burning.
Microwave one minute or a little more, just long enough to melt the cheese. Serve immediately. Top with your preference of topping(s). Serve cooked rice or corn chips on the side, if desired.
Once you get the idea, you can create all kinds of different "enchiladas". Use a different kind of cooked meat, a different kind of cheese, add minced garlic or not, onions or not (onions and garlic can be raw, just very small or thin pieces so they cook quick). You can make a "sauce" or "gravy" with canned soup:
Just use the method for the chicken enchiladas and heat the sauce/gravy separately and top after at the table. I would suggest that you just experiment with variations until you find your favorites. These make great weeknight meals because you can use leftovers and it's fast. You can also feed in "shifts" if you have a large group to feed and they have to eat at different times.
By LynnT from Conway, AR
Saute onion and 1/4 cup pecans in margarine until onion is tender and pecans are lightly toasted. Remove from heat. Combine next 4 ingredients. Add to nut mixture and chicken. Stir well until combined. Spoon about 1/3 chicken mixture onto each tortilla near one edge. Roll up and place, seam-side down, in greased 9x13 inch baking pan.
Combine soup, 1 cup milk, sour cream, and peppers; pour evenly over tortillas in pan. Cover with foil. Bake at 350 degrees F for 30-35 minutes, or until heated through. Remove foil. Sprinkle enchiladas with cheese and 2 tablespoons of pecans. Return to oven for 5 minutes, or until cheese is melted.
By Robin from Washington, IA
Try these enchiladas for a delicious main dish. While it is cooking, prepare a nice green salad to go with it.
Chop green chili peppers. Mix cream of chicken soup, chili peppers, sour cream, and onions. Wrap chicken, soup mixture and cheese in tortilla shells.
This page contains chicken enchilada casserole recipes. Chicken enchilada casseroles are easy to make and will surely become a family favorite.
I am trying to find a chicken enchilada recipe. Does anyone have a good one? Thank you.
By Sabrina from Council, NC
Here is the one I use. It is from the Better Homes website. You can make one dish of 12, or two dishes of 6, and freeze one for later.
Creamy Chicken Enchiladas.
Prep: 35 minutes
Bake: 25 minutes
Cook: 15 minutes
Stand: 5 minutes
1 pound skinless, boneless chicken breasts
1 14-ounce can chicken broth
1/2 teaspoon black pepper
8 cups torn fresh spinach or one 10-ounce package frozen chopped spinach, thawed and well drained
1/4 cup thinly sliced green onion
2 8-ounce carton light dairy sour cream
1/2 cup plain low fat yogurt
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup milk
2 4-ounce cans diced green chili peppers, drained
12 7-to 8- inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Chopped tomato or salsa (optional)
Thinly sliced green onion (optional)
1. In a large skillet place chicken, chicken broth, and 1/2 black pepper. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink. Drain well. When cool enough to handle, using 2 forks, pull meat apart into shreds. (You should have about 3 cups.) Set aside.
2. If using fresh spinach, place spinach in a steamer basket over boiling water. Reduce heat. Steam, covered, for 3 to 5 minutes or until tender. (Or, cook in a small amount of boiling water, covered, for 3 to 5 minutes or until tender.) Drain well.
3. In a large bowl combine the shredded chicken, cooked fresh spinach or thawed and drained frozen spinach, and the 1/4 cup green onion; set aside.
4. In a bowl whisk together sour cream, yogurt, flour, salt, and cumin until smooth. Stir in milk and chili peppers. Divide sauce in half. Set 1 portion aside.
5. For filling, combine 1 portion of the sauce and the chicken mixture. Divide filling among tortillas. Roll up tortillas. Place, seam side down, in two ungreased 2-quart-rectangular baking dishes. Divide remaining sauce evenly between the two casseroles.
6. Bake, uncovered, in a 350° F oven about 25 minutes or until heated through. Sprinkle with remaining cheese; let stand for 5 minutes. Transfer to a serving platter, if desired.
7. To serve, garnish with chopped tomato or salsa and additional green onion, if desired. Makes 12 servings.
Make-Ahead Tip: One or both casseroles may be chilled or frozen. Prepare enchiladas as directed through step 5, except do not spoon sauce over the casserole(s) to be chilled; add sauce to casserole(s) to be frozen. Transfer sauce to an airtight container; cover and chill in the refrigerator. Cover the baking dish and chill in the refrigerator for up to 24 hours. To bake, spoon the reserved portion of sauce over the chilled enchiladas. Bake, uncovered, in a 350° oven about 40 minutes or until heated through. Sprinkle with cheese. Let stand 5 minutes. Serve as above.
For frozen casserole, thaw enchiladas overnight in refrigerator. Bake casserole, covered, in a 350° oven for 20 minutes. Uncover and bake 20 minutes more or until heated through. Sprinkle with cheese; let stand for 5 minutes. Serve as above.
Heat the tortilla shells. Spread a spoon of sauce onto shell then lay about a small handful of chicken towards one side edge then about 2 tsp. onion. Sprinkle on cheddar cheese, roll into a log. Place in buttered cake pan or roaster.
Boil chicken breasts in water to cover in saucepan until tender. Remove chicken, reserving broth. Bone chicken; cut into bite-size pieces. Saute' onion, garlic, and jalapeno pepper in olive oil in skillet until tender.
In a small saucepan, saute' onion and garlic in butter until tender.combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Boil chicken for 30-45 minutes until done. Cool and shred. In a food processor, combine creamed corn, 1/2 can whole kernel corn, cottage cheese, chili powder, garlic powder, and rehydrated onion flakes.
Combine chicken, 1 cup sour cream, 3/4 cup cheese and the onions and the pepper; mix well. Dip tortillas in hot oil to soften; drain. Top each tortilla with 1/4 cup mixture and sprinkle with cumin; roll up tightly.
Bake 30 min. at 350 degrees F. Will make about 10 and they freeze well. Enjoy...
I am looking for a recipe for chicken enchiladas.