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.
I am looking for a recipe for chicken enchiladas.
Sandra from North Las Vegas, NV
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)
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)
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)
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)