Recipe: Turkey or Chicken Enchiladas
Archived on 06/12/2009
Ingredients
- 1 chicken or 3-4 cup diced roast turkey
- 1 dozen flour tortillas
- 2 cans cream of chicken soup
- 1 carton sour cream (6oz.)
- 1 can green chilies (4oz)
- 1 cup chicken broth
- 1/2-1 lb. longhorn, colby or cheddar cheese, grated
Directions
Bake chicken at 350 degrees F for 60-90 minutes, depending on the size of the chicken. Cool and remove meat from bone. Dice. Place a small amount of chicken or turkey in center of uncooked tortilla shell. Top with like amount of grated cheese.
Place filled tortilla in 9x13 inch baking dish that has been sprayed with non-stick cooking spray. Don't try to roll the tortilla tightly. Line up the tortillas in the pan. Sprinkle any leftover chicken or turkey over on top of the filled tortillas. In a bowl, stir together the chicken soup, sour cream green chilies and chicken broth. Pour over the pan with filled tortillas.
Bake at 350 degrees F for 30-45 minutes until bubbly. Serve with chips and salsa.
By Robin from Washington, IA
Feedback:
RE: Turkey or Chicken Enchiladas
Don't the tortillas taste 'dry' because they haven't been pre-softened and the filling isn't moistened? If you can tell me that the cream of chicken soup and broth actually penetrate through to the interior of the tortilla, moistening it, then I am absolutely going to make this recipe!
P.S. Can I use non-fat sour cream? (05/29/2007)
By cookwie
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Recipe: Chicken Enchiladas
Archived on 06/12/2009
Ingredients
- 1/2 cup onion (chopped)
- 2 garlic cloves (minced)
- 1 1/2 cup canned Italian tomatoes (with liquid; drain, seed and chop tomatoes, reserving liquid)
- 1/2 cup mushrooms (sliced)
- 1 tsp. minced jalapeno or serrano pepper
- Salt
- 1/8 tsp. pepper
- 1 pkg. skinless, boned cooked chicken (chopped)
- 6 corn tortillas
- 1 pkg. sharp Cheddar cheese (shredded)
- 8 pitted black olives (sliced)
- 1/2 cup plain low-fat yogurt
Directions
Spray 10 inch non-stick skillet with cooking spray and set over medium heat; add onion and garlic and cook, stirring constantly, about 1 minute. Add tomatoes and reserved liquid, the mushrooms, pepper and seasonings and cook, stirring occasionally, until sauce thickens, 5 to 8 minutes. Transfer 1/2 of sauce to medium mixing bowl, reserving remaining sauce; add chicken to bowl and mix thoroughly; set aside.
Preheat oven to 375 degrees. Add 1 tortilla and heat, turning once, just until tortilla becomes flexible, about 1 minute. Carefully remove tortilla. Spread 1/2 oz. cheese along center, top with 1/4 of chicken mixture and roll to enclose. Set seam-side down in 8x8x2 inch baking dish; repeat procedure for remaining tortillas. Pour reserved sauce over enchiladas, top with remaining cheese and bake 15 to 20 minutes. Top with olives and yogurt.
By Robin from Washington, IA
Feedback:
RE: Chicken Enchiladas
This sounds really good. I am going to attempt to make them, just 1 question, do you heat the tortillas in the oven or in skillet before assembling? Does it matter? (12/30/2005)
By jmz2005
RE: Chicken Enchiladas
I have a recipe for chicken enchiladas that is very good, but it has more ingredients and makes a lot, and no way to cut in half with out messing up the recipe. This is similar so now I can make chicken enchiladas more often without so much leftovers. To jmz2005 question. In my recipe the tortilla's are not heated before assembling. They are rolled with chicken and chilies inside, and sauce over the top. (07/18/2008)
By Cindy in Texas
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Recipe: Chicken Enchiladas
Archived on 06/12/2009
Ingredients
- 4 Chicken breasts (8 halves)
- 1 large onion
- 8 oz. cheddar cheese
- 2 cups chicken broth
Sauce:
- 1-8 oz carton sour cream
- 1 can cream of chicken soup
- 4 oz. taco sauce
- 4 oz. can diced green chilies
- 8 oz. Monterey jack cheese
Directions
Simmer chicken until tender. Dice or shred meat. Mix chicken, onion and cheddar. Soften tortillas in warm chicken broth. Fill with chicken mixture and roll up. Place seam side down in greased baking dish.
Make sauce except cheese, pour over casserole and top with cheese. Cover enchiladas with sauce. Bake at 375 degrees F for 30-45 minutes or until bubbly and cheese is brown.
By Ginny from Cincinnati, Ohio
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Recipe: Chicken Enchiladas
Archived on 06/12/2009
Ingredients
- 18 tortillas
- 1/2 cup vegetable oil
Filling:
- 2 cups cooked chicken, cut in bite-size pieces
- 2 cups sour cream
- 1 cup grated brick cheese
- 1 Tbsp. grated onion
- salt and pepper
Sauce:
- 1/4 cup chopped onion
- 2 Tbsp. butter
- 2 cans (10 oz. each) Rotel tomatoes
- 1 can tomato sauce (15 oz.)
- 1 tsp. chili powder
- 1 tsp. oregano
- 1 cup grated brick or cheddar cheese
Directions
For sauce: saute' onion in butter. In saucepan mix tomatoes, tomato sauce, onion, chili powder and oregano. Heat until blended.
Soften tortillas in hot oil for 5 seconds for each side. Put chicken filling in tortillas and roll. Place on plates that can go in oven with 3 enchiladas on each plate. If necessary to cook in shallow casserole save extra sauce to serve to the side. Put sauce on and around enchiladas and sprinkle with extra cheese. Bake at 350 degrees F until hot or bubbly.
By Robin from Washington, IA
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Recipe: Chicken Enchiladas
Archived on 06/12/2009
Ingredients
- 1 doz. tortillas
- 1/2 cup cooking oil
- 1 cup chopped, cooked chicken
- 3/4 cup chopped onion
- 2 cups shredded Monterey Jack cheese
- 4-6 jalapeno peppers, seeded, cut into strips
- 1/4 cup margarine
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
Directions
Soften tortillas, one at a time, in hot oil in skillet for 15 seconds on each side. Combine chicken, onion and 1 cup cheese in bowl. Spoon 3 tablespoons chicken mixture onto each tortilla. Roll to enclose filling. Place seam side down in baking dish. Saute' peppers in margarine in saucepan. Add flour, stirring until smooth. Add broth gradually. Cook over low heat until thick and bubbly, stirring constantly. Stir in sour cream until heated through. Pour sauce over enchiladas. Bake at 425 degrees F for 20 minutes. Sprinkle with remaining 1 cup cheese. Bake for 5 minutes longer.
By Robin from Washington, IA
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Recipe: Chicken Enchiladas
Archived on 06/12/2009
Ingredients
- 10 flour tortillas
- 3 or 4 chicken breasts
- 2 cans of Cream of Chicken soup
- small can of chilies
- 1 (16 oz.) sour cream
- 2 cups of shredded cheese
Directions
Heat oven to 350 degrees F. Cook chicken breasts in water until they are done. Cut into bite size pieces. Mix soup, chilies, sour cream and 1 cup of cheese. Then add chicken.
Break up flour tortillas into bite size pieces. Put a layer of flour tortillas in the bottom of a 9x13 inch pan. Then put in a layer of chicken mixture then put in a layer of flour tortillas. Keep alternating the layers and then end with the flour tortillas. Then sprinkle the rest of the cheese on it. Then cover with foil and bake for 25 minutes or until cheese on top is melted.
By Sandra from North Las Vegas, NV
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Recipe: Chicken Enchiladas
Archived on 06/12/2009
Ingredients
- 1 package 10 inch tortillas
- 1 lb. sharp cheddar cheese, grated
- taco sauce
Filling:
- 4 1/2 lb. chicken, cooked and deboned, cut into small pieces
- 2 cans cream of chicken soup
- 2 cans green chilies, chopped
- 8 oz. sour cream
- 1/4 cup chopped onions
Directions
Put some of the mixture in large 9x13 inch pan. Put some mix in each tortilla. Sprinkle each with cheese and then roll up and put in pan. Reserve some mix to put on top of tortillas. Sprinkle remaining cheese on top. Bake at 350 degrees F for 30 minutes until cheese is melted. Top with taco sauce. Serve with rice and refried beans.
By Robin from Washington, IA
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Recipe: Chicken Enchiladas
Archived on 06/12/2009
Ingredients
- 2 Tbsp. Cooking oil
- 4 chicken breast, halved, skin and bones removed, diced
- 1 cup chopped onion
- 1 garlic clove, minced or 1/4 tsp. garlic powder
- 1 (10 oz) canned sliced mushrooms
- 4 oz. canned chopped green chilies, drained
- 1 cup sour cream
- 1 tsp. Chili powder
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup of cooking oil
- 16 corn tortillas
- 2 cups grated medium cheddar cheese
Topping:
- 2 cups sour cream
- 2 cups grated medium cheddar cheese
Directions
Heat cooking oil in frying pan. Add chicken, onion and garlic. Stir-fry until no pink remains in meat.
Stir next 7 ingredients together well in bowl. Add chicken mixture.
Heat second amount of oil in frying pan. Using tongs, dip each tortilla into cooking oil to soften for 3 to 5 seconds per side. Add more cooking oil if needed. Drain on paper towels. Place scant one quarter cup chicken mixture in center of each tortilla.
Add 2 tbsp. cheese. Roll tortilla tightly around filling. Arrange seam side down in 1 or 2 greased pans. bake uncovered, in 350 degree F oven for 15 minutes until hot.
Topping: Spread sour cream over top. Sprinkle with cheese. Return to oven for about 5 minutes.
Source: A friend, Jean
By Raymonde from North Bay, Ontario
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