Excellent Chicken Enchiladas

CHICKEN ENCHILADAS

Excellent

Terri Costley

Prep time: 45 mins.

Cook time: 20 mins.

Ingredients:

Pkg. of at least 16 corn tortillas (I like Guerrero because they hold together well & I get a package of at least 20)

1 Rotisserie Chicken – debone and shred the chicken up

2 small cans of diced green peppers

2 tsp. cumin powder

2 tsp. garlic powder

2 tsp. smoked paprika

½ C of chicken stock

½ can of Cream of Chicken Soup (You will use the other half in the sauce)

*Mix together and heat on low to mix the flavors.  After heating up, turn off heat and keep near)

2 cans of refried beans

Heat on low:  (When warmed up, turn off the heat)

Heat on low in a separate frying pan:

3 Cans of Enchilada Sauce 15 oz  (I like the Hatch brand – Red Medium)

½ can of Cream of Chicken soup (This adds some thickness and takes the spice level down) 

2 Cups of shredded Sharp Cheddar and Jack cheeses

Garnish:  Chopped cilantro leaves, chopped lettuce, chopped scallions, 

sour cream, chopped tomatoes (Pico de gallo), guacamole.

Guacamole

2 Avocados – mashed up

½ lime zest and juice

½ C diced yellow onion 

3 Tlb. chopped fresh cilantro

½ tsp. salt 

1 tsp. minced garlic

1 pinch ground cayenne pepper

¼ C pico de gallo/or diced tomatoes

Mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic.  Stir in cayenne pepper.  Refrigerate 1 hour for best flavor or serve immediately.

DIRECTIONS:

Now the fun begins!

 Take the tortillas and put them close to the sauce.  Have an11 x 13 casserole dish close to all the heated pans.  Cover the bottom of the casserole dish with sauce.  This is what you are putting the enchiladas in.

Put three corn tortillas in the sauce and let them warm up so you can roll the enchilada.  With tongs, pull out the first tortilla.

With two spoons spread a spoon full of refried beans in the middle of the tortilla.

With tongs, put the chicken mixture in on top of the beans.

Put a small amount of cheese on top of meat.

Roll the tortilla up and move it seam side down to the side of the dish.

Continue this until you are done using up all the beans and meat.

*Remember to keep the tortillas going into the hot sauce so they have time to warm up before you start to put the beans and meat in them. If for some reason you have to step away to do something, don’t leave the tortillas in the sauce.  Because if they get too warmed up, they will fall apart. J

*(Sometimes I have more than will fit into this pan, so I put the rest in a smaller dish and freeze it for another day)

You should have cheese and sauce left over.

Take the sauce and spoon it over all the enchiladas.

Take the rest of the cheese and put it on the enchiladas.

Now cook for 20 mins. Until you can see the sauce bubble.

You now have a delicious pan of Chicken Enchiladas.

Put on the table with all the toppings and people can add their own toppings as they prefer  

Easy Enchiladas

Total Time: 1 hr 15 min

Prep: 30 min

Cook: 45 min

Yield: 8 servings or 14 Enchiladas

Ingredients

Sauce:  

2 tablespoons canola oil

2 tablespoons all-purpose flour

One 28 oz can enchilada or Mexican red sauce

2 cups chicken broth

1/2 teaspoon salt 

1/2 teaspoon black pepper

Meat:

1 lb ground beef

1 medium onion, finely chopped

1/2 teaspoon salt

The rest:

Canola oil, for frying

10 to 14 corn tortillas 

Two 4 oz cans diced green chilies

1 cup chopped green onions

1/2 cup chopped black olives

3 cups grated sharp cheddar cheese

Cilantro, for garnish

Directions for the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 min. Poor in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients. 

For the meat: 

While the sauce is simmering, brown the ground beef with onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside. 

For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until al the tortillas have been friend. 

Pre heat the over to 350 degrees F. 

Spread the 1/2 cup of the sauce in the bottom of a 9x13 in baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated cheddar. Roll up the tortilla to contain the filling inside. 

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chilies, green onions or olives you have left over from the filling. 

Bake the enchiladas for 20 min, or until bubbly. Sprinkle chopped cilantro over the top and serve. 

Easy Enchiladas

Mix the following in a bowl:

2-3 chicken breasts diced and cooked
8 oz sour cream
8 oz cream cheese
1 tsp garlic salt
1/2 tsp pepper
4 oz can diced green chiles

Spoon mixture onto tortillas, wrap and place in a casserole dish.

Mix together and then pour on top of tortillas:

2-10 oz cans enchilada sauce (I prefer the mild green kind)
1 small can cream of chicken

Cover with shredded Monterey Jack and Cheddar cheese.

Bake at 350 degrees for 40 min.  Broil for 3-5 minutes to get the cheese a little carmelized.

Serve with spanish style rice