How too make chicken enchiladas?

Question

I know how too make them i just need some new ideas geting bored with mine ,and how do you get the chicken like the resuraunts so tender and flavorful thanks for your help...

Answer 1

Chicken Enchiladas I
Submitted by: Debbie Donham

Photo by: Adina "This is a quick and easy recipe. Good for quick suppers."
Original recipe yield: 8 servings.
Prep Time:30 MinutesCook Time:30 MinutesReady In:1 Hour 30 MinutesServings:8 (change)

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INGREDIENTS:
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.



Sour Cream Chicken Enchiladas
Submitted by: Brenda
"Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro."
Original recipe yield: 12 enchiladas.
Prep Time:20 MinutesCook Time:30 MinutesReady In:50 MinutesServings:12 (change)

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INGREDIENTS:
1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

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DIRECTIONS:
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.



Chicken Enchiladas II
Submitted by: Steph

Photo by: SAX2000MAN "A great way to use leftover chicken. Even kids love these! Ole!"
Original recipe yield: 6 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:6 (change)

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INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.




Enchiladas Suisas
Submitted by: Lisa C.

Photo by: Allrecipes "This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef."
Original recipe yield: 6 servings.
Prep Time:45 MinutesCook Time:20 MinutesReady In:1 Hour 5 MinutesServings:6 (change)

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INGREDIENTS:
2 tablespoons butter
2/3 cup chopped Spanish onion
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
3/4 teaspoon salt
1 dash ground cumin

12 (8 inch) corn tortillas
canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
1/4 cup chopped green onion
1/2 cup sliced green olives
1 pint cherry tomatoes

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DIRECTIONS:
Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.)
In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.
After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.
Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.





Layered Chicken and Black Bean Enchilada Casserole
Submitted by: debmce4
"Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream."
Original recipe yield: 8 servings.
Prep Time:25 MinutesCook Time:45 MinutesReady In:1 Hour 10 MinutesServings:8 (change)

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INGREDIENTS:
2 cups diced chicken breast meat
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

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DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Answer 2

Use Chicken Thigh meat for starters and finely chop it. Combine finely chopped Chicken Thigh meat w/diced Green Chile's, sliced Olives, some minced Onion, chopped fresh Cilantro, Cumin, Chile powder and grated Monterey Jack cheese. Mix thoroughly, fill the tortilla's and top with a Verde, or Green Enchilada sauce. La Victoria Brand has an outstanding Green Enchilada sauce. Bake for 20 minutes (375 degrees) covered in foil, remove foil, sprinkle with grated Jack Cheese and bake for another 10 minutes. Let stand for ten minutes and serve.

Answer 3

Chicken Enchiladas I
Submitted by: Debbie Donham

Photo by: Adina "This is a quick and easy recipe. Good for quick suppers."
Original recipe yield: 8 servings.
Prep Time:30 MinutesCook Time:30 MinutesReady In:1 Hour 30 MinutesServings:8 (change)

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INGREDIENTS:
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

**this is great!**

Answer 4

Enchilada Sauce

1/4 cup yellow onion, diced fine
2 TB garlic, minced
2 cups chicken stock
2 TB chile powder
1 tsp cumin
1 tsp paprika
1/4 TB dried oregano

Place onions in saute pan and saute for about 2 minutes over medium heat. Add garlic. When both are golden, add chicken stock and oregano. Simmer for 5 minutes then strain. Return to saucepan and add all other ingredients, simmer for minutes...then thicken with a cooked roux. Season with salt and pepper.

Moest Tex Mex kitchens here in San Antonio make enchilada sauce this way...and it is very tasty. most here use chicken base instead of stock, but it would be waaay better to use the stock.



Chicken Enchiladas
Ingredients
3 cans Enchilada Sauce
Red or green, I like to use medium, but mild is fine too. Good brands are Hatch or Old El Paso. You can also use 6 cups of Red Chile Sauce Recipe.

3-4 boneless chicken breasts

1 T vegetable oil

1 medium onion, chopped

1/2 pound cheese, grated (colby, mild cheddar, or longhorn)

12-14 corn tortillas


Instructions
Marinate chicken pieces in 1/2 can of enchilada sauce (or one cup, if using home made) all day or overnight. Reserve the other 1/2 can for later. Bake chicken and sauce at 350° for 30 minutes. Allow to cool, then shred or cut into small pieces. Put the cut chicken back in the baking pan with the sauce and mix. In a large skillet (big enough to eventually hold the chicken), cook the onion in oil until translucent and soft. Add the chicken and sauce to the onions and heat through. Heat the oven to 350°.

Steaming, filling, rolling, and placing the tortillas is an assembly-line process. First, prepare a 9x12 baking dish by pouring the other 1/2 can of enchilada sauce (or 1 cup home made sauce) over the bottom (this keeps the enchiladas from sticking or getting hard). Fill a large shallow bowl with water and heat a small (tortilla-sized) frying pan over fairly high heat.

Dip a tortilla in the water then cook in the pan, turning frequently until soft.
Fill the steamed tortilla with a small amount of chicken and grated cheese.
Roll the tortilla and fillings together.
Place the rolled enchilada in the baking dish against the short side, in one corner.
Steam, fill and roll each tortilla one at a time and place each one in the baking dish next to the previous one until you reach the end of the pan. I can usually fit 8-10 from the top to the bottom of the pan, depending on how much filling I've used. You should be able to fit 4 more lengthwise (along the long side of the pan) next to the row you just finished (2 next to each other at the top and 2 at the bottom).

Distribute any leftover fillings over the top of the enchiladas in the pan (or if you're my husband, steam a few more tortillas and fill those to eat while the others are cooking). Pour the 2 remaining cans of sauce (or 4 cups if using home made sauce) over the top of the enchiladas, making sure no tortillas are exposed. Top with remaining cheese.

Bake, covered with aluminum foil at 350° for 15 minutes. Remove foil and continue baking for 15 more minutes. Let stand for 10 minutes before serving. This serves 4 for us, but if you serve it with beans and rice, you could definitely stretch it to 8 servings.


Red Chile Sauce
Ingredients
1 1/2 T red chile powder

1 cup hot water

2 cloves garlic, crushed

1 1/2 T fat (from cooked meat, or use lard or shortening)

1 T flour

1/2 t salt

Instructions
Soak chile powder and garlic in hot water and set aside. Melt fat in a small saucepan. Add flour. Cook and stir until browned. Add chile mixture and salt. Bring to a boil, then simmer until thickened. Makes approximately one cup.

Answer 5

Chicken Enchiladas
(With sour cream sauce).

*4 Chicken breasts or your choice.
*1 tablespoon of Salt
*1/2 teaspoon of Cumin
*1 tablespoon of Chili powder
*2 Garlic cloves or 1 teaspoon garlic powder
*1 medium Onion sliced & quartered
*2 medium bell pepper's sliced & quartered
*3 tablespoons of Cooking oil your choice
*14 oz Canned whole tomatoes or chopped


Instructions for chicken enchiladas.
4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.


When cooled, take and cut in strips, 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, sauté` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. No fresh garlic? That's ok, we can use garlic powder later in blender.


Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.


2 tablespoons of chili powder, if we didn't have garlic cloves then add 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1 teaspoon of salt or to taste.

Pour mixture in skillet bring to boil, cover and simmer over medium heat about 10 minutes.






Sour cream sauce for chicken enchiladas
Lets make this easy! If we use 12 oz carton of sour cream then use12 ozs of chicken broth and etc. 1 heaping tablespoon of butter, pinch ofcumin(optional), pinch of garlic powder or 1 diced garlic clove. Salt to taste, 1/2 teaspoon should do it.
Bring to a boil. Slowly add 4 or 5 tablespoons of flour dissolved in cold water,using whip or cooking spoon, till desired consistency. When using flour or corn starch, I will alwaysmix more than I use, easier to throw away some, than to have to stop and mix more.

We have made our sour cream sauce, cooked our Chicken! Next lets put our chicken enchiladas together.Heat oil in skillet, on medium high heat cook corn tortillas, one at a time,in hot oil until soft, about 15 seconds; drain.


Set the tortillas aside, stacking to prevent drying, until cool enough to touch.Add 2 tablespoons of the Chicken mixture in center of each tortilla using slotted spoon,roll up, serving 2 or 3 to a plate.


Cover with sour cream sauce. Sprinkle with chili powder or paprika for color,garnish with a few slices of canned jalapeno peppers. Serving with Rice & Refried beans,would be great.