how to make good enchiladas?

Question

Anyone know how to make good chicken enchiladas like you get in a really good mexican food restaurant?

Answer 1

Start by cooking a whole chicken. Let it cool. Shredd the chicken (with or without the skin) in a large mixing bowl. Add a can chopped green chiles or preferable roasted chilies, half an onion sauteed, 1/2 pint of sour cream, 1/2 teaspoon of cumin, i cup shredded chedder, salt and pepper to taste, teaspoon of oregano. Add some of the broth to moisten the mixture and let rest in the fridge.

Fry up your corn tortillas, fill tortillas with mixture, and place in baking dish, topped with enchilada sauce and cheese. bake until cheese is melted and sauce is bubbling. Let rest for about ten min and serve up.

Answer 2

Try this! Enchiladas without the tortillas!

YUM!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours or on high for 2-3 hours.

Answer 3

Chicken-Cheese Enchiladas:

1/2 cup water, divided
1 (1.25-ounce) package taco seasoning
1 tablespoon olive oil
1 pound skinned and boned chicken breast halves, cut into bite-size pieces
1 (16-ounce) jar chunky salsa, divided
12 ounces (3 cups) shredded Monterey Jack cheese, divided
1 (15-ounce) container ricotta cheese
1 (4.5-ounce) can chopped green chiles
1 large egg
1/3 cup chopped fresh cilantro
1/2 teaspoon salt
1 (10.5-ounce) package flour tortillas
Sour cream
Garnish: fresh cilantro sprigs

Combine 1/4 cup water, taco seasoning, and oil in a shallow dish or heavy-duty zip-top plastic bag; mix well. Add chicken pieces; cover or seal and chill 5 minutes or up to 12 hours.

Cook chicken and marinade in a large, hot nonstick skillet over medium-high heat, stirring often, 5 to 10 minutes or until chicken is done.

Stir together 1/2 cup salsa and remaining 1/4 cup water in a 13- x 9-inch baking dish until well blended. Spread evenly over bottom of dish.

Stir together 2 1/2 cups Monterey Jack cheese, ricotta cheese, and next 4 ingredients. Spoon 1/3 cup cheese mixture down the center of each tortilla; top with chicken, and roll up. Place tortillas, seam side down, over salsa mixture in dish. Drizzle remaining salsa over enchiladas; sprinkle with remaining 1/2 cup Monterey Jack cheese.

Bake at 350° for 20 to 25 minutes or until cheese melts. Top with sour cream; garnish, if desired.

Yield: Makes 6 servings

Answer 4

there is a VERY good recipe on the can of sauce...i think it's Ortega brand...Just use your chicken instead of the beef....I also have one that you cook the chicken mix in half can of cream of mushroom soup with the pepper jack cheese and a few chopped onion and some sour cream...make your enchiladas and pour the rest of the soup in the bottom of baking pan with a tablespoon of butter so it doesn't stick...add your hot peppers and more cheese on top...I service with the Mexican rice....it's GREAT!350 for 45min. I service on top a spoonful of sour cream..O.K. I'm hungry now!

Answer 5

take shredded chicken, precooked, add black beans and rice (i prefer yellow) while still hot, mix in 1pkg of cream cheese. This is your mixture that you will stuff your tortillas with. roll them up,place in a greased baking dish. top with one can of old el paso enchilada sauce and queso fresco (a mexican "melting" cheese that's white.) place in a 350 degree oven until bubbly and cheese has melted. you can add anything you want to the stuffing mixture. i sometimes add sauteed veggies, or crumbled flavored chicken sausage, leftover turkey tenderloin. super easy, and a true kid favorite!

Answer 6

i like lion's answer, but... skip the sour cream, and add 8 oz, of light cream cheese instead. and add 1 can of cream of chicken soup to the can of enchilada sauce, it makes it taste much better. cover with shredded sharp cheddar cheese. bake at 350* for like 30 mins. awesome!!!!

Answer 7

My admired is rooster Enchildas with eco-friendly Sauce and bitter Cream. I boil the rooster and eliminate it from the bone. Then in a skillet, I sautee Onions and Bell Peppers in somewhat Olive Oil then I upload the rooster and season it with Salt, Pepper and Garlic Powder then upload somewhat %. Picante to function somewhat colour and style to the rooster. eliminate all the factors from the skillet and litely toast the Corn Tortillas in the comparable skilliet to cause them to plyable for wrapping the rooster. Then wrap the rooster combination in the tortillas, place them in a baking dish, cover collectively with your admired White Cheese and bake, earlier removing from the oven upload the eco-friendly Sauce and that could be offered premade in the food market. prepare dinner somewhat longer to warmth the eco-friendly Sauce in trouble-free terms somewhat. Serve with bitter Cream on precise. even however, i individually delight in a recipe noted as King Ranch rooster which makes use of Corn Tortillas, rooster, Cream of Mushroom soup, Cream of rooster Soup, Rotel Tomatoes, Onion and Cheese. it rather is a casserole dish it is an remarkable replace for Enchiladas. I thtink you will locate the recipe on many on line websites, if no longer cjust inquire from me and that i will share the entire guidelines.

Answer 8

By ordering them from a Mexican restaurant and claiming that you've made them yourself. A little dishonesty sometimes gives a good impression.

Answer 9

Go to Foodnetwork.com

Answer 10

I found a kit in the meat section at Wal-Mart and it had everything in it. EXCELLENT!!