Can someone give me the chicken enchilada recipe?

Question

I also want the complete recipe for the sour cream sauce.

Answer 1

Baked Chicken Enchiladas
Servings [Reset]
Keys : Chicken Poultry Mexican Mexico Mex Central American
Ingredients :

1tblFlour
1cupChicken stock
1ptWhipping cream or half&half
2xGreen onions & tops, chopped
1tspSalt
Freshly ground black pepper
1ptSour cream
12xCorn tortillas
3cupCooked chicken breast
2xPimentos, cut in strips
1/2lbCheddar cheese, grated
Green chile sauce, or salsa
Lettuce, coarsely chopped

Method :

* Preheat oven to 350 F. Mix flour with stock and heat until slightly thickened. Add the whipping cream (or half & half), green onion, salt and pepper. Bring to boil. Stir in sour cream until well mixed. Dip each tortilla in cream sauce, then arrange chicken and strip of pimento down center of each tortilla. Roll and place in greased baking dish (or spray with food release)seam side down. Pour remaining cream sauce over all and bake for 30 min. Remove from oven and sprinkle grated cheese over all and return to oven untill cheese is melted. Arrange coarsely chopped lettuce around edges of dish. Serve with green chile sauce, or salsa cruda, or Pico de Gallo.
* Recipe easily expands to serve a crowd. Excellent for buffet service.




Bill Clinton's Chicken Enchiladas
Servings [Reset]
Keys : Poultry
Ingredients :

2tblCooking oil
2canGreen chilis
1xGarlic clove, minced
1canTomatoes, 28
2cupOnion,chopped
2tsp-salt
1/2tspOregano
3cupChicken,shredded, cooked
2cupSour cream
2cupCheddar cheddar,grated
1/3cupCooking oil
15xTortillas, corn

Method :

* Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
* Pour chili sauce over enchiladas. Bake at 250F degrees until heated through about 20 minutes.




Acapulco Chicken Enchilada
Servings [Reset]
Keys : Poultry
Ingredients :

3cupChicken, cooked, shredded
1/2cupScallions, w/green, minced
1/2cupAlmonds, chopped, blanched
1/2tspSalt
3cupEnchilada Chili Sauce, *
8xFresh corn tortillas
3/4cupSour cream
1/2cupShredded Cheddar cheese
1/2cupSliced ripe olives
FOR GARNISH
Sour cream and scallions
ENCHILADA SAUCE
2tblVegetable oil
2/3cupOnion, chopped
1/4cupGreen bell pepper, chopped
1xGarlic clove, minced
1cupTomato paste
1cupWater
1tspChili powder, (or more)
1tspSalt
1/2tspDried oregano

Method :

* In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat oil in saute pan over med-high heat; add onion, bell pepper, and garlic.
* Saute until vegs. are soft. Stir in tomato paste, water, chili powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of shallow ovenproof casserole dish.
* Dip a tortilla in hot sauce until partially saturated. Then place tortilla in cass. dish; fill with 1/8 of chicken mixture, and top w/1 T sour cream; roll into an enchilada. Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top.
* Sprinkle with cheese and top with olives. Bake for 15 mins. or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side. Judy Garnett/pjxg05a RaleighNC

Answer 2

8 oz sour cream
1/4 c. flour
2Tbs Margarine (melted)
1 can Chicken broth
1 can green chiles
3 chicken breasts cooked and cubed or shredded
1 c. shredded cheese (I like Monterey Jack but Colby Jack or cheddar works too.)
8 flour tortillas

Make a paste with melted margarine and flour in a saucepan over med/high heat

Add broth and wisk to form a thin gravy, simmer

Add sour cream and mix well, simmer

Add green chiles

MEANWHILE

Place 2 Tbs chicken and 2 Tbs cheese on flour tortilla and roll.

Place in a baking pan, top with sauce and bake at 350 for 25-30 min


This is my sister's recipe and I love it. You can add the chiles to the meat instead of in the sauce if you prefer.

*my sis also adds some chopped black olives to the meat. I'm not an olive fan so I omit them.

Answer 3

Ingrediants:
Boil chicken breasts and shredd. Season w/a lil garlic,salt,pepper
Heat 2 Lg cans of cream of chicken soup.
Add green chiles 1-2 small cans to the soup mixture
Place corn tortillas in a casserole dish
layer the above ingrediants: tortillas,sauce,chicken, repeat. On final layer put sauce,cheese medley, and serve with salso or pico de gallo whatever you wish.
Remember that the tortillas will absorb the sauce
cook in 350 oven about 1/2 hour or until heated thru

It is the green chiles (not jalepenos) that give it the unique flavor without the heat.

Answer 4

Chicken Enchilada

2 cans white chunky chickens
1 package flour tortillas
1-2 package shredded cheese
1 jar salsa
1 container sour cream
chili powder
Preheat oven to 350 degrees.
Drain water from cans of chicken.
Use a medium to large rectangular casserole dish.
Microwave 3 tortillas at a time inside 2 paper towels for 15 seconds.
Spoon small amount of chicken, cheese, salsa, sour cream, and chili powder on each tortilla.
Roll tortilla as tightly as possible without breaking.
Place in dish tightly next to each other.
Repeat the process using all tortillas in package.
Top tortillas with cheese, salsa, chili powder, and bake for 20 to 25 minutes.
Cover with remaining sour cream and serve.

Answer 5

Chicken Enchiladas Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings

8 soft corn tortillas
Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
Salt
Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve with sour cream.

Answer 6

12 corn tortillas
1 medium onion, chopped
1 clove of garlic, minced
1 cup of salsa (Mild prepared salsa or make your own using cooked or canned tomatoes, roasted green chiles, onions, cilantro, oil and vinegar. Do not use salsa made with fresh, uncooked tomatoes for this dish.)
3 Tbsp of tomato paste
1 cup water
1 cup of canned crushed tomatoes (preferably fire roasted)
Olive oil
1 lb of mild cheddar or longhorn or any mild yellow cheese, grated
A handful of cilantro
1 cup of sour cream
Half a head of iceberg lettuce

1 Preheat oven to 350 degrees F.

2 In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

2 Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

3 Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

4 Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Serves 4.

Sour cream recipe:
1 (16 ounce) can tomatoes
1 (4 ounce) can green chili peppers
1/2 teaspoon coriander seeds
1/2 teaspoon salt
1 teaspoon cumin
1 cup sour cream
Place tomatoes (with juice), chili peppers, and seasonings in blender container.
Cover and process until smooth.
Add sour cream, cover, and process just until combined.

Answer 7

Janna's Chicken Enchiladas
"Tex-Mex style"

1 Shredded chicken
1 chopped onion
2 packs mixed shredded colby/monterry jack cheese
1 can green enchilada sauce
http://www.mexgrocer.com/14954.html
1 container 8 oz sour cream
12 corn tortillas
corn oil
2 sets of locking tongs ( to grab the tortillas out of oil and sauce)
this is messy but great.

spray a lasagne pan with pam
spread 3 T of the green sauce on bottom of pan as well
start your assembly line

In a small skillet heat i inch of oil med/high
In another small skillet heat green sauce just to warm
plate your cheese
plate your onion

your ready:

drop a tortilla in hot oil for about 3 seconds on each side
remove and transfer to skillet with sauce ( dont touch your oil tongs to the sauce)

coat tortilla in sauce and then transfer it to the prepared pan

sprinkle center of tortilla with chicken, cheese and onion roll up
and place seam side down. repeat until pan is full

pour the sour cream into remaining sauce stir and pour over enchiladas. Taste, you may need to add part of another can of sauce.

top with more cheese

Bake at 350 about 30 minutes

Answer 8

A rich white sour cream sauce for chicken enchilada recipes. Lets make this easy! If we use 12 oz carton of sour cream then use 12 ozs of chicken broth and etc. 1 heaping tablespoon of butter, pinch of cumin, 1/4 teaspoon 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 always mix more than I use, easier to throw away some, than to have to stop and mix more.

*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

Answer 9

Try hungerymonster.com there are thousands of recipes. My husband for an 'killer enchilada' recipe for beef, but I bet you can substitute chicken (it is actually called killer enchiladas).