Anybody with a great recipe for chicken enchiladas?

Question

I have a can of enchilada sauce. It should be really easy but I haven't done it in awhile and I was thinking of making that for dinner tommorow evening.

Answer 1

Old Tex-Mex favourite, and you can add more heat to it, if your family likes spicy-enjoy!

Sour Cream Chicken Enchiladas

This dish is a good way to introduce a novice to Tex-Mex food, and so delicious that Tex-Mex veterans number it among their favorites. There's more flavor than heat, and the velvety texture of the sour cream sauce is completely seductive.
2 tablespoons olive or canola oil
1 cup finely chopped onion
3 cups cooked, shredded chicken
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese
12 corn tortillas
1/2 cup shortening, oil or lard (optional)
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups sour cream
1/2 cup (1 4-ounce can) chopped green chiles (or your choice)
2 tablespoons chopped cilantro
Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.

The Tortillas: Soften the corn tortillas by

Wrapping tightly in plastic wrap and microwaving for 40 seconds,
Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked.
Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.
The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.

Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each.
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Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish.

Answer 2

GREEN CHILI CHICKEN ENCHILADAS
(Serves 6)

2 cans Cream of Chicken Soup
1 cup Picante Sauce
1 can (4.5 oz. to 6 oz.) green chili peppers (more or less to your taste)
1 t chili powder
2 cups chopped cooked chicken
2 cups shredded cheese (monterey jack or "taco blend")
10 taco sized flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

I N S T R U C T I O N S (rolled)
MIX soup, picante sauce, green chili peppers and chili powder to form picante sauce mixture
MIX 1 cup of the above picante sauce mixture, chicken and cheese
SPREAD about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in 9" X 13" shallow baking dish. Pour remaining picante sauce mixture over enchiladas.
BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

I N S T R U C T I O N S

MIX soup, picante sauce, green chili peppers, chili powder, chicken
LAYER create a layer of tortillas on the bottom of a 9" X 13" shallow baking dish. Add a layer of the above chicken and sauce mixture, then a layer of cheese. Repeat until tortillas are gone. Make certain you end with a final layer of cheese.
BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

Hint: You can adjust this recipe (zesty to mild) by increasing or decreasing the amount of green chili (chile)peppers and/or chicken to your taste

Answer 3

whats up "Been There performed That" she's searching for a corn tortilla recipe. no one pays interest to what human beings ask in this website. Sorry wish i might want to help you yet each and every time I make Enchiladas my corn tortillas come out soggy so i'd like to have a recipe with corn also.

Answer 4

Chicken Enchiladas
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper, to taste
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 whole green chilies, canned
4 chipotle chilies, canned
1 (28-ounce) can stewed tomatoes
1 cup Cheddar and Jack Cheeses, shredded
16 corn tortillas
1 1/2 cups enchilada sauce, canned
Garnish: chopped cilantro, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Answer 5

Idon't know

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