Does anyone have a really great (fairly simple) chicken enchilada receipie?

Question

Thanks!

Answer 1

I make mine using this recipe

one serving
1 skinless boneless chicken thigh piece or breast piece boiled and shredded
7 tbsp any salsa I use arribba's roasted hot pepper one
1tsp tomato ketchup
2 corn tortillas
1small onion chopped
2tbsp oil

Heat oil in a pan and saute the onions till translucent. add shredded chicken and saute for a min. Then add 2tbsp of salsa and mix very well . let it cook till the water from the salsa evaporates. In another pan heat rest of the salsa and add half a cup of water. let this mixture cook till a little thick consistency. I add some black beans to it. mash it . Now stuff your tortillas with cheese and chicken mixture. pour your sauce and Voila! your enchiladas are ready. hope you enjoy the recipe

Answer 2

This should make it easy for you :

CHICKEN ENCHILADAS

6 chicken breasts, cooked, cut into 1" pieces
1 onion
2 tbsp. butter
2 16 oz cans Old El Paso Enchilada sauce
1 4 oz can tomato sauce
16 white corn tortillas
2 c. cheddar cheese, combined with 2 c. Monterey Jack cheese
1 chicken bouillon cube (in 1/4 cup liquid)
1 c. stewed tomatoes
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. chili powder

Slice the onion and saute in garlic and butter. Add the dissolved bouillon cube, tomatoes, Enchilada sauce, herbs and seasonings. Simmer over low heat.

Fry the tortillas in 375 degree oil for a short period (about 1 minute).

Remove tortillas and drain on paper towels. Dip in sauce when cooled.

Fill each with chicken and cheese and roll up, placing seam side down in 9 x 13 x 2 inch pan.

Pour remaining sauce on top and sprinkle with cheese.

Bake at 350 degrees for 30 to 40 minutes.

Bon Appetit!!!!

Answer 3

Chicken Enchiladas
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, 1/3 palm full
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

Answer 4

Pantry Raiding Fast and Easy Chicken Enchiladas
Recipe #1356522 ratings
I know - not another one BUT this one is the FASTEST enchilada recipe EVER! And it even can be made ahead! WOW! No precooking, lots of pantry items YET it still tastes as good as longer recipes! It is yummy!
by mama's kitchen Requires Premium MembershipMy Notes

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4 servings 30 min 10 min prep
Change to: servings US Metric
1 1/2 cups chicken breasts, cooked and shredded or 1 (10 ounce) can chicken breasts
1 (10 ounce) can Rotel tomatoes, diced
1 (10 ounce) can cream of mushroom soup
1 (15 ounce) can enchilada sauce, I use Hatch's verde
12 corn tortillas
2 cups cheddar cheese, grated
1 cup milk

Not the one? See other Pantry Raiding Fast and Easy Chicken Enchiladas Recipes
< 30 mins Main Dish
Tex-Mex Main Dish
Chicken Main Dish
Reduced Carbohydrates Main Dish
Mix soup, rotel, sauce and milk.
Heat tortillas to make the easier to roll. (Wrap a stack in paper towels and microwave for a minute or until softened- or heat each one in a pan or wrap in foil and heat in the oven- this is just to get them pliable if they are not really fresh).
Dip each tortilla into soup mix.
Add a spoonful of chicken in center of tortilla and roll up cigar fashion.
Spray a 9x13 pan with cooking spray and put 1 cup soup mix on bottom of pan.
Lay tortillas as they are filled on top of soup in pan. Continue until all is used.
Pour remaining soup mix on top. If you have any chicken remaining spoon it around the ends of the tortillas.
Top with cheese and bake at 350F until hot and bubbly.
Can be made ahead and frozen or refrigerated until ready to bake.
NOTE: You can layer the ingredients instead of rolling if you want a faster and easier casserole. Start with 1 c soup mix on bottom, layer half the tortillas- tearing if necessary- repeat- top with the cheese and finish as directed above.

Answer 5

1) buy a rotisserie chicken from the market, corn tortillas, cheese, and canned red enchilada sauce.
2) shred the chicken and simmer in half of the sauce.
3) heat tortillas wrapped in damp towel in microwave.
4) then take the chicken and wrap in tortilla.
5) place in baking dish, cover with remaining sauce and cheese.
6) bake until cheese is melted

Answer 6

yes ~ shred some chicken like a pate' then add some cheddar cheese and then buy some enchilda sauce and pour over it wrap tortilla then sprinkle more cheese on top with some mozzarella and a little sauce and olives then bake until melted. the chicken should have already been cooked.