What is your favorite way to make enchiladas?

Question

What ingredients do you use?

Answer 1

My "Easy Chicken Enchiladas" perfect for a busy night with not a lot of time to cook. serves 4-5

2 sm cans of shredded chicken
1 can cream ckn soup
shrd cheese--your preference--8 oz bag
small tort. shells
diced onions--amount of your preference.
diced green pepper--same as above
enchilada sauce-red or green

in a baking dish-- either 9x9 or 9x13---sprayed with cooking spray, layer tortillas. They may overlap, but cover the bottom of the pan

open & drain chicken. In mixing bowl, mix chicken, onions, green pepper, 2/3 of cream of chicken soup and a few tablespoons of the ench. sauce.

spread part of the chicken mix onto the tortillas, top with part of the cheese.

repeat layer of tortillas and the rest of the chicken mix with more cheese.

place another layer of tortillas on top and spread the remaining cr of ckn soup over them. drizzle with more ench sauce and sprinkle with more cheese.

cover with foil, place in a 325 degree oven for 15 minutes. remove foil and cook until cheese is bubblu and browning.

serve with sour cream, salsa and more ench. sauce and some rice--either plain or spanish style.

This dish goes together quick and easy and has been a big hit with my family. You can add hot sauce or more crm of ckn soup, depending on how much you want to make. if you are making a 9x13, you can use bigger tortillas. it also makes a good dip if you want to forgo the tortillas and just use chips to dip into it. It is just as good as individual enchiladas, but much easier and less messy than rolling everything up.

Answer 2

I like to use green enchilada sauce, shredded cheddar cheese, shredded chicken, and of course, tortillas. I put a little bit of sauce on the tortilla, then some chicken, then some cheese. Then I roll it up and put in a pan. Once the pan is full, I put more sauce, then cheese, over the top and bake. They're really good but not the best I've ever had. (I don't know how my friend's mom makes hers!)

Answer 3

i like it with the canned red enchilada sauce
grated cheese
diced onions
flour tortillas
chicken
and sour cream and cilantro for topping.
it is really good!

here's the full recipe:
chicken enchiladas
INGREDIENTS:
canned red enchilada sauce
grated cheese
diced onions
flour tortillas
chicken
sour cream
cilantro
PREPARATION:
1. place pulled chicken pieces cheese and diced onion in a flour tortilla.
2. roll up (you may have to put tooth picks in tortillas to keep then rolled up) and fill a baking pan with one layer of these.
3. pour a can of red enchilada sauce over tortillas and sprinkle some more grated cheese.
4. bake for 20-25 minutes in a 350 degree (F) oven.
5. serve hot and have cilantro and sour cream for topping.

hope you like it! :)

Answer 4

ingredients:
oil
red enchilada sauce (the canned one)
tortillas
queso fresco (fresh cheese)
sour cream
(shredded) lettuce
(shredded) onion
lemon/lime
chicken breast (cooked and shredded)

put the enchilada sauce on a plate or container where you can dip the tortillas. dip the tortillas in the sauce, and put them on the pan with a little bit of oil (you just need very little oil), once the tortilla is warm take it out, put in on a plate, add chicken to the center of it in a line, roll it. on top of the enchilada put shredded lettuce, onion, lemon, cheese and sour cream. and enjoy!!!

Answer 5

The easy way!

Beefy Bean Enchiladas (you could use chicken, too)
http://groups.yahoo.com/group/rushinrecipes/message/42

Answer 6

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 7

Nothing beats Taco Bell.

Answer 8

http://www.premiersystems.com/recipes/mexican/enchilada.html