looking for authentic chicken enchilada recipe?

Question

I am looking for an authentic mexican chicken enchilada recipe!!! I am pregnant, and craving chicken enchiladas!!! Can't find a good restaurant near my home, so thought i would make some myself. Please help!!! Thanks!

Answer 1

Chicken Enchilada

Ingredients

8-inch whole-wheat or corn tortilla
1/3 cup diced cooked chicken breast (no skin)
2 tablespoons shredded reduced-fat cheese
2 to 4 tablespoons salsa
1/4 sliced Haas (dark-skinned) avocado

Directions

Top a warmed 8-inch whole-wheat or corn tortilla
with 1/3 cup diced cooked chicken breast (no skin),
2 tablespoons shredded reduced-fat cheese,
2 to 4 tablespoons salsa, and 1/4 sliced Haas
(dark-skinned) avocado. Roll up.



Cheesy Chicken Enchiladas (MX)
* sour cream, optional
* chopped cilantro and seeded, minced jalapeno peppers, optional
* 1 large green pepper, cut in thin strips
* 1 medium onion, sliced
* 1 tbsp oil
* 1 tbsp dry Southwestern seasoning blend
* 1 rotisserie chicken (2 - 2 1/4 lbs), skin removed and meat shredded (makes 3 cups)
* 1 pkg (8 oz) shredded Mexican-style cheese mix (2 cups), divided
* 2 cans (10 oz, each) mild enchilada sauce, divided
* 1 pkg (9 oz) corn tortillas, 12 tortillas
- Preheat oven to 375 F. Spray 13x9 inch baking dish with cooking spray.

- In nonstick skillet heat oil over medium-high heat. Add pepper, onion, and seasoning blend, cook until softened, stirring occasionally for 6 minutes.

- Remove from heat, stir in chicken, 1 cup cheese and 3/4 cup enchilada sauce.

- Warm tortillas according to directions. Top center of tortillas with 1/3 cup filling. Roll up tortillas, place in baking dish.

- Pour remaining sauce over enchiladas, top with cheese. Bake until bubbly for 18-20 minutes.

- Garnish with sour cream, cilantro and jalapenos if desired

Creamy Chicken Enchiladas
- 2-1/2 cups chopped cooked chicken
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
- 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack
Cheese, divided
- 1/4 cup chopped cilantro, divided
- 12 flour tortillas (6 to 8 inch)
- 1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa


MIX chicken, soup, 1/2 cup of the sour cream,
1 cup of the cheese and 3 Tbsp. of the cilantro.

SPOON about 1/4 cup chicken mixture down the center
of each tortilla; roll up.

Place, seam sides down, in greased 13x9-inch baking dish.

Top with salsa and remaining cheese; cover.

BAKE at 350°F for 25 minutes. Uncover; sprinkle with
remaining cilantro.

Serve with remaining sour cream.

Makes: 6 servings, 2 enchiladas each

Chicken Enchiladas

1 chicken (whole or pieces)
16 oz shredded cheddar cheese
1/2 cup chopped onion
2 cans cream of chicken soup
8 oz sour cream
1 small can chopped green chilies
12 corn tortillas

Preheat oven 350
Boil chicken and debone.
Save 1-1/4 cups of broth.
Add chicken, chicken broth, onion, chicken soup,
sour cream, and green chilies together in large bowl.

Generously non stick spray a 9x12 pan.
Cut each corn tortilla into three strips,
place 1/2 of them on bottom of buttered pan,
pour 1/2 of chicken mixture on top, pour 1/2 of
cheese on top.
Layer again with the second half of
the tortillas, mixture and cheese.
Cover with foil and bake for 30 minutes.


Quick and Easy Green Chile Chicken Enchilada Casserole

Servings: 8

Ingredients:
4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6 inch) corn tortillas, torn in half
1 (28 ounce) can green chile enchilada sauce
1 (16 ounce) package shredded Monterey Jack cheese
1 (8 ounce) container reduced fat sour cream

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a medium baking dish.
2. Season chicken with garlic salt. Arrange in the
prepared baking dish. Bake 45 minutes in the preheated
oven, until no longer pink and juices run clear. Cool,
shred, and set aside.
3. With metal tongs, char each tortilla half over the
open flame of a gas stove burner for about 1 minute,
until lightly puffed.
4. Pour about 1/2 inch enchilada sauce in the bottom of a
medium baking dish, and arrange 6 tortillas in a single
layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour
cream, and 1/3 of the remaining enchilada sauce. Repeat.
Coat remaining tortillas thoroughly with remaining
enchilada sauce, and arrange on top of the layers.
Sprinkle with remaining cheese, and top with any
remaining enchilada sauce
5. Cover, and bake 45 minutes in the preheated oven. Cool
slightly before serving.

Answer 2

Easy Chicken Enchilada:

40 min 20 min prep
4 servings

2 cans white chunky chickens
1 package flour tortillas
1-2 package shredded cheese
1 jar salsa
1 container sour cream
chili powder

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

Answer 3

Chicken Enchaladas
4 large chicken breasts
1 large onion chopped finely
10 large flour tortillas (or use low carb wheat tortillas)
2 T butter
1 can rotel diced tomatoes
1/4 cup sliced jalapeneos
3 cups shredded Colby Jack cheese
1 8 oz. brick cream cheese softened
1 pint sour cream
2 T chopped cilantro
1 tsp Cavenders greek seasoning
1/2 tsp garlic powder
1/2 tsp chili powder
1 can cream of chicken or cream of mushroom (Do not dilute)
Boil chicken in lightly salted water until tender. Dice and set aside.
In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, can of cream soup and garlic powder.
Taste the mixture and add more seasonings, if needed.
Grease large casserole dish and preheat oven to 375 degrees.
Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.
In medium size mixing bowl, whisk together the other cup of sour cream, chili powder, and a little less than 1 soup can of hot tap water until smooth and creamy. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired. Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.

Answer 4

i do my echiladas more like a casserole. depending on what you like about 2 cups white or dark meat[cooked] or both if you like corn tortillas green ench.sauce, black olives, sour cream green onions,jack cheese.put small amount of sauce on bottom of dish. put a single layer of tortillas then put chicken,olives, green onions ,cheese,sauce,repeat until all your ingr. are gone.cover w/ foil put in oven @ 350 for about 30 -40 min. top w/ sour cream yummy and easy

Answer 5

Go to this web site type in what you are looking for you will get many choices and it is printer friendly
www.cooks.com
Happy eating !! jim b

Answer 6

I dunno if ive ever had them but i'm sure www.foodtv.com will have several versions of that recipe. ( my craving is buffalo wings LOL pregnancy causes spicy cravings im tellin ya)