Looking for the best chicken enchilada recipe for dinner????

Answer 1

Chicken Enchilada Ring
2 cups coarsely chopped cooked chickens
1/4 cup chopped pitted ripe olives
1 (4 ounce) cup shredded cheddar cheese, and monterey jack cheese blend
1 (4 ounce) can chopped green chilies, undrained
1/2 cup mayonnaise
1 tablespoon pampered chef pantry southwest seasoning
2 plum tomatoes
1 lime
2/3 cup finely crushed corn tortilla chips, divided
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup salsa
1 cup sour cream
Preheat oven to 375F.
Chop chicken and olives using Food Chopper; place in mixing bowl.
Add cheese, green chilies, mayonnaise, and seasoning mix.
Seed and chop 1 tomato.
Slice lime in half.
Using Juicer, juice one half of lime to measure 1 teaspoon juice.
Reserve remaining lime for garnish.
Add chopped tomato and lime juice to chicken mixture.
Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
Sprinkle reserved crushed chips over cutting board.
Unroll crescent dough.
Place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
Separate dough into triangles.
Arrange triangles, chip side down, in a circle on round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
(There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends of each triangle.
Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
(Filling will not be completely covered.) Bake 20-25 minutes or until golden.
For garnish, cut remaining tomato into 8 wedges.
Cut remaining half of lime into 4 slices; cut in half.
Arrange between openings of ring.
Cut and serve with salsa and sour cream


Easy 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 2

Chicken Enchilada Casserole:

Mild, but very tasty chicken Enchilada dish.

45 min 20 min prep
6-8 servings

1 cup onions, diced
1/2 cup green peppers, diced
2 tablespoons butter or margarine
2 cups cooked chicken or cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 8-inch flour tortillas

1. In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
2. Combine onion mixture in a bowl with chopped chicken and green chili peppers.
3. Set aside.
4. For sauce, in the same pan melt 3 tablespoons butter.
5. Stir in flour, coriander and salt.
6. Stir in chicken broth all at once.
7. Cook and stir till thickened and bubbly.
8. Remove from heat.
9. Stir in sour cream and 1/2 cup of the cheese.
10. Stir 1/2 cup of the sauce into the chicken mixture.
11. Fill each tortilla with about 1/4 cup of the chicken mixture.
12. Roll up and arrange in a 13x19x2 baking dish.
13. Pour remaining sauce over and sprinkle with remaining cheese.
14. Bake, uncovered in a 350 oven about 25 minutes or until bubbly.

Answer 3

INGREDIENTS
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Answer 4

INGREDIENTS
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Answer 5

Chicken Enchiladas Banderas

Ingredients:

4 chicken breasts
2 cups canned tomatoes, mashed
1/2 cup onion, chopped
1 teaspoon salt
1 teaspoon garlic powder
corn tortillas
oil
Salsa Colorado (recipe below)
Salsa Verde (recipe below)
sour cream

Salsa Colorado:

24 mild red chilies, dried
4 tablespoons oil
10 garlic cloves, minced
salt to taste
6 tablespoons flour

Salsa Verde:

4 pounds tomatillos, peeled
1/2 cup onion, finely chopped
1/4 cup oil
1 teaspoon salt
1 teaspoon garlic, chopped

Preparation:

In large pot, boil chicken in water to cover until tender, reserve 2 cups broth. Bone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth, boil for 10 minutes or until reduced enough for enchilada filling. Strain.

Heat a bit of oil in a small skillet, press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling.

Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (long ways) with Salsa Verde, the center third with the sour cream, and the final third with Salsa Colorado. The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, for about 25 minutes.

Salsa Colorado:

Wash chilies, stem and seed. Cook in boiling water to cover well for 10 minutes or until soft. Remove and drain. Reserve liquid. Place chilies in blender with reserved water, and whirl until you achieve a pasty consistency.

Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chili paste slowly to mix well with flour until a smooth paste is achieved. When all the chili paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3 to 4 minutes. Thin with water to a thick, saucy consistency.

Salsa Verde:

Boil tomatillos in small amount of water until tender, blend in food processor. In skillet, sauté onions in oil. Add puréed tomatillos, salt and garlic.

Answer 6

Try one of these sites:

http://www.FoodNetwork.com/
http://www.AllRecipes.com/

They both have searchable datebases of recipes...reviews and rating for difficulty!

Enjoy.

Answer 7

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