What's your favorite recipe for chicken enchiladas?

Question

(please include recipe..lol)

Answer 1

Mexican Chicken Enchiladas

Recipe Ingredients:

12 to 16 Mission® Flour Tortillas (or Mission® Corn Tortillas)
4 large Chicken Breasts* cooked and cut up in small pieces
2 cans Cream of Chicken Soup
8 oz. can Green Chiles diced
1 pint Sour Cream
2 cups Monterey Jack Cheese grated
2 cups Sharp Cheddar Cheese grated
1 small can Black Olives sliced
1 small Onion grated
8 Green Onion Tops chopped

Recipe Instructions:

1. Combine soup, onion, green onion tops, sour cream, Chiles, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture.
2. In a 9 x 13-inch greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese.
3. Bake at 350 degrees F for 45 minutes.

Answer 2

I hate giving links, but it's kind of complicated. It's on epicurious.com, and called Chicken and Green Olive Enchiladas. The sauce isn't tomato based, it's a mole'. And I make my own tortillas for the flavor. And if for some reason you ever don't feel like chicken, you can stuff them with black beans and rice. It's my absolute favorite enchilada recipe.

Answer 3

Ingredients:
3 chicken breast halves
16 oz can tomatoes,chopped
10 oz can cream of chicken soup
4 oz can chopped green chilies
1 cup chopped onion or onion salt
2 cup shredded cheddar cheese
1 tsp ground cumin
1/2 tsp garlic powder
12 corn tortillas


Instructions:
Cover chicken with water and simmer for 30 minutes. Cool, bone,and
cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and
garlic powder. Dip tortillas into broth left from boiling chicken,
place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll
up and place seam side down in baking pan. After all are filled and
rolled, Pour remaining sauce evenly over enchiladas and sprinkle with
remaining cheese. Bake at 350 until cheese is melted(about 20
minutes).

Answer 4

Fiesta Chicken Enchiladas


Ingredients
1 - 2 Tbsp. Fiesta Party Dip Mix™
4 cups cooked, shredded chicken
1/3 cup sour cream
10.75 oz. can cream of chicken soup
1/3 cup chopped onion
2 Tbsp. chopped fresh cilantro
2 cups shredded cheddar cheese, divided
10 oz. can enchilada sauce
10 (6-inch) corn tortillas
8 oz. shredded Monterey Jack cheese

Directions
Combine first 6 ingredients and 1 cup of cheddar cheese. Spoon 1/3 cup chicken mixture in center of each tortilla. Roll; place seam side down in greased 9 x 13 baking dish. Top with enchilada sauce; Monterey Jack cheese and remaining cheddar cheese. Sprinkle with additional Fiesta Party Dip Mix™. Bake uncovered at 350° for 20-25 minutes or until heated through. Garnish with additional fresh cilantro. Serve with sour cream and salsa. Makes 4-6 servings.

http://tastefullysimple.com/web/dgoodacre

Answer 5

my fav recipe! warning: delicious

THE ULTIMATE ENCHILADA
from Chile Pepper Magazine

FILLING:
4 cups shredded Carne Seca (dried beef) or the following recipe for Carne Machaca:

2 to 2-1/2 lbs. boneless beef roast, cut in large pieces
1 small onion, coarsely chopped
1-2 Tbsp. ground hot chile
water

Place ingredients in pan and cover with water and simmer for an hour and a half or until the meat starts to fall apart. Remove the beef, strain the broth, and save for the sauce. Allow the meat to cool and shred the meat by using 2 forks or your fingers.

SAUCE:

3 Tbsp. flour
4 Tbsp. oil
1 cup onions, chopped
2 cloves garlic, chopped
6 chopped green New Mexican chiles, roasted, peeled, seeded or 2(4 oz.)cans
1/2 tsp ground cumin
2 medium tomatoes, peeled, seeded and chopped
3 cups reserved beef broth

Combine flour and 3 Tbsp. oil to make a roux. Saute the mixture, stirring constantly, for 3-4 minutes. Set aside. Saute the onions and garlic in remaining oil. Stir in chiles, cumin, tomatoes, and broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in the roux and simmer fir a few minutes to thicken. NOTE: I add 2 Tbsp. hot chili powder

THE ENCHILADAS:

24 corn or blue corn tortillas
oil
2 cups shredded Monterey Jack cheese
1 cup chopped onions
shredded lettuce
chopped tomatoes

Fry tortillas briefly in hot oil to soften. Drain on paper towels.

To assemble: For each enchilada stack, place a little sauce on bottom of casserole dish, place a tortilla on top, then the beef, some cheese and onion, then some sauce. Repeat the procedure for 3 more layers and finish with a tortilla. Pour the sauce over the top. Bake at 350 for 15 minutes. Serve with lettuce and chopped tomatoes. May be topped with a fried egg if desired.

Answer 6

this is my recipe:

boneless skinless chicken breasts-diced, sauteed with garlic powder, salt, pepper and diced red onion (optional)
tons of colby jack cheese shredded
diced black olives
green enchilada sauce (canned-mild or medium your preference)
taco size corn tortillas

Combine the cheese and olives in a large bowl (for convienience)

heat a shallow frying pan with oil (not grease).
heat the sauce on low
make an assembly line starting with the hot oil, sauce, chicken and cheese with olives and then the baking pan (ive done this many times and this is the easiest set up)

start each enchilada by putting a tortilla gently in the oil to lighty fry it (still soft, not crispy). then drop the tortilla into the sauce so it is completely submurged. then take it out and lay it flat in the baking pan. put a small line of chicken in the center and then put cheese and olives on top of the chicken. then roll it over so the opening is faced down. complete this until the pan is full. pour sauce over the entire pan and follow it up with cheese on top. bake it for 20 minutes or until cheese is melted at 350 degrees...top with sour cream and hot sauce if wanted!