Moms Chicken Enchiladas Recipes

MY FAVORITE CHICKEN ENCHILADA RECIPE

Steps:

• Preheat the oven to 350.
• In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
• Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
• Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
• Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
• Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
• Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
• Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
• Let the Chicken Enchiladas cool for about 5 minutes before serving.

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.

MOM'S CHICKEN ENCHILADAS

Steps:

• 1. Preheat oven to 350 degrees and grease 2 9x13 casserole baking pans (glass is best if you have it).
• 2. In a large microwave safe bowl, stir the soup, cottage cheese, green chilies and onions. Mix well and reserve about 2-3 cups of this.
• 3. Add the diced chicken and mix well again. Mix in about 3/4 of the cheese a little at a time, reserve enough to sprinkle on top of the enchiladas later. Make sure everything is well incorporated.
• 4. Put the mixture into the microwave and heat about 3 minutes, stirring every minute until it is hot to the touch.
• 5. We have found the best way to do these is in an assembly line. Set the bowl of heated mix next to the flour tortillas. Place the baking dish as close as possible to your tortillas. In the bottom of the baking dish, put a few spoonfuls of the reserved mix in the bottom and spread around, it helps keep the enchiladas from getting hard on the bottom.
• 6. Spoon some of the heated mix into each tortilla and carefully roll. Press gently so the mixture comes to both ends without overflowing. Place in baking dish, seam down, as close together as possible. Fitting them in tight helps prevent them from coming apart while baking.
• 7. Once the baking pan is full, spoon some of the reserved mix on top and spread. Sprinkle some of the reserved cheese on top of that. Bake uncovered for about 30 minutes and let set 10-15 minutes before serving. It is easier to get out of the baking dish if they have time to set.
• 8. Sprinkle with cilantro and serve with a dollop of sour cream and salsa.

MOM'S CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in small or medium crockpot. Mix water and taco seasoning in small bowl; pour over chicken. Cook on high heat about 2 hours or until done.
• Sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
• Shred chicken with fork and knife in crockpot; turn heat to low.
• Add green chili mixture to chicken. Add in black beans and cream cheese.
• While cooking on low, begin sour cream sauce as follows:.
• Melt butter in saucepan over medium-high heat. Whisk in flour; continue stirring until thick and bubbly, about 1 minute. Slowly add in chicken broth and water, continuing to stir mixture. Continue stirring until thickened. Add in sour cream.
• Pre-heat oven to 350 degrees Fahrenheit.
• Fill tortillas with chicken mixture; roll and lay in greased 9x13-inch baking dish. Pour sour cream sauce over the top, covering all enchiladas. Sprinkle with shredded cheese.
• Bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
• Serve warm with extra cheese, avocado, and salsa, if desired.

MOM'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Saute' celery and mushrooms in small amount of oil and drain. Set aside.
• Skin chicken and cook. Let cool and then chop into bite size pieces.
• Place chicken in large mixing bowl.
• To chicken, add the onions, celery, mushrooms and diced green chilies.
• Add a little less than 1/2 the cheese to the chicken mixture.
• Mix the soup with the container of sour cream plus 1 c milk to thin it.
• Add 3/4 c of the soup mixture to the chicken mixture and mix well (if it is still too stiff, add a little more of the soup mixture making sure not to get it runny). Set aside while you get the tortillas ready.
• Heat a skillet on low heat. Place two or three tortillas in the skillet and warm on both sides.
• Remove from skillet as they soften up and place them on a plate covered with a kitchen towel.
• When they are all ready you can begin to fill them.
• Use a 9X13 casserole.
• Place a large serving spoon of the soup mixture on the bottom of the casserole and spread out evenly.
• In the center of each tortilla place a spoon full of filling.
• Fold over to middle as you roll to a tight tortilla.
• Place seam side down in casserole and continue to fill each tortilla.
• When they are all filled and in casserole, cover with the the remaining sauce and cheese.
• Bake 30-35 minutes until cheese is melted and they are bubbly hot.
• Let stand a few minutes after they come out of the oven.

MOM'S CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat the oven to 350°F.
• Coat a large skillet with oil and sauté the meat and onions on medium heat a few minutes.
• Add the garlic for a minute more.
• Add the tomatoes to the onions and garlic.
• Bring to a low simmer.
• Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish.
• Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce.
• As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers.
• Remove from heat.
• In a greased pan layer your tortillas then meat/tomato mixture then cheese.
• Keep layering until you are done.
• Cook about an hour.