My Favorite Chicken Enchilada 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.

FAVORITE CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended., Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro., Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray., In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

FAVORITE CHICKEN ENCHILADAS

Steps:

• Boil whole chicken in a large pot of water until cooked through (approx. 30 minutes). Remove from pot, cool and shred into small bite-size pieces. I frequently substitute boneless skinless chicken breasts (they cook faster and are easier to work with-boil chicken breast for approx 20 mins) - you'll need about 4-5 breasts (you want to yield about 4-5 cups).
• In a medium bowl, mix cream of chicken soup, cream of mushroom soup, diced green chilies (do not drain), mushrooms (drained), olives (drained), and dried onions.
• In a 9x13 pan sprayed with no-stick spray, layer as follows:.
• Layer 1: layer the bottom of the pan with a single layer of tortillas. Tip: I fold and tear the tortillas in 1/2 so that they fit in the pan better. I also dip the tortillas into my soup mixture and coat them with sauce, skimming off the excess with my fingers. A thin layer of sauce on both sides of your tortillas will keep them soft while baking so that they do not dry out and become hard and chewy.
• Layer 2: Spoon 1/2 of the soup mixture over the tortillas and spread to cover.
• Layer 3: 1/2 of the shredded chicken pieces.
• Layer 4: 1/2 of the cheddar cheese.
• Repeat layers 1-4 above (still coat your second layer of tortillas with the soup mixture).
• Cover and bake in a 350 degree oven 35-45 minutes, until hot and bubbly and cheese is melted.
• Serve with sour cream and green or red chili sauce, if desired.

LL'S FAVORITE CHICKEN ENCHILADAS

Steps:

• This recipe uses 2 13x9 pans. 12 enchiladas per pan.
• Bake at 350F for 35 minutes total.
• Put the rub on the chicken. (or marinate the chicken breasts for 30 minutes.).
• Cook the breasts on broil for 5 minutes on each side.
• Let the breasts cool for 15 minutes.
• Chop the chicken breasts finely. Set aside.
• If using onions add them to chicken .
• Combine enchilada sauce and sour cream in large saucepan. Heat on low.
• Soften tortillas on both sides in oil, or steam. I drain torillas on paper towels until used.
• Put 4 serving spoons of sauce in the bottom of pan.
• Dip tortilla into sauce mixture on both sides of tortilla.
• Put tortilla in pan, add 1 heaping serving spoon chicken and then cheese into tortilla.
• Wrap up and proceed with the next 11 tortillas.
• Set this pan aside and proceed with the rest of enchiladas in other pan.
• Divide the leftover sauce over the the enchiladas in both pans.
• Spread the last 8 oz. of grated cheese between the 2 pans. I use approximately 8 oz cheese per pan.
• Cover with foil. At this point I refrigerate one pan for later in the week.
• Bake pan for 20 minutes , then remove foil and cook for an additional 15 minutes.
• Remove from oven and let set 10 minutes.
• Serve with guacamole.

CHICKEN ENCHILADAS

Steps:

• Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
• Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
• Heat to boiling; reduce heat, simmer uncovered 10 minutes.
• Dip each tortilla into sauce to coat both sides.
• Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
• Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
• Pour remaining sauce over enchiladas; sprinkle with cheese.
• Cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
• Serve with sour cream and, if desired, shredded lettuce.
• Do-ahead Note: After placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas); cover and refrigerate no longer than 24 hours.
• To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.