Pams Italian Chicken Enchiladas Recipes

ITALIAN CHICKEN ENCHILADAS

Steps:

• In a small saucepan, heat sauce until heated through.
• Meanwhile, remove bones from chicken; cut meat into bite-size strips.
• Finely chop dried tomatoes.
• Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion.
• To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray.
• Spread 2 tablespoons pasta sauce over bottom of dish.
• Spoon about 1/4 cup of chicken mixture just below center of each tortilla.
• Roll up.
• Place seam-side down in dish.
• Repeat with remaining chicken mixture and tortillas.
• Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese.
• Bake in a 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.

PAM'S ITALIAN CHICKEN ENCHILADAS

Steps:

• 1. Mix all of the filling ingredients together in a large bowl until evenly distributed. Cover and Refrigerate until needed.
• 2. Heat oil in a very large saucepan or stockpot, add onions and saute for a few minutes on medium high until softened and slightly browned. Add garlic and saute for about 30 seconds til fragrant but not browned. Put in the tomato paste, stirring constantly and saute for 30-45 seconds (will form a brownish paste at the bottom of the pan, do not burn)
• 3. Turn heat down to medium or medium low. Quickly pour in the diced tomatoes, tomato sauce and water. Stir and scrape the browned tomato paste to mix it in well. Add all the chopped and sliced chilies and peppers and stir until evenly distributed.
• 4. Add all the seasonings except sugar, salt and pepper. Stirring occasionally, cook at a slow simmer for 30 minutes or so to thicken. Taste and add salt, pepper and sugar (start with about one third of the sugar) to adjust the seasonings. If it is too acid or tomato-y, add a little more sugar (or even a pinch of baking soda to counteract acid)
• 5. Preheat oven to 350 and place rack in center of oven. Spray 2 9x15 baking pans (Like lasagna pans or casseroles) with cooking spray, and spread about 2 c. or more sauce liberally over bottom of pan. Set aside. Reserve majority of the sauce for topping enchiladas.
• 6. Remove filling from fridge. Lay out as many tortillas as is convenient for your working space. Spread a scant 2/3 c of filling in a strip across the lower center of the tortilla and roll up either enchilada style (Open ends) or burrito style (tuck in ends). Place close together in pans with seam side down . Roll enchiladas and fill pans until you have reached the desired amount.
• 7. Spread more sauce over the enchiladas. Add as much sauce as you want, but make sure the tortillas are all covered. (You may have sauce left over, or not, depending on how much you like. I love em smothered.)
• 8. Cover pans with aluminum foil and poke a few holes in the foil to vent steam. Bake 45 min. Remove foil and top with extra cheese. Return uncovered pans to oven and bake until brown and bubbly.
• 9. Serve hot with homemade flour tortilla chips, guacamole/salsa and salad.
• 10. Tortilla chips Very lightly butter plain flour tortillas (easily done with a brush and melted butter). Cut tortillas into wedges and spread on a flat baking sheet, avoid overlapping if possible. You can bake at 375 or broil (SET PAN AT LEAST 8-10" FROM BROILING ELEMENTS TO AVOID BURNING) Watch carefully and flip chips when they start browning well. When browned, remove pans and sprinkle lightly with chili powder and salt. Turn off oven and return them to it until they are dry and crunchy. Check to make sure they are not getting more brown than desired from residual heat.