Deluxe Chicken Enchiladas Recipes

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Steps:

• Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
• In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
• Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
• To serve top with sour cream,guacamole and shredded lettuce and onion.

Steps:

• Heat oven to 350 degrees.
• Prepare enchilada sauce: heat oil in large saucepan, stir in flour and chili powder.
• Cook for one minute.
• Add remaining ingredients, bring to a boil.
• Simmer for 10 minutes.
• In a bowl combine chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jacl, sour cream, chiles, and cilantro.
• Stir in 1/2 cup enchilada sauce.
• Season with salt and pepper and set aside.
• Heat about 1/2 inch of oil in large frying pan.
• Fry tortillas, one at a time, until soft (about 10 seconds per side),drain on paper towels.
• Spray 9 x 13 pan with cooking spray.
• Put a small amount of sauce in the bottom of the pan.
• Put a couple of tablespoons of the chicken in each tortilla, roll up and place seam down in the pan.
• Pour remaining sauce over the enchiladas and top with the remaining cheese.
• Bake about 15-20 minutes or until bubbling.

Steps:

• Preheat oven to 350°F
• Coat 9-inch square baking dish with cooking spray.
• Chop cilantro coarsely, place in medium bowl.
• Chop tomato finely; set aside.
• Remove meat of chicken from bones (discard skin and bones) and chop coarsely; add to cilantro (wash hands).
• Stir in beans and 1 can of the enchilada sauce.
• Spoon chicken mixture equally into center of tortillas.
• Roll tortillas around filling and place, seam side down, in baking dish.
• Pour remaining can of enchilada sauce over enchiladas.
• Sprinkle tomatoes, olives, and then cheese evenly over enchiladas.
• Cover with foil and bake 15 minutes or until thoroughly heated and cheese is melted.
• Serve. (I usually offer sour cream to put on the side also).

Steps:

• Grate cheddar cheese and set aside in covered container in refrigerator for later use.
• Pre-measure spices and enchilada sauce for later use.
• Dice onion and set aside.
• Brown hamburger without spices yet, plain and the diced onion together until done through and onion translucent.
• Drain off excess hamburger fat but leave hamburger mixture in skillet over low heat (simmer).
• Add Mexican spices to hamburger mixture (cumin, chili powder, oregano, coriander,garlic salt and pepper and add about a quarter to a half cup of water to hamburger mixture with spices in it. Stir around and cover, heating over low simmer for ten minutes. This lets spices steam into the hamburger mixture.
• Remove hamburger from heat and set aide for cooling and later use in enchilada filling.
• Heat canned enchilada sauce in a large saucepan but don't boil. Merely heat until very warm and then leave on simmer in sauce pan.
• Take tortillas and in a hot skillet fry each tortilla one at a time until it is part way fried, but still flexible Take that tortilla with tongs and dip into heated enchilada sauce in sauce pan.
• Lay dipped tortilla in your final oven baking casserole pan and in the center , spoon about 2 tablespoons of meat and a tablespoon or two of the grated cheese.
• Roll up the dipped, stuffed tortilla like a cigar and place crease face down in baking dish.
• Repeat this process for each tortilla, (frying tortilla half-way, dipping in heated sauce, laying open in pan, putting in filling and rolling tortilla, placing crease down in pan).
• Order all the tortillas you have done this way in neat rows across the bottom of your baking casserole pan.
• Make only one layer deep, don't stack them vertically.
• Once you have the whole bottom of your baking pan covered with rolled tortillas that have been stuffed and placed in baking dish, take the rest of your enchilada sauce and pour it down the center between the rows and then dribble a little evenly across the top of the enchiladas.
• Take the remainder of grated cheese not used in the filling and evenly pile evenly across the top of the rolled enchiladas and sauce. Make sure the enchiladas are nicely covered with grated cheese.
• Place baking dish in oven or roaster at 350 degrees for 30-40 minutes or until bubbling and done.
• At the last minute, about 10 minutes before the enchiladas are done and bubbling and ready to serve, sprinkle either optional (drained) ripe black olive (bits or sliced)over the top of the enchiladas.
• Alternatively, you can use chopped green onions to sprinkle over top of the enchiladas. Either topping (not both at same time) works to form a nice touch. However, don't put the olives or green onion on too early in the baking process or else the toppings(olives or onions) will get shriveled, dried out and not attractive and tasty.
• Bake until done the way you want them.
• **Note: If you like, instead of the classic rolled enchiladas, you can make this recipe as a "stacked" enchilada recipe. You will need to increase all the ingredients doing it this way, as it takes more filling and more cheese. If you want to do it this way, do the following: instead of rolling the enchiladas up into cigar shape, you can lay out the fried tortillas dipped in sauce end to end flat across the bottom of the baking pan and then spoon the hamburger filling in a layer over the dipped tortillas, then add your cheese part of the filling sprinkling cheese across the hamburger filling. And repeat this process, doing layer after layer, stacking vertically instead of rolling and making only one layer high of the rolled type enchilada. Do this until you heave come most, but not all the way up to the top of the baking pan. You want to lave room at the top of baking pan for the top layer of generously piled on grated cheese. In essence you are making this into a sort of "enchilada casserole" using the same ingredients but maybe 50 percent more of the listed amount of ingredients, in order to adequately cover the layers.

Steps:

• In a large saucepan place chicken breasts, water, onion, garlic and cilantro or parsley. Over medium heat bring to a boil reduce heat to low and simmer for 20 minutes or until chicken is tender. Cool. Remove chicken from broth and shred. Strain broth measure 1 1/3 cups.In a small bowl mix enchilada sauce and chicken broth set aside.In a medium bowl mix chicken, cheese, green onions, cilantro or parsley, salt and pepper and hot pepper sauce to taste. Stir in 1 cup enchilada sauce mixture set aside.Preheat oven to 350° F. Grease a 13 x 9 x 2-inch baking dish. On a hot griddle or skillet warm tortillas until flexible, turning once dip in enchilada sauce mixture and lay flat. Fill with 2 to 3 tablespoons filling roll and place in baking dish, seam-side down. Spoon remaining sauce over tortillas and sprinkle with cheese. Cover with foil. Bake for 20 minutes or until sauce bubbles and cheese melts.Garnish enchiladas with lettuce, sour cream and guacamole or avocado.* Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of produce departments in most supermarkets.

Steps:

• Blend all ingredients, in blender or food processor.
• Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).