Southernliving1986chickenenchiladas Recipes

Steps:

• Place chicken in a Dutch oven; cover with water and bring to a boil. I add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. Simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. Remove chicken from broth, and let cool. Remove chicken from bone and chop. Set aside.
• (You can strain the broth through a colander and save for later).
• Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. Add tomatoes sauce, chilis , sugar and seasonings; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir about every 10 minutes. Stir in 3/4 Celsius sour cream.
• Spoon 2 heaping T. each of chicken and cheddar cheese on tortilla. Roll up tightly and place seam side down in a lightly greased 13" X 9" baking dish.
• Pour tomato sauce mixture over enchiladas. Bake uncovered at 350 for 40 minutes. Remove from oven, add remaining cheese and bake an additional 5 minutes. Serve with additional sour cream.
• If you have chopped fresh cilantro top with this.

Steps:

• Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
• Bake at 350° for 35 to 40 minutes or until golden brown.
• Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
• Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
• Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.