Anyone have a real yummy recipe for red or green chicken enchiladas?!
this is for an office party
and i plan to make two big pyrex dishes..?
i will give 10 points
thanks in advance
Answers: that's enchiladas verdes, or rojas..
this is for an office party
and i plan to make two big pyrex dishes..?
i will give 10 points
thanks in advance
Chicken Enchiladas
INGREDIENTS
? 4 skinless, boneless chicken breast halves
? 1 onion, chopped
? 1/2 pint sour cream
? 1 cup shredded Cheddar cheese
? 1 tablespoon dried parsley
? 1/2 teaspoon dried oregano
? 1/2 teaspoon ground black pepper
? 1/2 teaspoon salt (optional)
? 1 (15 ounce) can tomato sauce
? 1/2 cup water
? 1 tablespoon chili powder
? 1/3 cup chopped green bell pepper
? 1 clove garlic, minced
? 8 (10 inch) flour tortillas
? 1 (12 ounce) jar taco sauce
? 3/4 cup shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
here is the green chicken and the red recipe.i really dont know about the second
Easy Yummy Chicken Enchiladas:
1 hour 30 min prep
4-6 servings
2-3 boneless skinless chicken breasts
1 anaheim chili
5 cups shredded cheddar cheese
1 (20 ounce) package flour tortillas (burrito sized)
1 (28 ounce) can red enchilada sauce
salt
pepper
cook chicken until done. seasoning with salt and pepper to taste.
cut chicken into bite sized pieces.
cut the Anaheim chili into small chunks(*note you can use more then one if you like lots of spice).
mix the chicken, chili pieces, and cheese in a large bowl until well blended.(*you can use a Mexican mix cheese if you prefer.).
pour enough enchilada sauce in the bottom of a 9x13 baking dish to cover it.
grab a tortilla and dip one side into sauce on bottom of pan then flip it over.
grab a handful of the chicken and cheese mixture and spread out in a thin row toward the top side of the tortilla then roll.
repeat the above step until pan is full.(no need to leave space between them).
any extra cheese and chicken mixture can be poured on top of the rolled enchiladas.
pour remaining enchilada sauce over top of the enchiladas.
cover and bake at 350 for 30 min or until all the cheese is melted.