Chicken Enchiladas or Chilli ?!


Question: The wife has just mailed me asking what I want for tea tonight, enchiladas or chilli, now she will she the answers as they are sent to her email, she keeps moaning about all the answers coming through !
So you decide what I am having and if you have any tips for her i.e. special ways of preparing the chicken etc. it would be greatly appreciated


Answers: The wife has just mailed me asking what I want for tea tonight, enchiladas or chilli, now she will she the answers as they are sent to her email, she keeps moaning about all the answers coming through !
So you decide what I am having and if you have any tips for her i.e. special ways of preparing the chicken etc. it would be greatly appreciated

Enchiladas! There is this secret ingredient that an old buddy would use in his chick ench~ Doritos chips (nacho flavored) under the enchiladas! Its stupendous!

ckicken enchiladas......n id cook the chicken is the sauce but in the oven-taste alot better

enchiladas all the way

Chicken enchiladas - only instead of rolling them, try doing it lasagna style - layer of sauce; layer of tortillas; layer of chicken and cheese etc. Does she make sour cream enchiladas or with tomato and cumin based sauce?

CHICKEN ENCHILADAS!!!!

CHICKEN ENCHILADA CASSEROLE

4 whole chicken breasts
1 onion, chopped
1 large can mild red enchilada sauce
1 large can green chili sauce
1 lb grated cheese (Jack, Cheddar, sharp)
24-30 small corn tortillas

Poach chicken breasts with chopped onion until cooked, about 15 minutes. When cool, shred into small pieces and chop the cooked onion and place both into a bowl with the can of red enchilada sauce AND some of the poaching liquid. (You can do this the night before or have it ready to thaw from the freezer.)
Spread a ladle full of the green chili sauce on the bottom of a 3 quart tin foil casserole pan or a 6 quart Crock-pot. Cover with a layer of tortillas and a layer of chicken, followed by a layer of shredded cheese. Repeat until you have used all the ingredients and you end up with a final layer of cheese on the top.

Bake in a 325°F oven until bubbly... or in the Crock-pot on high for 1 hour and keep warm for the entire event.

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CREAMY CHICKEN & CHILE ENCHILADAS
(OLD El PASO recipe)
1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400 degrees.
Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted. SDR

Enchiladas, for they are yummy and good.

hi nikki's wife
what about chilli enchiladas???

Best ever chilli con carne

Serves 6



Preparation time overnight

Cooking time over 2 hours






Ingredients
250g/9oz dried red kidney beans or 2x410g cans, drained
900g/2lb 4oz ripe tomatoes, skinned
900g/2lb 4oz braising steak
4 tbsp vegetable oil
2 onions, chopped
?-1 tsp hot chilli powder or cayenne pepper
1 rounded tbsp paprika
1 tbsp cumin seeds
2 tbsp dark muscovado sugar
3 garlic cloves, crushed
600ml/1 pint beef or chicken stock
salt and freshly ground black pepper
soured cream or crème fra?che, to serve
roughly chopped fresh coriander, to garnish



Method
1. If you're using dried beans, put them in a bowl, cover with plenty of cold water and leave them to soak for at least 8 hours, or overnight.
2. Drain the beans, tip into a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Drain and reserve. Roughly chop the tomatoes.
3. Cut meat into 1-2cm/?-?in cubes, discarding any excess fat. Pat dry on kitchen paper and season with salt and pepper. Heat half the oil in a large, heavy-based saucepan or sauté pan until very hot. Fry half the meat, for about 10 minutes or until well browned. Drain with a slotted spoon and set aside. Repeat with the remaining oil and meat.
4. Add the onions to the pan with the chilli, paprika, cumin and sugar and fry very gently for 8-10 minutes until deep golden and caramelised. Return the meat to the pan with the garlic, tomatoes, stock and red kidney beans (if using canned beans, add for the last 30 minutes of cooking time). Bring to the boil, reduce the heat and simmer, uncovered, on the lowest setting for 1?-1? hours until the meat is meltingly tender. Check the seasoning and serve with spoonfuls of soured cream or crème fra?che, and plenty of coriander.

First time I had these I fell in love with em!!
Instead of the cayenne pepper, I put a small can of jalepeno's in it.

Chicken Enchiladas...white Sauce..

1/4 cup butter or margarine
1/4 cup flour
2 cups chicken stock (or canned broth)
8 ounces sour cream
8 ounces chopped green chilies, undrained
1/4 teaspoon cayenne pepper
3 cups chopped cooked chicken breasts
1 small onion, finely chopped
2 cups monterey jack cheese (or more)
8 flour tortillas

In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
Add sour cream, green chilies and cayenne. Remove from heat.
In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
Pour remaining sauce on top.
Bake at 350 for 30 minutes, covered.
Remove from oven, take off foil and sprinkle cheese over top.
Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.





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