I want to make a Chicken Enchilada Casserole, can you help me with a good recipe?!
From: FamilyFun.com
RECIPE INGREDIENTS:
For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes.
In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.
nfd
Answers: Green Chili Chicken Enchilada Casserole
From: FamilyFun.com
RECIPE INGREDIENTS:
For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes.
In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.
nfd
Google: Best chicken enchilada casserole ever..... Than pick one.
INGREDIENTS
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can diced chili's, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Colby Jack cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and green chili's.
Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!
go to your internet explorer, type in chicken enchilada casserole, click go, it will bring up the recipe you are looking for
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Chicken Enchilada Casserole
Recipe Ingredients:
4 Chicken Breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 small Onion
1 large can Ortega Chile chopped
1 can Whole Milk
3/4 cup Cheddar Cheese grated
7.5 oz. pkg. Corn Tortillas
Recipe Instructions:
1. Bake chicken for 1 hour. Cool. Shred. Cover bottom of buttered baking dish with corn tortillas.
2. Add layer of chicken and soup mix and cheese. Continue layering ingredients. Finish with grated cheese. Bake 1 1/2 hours at 300 degrees. Serve with green salad and rolls.
my chicken enchiladas casserole,
1 can cream of chicken soup 1/2 cup sour cream
2 t. margarine
1/2 cup chopped onion
1 tsp. chili powder
2 cups cooked chicken, diced
4 oz. can chopped chilies, hot or mild
8 corn tortillas
1 cup Monterrey jack cheese, shredded
in a small bowl, combine soup[add Little milk to thin it] and sour cream; set aside. in pan over medium heat, cook onion and chili powder in margarine until onion is tender. stir in chicken,chilies and a tablespoon of soup mixture.remove from heat. grease baking pan and spread a little of the soup mixture on the bottom. at this point,you can either roll enchiladas or layer tortillas, then chicken,then tortillas on top. spread remaining soup mixture over enchiladas and cover with foil. bake at 375 for 20 minutes . uncover and top with cheese and bake for another 10 minutes or until cheese is melted. garnish with chilies
You have so many long recipes on line.Why not try this www.lutong pinoy.com You'll enjoy it.
Chicken Enchiladas
4 whole chicken breasts, bone-in, skin on
6 C. of water
2-4 corn tortillas
1/2 C. of oil
2 whole jalapenos canned
1 onion yellow med. size
2 tsp. minced fresh garlic
3 C. of chicken broth
2 C. of shredded mozzarella cheese
2 family size cans of cream of chicken soup
1 16 oz. carton of sour cream
3 Tbs. of juice for canned jalapenos
1 tsp. of garlic powder
salt for taste
Directions
Cook chicken in water until done about an hour and a half. When cool, remove skin and de-bone chicken. Shred chicken and place in skillet along with chopped onion, chopped jalapenos, minced garlic, two cups of broth salt. Cook until onion is translucent. In a separate skillet, heat oil and soften tortillas in the hot oil. Place tortillas on paper towels to drain excess oil place tortilla in the oil, turn, then take out. This must be done quickly or the tortilla will get to hard to roll. Place two tablespoons of chicken mixture in each tortilla and roll. Place each rolled tortilla in a 9x13 pan in a single row. You may need two pans. In a sauce pan, mix together soup, sour cream, jalapeno juice, and 1 cup of broth. Heat until blended well and bubbly. Pour sauce over the rolled tortillas, top with cheese and place in 350 degree oven until cheese is melted and bubbly. Serve with Spanish rice, refried beans, and fresh flour tortillas.