How do you make chicken enchiladas?!
I want to impress my parents so they start trusting me in the kitchen!. Please give me the instructions and recipe to make it!.Www@FoodAQ@Com
Answers:
Here's an easy recipe from Rachel Ray of the Food Network:
8 soft corn tortillas
Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
Preheat the oven to 275 degrees F!.
Wrap corn tortillas in foil and warm in the oven!. Bring broth to a boil in a saute pan!. Set chicken into broth with bay and oregano and onion!. Return to a boil, cover and reduce heat to simmer!. Poach chicken in broth 10 minutes!. Remove chicken breasts to a bowl and shred with 2 forks!. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks!.
Combine all sauce ingredients and heat through, keeping warm until needed!.
Remove tortillas from oven and switch broiler on high!.
Pile chicken mixture into warm corn tortillas and roll!. Line casserole or baking dish with enchiladas, seam side down!. Pour hot tomato sauce over the chicken enchiladas and top with cheese!. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas!. Serve!.Www@FoodAQ@Com
8 soft corn tortillas
Filling:
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce:
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle
Preheat the oven to 275 degrees F!.
Wrap corn tortillas in foil and warm in the oven!. Bring broth to a boil in a saute pan!. Set chicken into broth with bay and oregano and onion!. Return to a boil, cover and reduce heat to simmer!. Poach chicken in broth 10 minutes!. Remove chicken breasts to a bowl and shred with 2 forks!. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks!.
Combine all sauce ingredients and heat through, keeping warm until needed!.
Remove tortillas from oven and switch broiler on high!.
Pile chicken mixture into warm corn tortillas and roll!. Line casserole or baking dish with enchiladas, seam side down!. Pour hot tomato sauce over the chicken enchiladas and top with cheese!. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas!. Serve!.Www@FoodAQ@Com
SERVES 6 -8
Easy Chicken Enchiladas
Ingredients
3 cooked chicken breasts
1 cup cooked white rice
1 (14 ounce) jar salsa
1 cup enchilada sauce
2 cups shredded cheese
1/2 cup sour cream
8 flour tortillas
Directions
1Place chicken breasts, white rice, and salsa into a crockpot!.
2Set crockpot to low and allow to simmer several hours!. If the chicken is not already cooked (I used leftovers), then allow to cook all day to ensure chicken is tender enough to shred!.
3Remove chicken breasts and shred using two forks!.
4Put shredded chicken back into pot, add 1/2 cup enchilada sauce, 1 cup shredded cheese, 1/2 cup sour cream!. Mix well!.
5Preheat oven to 350!.
6Into a casserole dish, put remaining enchilada sauce!.
7Take a tortilla and put a couple spoonfuls of chicken mixture onto it; roll up and place seam side down into sauced casserole dish!.
8Repeat until all tortillas are used and in dish!. Top tortillas with any remaining chicken mixture and remaining cup of shredded cheese!.
9Put casserole dish into oven and cook about 12 minutes or until cheese is all melted!.
10Serve with additional enchilada sauce, salsa, sour cream, or whatever you prefer!.Www@FoodAQ@Com
Easy Chicken Enchiladas
Ingredients
3 cooked chicken breasts
1 cup cooked white rice
1 (14 ounce) jar salsa
1 cup enchilada sauce
2 cups shredded cheese
1/2 cup sour cream
8 flour tortillas
Directions
1Place chicken breasts, white rice, and salsa into a crockpot!.
2Set crockpot to low and allow to simmer several hours!. If the chicken is not already cooked (I used leftovers), then allow to cook all day to ensure chicken is tender enough to shred!.
3Remove chicken breasts and shred using two forks!.
4Put shredded chicken back into pot, add 1/2 cup enchilada sauce, 1 cup shredded cheese, 1/2 cup sour cream!. Mix well!.
5Preheat oven to 350!.
6Into a casserole dish, put remaining enchilada sauce!.
7Take a tortilla and put a couple spoonfuls of chicken mixture onto it; roll up and place seam side down into sauced casserole dish!.
8Repeat until all tortillas are used and in dish!. Top tortillas with any remaining chicken mixture and remaining cup of shredded cheese!.
9Put casserole dish into oven and cook about 12 minutes or until cheese is all melted!.
10Serve with additional enchilada sauce, salsa, sour cream, or whatever you prefer!.Www@FoodAQ@Com
I cheat--seriously cheat
2 chicken breasts, cooked and shredded (boiled is fine)
1 can cream of chicken soup
1 can mild diced green chiles
12-15 corn tortillas
2 cups shredded cheese (mexi blend is fine)
Preheat oven to 350!. Lay tortillas in a 9x13 baking dish and place in oven for about 10 minutes (overlapping them is fine)!. Meanwhile, combine shredded chicken, soup and chiles in a pot over medium heat until thoroughly warmed!. Pull your tortillas out of the oven and place on a plate!. Using tablespoons drop your chicken mixture into the center of each tortilla and roll (careful they'll be hot)!. Place enchilada in baking dish!. Repeat until there are no more tortillas!. If there's any extra chicken mixture spread it on the enchiladas!. Sprinkle the 2 cups cheese over the enchiladas!. Wrap dish in foil and place in oven for about 30 minutes or until cheese is bubbly!. Serve with salsa, refried beans and sour cream!.Www@FoodAQ@Com
2 chicken breasts, cooked and shredded (boiled is fine)
1 can cream of chicken soup
1 can mild diced green chiles
12-15 corn tortillas
2 cups shredded cheese (mexi blend is fine)
Preheat oven to 350!. Lay tortillas in a 9x13 baking dish and place in oven for about 10 minutes (overlapping them is fine)!. Meanwhile, combine shredded chicken, soup and chiles in a pot over medium heat until thoroughly warmed!. Pull your tortillas out of the oven and place on a plate!. Using tablespoons drop your chicken mixture into the center of each tortilla and roll (careful they'll be hot)!. Place enchilada in baking dish!. Repeat until there are no more tortillas!. If there's any extra chicken mixture spread it on the enchiladas!. Sprinkle the 2 cups cheese over the enchiladas!. Wrap dish in foil and place in oven for about 30 minutes or until cheese is bubbly!. Serve with salsa, refried beans and sour cream!.Www@FoodAQ@Com
Prep Time: 30 minutes
Cook Time: 25 minutes
Ingredients:
1 cup chopped onions
2 tablespoons butter or margarine
2 cups chopped chicken
1 4oz can of chopped green chilies
3 tablespoons butter or margarine
? cup all purpose flour
1 teaspoon ground coriander seed
? teaspoon salt
2-? cups of chicken broth
1 cup dairy sour cream
1-? cups shredded Monterey jack cheese
12 six-inch corn tortillas
Preparation:
In large saucepan cook onions in the 2 tablespoons butter until tender!. Combine in a bowl with chopped chicken and green chilies, set aside!.
In same saucepan, melt 3 tablespoons butter!. Blend in flour, coriander, and salt!. Stir in chicken broth all at once!. Cook and stir till thickened and bubbly!. Remove from heat!. Stir in sour cream, and 1/2 cup of cheese!. Stir 1/2 cup of the sauce into the chicken!.
Fry the corn tortillas in vegetable oil for a couple of seconds!. Absorb the grease by placing tortillas between paper towels!.
Dip each tortilla into remaining hot sauce; fill each with about1/4 cup of chicken mixture!. Roll up and arrange in 13x9x2 baking dish!. Pour remaining sauce over tortillas!. Sprinkle with remaining cheese!. Bake, uncovered, in 350° oven about 25 minutes or until bubbly!. Serves 6!.Www@FoodAQ@Com
Cook Time: 25 minutes
Ingredients:
1 cup chopped onions
2 tablespoons butter or margarine
2 cups chopped chicken
1 4oz can of chopped green chilies
3 tablespoons butter or margarine
? cup all purpose flour
1 teaspoon ground coriander seed
? teaspoon salt
2-? cups of chicken broth
1 cup dairy sour cream
1-? cups shredded Monterey jack cheese
12 six-inch corn tortillas
Preparation:
In large saucepan cook onions in the 2 tablespoons butter until tender!. Combine in a bowl with chopped chicken and green chilies, set aside!.
In same saucepan, melt 3 tablespoons butter!. Blend in flour, coriander, and salt!. Stir in chicken broth all at once!. Cook and stir till thickened and bubbly!. Remove from heat!. Stir in sour cream, and 1/2 cup of cheese!. Stir 1/2 cup of the sauce into the chicken!.
Fry the corn tortillas in vegetable oil for a couple of seconds!. Absorb the grease by placing tortillas between paper towels!.
Dip each tortilla into remaining hot sauce; fill each with about1/4 cup of chicken mixture!. Roll up and arrange in 13x9x2 baking dish!. Pour remaining sauce over tortillas!. Sprinkle with remaining cheese!. Bake, uncovered, in 350° oven about 25 minutes or until bubbly!. Serves 6!.Www@FoodAQ@Com
2 tablespoons butter or margarine
2 cups chopped chicken
1 4oz can of chopped green chilies
3 tablespoons butter or margarine
? cup all purpose flour
1 teaspoon ground coriander seed
? teaspoon salt
2-? cups of chicken broth
1 cup dairy sour cream
1-? cups shredded Monterey jack cheese
12 six-inch corn tortillas
Preparation:
In large saucepan cook onions in the 2 tablespoons butter until tender!. Combine in a bowl with chopped chicken and green chilies, set aside!.
In same saucepan, melt 3 tablespoons butter!. Blend in flour, coriander, and salt!. Stir in chicken broth all at once!. Cook and stir till thickened and bubbly!. Remove from heat!. Stir in sour cream, and 1/2 cup of cheese!. Stir 1/2 cup of the sauce into the chicken!.
Fry the corn tortillas in vegetable oil for a couple of seconds!. Absorb the grease by placing tortillas between paper towels!.
Dip each tortilla into remaining hot sauce; fill each with about1/4 cup of chicken mixture!. Roll up and arrange in 13x9x2 baking dish!. Pour remaining sauce over tortillas!. Sprinkle with remaining cheese!. Bake, uncovered, in 350° oven about 25 minutes or until bubbly!. Serves 6!.Www@FoodAQ@Com
2 cups chopped chicken
1 4oz can of chopped green chilies
3 tablespoons butter or margarine
? cup all purpose flour
1 teaspoon ground coriander seed
? teaspoon salt
2-? cups of chicken broth
1 cup dairy sour cream
1-? cups shredded Monterey jack cheese
12 six-inch corn tortillas
Preparation:
In large saucepan cook onions in the 2 tablespoons butter until tender!. Combine in a bowl with chopped chicken and green chilies, set aside!.
In same saucepan, melt 3 tablespoons butter!. Blend in flour, coriander, and salt!. Stir in chicken broth all at once!. Cook and stir till thickened and bubbly!. Remove from heat!. Stir in sour cream, and 1/2 cup of cheese!. Stir 1/2 cup of the sauce into the chicken!.
Fry the corn tortillas in vegetable oil for a couple of seconds!. Absorb the grease by placing tortillas between paper towels!.
Dip each tortilla into remaining hot sauce; fill each with about1/4 cup of chicken mixture!. Roll up and arrange in 13x9x2 baking dish!. Pour remaining sauce over tortillas!. Sprinkle with remaining cheese!. Bake, uncovered, in 350° oven about 25 minutes or until bubbly!. Serves 6!.Www@FoodAQ@Com
EASY CHICKEN ENCHILADAS
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese
Season chicken breasts to taste and grill or you can just boil them until no longer pink!.
Cut cream cheese brick into cubes!.
Cut cooked chicken into bite sized pieces and add to cream cheese!. Stir until melted, then stir in 1/2 of jar of salsa!.
Warm tortillas in microwave until softened!.
Add a heaping tablespoon of chicken mix to tortilla and roll up!. Place seam side down in a greased 9-13 pan!.
After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl!. Spread over the enchiladas!. Cover with cheese and bake until cheese is melted and golden brown!.Www@FoodAQ@Com
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese
Season chicken breasts to taste and grill or you can just boil them until no longer pink!.
Cut cream cheese brick into cubes!.
Cut cooked chicken into bite sized pieces and add to cream cheese!. Stir until melted, then stir in 1/2 of jar of salsa!.
Warm tortillas in microwave until softened!.
Add a heaping tablespoon of chicken mix to tortilla and roll up!. Place seam side down in a greased 9-13 pan!.
After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl!. Spread over the enchiladas!. Cover with cheese and bake until cheese is melted and golden brown!.Www@FoodAQ@Com
Things You’ll Need:
1 lb of Precooked Chicken Breast-precut
1 cup of sour cream
1 red pepper, chopped
1 small can of green chiles
1 can of Red Enchilada Sauce
Taco Shells
1 bag of shredded Mexican cheese
food processor
aluminum foil
Nonstick spray
Glass casserole dish
large mixing bowl
Step1Preheat your oven to 350 degrees!. Spray nonstick spray in your glass casserole dish!.
Step2Add your chicken in your food processor along with the red pepper!. Process it until it is finely chopped!. Pour the chicken and red pepper mixture into your mixing bowl!.
Step3Open your can of green chilies!. Add them to the mixing bowl!. Then spoon in your cup of sour cream!.
Step4Mix all of the ingredients together completely!. Then add about a half-cup of your shredded cheese, and stir it into the mixture too!.
Step5Open your bag of tortilla shells!. Then open your can of red enchilada sauce!. Lay one of your tortilla shells flat, and take a spoonful of red sauce and spread it in the middle of your tortilla shell!. Then spoon in some of the chicken mixture from the bowl on your tortilla as well!. Roll your tortilla up enchilada style and place in your casserole dish!.
Step6Repeat step 5 until you have filled your casserole dish!. The casserole dish usually holds about 6 to 8 enchiladas!. Take the remaining red sauce and pour over the top of the enchiladas!. Spring some cheese on top of the sauce!. For added flavor, you can add some chopped green pepper too!.
Step7Cover the top with aluminum foil!. Place in your oven and let them bake for 40 to 45 minutes!. Enchiladas are finished when all of the cheese has been melted and the shells are a very light brown!. Take caution when taking out your enchiladas and removing the aluminum foil!. Contents will be very hot!Www@FoodAQ@Com
1 lb of Precooked Chicken Breast-precut
1 cup of sour cream
1 red pepper, chopped
1 small can of green chiles
1 can of Red Enchilada Sauce
Taco Shells
1 bag of shredded Mexican cheese
food processor
aluminum foil
Nonstick spray
Glass casserole dish
large mixing bowl
Step1Preheat your oven to 350 degrees!. Spray nonstick spray in your glass casserole dish!.
Step2Add your chicken in your food processor along with the red pepper!. Process it until it is finely chopped!. Pour the chicken and red pepper mixture into your mixing bowl!.
Step3Open your can of green chilies!. Add them to the mixing bowl!. Then spoon in your cup of sour cream!.
Step4Mix all of the ingredients together completely!. Then add about a half-cup of your shredded cheese, and stir it into the mixture too!.
Step5Open your bag of tortilla shells!. Then open your can of red enchilada sauce!. Lay one of your tortilla shells flat, and take a spoonful of red sauce and spread it in the middle of your tortilla shell!. Then spoon in some of the chicken mixture from the bowl on your tortilla as well!. Roll your tortilla up enchilada style and place in your casserole dish!.
Step6Repeat step 5 until you have filled your casserole dish!. The casserole dish usually holds about 6 to 8 enchiladas!. Take the remaining red sauce and pour over the top of the enchiladas!. Spring some cheese on top of the sauce!. For added flavor, you can add some chopped green pepper too!.
Step7Cover the top with aluminum foil!. Place in your oven and let them bake for 40 to 45 minutes!. Enchiladas are finished when all of the cheese has been melted and the shells are a very light brown!. Take caution when taking out your enchiladas and removing the aluminum foil!. Contents will be very hot!Www@FoodAQ@Com
Buy a roasted chicken, lemon pepper would be really good!. Let it cool, then bone the chicken!. Chop up the chicken meat and reserve in the refrigerator!. Place all of the chicken bones in a stock pot and add water to cover salt, pepper, bay leaf, and just a touch of cumin, oregano, rosemary, thyme!. Simmer until you get a nice reduced broth!. Remove all the bones and strain!. Add to the broth, onions and garlic sauteed in olive oil, 12 oz to 1 pound of green chile (I prefer frozen, but get what's available!.), one large can of diced tomatoes (drained), one can of cream of mushroom soup!. Stir in the chicken and warm thoroughly!. In a greased, casserole dish, scoop some of the liquid into the bottom (I use a glass, 9X13 casserole)!. Fry corn tortillas until bubbling on a griddle with some pam on it!. Put two layers of six tortillas, shredded monterey jack cheese and scoops of your enchilada sauce, in that order!. Bake in a 350 degree oven until you see a good bubbling all around the edges!. Let stand for about 15 minutes before serving!. Have a nice green salad on the side!. I'm hungry now!Www@FoodAQ@Com
My chicken enchilada's are "family famous" so I hope this sounds good to you!.
Boil a whole chicken or cook it in the crock pot until cooked thoroughly (that means it's not pink in the center of the breast)
then shred the chicken into bite sized pieces
add two cans of Rosita's enchilada sauce (may family chooses mild)
take soft tortilla shells and coat both sides in butter
add one cup of chicken mixture and 1/3 cup cheese
roll up tortilla and tuck it in a glass cooking pan coated with butter as well
when your pan is full add another can of enchilada sauce over the top and drizzle cheese on top of that to make it look pretty
cook for 30 min in the oven at 350
dish and serve
enjoy!Www@FoodAQ@Com
Boil a whole chicken or cook it in the crock pot until cooked thoroughly (that means it's not pink in the center of the breast)
then shred the chicken into bite sized pieces
add two cans of Rosita's enchilada sauce (may family chooses mild)
take soft tortilla shells and coat both sides in butter
add one cup of chicken mixture and 1/3 cup cheese
roll up tortilla and tuck it in a glass cooking pan coated with butter as well
when your pan is full add another can of enchilada sauce over the top and drizzle cheese on top of that to make it look pretty
cook for 30 min in the oven at 350
dish and serve
enjoy!Www@FoodAQ@Com
you get a live chicken and put it in an enchilada!.!.!. lol!.!. jk!.!.!. i think you just have to cook the chicken good!.!. then get a pan, and put tomato sauce in it!.!. then you could cook some tortilla in there, but not too much or else they will be too hard!.!.!. after you done with the torillas, then you just put the chicken in and wrap them up!.!.!. and thats pretty much all there is to it!.!.!.Www@FoodAQ@Com
I don't have the recipe, but it was on Rachel Ray this morning!.
Too bad you missed it!.
(all i remember is that the secret ingredient is a dash of cinnimon)!.Www@FoodAQ@Com
Too bad you missed it!.
(all i remember is that the secret ingredient is a dash of cinnimon)!.Www@FoodAQ@Com
Chicken Enchiladas
http://www!.cherskitchen!.com/recipes/poul!.!.!.Www@FoodAQ@Com
http://www!.cherskitchen!.com/recipes/poul!.!.!.Www@FoodAQ@Com
I recently found this recipe and it was to die for! I omitted the olives, though!.
http://www!.recipezaar!.com/18503Www@FoodAQ@Com
http://www!.recipezaar!.com/18503Www@FoodAQ@Com
grill chicken and peppers to gether on high for about 23 minuts or untill done and cook tortia on each sid for 2 minuts and put the chiken and sme cheese in the tortia!Www@FoodAQ@Com
take a live chicken and a mexican and smush them togetherWww@FoodAQ@Com
with chicken and enchiladas! lol
just kidding!. i actually need help on how to make those too!. >!.<Www@FoodAQ@Com
just kidding!. i actually need help on how to make those too!. >!.<Www@FoodAQ@Com
http://phoenix!.about!.com/od/recipes/r/ch!.!.!.Www@FoodAQ@Com
INGREDIENTS
1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced
1 14!.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil
2-3 cups of cooked chicken, shredded or chopped
Salt
2 cups grated cheese (about 1/3 lb)
METHOD
1 Preheat the oven to 350°F!.
2 Prepare the sauce!. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes!. Add the garlic for a minute more!. While the onions are cooking, purée the canned tomatoes in a blender!. Add the tomatoes to the onions and garlic!. Bring to a low simmer!. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor!. For us that's around 2 Tablespoons!. But it depends on your taste and how strong the chili powder is that you are using!. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish!. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes!. You want more of the taste of the chili and less of the tomatoes for this sauce!. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers!. Remove from heat!.
Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine!.
3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese!. Sprinkle with a little salt!. Set aside!.
4 Prepare the tortillas!. There are 2 basic ways to prepare the tortillas - the traditional way of dipping them in the sauce and heating them individually, and my mom's way when she is trying to cut down on the fat!.
First the traditional way!. Heat a small light skillet on med-high heat!. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan!. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides!. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles!. Use a metal spatula to flip to the other side for a few more seconds!. Set aside on a plate!. Repeat with remaining tortillas!. Proceed to the step 5!.
For my mom's low-fat method of heating up the tortillas, she places a small amount of oil in the skillet to coat the pan!. Add a tortilla, flip it to its other side!. Then add another tortilla on top of the first to soak up some of the excess oil!. Flip them both together and add yet another tortilla!. Keep adding them wherever there seems to be some excess oil!. The idea is to heat the tortillas and soften them with the minimum amount of oil!. As the tortillas become soft and heated, remove them to a paper towel to soak up even more excess oil!. If you find you need more oil in the pan, add it!. With this method, you do NOT get the chili flavor infused in the tortillas!. It is a matter of preference!. I prefer the first method, excess oil or not, because it has a much richer and spicier flavor!. But as my mom says, "Anything goes!. This is just a guideline; do what you want!."
Note that because we made this batch the low-fat way, the following photos show tortillas not coated in chili sauce, but the method is the same for if you did!.
5 Assemble the enchiladas!. Use an 8x12 inch pyrex baking dish!. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up!. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish!. Cover the tortillas rolls with the remaining sauce!.
Sprinkle with the remaining grated cheese!. Note that I recall often eating these chicken enchiladas with very little cheese on them!. Instead we had probably 2/3 cup of chopped fresh onion that had been soaked in vinegar sprinkled over the top!. (My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese!. But she's in her 70s and sometimes doesn't remember these things!. Or she remembers later and doesn't remember that she ever forgot them in the first place!. But heck, I'm in my 40s and my memory isn't what it used to be either!.)
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly!.
Use a metal spatula to serve!.
Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), guacamole or avocado slices, and sour cream!. Garnish with cilantro!.
Serves 4!.Www@FoodAQ@Com
1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced
1 14!.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil
2-3 cups of cooked chicken, shredded or chopped
Salt
2 cups grated cheese (about 1/3 lb)
METHOD
1 Preheat the oven to 350°F!.
2 Prepare the sauce!. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes!. Add the garlic for a minute more!. While the onions are cooking, purée the canned tomatoes in a blender!. Add the tomatoes to the onions and garlic!. Bring to a low simmer!. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor!. For us that's around 2 Tablespoons!. But it depends on your taste and how strong the chili powder is that you are using!. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish!. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes!. You want more of the taste of the chili and less of the tomatoes for this sauce!. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers!. Remove from heat!.
Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine!.
3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese!. Sprinkle with a little salt!. Set aside!.
4 Prepare the tortillas!. There are 2 basic ways to prepare the tortillas - the traditional way of dipping them in the sauce and heating them individually, and my mom's way when she is trying to cut down on the fat!.
First the traditional way!. Heat a small light skillet on med-high heat!. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan!. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides!. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles!. Use a metal spatula to flip to the other side for a few more seconds!. Set aside on a plate!. Repeat with remaining tortillas!. Proceed to the step 5!.
For my mom's low-fat method of heating up the tortillas, she places a small amount of oil in the skillet to coat the pan!. Add a tortilla, flip it to its other side!. Then add another tortilla on top of the first to soak up some of the excess oil!. Flip them both together and add yet another tortilla!. Keep adding them wherever there seems to be some excess oil!. The idea is to heat the tortillas and soften them with the minimum amount of oil!. As the tortillas become soft and heated, remove them to a paper towel to soak up even more excess oil!. If you find you need more oil in the pan, add it!. With this method, you do NOT get the chili flavor infused in the tortillas!. It is a matter of preference!. I prefer the first method, excess oil or not, because it has a much richer and spicier flavor!. But as my mom says, "Anything goes!. This is just a guideline; do what you want!."
Note that because we made this batch the low-fat way, the following photos show tortillas not coated in chili sauce, but the method is the same for if you did!.
5 Assemble the enchiladas!. Use an 8x12 inch pyrex baking dish!. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up!. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish!. Cover the tortillas rolls with the remaining sauce!.
Sprinkle with the remaining grated cheese!. Note that I recall often eating these chicken enchiladas with very little cheese on them!. Instead we had probably 2/3 cup of chopped fresh onion that had been soaked in vinegar sprinkled over the top!. (My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese!. But she's in her 70s and sometimes doesn't remember these things!. Or she remembers later and doesn't remember that she ever forgot them in the first place!. But heck, I'm in my 40s and my memory isn't what it used to be either!.)
6 Place in the oven and cook for 10 minutes, or until cheese is bubbly!.
Use a metal spatula to serve!.
Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), guacamole or avocado slices, and sour cream!. Garnish with cilantro!.
Serves 4!.Www@FoodAQ@Com