Anyone know an amazing chicken enchilada recipe?!
Answers:
3 chicken breasts
2 cans of enchilada sauce the green one
1/2 of a block of neufchatel cheese
1 cup of shredded cheddar cheese (x-sharp)
8 tortilla shells
oil just enough to coat the pan (very thin probably 2 tablespoons)
Pre heat oven to 350
Cut up chicken breast and cook until internal temperature reaches 165 (about 8-10 minutes on high heat)
add 1 enchilada sauce and cream cheese!.
continue to cook and mix for a few minutes until all the chicken is completely covered with the mixture!.
lay out tortilla shells and add mixture to each of them!. Add some of the cheese to each too!. roll them up and put into a big enough pan!. pour other can of enchilada sauce over and the rest of the cheese put in the oven for 12 minutes and they are all done! :) its quick and easy for those nights that you don't have a lot of time!. I also have added rice (cooked in the microwave that i added salsa to) to the mixture!. hope this helped :) Www@FoodAQ@Com
2 cans of enchilada sauce the green one
1/2 of a block of neufchatel cheese
1 cup of shredded cheddar cheese (x-sharp)
8 tortilla shells
oil just enough to coat the pan (very thin probably 2 tablespoons)
Pre heat oven to 350
Cut up chicken breast and cook until internal temperature reaches 165 (about 8-10 minutes on high heat)
add 1 enchilada sauce and cream cheese!.
continue to cook and mix for a few minutes until all the chicken is completely covered with the mixture!.
lay out tortilla shells and add mixture to each of them!. Add some of the cheese to each too!. roll them up and put into a big enough pan!. pour other can of enchilada sauce over and the rest of the cheese put in the oven for 12 minutes and they are all done! :) its quick and easy for those nights that you don't have a lot of time!. I also have added rice (cooked in the microwave that i added salsa to) to the mixture!. hope this helped :) Www@FoodAQ@Com
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil!. Season chicken with salt and pepper!. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink!. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning!. Remove chicken to a platter, allow to cool!.
Saute onion and garlic in chicken drippings until tender!. Add corn and chiles!. Stir well to combine!. Add canned tomatoes, saute 1 minute!.
Pull chicken breasts apart by hand into shredded strips!. Add shredded chicken to saute pan, combine with vegetables!. Dust the mixture with flour to help set!.
Microwave tortillas on high for 30 seconds!. This softens them and makes them more pliable!. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce!. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat!. Spoon 1/4 cup chicken mixture in each tortilla!. Fold over filling, place 8 enchiladas in each pan with seam side down!. Top with remaining enchilada sauce and cheese!.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts!. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving!. Serve with Spanish rice and beans!.Www@FoodAQ@Com
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil!. Season chicken with salt and pepper!. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink!. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning!. Remove chicken to a platter, allow to cool!.
Saute onion and garlic in chicken drippings until tender!. Add corn and chiles!. Stir well to combine!. Add canned tomatoes, saute 1 minute!.
Pull chicken breasts apart by hand into shredded strips!. Add shredded chicken to saute pan, combine with vegetables!. Dust the mixture with flour to help set!.
Microwave tortillas on high for 30 seconds!. This softens them and makes them more pliable!. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce!. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat!. Spoon 1/4 cup chicken mixture in each tortilla!. Fold over filling, place 8 enchiladas in each pan with seam side down!. Top with remaining enchilada sauce and cheese!.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts!. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving!. Serve with Spanish rice and beans!.Www@FoodAQ@Com
These Creamy Chicken Cheese Enchiladas will make you hurt yourself!
Doc
Creamy Chicken and Cheese Enchiladas
___________________________________
INGREDIENTS:
4 boneless skinless chicken breast halves
3 tablespoons olive oil
3 cups shredded Monterey Jack cheese
1/2 cup chopped onion
10 flour tortillas
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can chopped green chiles, drained
TO PREPARE:
* Rinse the chicken and pat dry; cut into thin slices!.
* Saute the chicken in the olive oil in a skillet until brown;
drain!. Combine the chicken, cheese and onion in a bowl;
mix well!.
* Spoon the chicken mixture onto the center of each
tortilla; roll the tortilla to enclose the filling!. Place the
enchiladas seam side down in a 9x13-inch baking dish!.
· Heat the butter in a saucepan until melted!. Stir in the
flour until blended!. Add the chicken broth; mix well!.
* Cook until thickened, stirring constantly!. Stir in the sour
cream and chiles!. Spoon the sauce over the enchiladas!.
* Bake at 350 degrees for 20 minutes or until bubbly!.
SERVES 5
Www@FoodAQ@Com
Doc
Creamy Chicken and Cheese Enchiladas
___________________________________
INGREDIENTS:
4 boneless skinless chicken breast halves
3 tablespoons olive oil
3 cups shredded Monterey Jack cheese
1/2 cup chopped onion
10 flour tortillas
1/4 cup butter or margarine
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can chopped green chiles, drained
TO PREPARE:
* Rinse the chicken and pat dry; cut into thin slices!.
* Saute the chicken in the olive oil in a skillet until brown;
drain!. Combine the chicken, cheese and onion in a bowl;
mix well!.
* Spoon the chicken mixture onto the center of each
tortilla; roll the tortilla to enclose the filling!. Place the
enchiladas seam side down in a 9x13-inch baking dish!.
· Heat the butter in a saucepan until melted!. Stir in the
flour until blended!. Add the chicken broth; mix well!.
* Cook until thickened, stirring constantly!. Stir in the sour
cream and chiles!. Spoon the sauce over the enchiladas!.
* Bake at 350 degrees for 20 minutes or until bubbly!.
SERVES 5
Www@FoodAQ@Com
I make this all the time for family and friends and it's so easy
3 to 4 chicken breast cubed and fried
2 cups sour cream
2 can green enchilada sauce
3 cups grated colby cheese
4 flour tortillas
After you fry the chicken shredded it up and place the sour cream in!. Layer tortillas, enchilada sauce, sour cream mixture then cheese in a 9x13 pan!. Repeat!. Heat at 400 degrees for 30 minutes or until cheese is melted!. Serve with corn chips!.Www@FoodAQ@Com
3 to 4 chicken breast cubed and fried
2 cups sour cream
2 can green enchilada sauce
3 cups grated colby cheese
4 flour tortillas
After you fry the chicken shredded it up and place the sour cream in!. Layer tortillas, enchilada sauce, sour cream mixture then cheese in a 9x13 pan!. Repeat!. Heat at 400 degrees for 30 minutes or until cheese is melted!. Serve with corn chips!.Www@FoodAQ@Com
sounds good!. i'll go with what she said, but you may want to use fresh tomatoes instead of stewed and i dont know why the corn has to be frozen!. Www@FoodAQ@Com