I need a recipe for chicken enchiladas!!!!?!
I need a recipe for chicken enchiladas!!!!?
i dont want it to spicy
Answers:
try allrecipes.com
Chicken Enchilada
Contributed By: hayfam01
Mom
These are made with flour tortillas and oh so yummy.
Ingredients
2 cups Chicken, boiled and cubed
1 can Cream of chicken soup
1 cup Sour cream
1 Medium onion, diced
1/2 cup Salsa
1/2 tsp. Garlic
1 cup Shredded cheese
1/2 cup Sliced olives
6 Flour tortillas
Topping:
1/2 cup Shredded cheese
1/4 cup Sliced olives
Preparation
In a large bowl combine chicken, cream of chicken, sourcream, onion, and salsa. In an 8x8 dish add enough of the mixture to spread around and just cover the bottom (about 3/4 of a cup). Add cheese and olives to the remainder of the mixture in the bowl. Fill tortillas with the remainding mixture arranging them in the dish, they should fit together tightly. Top with cheese and olives. Bake at 350 degrees for 25-30 minutes
Creamy Chicken Enchiladas
1 tablespoon butter
1 onion
1 can chopped green chilies, drained
1 -8oz cream cheese, cutup and softened
3 ? cup chopped, cooked chicken breast
8 (8in) flour tortillas
16oz monterey jack cheese, shredded
1 bunch cilantro
2 cups whipping cream
Melt butter. Add onion and cilantro. Sauté 5 minutes. Add green chilies. Stir in cream cheese and chicken. Stir constantly until cream cheese melts.
Spoon 2-3 tablespoons of chicken mixture down the center of each tortilla. Place seam side down in greased pan. Sprinkle with cheese and drizzle with whipping cream. Bake 350°F for 45 minutes.
www.foodnetwork.com
Don't let the title scare you, the combination of cheese and sour cream mellows it out
Spicy Chicken Enchiladas Verde
4 cups shredded, cooked chicken from 1 to 2 rotisserie chickens (save extra meat for another use)
1 32-ounce jar (4 cups) salsa verde, divided
8 ounces Monterey Jack cheese (about 3 cups), shredded and divided
1/2 cup chopped fresh cilantro, divided
Salt and ground black pepper
16 6-inch corn tortillas
1/2 medium white onion, halved and sliced thin
Optional: sour cream and guacamole, to serve
Adjust oven rack to center position and heat oven to 400 degrees.
Mix chicken with 3/4 cup of the salsa verde, 1 1/2 cups of the cheese, 1/4 cup of the cilantro, and salt and pepper, to taste. Spread 1 cup of the salsa over the bottom of a 9-by-13-inch baking dish.
Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 45 seconds. Then, working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla. Roll into a cylinder and place, seam-side down, in baking dish. (You may have to turn some sideways to get all to fit.) Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.
Lightly spray a sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes. Remove foil, sprinkle with onion and remaining cilantro, let stand for a few minutes, and serve with remaining salsa verde (and optional sour cream and guacamole).
Serves 8
Chicken enchiladas with cheddar cheese, sour cream, and corn tortillas.
INGREDIENTS:
1 tablespoon plus 1/4 cup oil
2 (4 ounce) cans chopped green chile peppers
1 large clove garlic, crushed and minced
1 large can (28 ounces) tomatoes, drained, reserve juice
2 cups chopped onions (2 large onions)
2 teaspoons salt
1/2 teaspoon oregano
3 cups cooked shredded chicken
2 cups sour cream
2 cups shredded Cheddar cheese
15 corn tortillas
PREPARATION:
In a skillet over medium-high heat, heat 1 tablespoon oil. Add the chile peppers and garlic; sauté until garlic is soft but not browned. Break up tomatoes and add to chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid. Simmer uncovered until thick, about 30 minutes.
If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary. Remove tomato sauce from heat and set aside.
In a bowl, combine chicken, sour cream, and shredded cheese. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9x13x2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350° until heated through, about 20 minutes. This casserole can be frozen then reheated in the oven until hot.
Serves 6.
Try this -- my mother's recipe for chicken and sour cream enchiladas:
Mix together:
2 cups cooked chicken breast, cubed
2 cans cream of chicken soup
1 cup sour cream
1 small can of diced green chiles (drained)
1 teaspoon salt
Cook 12 corn tortillas in corn oil, then spoon the filling mixture into them & roll them put & put in a glass casserole dish.
Spread the remaining mixture on top of the enchiladas.
Cover the whole thing with 2 cups of grated cheddar cheese.
Bake for 30 minutes at 350 degrees, or until the cheese starts to brown slightly.
Let sit for 5 minutes, then serve.
allrecipes.com is a great website you can find everything on there
Chicken Enchiladas with Salsa Verde:
2 pounds tomatillos, husks removed
1 pound poblano chilies
1/2 cup salted roasted or raw shelled pumpkin seeds
4 cloves garlic
1/3 cup lightly packed chopped fresh cilantro
2 cups chicken broth
2 to 4 fresh serrano chilies (1/2 to 1 oz. total), stemmed, seeded, deveined, and chopped
1 red onion (3/4 lb.)
15 corn tortillas (6 to 7 in.), cut in half
3 cups shredded skinned cooked chicken
3 cups (1 1/2 lb.) shredded jack cheese
Cilantro sprigs
Salt
Sour cream
1. Rinse tomatillos. Place tomatillos and poblanos in a 10- by 15-inch rimmed pan. Broil 4 to 6 inches from heat, turning as needed, until tomatillos and poblanos are blackened all over, about 20 minutes total. Set aside as charred. When cool enough to handle, pull off and discard poblano peels, stems, seeds, and veins.
2. In a blender or food processor, whirl (in batches if necessary) tomatillos, poblanos, pumpkin seeds, garlic, cilantro, and broth until chili sauce is smoothly puréed. Add serranos to taste and whirl to purée.
3. Meanwhile, peel onion and cut 3 or 4 thin slices from the center. Separate slices into rings and wrap airtight. Finely chop remaining onion.
4. Spread 1 cup chili sauce over the bottom of a shallow 3-quart casserole (about 10 by 12 in.). Cover sauce with 1/3 of the tortillas, overlapping them. Scatter 1/2 the chicken, 1/2 the chopped red onion, and 1 cup cheese over tortillas. Spoon 1 cup chili sauce over cheese. Cover completely with another 1/3 of the tortillas. Scatter remaining chicken, remaining onion, and 1 cup cheese over tortillas; moisten evenly with 1 cup chili sauce. Cover with remaining tortillas, then coat tortillas evenly with remaining sauce.
5. Bake in a 400° oven until sauce is bubbling at edges of casserole, about 15 minutes. Sprinkle remaining cheese on enchiladas and bake until it melts, 2 to 3 minutes.
6. Scatter red onion rings over enchiladas and garnish with cilantro sprigs. Cut into rectangles and serve with a wide spatula. Add salt and sour cream to taste.
Yield: Makes 6 servings
Simple chicken enchiladas - this is a hit at any potluck my husband brings them to.
1 brick cream cheese
1 cup shredded cheddar (plus a little extra for on top)
1 pound ground chicken
1 jar Old El Paso medium salsa
1 onion, diced
Cayenne to taste
10-20 tortillas (depending how full you make them)
-Brown chicken in pan, add diced onion and saute. Drain chicken if needed.
-Add cheeses to chicken in pan, heat until cheeses are melted. Add half jar salsa and some cayenne (not too much if you don't want it spicy).
-Roll filling in tortilla shells (a couple spoonfuls per shell should do it).
-Place enchiladas in a baking pan, spoon remaining salsa overtop (you may want more), and sprinkle cheese on top.
-Bake at 350 until cheese is melted.
---for whoever thumbs downed me, you may not like it because it's not "chef-y" or authentic but know what? Most people posting so frantically may not be looking to spend a ton of time at this. And - don't knock it till you tried it :P
some ppl here r reall A$$es, ppl give an opinion and u give them thumbs down.......what a joke