How do I make my enchiladas crazy-delicious?!
I microwave or steam some corn tortillas to get them soft. I grate a big pile of Monterrey Jack cheese and roll it up inside the tortillas. I line the tortillas up in a glass baking dish and bake in the oven until the cheese is melted. Then I take them out, dish them out onto plates, and smother each one in a generous serving of warm green chile sauce.
The sauce is to die for, but the enchiladas could use a little work. Any tips?
Chicken Enchiladas - YUM!this delicious dish goes great with spanish rice and refried beans - or just a dollop of sour cream on top!
what you need:
* 4 boneless, skinless chicken breasts (thawed)
* olive/vegetable oil
* 1 small (or half of large) yellow onion diced
* 1.5 pack cream cheese
* 10 taco sized tortillas
* 1 large can enchilada sauce
* bowl full of grated cheddar cheese
* optional: pepper, seasoning salt, sliced olives
what you do:
1. preheat oven to 350 degrees. boil chicken 10-12 minutes or until largest piece is white throughout (cut through center). strain and run under cold water, shred.
2. heat oil in large skillet just above medium. when pan is hot, add diced onion to saute 1-2 minutes. add cream cheese in chunks, then chicken. keep stirred until mixture is well creamed (optional: add seasoning salt and pepper to taste).
3. remove from heat, allow time to cool (stir under fan to speed up process). while cooling, seperate tortillas onto plate and heat in microwave for 30 seconds.
4. put 2-3 tablespoon fulls of chicken mixture in center of tortilla. shape down the middle of tortilla, fold tortilla over spread and roll up (open ends).
5. place enchilada into greased 13"x9" pan. repeat for each tortilla, making a row of 8 inchiladas across the pan and two the long way. enchiladas should fit snug into pan.
6. pour enchilada sauce over enchiladas, seperating to allow sauce to go between enchiladas and all around.
7. cover dish with grated cheese (optional: sliced olives all around).
8. bake at 350 degrees for 30-40 minutes until cheese is melted and sauce bubbles around edges of pan.
9. remove, let cool, enjoy!
Four Bean Enchiladas
# 8 6-inch corn tortillas
# 15 oz. can red kidney beans
# 15 oz. can garbanzo beans
# 15 oz. can pinto beans
# 15 oz. can great northern beans
# 1 can condensed cheese or nacho cheese soup
# 10 oz. can enchilada sauce
# 8 oz. can tomato sauce
# 6 oz. shredded cheese - Montery Jack or Cheddar
1. Stack tortillas and wrap in foil. Heat in 350 oven for 10 minutes or until warm.
2. For filling, rinse and drain beans; combine with soup. Spoon 1/3 cup filling onto one end of each tortilla. Starting at one end, roll each tortilla up and place seam side down in a 8 or 9-inch square baking dish.
3. In a bowl stir together the enchilada sauce and the tomato sauce; pour over enchiladas.
4. Cover with foil and bake in 350 oven until hot - about 30 minutes. Remove foil and sprinkle with cheese. Bake, uncovered, for 5 more minutes or until cheese is melted.Makes 4 servings.
The flavor mostly comes from the meat. I grill chicken outside, shred it and put it in the enchiladas. The smoky flavor REALLY adds a whole new layer of flavor to the recipe!
Hire an illegal Mexican to make them for you...I have 12 living in the house next to me that would gladly volunteer...I'll send them your way.
TRUST ME WHEN I SAY, ADD IT AS A PIZZA TOPPING. I DO THIS IN MY RESTAURANT. ITS A HIT!