Anybody have a recipe for Chicken Enchiladas?!

[wurzelkind]

Hi there~

I've been craving enchiladas for quite a while now and since there are tortillas in the pantry that need to be used up I am planning to make them for dinner.

In the past I only ever ate them at Tex-Mex Restaurants so I am not quite sure how to make them. My basic idea so far is to take the tortillas, smother them with sour cream, top them with kidney beans, shredded chicken and cilantro, layer everything in a casserole, top _that_ with shredded cheese and some kind of sauce (tomato maybe?) and bake it until the cheese is all melted and bubbly.
Recipezaar only gave me weird recipes that used all kinds of convenience foods (cream of chicken soup, enchilada spice mixes, etc.) which I was not quite fond of.

Is anybody of you able to help me please?!

TIA!
Valerie

[Chicky2]

What kind of tortillas? Corn?

The authentic way to make them is to take each tortilla and fry them in oil for a minute (don't let them get crispy!). That way when you use them they don't turn all mushy.

I just season my chicken w/garlic, paprika, salt, cayenne, oregano, cumin, and diced green chilis. Then I put that into each tortilla and roll it up (you can put some cheese in there if you want). Then smother all of them w/sauce (you can use a red enchilada type sauce or a sour cream sauce) and then a layer of shredded cheese. Then I bake til bubbly and top w/green onions and cilantro.

For a red sauce you can use tomato sauce and add tex-mex spices to it. For sour cream sauce, melt some butter in a pan and whisk in some flour to make a roux. Add chicken broth and sour cream and some green chilies if you like. Cook for a minute and then pour over your enchiladas and pop into the oven.

HTH!

[mommy2maya]

I suck at rolling them without them breaking all up. So, I make an enchilada 'lasagna'. I use trader joe's enchilada sauce. Firstly, I use whole, bone in, skin on chicken breasts, cooked in my crockpot with chopped onions, garlic, cumin and some chili powder. Let it all cook til the chicken is falling off of the bones, then shred the chicken, removing the bones and skin. I strain out the broth, and add some to the enchilada sauce so it goes further. I layer sauce, corn tortillas, diced raw onions, black beans and cheese, then repeat twice. The top layer will be tortillas, with sauce covering them, then some cheese on top. Bake til all bubbly and heated thru. My kids will eat this all day long, so yummy!

[velochic]

I used to live just outside of Munich, near a small suburban town called Trudering. What lake do you live near? Obviously from my location, I miss it a lot.

My chicken enchiladas start with chicken breasts that are gently roasted chicken (with mexican spices such as oregano, paprika, cumin). Do not overcook! Undercook, if anything (because the chicken will be baked again when you bake the enchiladas). The pan has a lot of chicken juices in it and I shred and put the chicken back in the juices. Then I saute onions and peppers to make them soft and have a more gentle flavor, adding in a small amount of salsa and the shredded chicken near the end.

I make my red enchilada sauce from scratch (you can google for one you like). I dip the tortillas in warm enchilada sauce, then wrap the chicken mixture and cheese in the tortillas and place in a casserole that has some enchilada sauce in the bottom. I top with a bit more enchilada sauce and cheese then bake.

[cristeen]

Well, first you have to make your filling. I generally use leftover chicken shredded or chopped and I mix that with whatever I have on hand... shredded cheese, chopped green chiles, olives, (frozen) corn, cilantro, etc. Then you need your sauce. I used to use El Pato brand in the can (that's what I was raised with), but that's just too hot for us. Now I use Trader Joes Salsa Verde in the jar. Then you need to warm up your tortillas... you can warm them in a dry pan, fry them until soft in hot oil, dip them in the warmed up sauce, or I just warm them over an open flame. Roll maybe 1/3 c of filling into each one, and lay them side by side in a baking dish. You can squeeze them together pretty tightly - I usually get about a dozen into my 9x13 cake pan. Pour the sauce evenly over top, then top with shredded cheese. Bake at 350 for about 30 minutes or until warmed through and melty.

[rhiOrion]

I love Pioneer Woman's white chicken enchiladas.

Not good for you, but good!

http://thepioneerwoman.com/cooking/2...en-enchiladas/

[Magelet]

I make an adapted version of the Nourishing Traditions enchiladas. they're SO good.

for the sauce you saute an onion in olive oil, then add 1 tsp cumin, and stir until mixed with oil. add 2 cups beef or chicken stock and 4 oz whole dried (she recomends seeds cleaned out) new mexico or ancho chilies. I've just used about 4 of those thai hot red chilies (they are much hotter) whole, and gotten a good level of spiciness for me. bring to a boil, simmer. whisk in 2 peeled and chopped cloves of garlic, 3 small cans tomato paste, and 1 tbs red wine vinegar. simmer for 45 minutes. she says to pass it through a food mill. I don't have one, so I use it as it, and pull out the chilis.

To make the enchiladas, I mic chopped cooked chicken meat, chopped onions, grated carrots, sometimes other veggies, sometimes I add a little cayenne, a little oregano, and a little cumin, some of the sauce (you want it mostly meat/veggies, lightly coated in sauce. not a lot of sauce on the inside.) heat the tortillas, put down a layer of cheese, put down the chicken mix, roll it up, place it in a pan, tucked tight so they don't unfold, cover in sauce and cheese, and bake at 325 until hot and melty.

[Artichokie]

Mine is adapted from one of the America's Test Kitchen cookbooks:

Preheat oven to 350 F.

cut up 1.5ish lbs of protein into bite sized pieces and cook in a frying pan w/olive oil. When cooked, remove protein and any liquid that might be in the pan.

While the protein is browning, chop 3 cloves of garlic, add 2 teaspoons each of coriander and cumin, 3 tablespoons of chili powder, and a pinch of salt. Set this mix off to the side.

Saute 2 chopped up onions in some olive oil until soft. Dump in the above spice mix and cook til you can really smell it, about one minute. Pour in one 15 can of tomato sauce and mix it all together. Add your protein into the sauce and simmer anywhere from 5 min to 2 hours. It is delicious either way, but the flavors get more complex the longer you let it simmer.

When you are ready, remove the protein from the sauce with a slotted spoon. add 1 cup of jack or cheddar cheese in the bowl with the protein and mix. Add some jarred jalapenos to the mix if you'd like.

Take 3/4 a cup of the remaining sauce and spread it in the bottom of a 9x13 inch pant.

Microwave 12 tortillas until soft. Then, one by one, dump a bit of the cheese/protein mix into each tortilla and roll it up and put it in the pan. When they are all in there, pour remaining sauce over the top and another cup of cheese.

Put foil over the pan and bake for 20 min. remove foil and cook 5 min more.

Yum!