I need a chicken enchilada recipe..

[sms]

Looking for a tasty, quick and easy chicken enchilada recipe! Please and thank you!!!

 

[Coconut36]

Looking for a tasty, quick and easy chicken enchilada recipe! Please and thank you!!!

My DH is not an enchilada fan as he hates traditional enchilada sauce..this one uses those Kraft cooking cremes instead and it is a huge hit in our house and pretty easy. If I am pressed for time I used a pre cooked rotisserie chicken from the store deli instead of cooking my own chicken:

http://www.kraftbrands.com/philly/r...ecipeId=121713#category=821&subcategory=16202

 

[Zerosinthecloset]

Just Google "easy chicken enchilada recipes".

 

[mrsv98]

I like this one, I think I will make it this week!

http://allrecipes.com/recipe/sour-cream-enchiladas/detail.aspx

 

[AustinTink]

Just a pet peeve of mine... authentic enchiladas are never, ever made with flour tortillas. Call them rolled tacos or something, but enchiladas they are not!

Sorry, I grew up on the Texas-Mexico border and I'm often shocked at what passes for Mexican food these days, even at tex-mex restaurants here in Austin.

Google authentic enchiladas suizas and you might find something yummy to make.

 

[lizbaby007]

Just a pet peeve of mine... authentic enchiladas are never, ever made with flour tortillas. Call them rolled tacos or something, but enchiladas they are not!

Sorry, I grew up on the Texas-Mexico border and I'm often shocked at what passes for Mexican food these days, even at tex-mex restaurants here in Austin.

Google authentic enchiladas suizas and you might find something yummy to make.

AMEN!! I grew up eating Tex-Mex and enchiladas were always corn tortillas

The flour kind taste like mini burritos smothered in sauce.

 

[DisneyLoverUSA]

I think Enchiladas made with Flour Tortillas are good. I also like Corn Tortillas but when I make Enchiladas at home I use Flour ones.

For chicken Enchiladas I do not make them with Sour Cream because nobody in my family likes Sour Cream. I also do not use canned Enchilada sauce because nobody likes that either.

I make a Chili Cheese sauce the kids would drink with a straw if I would let them.

For the chicken part, you cook/brown up some chicken breasts or some Chicken Strips and shred them, put them back in the pan with a 1/4 cup water and a few Tablespoons of Taco seasoning and cook that off.

I use shredded COLBY cheese. A lot of it. =) (we love Cheesy Enchiladas)

For the sauce I use Wolf brand Chili with no beans and Velveeta Cheese. I thin the Chili down with about a 1/4 cup water to 2 cans Chili and blend it smooth in the blender or food processor. We don't like the lumpiness of the chili.

Once it is blended smooth put it in a pan with about 1/3 of a large block of Velveeta cheese cubes and cook it until the Cheese is melted and the sauce looks kind of dark Orange.

I also make that Chili Cheese in place of Velveeta Rotel dip only I add the whole block of cheese and just one can of smooth Chili.

Anyway, I always micro the Tortillas for about 45 seconds before I start rolling them.

Place a few tablespoons of the shredded Chicken in the Tortilla, place a big handful of cheese along the chicken mixture and roll the Enchilada up. Line them along the inside of a 13X9 glass baking pan that has had some of chili cheese sauce poured into the bottom. After you finish rolling them all up dump the remaining chili cheese sauce on top and some more shredded cheese on top of the whole pan of enchiladas. (You can usually fit 8 big Enchiladas into a 13X9 pan) One Enchilada is very large and if you make rice or beans to go with it, one Enchilada should be a serving size for most grown ups, half for a small kid.

Bake that at 350 degrees for about 30 minutes.

Sometimes I like more sauce and use 3 cans of chili (big cans) but usually 2 is enough. If you buy the small serving size cans you will need 4 cans or maybe 5.

 

[sms]

I think Enchiladas made with Flour Tortillas are good. I also like Corn Tortillas but when I make Enchiladas at home I use Flour ones.

For chicken Enchiladas I do not make them with Sour Cream because nobody in my family likes Sour Cream. I also do not use canned Enchilada sauce because nobody likes that either.

I make a Chili Cheese sauce the kids would drink with a straw if I would let them.

For the chicken part, you cook/brown up some chicken breasts or some Chicken Strips and shred them, put them back in the pan with a 1/4 cup water and a few Tablespoons of Taco seasoning and cook that off.

I use shredded COLBY cheese. A lot of it. =) (we love Cheesy Enchiladas)

For the sauce I use Wolf brand Chili with no beans and Velveeta Cheese. I thin the Chili down with about a 1/4 cup water to 2 cans Chili and blend it smooth in the blender or food processor. We don't like the lumpiness of the chili.

Once it is blended smooth put it in a pan with about 1/3 of a large block of Velveeta cheese cubes and cook it until the Cheese is melted and the sauce looks kind of dark Orange.

I also make that Chili Cheese in place of Velveeta Rotel dip only I add the whole block of cheese and just one can of smooth Chili.

Anyway, I always micro the Tortillas for about 45 seconds before I start rolling them.

Place a few tablespoons of the shredded Chicken in the Tortilla, place a big handful of cheese along the chicken mixture and roll the Enchilada up. Line them along the inside of a 13X9 glass baking pan that has had some of chili cheese sauce poured into the bottom. After you finish rolling them all up dump the remaining chili cheese sauce on top and some more shredded cheese on top of the whole pan of enchiladas. (You can usually fit 8 big Enchiladas into a 13X9 pan) One Enchilada is very large and if you make rice or beans to go with it, one Enchilada should be a serving size for most grown ups, half for a small kid.

Bake that at 350 degrees for about 30 minutes.

Sometimes I like more sauce and use 3 cans of chili (big cans) but usually 2 is enough. If you buy the small serving size cans you will need 4 cans or maybe 5.

That sounds amazing!!! My DS doesn't like sour cream either. I think he will love this!!! I know whats for dinner tomorrow night!!! Thank you!

 

[Kellydelly]

http://www.plainchicken.com/2010/06/creamy-chicken-enchiladas.html

I tried this recipe last week .

 

[LizabethSwan]

I use this recipe: I omit the sour cream and use the cooked chicken from the deli dept. Excellent recipe and easy to make.

Baked Chicken Cheese Enchiladas
Recipe courtesy of Gourmet Magazine
INGREDIENTS:
4 oz. cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
12 to 14 soft round 6 to 8inch
flour or corn tortillas
DIRECTIONS:
Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the sour cream. Stir in 1/2 cup of the salsa. Stir in
1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt,
pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a baking dish spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn
tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining
tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated
cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to
preheated oven and bake for 20 to 25 minutes until hot and bubbly. Enchiladas may be reheated, covered
with aluminum foil, before service. Sprinkle with the remaining scallions and serve warm.

 

[mombrontrent]

Being a vegetarian I make corn and black bean enchiladas that are amazing. I don't know how authentic they are but they sure taste great. I fry a diced green pepper, onion and jalapeno in some olive oil. Add some frozen corn, cooked black beans, minced garlic, cilantro, cook a little longer. I either mix in a little cream cheese or use chedder. Roll the filling up in some whole wheat tortilla shells. For the sauce I'll sautee a little onion, garlic than add a can of crushed tomatos, and seasoning to taste (I usually use orgeano, chili powder, tex-mex and chiplotle powder but any combo of these is great). I'm not a recipe follower, I just roll with it Pour sauce over filled tortillas top with shedded cheese and bake about 30min till cheese it bubbling

 

[faith]

There is an easy recipe on womenlivingwell.org
It was just posted a couple of days ago. Scan down the page that comes up.
It should still be there today.
The sauce to pour over the wraps was easy. Cream of chicken soup, sour cream, green chilles, and diced green onion.
Going to try it out with the grandkids.