Please Help....Enchilada Recipe

[Zydebearsmom]

I am in a cook off between my sister and my cousin on Saturday. We are making enchiladas. I need a really good enchilada recipe and I know you guys are great cook please help me

 

[DZNEE4US]

The new Philly Cooking Creams has a Santa Fe (I believe it's called that) flavored cream. On the package there is a recipe for chicken enchalladas. I don't know if that would do it for you or not. I have made them and they were delicious!

 

[dunbarfamily]

Its not my recipe but its what I use all the time. My family LOVES it!

http://allrecipes.com/recipe/chicken-enchiladas-2/detail.aspx

This is how I change it up. Keep in mind I'm feeding little guys who don't like super spicy things. I also make two pans as well, since one pan isn't enough for my growing family of big eaters!

I use 6 chicken breast, one can of tomatoes with chilies, skip the green onions and olives, and double the sour cream and soup. As I said, it makes two batches.

Good luck in your cook-off!! You may want to make it as written to increase the kick.

 

[maggiew]

I make the one from the Campbell's Kitchen.

http://allrecipes.com/Recipe/campbells-kitchen-creamy-chicken-enchiladas/detail.aspx

Not sure it is contest worthy, but we like it enough. And its easy.

Maggie

 

[Topper]

http://gimmesomeoven.com/best-chicken-enchiladas-ever/

 

[lovehoney]

chicken, beef, spinach, or cheese?

 

[Zydebearsmom]

chicken, beef, spinach, or cheese?

Beef or chicken.

 

[lovehoney]

I sometimes make my own enchilada sauce but it is a pain. It is just easier to buy a couple of cans of the stuff and use that.

Here is a quick and easy enchilada recipe. I've never written in down, I just put it together. I use it when I have leftover chicken or beef. You could also use a rotisserie chicken.

1lb cooked chicken breast (shredded) or cooked chuck steak (chopped small)
1 tsp garlic salt
1/2 tsp ground cumin
1 tsp chili powder
2 tbl vegetable oil
cooking spray
10 white corn tortillas
1 or 2 cans of green or red enchilada sauce
2 cups monterey jack cheese
1/2 small onion chopped (optional)

Spray 9X13 pan with cooking spray. Heat oven to 350.

Heat 2 tbl of oil in pan. Sprinkle meat with garlic salt, cumin and chili powder. Place meat in pan over medium high heat until some of the edges crisp, turn and crisp other side. Set aside to cool.

Spray 5 tortillas with cooking spray (both sides) and wrap in paper towels. Microwave for a few seconds until soft.* Place a couple of spoons of filling into each tortilla, roll and place in pan. Repeat process until the pan is full.

Pour can of enchilada sauce over top and sprinkle with cheese and chopped onions. Use 2 cans of sauce if you like really saucy enchiladas. Bake uncovered until bubbly and cheese melts.



*You can also soften the tortillas in oil on the stove or dipping in a warmed can of enchilada sauce.

You can top with whatever you have around eg. shredded lettuce, chopped tomato, jalapenos, sour cream, guacomole, black olives, salsa, pico de gallo, cilantro, lime.

 

[Sorsha]

Either boil a chicken or buy a rotisserie chicken at the deli. If you boil your own chicken, reduce and reserve 1 1/2 cup of the cooking broth. Cool bird, then pick off all meat and chop it as finely as you would like it. Set it aside.

Make sauce:
Whisk together 2 Tbsp flour and the reserved chicken broth (or one can of purchased broth) in a large skillet. Cook until thickened and bubbly.
Stir in 1 pint heavy cream and two finely chopped green onions (Tops and bottoms of onions both).
Add 1 tsp salt (or to taste) and pepper to taste.
Bring to a boil, remove from heat.
Stir in one pint sour cream until smooth.

In a bowl, mix the chopped chicken, one can Ro-Tel Tomatoes and Chiles, and a bag of shredded Sharp Cheddar (or your choice - I also like Mexican Blend) cheese.

To assemble:
One at a time, dip tortillas into sauce (fully immersing in skillet), then lay in a greased 9 X 11 baking dish. Put a handful of chicken mix in the tortilla, then roll it up. Repeat till either chicken or tortillas are all gone. (I sometimes have to put more enchiladas in a seperate 9 X 9 pan, they won't all fit in the 9 X 11 pan). Pour remaining sauce over top of enchiladas in dish.

Bake at 350° for 30 minutes. Sprinkle more grated cheese over the top of the enchiladas, return to oven, and bake another 5 minutes, or till cheese melts and browns slightly. Serve over chopped fresh lettuce and tomatoes, spoon extra sauce from baking dish over top, sprinkle extra cheese on top (if desired), and serve with salsa and sour cream and/or guacamole.


These are SO good, and one of my most requested dishes... BUT NOT low-cal.

 

[disneyhand]

We never use a real recipe for enchiladas, we just throw them together.

Our family favorite is the canned green sauce mixed with a can or 2 of cream of whatever you like or have on hand soup, chicken, cheese and asst. vegies. We sometimes make a pan without the vegies depending on who will be eating with us. We probably make them different every time, but they are always delicious and one of my favorite meals!

 

[deedeecee]

I made the following enchiladas and they were really, really good, as well as pretty easy to make! I don't know if it will work for you because you need an already cooked pot roast, but here it is, just in case:
http://tastykitchen.com/recipes/main-courses/pot-roast-turned-creamy-dreamy-enchiladas/
Good luck in the enchilada cook-off!

 

[Diabolicdesire]

Easy Beef Enchiladas


Sauce: (Double if making more than one 9x13 pan)
Mix and heat in sauce pan til well combined
1 can Campbells Cheddar Cheese soup
1 can red enchilada sauce

Filing:
Brown and drain gound beef
Add Taco seasoning packet ( I usually use 1 per 1.5 lb of ground beef)
Add a can of Rotel (May need two if making a very large batch)
Fill and wrap tortilla. Put a little sauce in the bottom of the baking pan then Place enchiladas seam side down.


Cover Enchiladas in remaining sauce and top with shredded cheese ( I prefer the mexican blend )

Bake at 350 for about 30 min



You can use the same recipe for chicken. If I use chicken I put boneless skinless breasts in the crockpot with a can of Rotel and let them cook on low for several hours. Then using two forks shred the chicken. Add taco seasoning and mix well. Follow directions above to assemble.

 

[nunzia]

My recipe is similar..we do flat enchiladas for the most part. You soften corn tortillas in hot oil, then put some sauce in the bottom of pan and then layer tortillas, sauce, cheese, (chicken or what have you, I add black olives) and so on. The sauce is a can of enchilada sauce, (green or red), some green chiles, cr mushroom soup, and a big sour cream plus a little milk for consistency. You can add jalapenos if you want it spicier. It's a family favorite and so quick and easy.

 

[nursetink]

This is the favorite recipe at my house: http://www.rachaelray.com/recipe.php?recipe_id=3854 Although I only use one poblano. Good luck in your cook-off!

 

[ilovejack02]

:This is what I use, my boys love love love it. Hmmm, its been awhile. Guess I need to whip up a batch.


Chicken Enchiladas

8 6-inch tortillas

1/2 c chopped onion

4 cloves garlic, minced

1 tsp ground coriander

1/4 tsp pepper

2 tbsp butter

3 tbsp flour

8-oz sour cream

2 c chicken broth

1 or 2 canned jalapeno chili peppers, seeded, rinsed and chopped or one 4-oz can diced green chili peppers, drained

1 c shredded Monterey Jack cheese (4 oz)

2 c chopped, cooked chicken

sliced pitted ripe olives, opt

chopped tomatoes, opt

sliced green onions, opt


Wrap tortillas in foil; heat in a 350 oven for 10 to 15 minutes or until softened.

Sauce: In saucepan, cook onion, glaric, coriander and pepper in butter till onion is tender.

Stir flour into sour cream; add to onion mixture.

Stir in broth and chili peppers all at once.

Cook and stir till thickened and bubbly.

Remove from heat and stir in 1/2 c of the cheese.

Filling: stir 1/2 c sauce into chicken.
place about 1/4 c filling on each tortilla; roll up.

Arrange rolled tortillas, seam side down, in lightly greased 12 x 7 1/2x 2 baking pan.

Top with remaining sauce.

Bake, covered, at 350 for about 35 minutes or until heated through.

Sprinkle with remaining cheese and bake, uncovered, about 5 minute more or until cheese melts.

If desired, sprinkle with olives, tomatoes and green onions.

Let stand 10 minutes before serving.

4 servings.

 

[Zydebearsmom]

Easy Beef Enchiladas


Sauce: (Double if making more than one 9x13 pan)
Mix and heat in sauce pan til well combined
1 can Campbells Cheddar Cheese soup
1 can red enchilada sauce

Filing:
Brown and drain gound beef
Add Taco seasoning packet ( I usually use 1 per 1.5 lb of ground beef)
Add a can of Rotel (May need two if making a very large batch)
Fill and wrap tortilla. Put a little sauce in the bottom of the baking pan then Place enchiladas seam side down.


Cover Enchiladas in remaining sauce and top with shredded cheese ( I prefer the mexican blend )

Bake at 350 for about 30 min



You can use the same recipe for chicken. If I use chicken I put boneless skinless breasts in the crockpot with a can of Rotel and let them cook on low for several hours. Then using two forks shred the chicken. Add taco seasoning and mix well. Follow directions about to assemble.

Are you supposed to drain Rotel tomatoes?

 

[Diabolicdesire]

Are you supposed to drain Rotel tomatoes?

Nope, just dump the can in

 

[MsPeggySue911]

My family doesn't like the typical red enchilada sauce you make or get from a can. So we make a chili cheese sauce. You use Wolf brand chili with no beans and some melted Velveeta cheese. You blend the chili up in a blender or food processor to get rid of all the little chunks of meat so it will be smooth, then you stir it into the melted Velveeta cheese. You can use about 2 parts Chili to one part Cheese. I use big Burrito sized flour tortillas and just brown some ground beef, drain it and add some taco seasoning and a little water to it, cook that for a few minutes more and that is the beef filling. I use very generous amounts of shredded Colby cheese inside the enchiladas with the beef. Roll the beef and cheese in the tortillas and lay them next to each other in a big rectangle oven pan. I use a glass pan. Layer some sauce on the bottom of the pan before you lay the rolled enchiladas in there. Once you have them all rolled (it makes 8) cover them with the sauce and bake for 30 minutes. I use about 2 pounds of ground beef and about one pound of shredded cheese. It takes about 4 small cans or 2 large cans of Wolf brand Chili and half a big block of Velveeta cheese.
I promise you they will be unlike anything your sister has ever had. The chili cheese sauce is what makes them different. I even add extra shredded Colby to the top of the enchiladas before I bake them.
You can make them with chicken as well. Just pan cook a few chicken breasts and after they cook shred them with two forks. It may take 4 chicken breasts to make 8 enchiladas.
I don't use any onions or peppers because my family doesn't like them, but if your family likes them you can chop some onions and chili peppers into the beef for the enchilada filling.
Now I want some enchiladas.

 

[lovehoney]

who won the cook-off?

 

[Zydebearsmom]

who won the cook-off?

Thanks I won!!! I used a little bit of everyones recipe and concocted a masterpeice. My sister was pretty hurt because enchiladas are suppose to be her specialty.