What's your recipe?

[smilie]

What's your recipe for Chicken Enchiladas? I want to upgrade mine and I'm looking for ideas.

 

[donaldbuzz&minnie]

Don't know if you would consider this an upgrade, but it's really good and easy:

Buy a rotisserie-roasted chicken and shred the meat
Lots of cheese
can of black beans
frozen corn
chopped onions
can of black olives
Las Palmas Enchilada or Red Sauce
corn tortillas

Just make up the enchiladas the way you normally would using the above ingredients. Bake at 350 for about 1/2 hour or until hot and bubbly.

 

[hiwaygal]

I put boneless, skinless chicken breasts covered in enchilada sauce in a slow cooker for about 8 hours. After it's cooked, I shred it and mix in a bag of shredded cheddar cheese (about 2 cups), 2 small cans of diced green chiles, diced onions (to your preference, we like LOTS), and about 1 cup of sour cream. After it's all mixed together, I wrap the filling into tortillas, put them in a pan and pour some of the enchillada sauce and more cheese on the top...bake at 350 for about 20 minutes. This is my DH's favorite and it's so easy!!

 

[smilie]

Wow, those sound great. Thanks!

 

[Beckysc]

I make a more creamy Chicken Enchiladas.

I boil some chicken, let it cool and shred it into small pieces. To that I add a can of Cream of Mushroom Soup and a can of Cream of Chicken soup. Next add some Rotel Tomatoes (diced tomatoes with chilies), some sour cream and some shredded Montery Jack cheese.

Fill flour tortillas with a spoon of the mixture, roll and place in a pan. Spread any left over sauce on top and cook in a 350 degree oven till heated through.

 

[smilie]

Beckysc, that's almost the exact recipe I use. Although I use 2 cans of cream of chicken and NO MUSHROOM-yuck!!! Sometimes I get adventurous and add some spanish rice in there as well.