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  Roan Wonder
   
Location: SW MO | Chicken Enchiladas | |
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 Hummer's Hero
Posts: 3071
Location: Smack Dab in the Middle | Mine are super yummy and super easy.
I put a couple large BLSL chicken breasts in my small crockpot with a cup of chicken broth, a cup of Mama Lupe's salsa (any salsa will work), add a little water if necessary to cover, cook on low for 4 or 5 hours.
Shred the chicken--I use my mixer--makes quick work of it. Put chicken in a skillet, over low/med low heat, add one can of the mexican red sauce--can't remember the name, but its a 5 oz can, yellow label with a duck on it, in the "ethnic" section of the mexican food area of the grocery store. Melt in a big handful of hand grated montery jack and a handful of mild cheddar (grate it yourself, much smoother and tastier than pre-shredded).
I scoop mixture onto small tortillas and place in a greased baking dish. Pour an 8 oz can of Old Elpaso red enchilada sauce over the top--you can use more of the mexican red sauce, but only if you like it HOT. I use mild Old Elpaso to tone down the red sauce for my kiddo. Top with more of the shredded cheese, bake at 350 for 10 minutes or so to melt everything together. Serve with taco rice, eat and enjoy!
Edited by RockinGR 2013-11-22 12:16 PM
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 Some Kind of Trouble
Posts: 4430
| These are my fav:
1 can Cream of Chicken Soup
1/3 C. Water
4.5 oz. Diced Green Chiles
1 tsp. Oregano
1 tsp. Chili Powder
2 C. cooked chicken
1 C. shredded mexican blend cheese
6 tortillas
Mix 1 cup of the soup with the water, chiles, and seasonings and set aside. Mix the rest of the soup, the chicken (I always cubed and pan cooked my chicken breast, but shredded works fine), and 1/2 cup of cheese. Divide the chicken mixture between the tortillas, roll up, put seam side down in your baking dish. Pour the soup/water mixture over the top and then sprinkle with remaining cheese. Cover and bake for 30 minutes @ 400 degrees.
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 Veteran
Posts: 215
Location: Oregon | MY favorite!!
6 Boneless chicken breast
1 can of chicken broth
1 pkg cream cheese
3/4 cup salsa
1 bundle of cilantro
1 lime
2 jalepenos
Cheese LOTS of Cheese =)
and green sauce
Take the chicken breast and chicken broth put in the crock pot on low, cut up the cilantro, lime, and jalepenos and lay on top of the chicken. Cook on low 6-8 hours
Take the chicken and whatever cilantro/jalepenos out of the crock pot shred and put in a pan add 1 package of cream cheese and salsa to the chicken stir well add just a touch of your green sauce that you bought to pour over the enchiladas. stir well
Put the mixture into flour tortillas and stuff in a 9x13 baking dish
pour remaining green sauce over them and coat with cheese
cover with foil and bake for 30 minutes on 350
YUMMY!!! | |
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 Firecracker Dog Lover
Posts: 3175
| Many ways to make them but whatever you decide - USE THE GREEN chili sauce instead of the red. They are so much better with the green sauce. Simplest way to make them is dice up chicken breast, cook all the way through, add in some diced onion, jalapenos (or if you don't like spicy use a can of green chili peppers), some taco seasoning and just a bit of water, simmer until water cooks mostly off or gets soaked up. Wrap up in flour or corn tortillas, place in a baking dish, pour green chili sauce over it all, top with shredded jack and cheddar cheeses, bake at 350 for 20 minutes or until cheese is melted and it is bubbly. YUM. | |
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 Hate Windows 8
Posts: 2462
Location: Oregon | We'll be making these next weekend with our leftover turkey!! The whole family helps make them.
Sour Cream Turkey (or Chicken) Enchiladas
3 ½ cups sour cream
2 cups Turkey, or chicken, cut up
2 4 oz. cans mushrooms, drained
4 oz. can green chilies, drained
1/3 cup onion flakes
1 tea. Chili powder
½ tea. Salt
½ tea. Garlic powder
¼ tea. Pepper
Salad oil
12 corn tortillas
1/3 lb. cheddar cheese, shredded
In 13” x 9” baking pan, spread 1 cup sour cream. In 2 qt. saucepan add turkey, add ½ cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.
In skillet over medium-high heat, fry each tortilla a few seconds on each side, until it softens. For an enchilada, along center of tortilla, spread ¼ cup turkey mixture; fold sides over filling and place, seam side down in sour cream in pan. Repeat.
Preheat oven to 450 F. Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.
Edited by Outwest 2013-11-23 12:38 AM
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Expert
Posts: 1255
| Good ideas. | |
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