Chicken Enchilada

I am on my iPod so I can't link the recipe but if you search for chicken enchiladas on kevinandamanda.com, she has one that uses heavy cream as the sauce. It is very good.

Yes! This is one of my husbands favorites...And they're really good reheated too! I have doubled the following for four (depends on if the four are all adults or some kids too)

Ingredients
1 tbsp butter
1/2 c chopped onion
1/2 tsp garlic powder
1 (4oz) can diced green chilies
1 (10.75 oz) can condensed cream of mushroom soup
1/2 c of sour cream
1 1/2 c cubed cooked chicken breast meat
1 c shredded cheddar cheese
6 (12 inch) flour tortillas
1/4 c milk

Preheat oven to 350*F lightly grease a large baking dish.

In medium sauce pan over medium heat, melt butter and sauté the onion until tender (about 3-4 minutes). Add the garlic powder, then stir in the green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 of the sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 c of shredded cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with remaining 1/2 c of shredded cheddar cheese. Bake in preheated oven for 30-35 minutes or until cheese is bubbly.

Enjoy! :)

I loved Friday's Sour Cream Chicken Enchilada's but could not find a recipe so I ended up making my own.

Here goes. Shopping list.

A bag of those cheap leg quarters you can get at Walmart. They are less than $5 for 10 lbs.

A tub of sour cream
A can of chopped green chili's
1-2 Walmart taco seasoning in the pouches with the other taco meat seasonings
A block of Monterrey Jack Cheese, I like to shred my own but you can buy it already shredded if you like.
Flour tortilla's
aluminium foil
spray oil

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Cook the chicken and having the water that is left over made into frozen broth.

I boil the chicken pieces as they are, bones and skin in a large stock pot. Then when they are done I take them out and sort of break them open a bit to help them cool quicker.

Then I de-bone them and put the skin and the bones back in the boiling water and let that simmer a little bit more. I cool it after a bit and strain the bones and skin out with an old hand towel over a large pot.

The broth can go in the fridge for the night then in the morning you can skim the fat off the top. It will freeze in some quart or gallon ziploc bags to be used for chicken and noodles or chicken and dumplings, what ever you need chicken broth for.

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The chicken mix. This is where your own tastes come in and how much you find you need to fix. You can always make them up and share them if you make too many. Or make more if you find you didn't start with enough chicken.

Take the pieces of chicken and make it however you want it inside the enchilada's I usually just chunk it up. Some like it more shredded looking but to me it tastes the same.

I take the amount of chicken I want to fix and use a large bowl, like a "that's a bowl" but Tupperware.

I dump some sour creme in the chicken, enough to make it a nice consistency.

Then I use half to a whole package of the taco seasoning pouch. I don't like them spicy but they are quite bland so you may like more in it.

I drain the chopped green chili's and then add them in to taste. I like the whole can but hubby likes them not so much. You can divide this mix and make two bowls with a bit different seasonings if that suits your family.

Add in shredded Monterrey jack cheese to taste. I like mine really cheesy, some don't. If you haven't noticed everything but the chili's is white...only the taco seasoning is colored.

I mush it up pretty much with my hands. I like to get the feel of what the consistency is, not too creamy and not too dry.

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Making the enchilada

Then I take a 13"X9" pan, spray it with oil to keep the stuff from sticking too much.

I hold a flour tortilla in my left hand and scoop a bit of the chicken mix on to the tortilla and spread it down the middle. Put the spoon down and roll the enchilada up like a jelly roll. I do not like the ends folded in like a burrito. They keep the mix from getting hot in the over and they get really crunchy.

I place this long roll in the greased pan and make more. I fill the pan single layer deep.

I spread more cheese on top to keep them from drying out during the heating in the over. The aluminium will stick to this and pull it off it you don't oil the foil.

I spray one side of a sheet of aluminium so it won't stick to the cheese on top. Then heat thoroughly. Maybe 20 minutes on 350 degrees. I usually make 2 pans of this each time.

We eat them with nothing else. They are so good everyone eats 2 or 3 of them.

I use my dad's recipe and it's amazing!

The sauce is equal parts of butter and flour, then I add in chicken broth and stir until it's thick. Then I add in sour cream, and melt that. Next comes Mozzarella cheese and monterey jack cheese with peppers. I also like scallions and green chilis in there. I haven't made it in a LONG time but it is OH SO GOOD!

I don't measure, but I always have too much...which is fine. I save the leftovers and we add it as extra on the leftovers.

Ohhhhh, it sucks that they don't like the enchilada sauce. I have a fabulous homemade recipe for it that you can tweak to your family's tastes.

I also have a Creamy Chicken and Spinach Enchiladas recipe that's to die for and doesn't necessarily need the red sauce, but is even more amazing with it.

Enchilada Sauce
(J.)
Ingredients:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Use this economical sauce to prepare enchiladas or any recipe calling for enchilada sauce.

*Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
*Add remaining ingredients bring to a boil and simmer for about 10 minutes.
*Makes about 3 cups sauce.

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EDIT: Since enough people asked in PM, here's the enchilada recipe. Should I also mention that I have a lovely homemade flour tortilla recipe too?

Creamy Spinach & Chicken Enchiladas
J.

Ingredients
1/4 cup green onions or Vidalia onions, sliced
1 clove garlic, minced
1 tbs. margarine or butter
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 cup small curd cottage cheese OR ricotta OR cream cheese
1 cup Monterey jack cheese, shredded
1 pkg. corn or flour tortillas, enchilada size (although freshly made taste best)
1 can (10 oz.) mild enchilada sauce (again, freshly made tastes best)
1-2 lbs boneless, skinless chicken breast

*Preheat oven to 375°F.

*In sauce pan cook onions and garlic in butter for 2 minutes.
*Add spinach.
*Cook for 3-4 minutes stirring occasionally.
*Reduce heat to low.
*Stir in cream cheese & 1 cup shredded cheese.
*Cook chicken in a little olive oil, butter & 1 clove minced garlic.
*Finely chop or shred chicken, then add to the spinach mixture.
*Warm tortillas as directed on package.
*Spoon approximately 1/4 cup filling down center each tortilla, roll up.
*Place seam side down in 13x9-inch baking dish.
*Top with enchilada sauce and remaining cheese.
*Bake for 15-20 minutes until bubbly.

You know I came across a recipe for enchilada sauce years ago, and my family loves it. Just buy one can any brand enchilada sauce, and mix it with one can tomato soup. It takes the bite out of the enchilada sauce. Of course I also have a homemade one that I use when I have lots of time. But this one is good if you are in a hurry. I add green chilies to it also.

I have 7 mexican restaurants at my nearest intersection. I don't have a recipe but I can tell you that all of them serve their own form of sour cream chicken enchiladas, with varieties including spinach, shrimp and avacado (separately, not all together).

I make a cream sauce with two cans of cream of chicken soup and one cup sour cream. Cook on medium/low heat stirring until heated through. Add milk.if it is too thick. Or velveeta cheese dip is also good on chicken enchiladas.

Check Allrecipes.com, too. I have found sooo many great recipes on that site. If you create an account, you can add recipes to your own "cookbook". I look for the top rated recipes.

Make them for your family the way they like them and keep yours plain with just hot sauce.

We use a tomatillo (green sauce)we fill the corn tortillas with cooked chicken(grilled if possible), Monterey jack cheeses and grilled onions. Top with green sauce and cheese , heat in oven till cheese melts.

I make ours with sauteed chicken shredded or chunked with sauteed onions in a little of the mild green sauce. I use flour tortillas and add a nice amount of shredded cheese in them and top it with the mixure, roll em up in a casserole dish. I put more green sauce on our section but leave the kiddo's dry. They do eat them just fine. Reading some of the other posts, maybe mix sour cream (if your kids like it) in the mixture so it's creamy but still has flavor and then still leave the tortillas dry on the outside. I think I will add sour cream to the mixture to ours next time. Our kids love sour cream. Let us know if they like what ever way you decide. =)

I as well do not like any enchilada sauce red or green. So I make a chicken enchilada dish with cream of chicken and sour cream. I dont measure anything out I do it all by taste.

I use depending on how many people- generally 1 large can cream of chicken soup and 1 16OZ container of sour cream,i also add 1-2 cans diced green chilies to add spice. i add to a big pot and heat it till warm then make the enchiladas as normal.

If more people I use 2 big cans and 1-2 large sour creams and 3-4 green chilis, I do it based on taste you dont want to taste to much sour cream or cream of chicken, you want a even taste of them.

Hope this helps

I make a creamier sauce for our family. I add sour cream or cream cheese (whichever I have on hand) to the chicken with spices we like (cumin, chili powder, garlic, etc.). I also add a bit of chicken broth to thin it out. For the kids I add monterey jack cheese and olives. For hubby's batch, I add some green chilies or salsa, because he likes it better that way. I save some of the filling and cheese to put on top since my family isn't a big fan of enchilada sauce either.

What don't they like? The spices? Then just use plain tomato sauce (not jarred pasta sauce, but plain tomato puree or tomato sauce from the can). You can experiment by mixing in whatever herbs/spices they will tolerate - cumin and coriander are common, or dried grated cilantro. It may be just the "hot sauce" they don't like. You can also make a few sauces to serve on the side - I use tomato sauce with whatever herbs/spices people can manage, and top it with a little cheese (Mexican or cheddar jack). But you can serve all that stuff on the side, with the sauce heated or even room temp, and they can use what they like. You can put a bottle of hot sauce out too and everyone can season their food to their own taste. It's not really like making separate meals - just like a salad bar serves different dressing options. The rest of the enchilada can all be the same.

How do you have Enchilada's withough sauce??? I know it's hard to feed little ones, but try this and it may help. I boil chicken breasts with a little salt and/or garlic salt. Shred the chicken to pieces. I use a small one cup measuring cup and sprinkle some Taco Seasoning (mild) mixed with water.
Less than 1/4 c. water. You want the mixture to be red, but not watery or thick. Then, sparingly pour and toss over your chicken. It seasons the meat very well. And yes you can use beef, too. Fry and pour grease out and continue like the chicken. I use the white corn tortillas, yes corn. If you use a white flour tortilla thats a burrito. Where I come from that's how it is. :) It is does taste good like that, too & you don't need sauce. Anyway, I take 4 to 5 corn tortillas and wrap them in a damp paper towel and place in the microwave for 35 to 40 seconds. It softens them up.
I buy the canned Old El Paso sauce (warm), dip the tortilla in it, place on a plate, add your meat, cheese, ect... Fold on a cookie sheet, I add a little sauce and just warm in the oven. When you're almost ready to serve sprinkle cheese on top. Delish! My family loves these. And if you use a little sauce, lets say just to dip them, don't make over it to the kids. You can place the extra sauce in a cup and tell them there is more if they'd like. And if no sauce, then your seasoned meat is the trick. I hope this helps, trust me it's good!

I cook a few chicken breasts in a crock put and then shred it. I mix a can of cream of chicken soup, a small sour cream, and a small jar of salsa. Mix with chicken. I put on tortilla shells with some cheese, roll and place in a 9x13 pan, cover with cheese and throw in oven till cheese is melty.