Chicken Enchilada's Need Recipe Please

I'm on my iPod so I can't do a link but if you go to KevinandAmanda.com and search for chicken enchiladas, you will find it. I am making this recipe this weekend. I haven't tried it yet but on another message board, it gets rave reviews.

I make this one from Tyler Florence... but use store bought Verde Sauce. It looks like a long list... but it takes less than 10 minutes to throw together w/ storebought salsa verde and 30 minutes to bake.

Chicken Chile Verde Enchiladas
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Spicy Black Beans, recipe follows

Yellow Rice, recipe follows

Guacamole, optional

Directions
Preheat oven to 400 degrees F.

For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Here is our recipe. if you want the sauce mild, leave out the jalapenos in the salsa verde sauce, The tomatillos are slightly spicy on their own.
Chicken Enchiladas

2 cups salsa Verde Recipe follows.. or you can buy salsa verde from the grocery store.
1 cup white onion
2 TBL oil
1 lb cooked chicken chopped or shredded
2 cups chicken broth
12 corn tortillas
1 cup Monterey Jack cheese, shredded
Sour cream optional
Avocados optional

Prepare Salsa Verde and set aside.
Cook onions in cooking oil over medium heat until brown and translucent, about 8 – 10 minutes: remove from skillet combine with chicken, set aside . Add chicken Broth to skillet and bring to a simmer: turn off heat. Dip 4 tortillas, one at a time in broth to soften, about 2 seconds: add 2 or 4 tablespoons of chicken onion mixture to one edge of a tortilla and roll tight. Place seam-side down in a greased 9x12 inch pan. Repeat process with remaining tortillas. Pour warm salsa verde over the enchiladas and yop with cheese.

Salsa Verde with sour cream
8 tomatillos, husks removed
2 jalapenos, roasted
2 cloves garlic peeled
¼ cup white onion, chopped
2 small ripe avocados
¼ cup sour cream
½ tsp salt
Fresh ground black pepper

Remove Husks from tomatillos, rinse and quarter In a food processor or electric blender, process tomatillo mixture into mixture into a saucepan and bring to a boil. Lower the heat and simmer for 1 minute and pour into glass bowl and allow to cool for 5 minutes. Add avocado pulp to mixture and mash with the back of a fork: add sour cream, salt and pepper: stir until combined.

I don't put a sauce on mine, just extra picante

chicken, about 2-3 Cups
onion chopped, however much you like, I use one
Green onions, one bunch
Couple garlic cloves minced
1 large red pepper chopped
Black Olives, 1 large can chopped
1 box chopped spinach, thawed
Sharp Cheddar Cheese, about 1 Cup shredded, I shred a brick and put in what looks good, usually about 1/2
5 jalapenos, or 1 can diced green chilies
1/2 can (8 oz) tomato sauce
about 1/2 jar of picante sauce, I use medium, maybe 3/4-1 c

Mix this all in large pot unitil bubbly
Spray pan with PAM, spread about 1/2 C tomato sauce on bottom of pan. I use an 11x17 Pyrex
Soften torts, put 1/3-1/2 C mixture in center, roll up adn place seam side down in pan.
Line them up, cover with rest of the jar of picante mixed with the rest of the jar of tomato sauce. Cover all that with rest of shredded cheese. Bake 1/2 hour 350*

I usually use a rotisserie chicken, or leftover turkey, like last week.
It takes about 20 minutes for the mixture to simmer down.
Serve with sour cream and guacamole

I use chicken, spanish or Mexican rice (you can use the ones that come in the little bags or boxes), and cheese inside. I cover the rolls in green Chile sauce (red works too, my family prefers green) and cheese and black olives, than bake. I serve the sour cream and salsa on the side. they are fast, easy, and always a hit.

S.:

I don't know why the recipe won't work for chicken...when I make my enchiladas I use beef or chicken even pork...

if you want the meat shredded - cut it first if not - cut it and cook it.

I fill the tortillas with the chicken, cheese, black olives, onions, spanish rice and refried beans - a LITTLE of each or else they get too big to wrap..I put the refried beans on first as the rice and meat have something to "hold on to".

top with either Salsa Verde, White Cream sauce or some enchilada sauce...and CHEESE!! LOTS AND LOTS OF CHEESE!!!

roll up - place in pan. cover with foil Bake for 3o to 45 minutes at 375.

have more olives, onions for people to put on top - I have sour cream and salsa on the table with chips and guacamole.

I make a rue first with butter and flour, and then stir in chicken stock. Once that is a thick mixture, I add in a container of sour cream...then once that is melted I add in some mozzarella cheese and pepper jack cheese. This is the sauce.

For the tortilla's I fill them with chicken, more cheese, green chilis, and chives.

Once they are all in the dish I top them with the sauce and whatever extra's I have (of the green chili's, cheese, and chives.)

Not so quick, but it's amazing! I actually got the ingredients today and this will be dinner on Sunday for us!

I have a great one. And it's pretty easy, too.

1 jar (16 oz) Pace Picante Sauce (I use medium, but it depends on your family's spice tolerance level)
1/2 cup sour cream
2 teaspoons chili powder (again, you can cut it down depending on how hot you want it)
2 cups cubed cooked chicken
1/2 cup shredded Monterey Jack or mexican mix cheese
6 flour tortillas (8 inch) warmed

1. Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.
2. Stir the picante mixture, chicken and cheese in a large bowl.
3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam side up in a lightly greased 11x8 inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. cover the baking dish.
4. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling.

I usually top with shredded cheese at the end, but that is optional.

Buy some of the chicken leg quarters in the big bag in the meat section at Walmart. Put them in water in a large stock pot on top of the stove. Cook until done. Take the chicken out and de-skin and de-bone it. Throw the bones and skin back into the boiling water to cook some more. This will make a chicken stock that can be frozen and used for later recipes. I also always have a lot of extra chicken that can be frozen now too.

I spray the pan and the inside side of the foil with an oil spray.

Take the chunks of chicken and either tear them of chop them into the size you want. I usually just tear them up.

Add a bunch of sour cream, about 1/2 - 1 package of Walmart Taco Seasoning in the mix, add some shredded Monterey Jack cheese, a can or two of chopped green chili's. Taste it and add some more seasonings if you like them spicier.

Take the mix and put a large table spoon of it in a flor tortilla, roll it up, and put the seam side down in a greased pan. Doesn't matter what size, if the tortilla fits it is fine. I leave the ends open, don't fold them like a burrito, but like and enchilada, open at then ends.

Put the edge down to keep it from getting so dry. Cover the pan(s) with foil and heat on 350 degrees until all is warm. Take the pan out of the over, take the foil off and dump some Monterrey Jack cheese on top then replace the foil. The foil should have the spray on it to keep this cheese from sticking to it when it starts melting.

Once they are warm through out they are done, everything was cooked beforehand.

As for the stock pot. I take it off the burner after a bit. I let it cool for a while and then put the whole pan in the fridge. The next morning you can peel the chicken fat off the top and it will be less fatty. I reheat it a bit and pour the stuff in the stock pot into another stock pot with either a fine strainer or a large piece of cheesecloth. I make sure all the pieces of chicken made it to the dinner and that I can de-bone any miscellaneous pieces.

I use the remainder of meat for chicken and noodles, I use all the frozen stock and then I have to Reamus noodles to add to it and cook. I add some cream of chicken soup to it too to help with the thickness and taste.

The way we do it is by buying one of those whole rotisserie chickens at the store (of course the cheaper way is to cook your own chicken), shred the chicken and mix with a can of cream of chicken soup and a cup of enchilada sauce... Put this mixture in a flour tortilla with as much cheese as you want and roll it up... then pour enough enchilada sauce over the whole thing to cover them... cover that with cheese, diced green onions and olives and bake at 350 until they are hot (usu 30-40 min). My hubby turned me on to the cream of chicken soup mixture... I thought he was nuts at first but they are SOOOO good and SO easy.

Here's a good one that i use:
in a saucepan melt 4 oz of cream cheese with 1 cup of salsa (I use a mild green salsa - safeway brand), once combined add a can of rinsed black beans and 2 cups of cooked chicken. Remove from heat. Add spoonfuls to tortillas along with shredded cheese (cheddar, mexican, anything you have/like) and roll up. Put in a greased 9x13 pan. Once all of the tortillas are filled sprinkle more cheese on top. Cook in oven at 350 for about 20 minutes or until cheese on top is melted. Super easy, and really good!