QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
CHI CHI'S SEAFOOD ENCHILADA - COPYCAT
Make and share this Chi Chi's Seafood Enchilada - Copycat recipe from Food.com.
Provided by Lali8752
Categories Tex Mex
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl, stir together soup, onion, nutmeg and black pepper.
- In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
- Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
- Place 1/3 cup mixture on each tortilla and roll up.
- Place seam side down in greased 12 X 7-1/2 dish.
- Stir milk into the reserved soup mixture, pour over enchiladas.
- Microwave, covered, on high for 12 to 14 minutes.
- Sprinkle with remaining cheese.
- Let stand for 10 minutes.
- Add a dash of hot pepper sauce to soup mix if desired.
CHICKEN ENCHILADAS SUPREME
This recipe comes from the Colorado Cache Cookbook, my all time favorite. This recipe is my son's favorite mexican dish and he requests it every birthday. We all love it! Cook and prep time does not include cooking the chicken. I usually use leftover chicken.
Provided by keen5
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, green chiles and green chile salsa and mix well.
- Mix salt and heavy cream in a medium-sized bowl.
- Heat about 1/2 inch oil in a small skillet.
- Dip each tortilla into hot oil for about 5 seconds, just to soften.
- Drain on paper towels.
- Dip each fried tortilla into bowl containing cream and salt, coating each side.
- Fill each tortilla with chicken mixture.
- Roll and place in ungreased flat baking dish.
- Pour remaining cream over enchiladas and sprinkle with cheese.
- Bake uncovered at 350 degrees for 20 to 25 minutes.
CHI CHI'S SEAFOOD ENCHILADAS
I spent 16+ years at Chi Chi's. This is the recipe you want. In the restaurant these are cooked right on the plate. (Remember... The plates are hot and then you touched them anyway. lol) You could cook them all together in a baking dish. Cook time and temperature may need to be adjusted if not cooking with a convection oven. Enjoy with your favorite spanich rice, refried beans and sweet corn cake.
Provided by KingJackQueen
Categories Lobster
Time 52m
Yield 10 enchiladas, 5 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE SAUCE: Melt butter in a 2 quart saucepan over medium heat.
- Add flour.
- Cook and stir for 5 minutes(should have a nutty aroma).
- Add 1/2 tsp white pepper.
- Stir in 2 tbsps lobster base and cook for an additional minute.
- Add milk & wine.
- Add 2 oz. of the cheese.
- Continue to cook until thickened.
- FOR THE CRAB MIX: Lightly chop the flaked imitation crab.
- Combine with shrimp in a medium size bowl.
- Add 1.5 cups of cold sauce.
- Mix well.
- FOR THE ENCHILADAS: Lay out the tortillas on a flat surface.
- Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
- Place flap of the tortilla over the crab mix and roll.
- Place flap side down onto a plate or in your baking dish.
- Ladle warm sauce over the enchiladas.
- Top with remaining monterey jack cheese.
- Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.
- Watch and do not allow to burn (brown spots).
- Sprinkle with paprika.
CHI CHI'S SEAFOOD ENCHILADAS
Make and share this Chi Chi's Seafood Enchiladas recipe from Food.com.
Provided by Cake Baker
Categories Mexican
Time 50m
Yield 8 Enchiladas, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, cook onion and garlic in butter over medium heat until tender. Combine sour cream and flour until smooth; gradually add to onion mixture. Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat; stir in 1/2 cup of cheese.
- Place crab in a bowl; stir in 1/2 cup sauce (I usually do just a little bit more, just until moistened). Spoon equal amounts on tortillas; roll up tightly. Place seam side down in an 11 inch x 7 inch baking dish coated with cooking spray. Top with remaining sauce.
- Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes. Top with tomato and green onion.
Nutrition Facts : Calories 226.5, Fat 8.2, SaturatedFat 3.8, Cholesterol 26.2, Sodium 787.2, Carbohydrate 26.8, Fiber 1.5, Sugar 1.6, Protein 11.4
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