Chicken And Cheese Enchiladas Gringo Style Recipes

GRINGO SMOKED CHICKEN ENCHILADAS RECIPE

Steps:

• Prepare pellet smoker for indirect cooking at 300 degrees.
• Dry the outer surface of chicken with paper towel and brush with Canola oil. Season well with Grande Gringo seasoning.
• Place chicken on pellet smoker and cook until internal temperature reaches 165 in breast. Rest for 10-15 minutes and pull into bite size pieces by hand.
• Heat 1 Tablespoon of oil in a large sauce pan over medium heat. Sauté onion for 2-3 minutes, add garlic and continue to sauté for 1-2 minutes. Add diced green chilies and cook for 1-2 minutes. Pour in salsa verde and bring to a slight simmer.
• Add sour cream and reduce heat to low. Stir until sour cream is smooth. Slowly add half of the Monterrey Jack cheese stirring as needed to melt cheese. Season with a good pinch of Grande Gringo and fresh cilantro.
• Pour half of the sauce into a bowl over the pulled chicken and mix gently to combine.
• To assemble the enchiladas: Ladle a few spoons of the sauce into a casserole dish or baking pan.
• Warm the corn tortillas in hot oil for 3-5 seconds each side. Place 2 Tablespoons of the chicken mixture on each tortilla and fold the shell around. Place the enchiladas seam side down in the baking dish.
• Ladle the remaining sauce over the top of the enchiladas and top with the remaining Monterrey Jack cheese. Place slices of jalapeño on top and sprinkle with a little extra Grande Gringo.
• Place the baking dish on the pellet grill set for 350 degrees. The enchiladas need to cook for about 30 minutes or until the cheese is brown and bubbly on top.

CHEESE AND CHICKEN ENCHILADAS

Steps:

• In a large microwave-safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, green chilies, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice., Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave-safe 8-in. square dish. , In a microwave-safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.

GRINGO CHICKEN ENCHILADAS

Steps:

• Pre-heat oven 350.
• Grease 9 x 13 baking pan.
• Combine sour cream, mexicorn and salsa.
• Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
• Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
• Cover layer with tortillas (3 to 4).
• Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
• Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
• Cover with foil and bake at 350 for 25 minutes.
• Remove foil and bake an additional 10 minutes.

GRINGO ENCHILADAS

Steps:

• finely chop 1 onion
• Saute in heated butter.
• Add chicken and sort of shred it up in the skillet so it can cook a little faster.
• Season with all seasonings to taste throughout cooking.
• cover and let simmer for a little while so the flavors take hold.
• meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
• pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
• Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
• pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
• bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .

CHICKEN AND CHEESE ENCHILADAS

Steps:

• Heat oven to 350 degrees F.
• In resealable plastic bag, mix taco seasoning, oil and 1/4 cup of water. Add chicken pieces; turn to mix. Refrigerate up to 12 hours.
• In medium bowl, mix 2 1/2 cups of Monterey Cheese, cilantro, salt, ricotta cheese, chiles, and egg.
• Heat 10-inch skillet over medium-high heat until hot. Add chicken with marinade; cook and stir 5 to 10 minutes or until chicken is no longer pink in center.
• In ungreased 13x9-inch glass baking dish, mix 1/2 cup of the salsa and remaining 1/4 cup water. Spread evenly in bottom of baking dish.
• Spoon 1/3 cup cheese mixture down center of each tortilla. Top with chicken; roll up. Place filled tortillas, seam side down, over salsa mixture in baking dish.
• Drizzle enchiladas with remaining salsa. Sprinkle with remaining 1/2 cup Monterey Jack Cheese.
• Bake 20 to 25 minutes or until cheese is melted.

CHICKEN AND CHEESE ENCHILADAS, GRINGO STYLE

Steps:

• 1. Stir soup, sour cream, picante sauce and chili powder in a medium bowl. 2. Stir 1 cup of Picante mixture into chicken and cheese in a large bowl. 3. Divide chicken mixture among toritllas. Roll up tortillas and place seam-side up in a 2. quart, shallow baking dish. Pour remaining sauce mixture over the enchiladas. Cover dish with foil. 4. Bake at 350* for 40 mins. or until enchiladas are hot and bubbly. Top with tomato and onion if you wish.

CHICKEN ENCHILADAS GRINGO STYLE

Steps:

• 1. Boil chicken (with salt and pepper), remove chicken from broth and shred by pulling chicken apart into small pieces.
• 2. Drain broth but leave 2 tablespoons broth on low heat.
• 3. Add cream cheese to broth and allow to simmer while melting, stir and remove from heat.
• 4. Add can of green chilies, stir.
• 5. Add shredded chicken and 2 tablespoons sour cream, stir.
• 6. In palm of hand, fill tortilla with chicken mixture, plus a sprinkle of cheese. Roll tortilla and place each enchilada face down in a rectangle pan lined with 1/4 can of enchilada sauce.
• 7. Cover enchiladas with remaining sauce.
• 8. Cover in remaining cheese.
• 9. Bake in oven at 350 for 25-35 minutes or until cheese is melted but not bubbling. Garnish and enjoy!

CREAM CHEESE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
• Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
• Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
• Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

CHEESE AND CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F
• Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese, all the cheddar cheese, 2 cups red peppers, chili powder, salt and cumin; toss to combine.
• Wrap tortillas in damp paper towels; place in a microwave and warm at 100% power for 2 minutes. Alternatively, wrap tortillas in aluminum foil and warm in heated 350°F oven for 10 minutes.
• Whisk together enchilada sauce and half-and-half in a small bowl. Spread 1/2 cup evenly in bottom of a 13 x 9 x 2-inch baking dish.
• Dip one side of a tortilla into sauce mixture in bowl; place, dipped side u, on a work surface. Spoon 1/4 cup chicken mixture across center of tortilla; roll up, enclosing filling. Place, seam side down, in sauce in baking dish.
• Repeat with remaining tortillas and filling. Pour remaining sauce mixture in bowl over enchiladas in dish.
• Chop remaining 1/2 cup red peppers. Sprinkle remaining 1 cup Mexican cheese over encholadas in dish. Top with chopped peppers. Cover baking dish with aluminum foil.
• Bake enchiladas in heated 350 oven for 15 minutes. Remove foil. Bake enchiladas, uncovered, 10 minutes longer or until sauce is bubbly and cheese on top is melted.