Deluxe Chicken Enchiladas Recipes

DELUXE CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
• In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
• Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
• To serve top with sour cream,guacamole and shredded lettuce and onion.

CHUY'S DELUXE TOMATILLO SAUCE

Steps:

• Blend all ingredients, in blender or food processor.
• Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).

CHICKEN-CHILI ENCHILADAS

Steps:

• Grease a 3-quart oblong baking dish. In a medium bowl, mix Cheddar cheese, half of the Monterey Jack cheese, chicken and onion set aside.Dip tortillas, one at a time, in chicken broth to soften. Fill with about 1/4 cup of the chicken mixture roll and place seam-side down in baking dish in two rows of six.In a 3-quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining Monterey Jack cheese. If making ahead, cover and let stand up to 1 hour.Bake, uncovered, in a preheated 350° oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered, in a preheated 300° oven for 25 to 30 minutes or until hot.To serve, dollop with some of the sour cream. Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired.

CHICKEN - CILANTRO ENCHILADAS

Steps:

• In a large saucepan place chicken breasts, water, onion, garlic and cilantro or parsley. Over medium heat bring to a boil reduce heat to low and simmer for 20 minutes or until chicken is tender. Cool. Remove chicken from broth and shred. Strain broth measure 1 1/3 cups.In a small bowl mix enchilada sauce and chicken broth set aside.In a medium bowl mix chicken, cheese, green onions, cilantro or parsley, salt and pepper and hot pepper sauce to taste. Stir in 1 cup enchilada sauce mixture set aside.Preheat oven to 350° F. Grease a 13 x 9 x 2-inch baking dish. On a hot griddle or skillet warm tortillas until flexible, turning once dip in enchilada sauce mixture and lay flat. Fill with 2 to 3 tablespoons filling roll and place in baking dish, seam-side down. Spoon remaining sauce over tortillas and sprinkle with cheese. Cover with foil. Bake for 20 minutes or until sauce bubbles and cheese melts.Garnish enchiladas with lettuce, sour cream and guacamole or avocado.* Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of produce departments in most supermarkets.

CHICKEN ENCHILADAS

Steps:

• Simmer chicken until tender in water to which salt, celery tops and clove studded onion have been added. Cool chicken in stock. Remove chicken, skin and bone and cut into bite-size pieces. Sauté chopped onions in 3 tablespoons vegetable oil until soft. Add garlic, salt and pepper to taste, green chilies, sugar, enchilada sauce and simmer 10 minutes. Add chicken and simmer for 5 minutes.Heat the corn tortillas in 1/4 cup vegetable oil until pliable (this takes only a few seconds for each). Remove excess oil on paper towel, then fill each tortilla with about 1/3 cup of chicken mixture. Roll and place in a shallow greased casserole in a single layer with seam side down. (Recipe may be completed to this point and refrigerated or even frozen.) Heat half-and-half and bouillon cubes in a saucepan, being sure cubes are dissolved. Pour this mixture over enchiladas and sprinkle with grated cheese. Bake at 350° for 30 to 40 minutes until hot and bubbly.

DELUXE CHICKEN ENCHILADAS

Steps:

• 1. Mix chicken, small onion, bay leaf, peppercorns and salt in large pan. Pour in water to cover. Bring to boil. Reduce heat. Simmer, covered, for 45 minutes or til chicken is tender. Let cool; drain. Discard bay leaf, onion, peppercorns. Save the stock for another use.
• 2. Shred chicken, using 2 forks or fingers. Mix the chicken, chopped onion, Parmesan cheese and 1 cup Monterey Jack cheese in a bowl. Season with the salt
• 3. Mix the green chilies, tomatillos, cilantro, cream and egg in a blender jar or food processor bowl. Process til smooth.
• 4. Preheat oven to 350.
• 5. Warm oil in skillet. Add tortillas, using tongs. Cook til soft; drain on paper towels. Put 1/8 of the chicken mixture on each tortillas, pressing mixture to make it compact. Roll tightly and put seam side down in 7 x 12 inch baking dish. Pour chile mixture over filled tortillas. Sprinkle 1 cup cheddar cheese evenly over mixture. Bake for 20 minutes or til heated through and bubbly. Serves 8