Moms Delicious Enchiladas Recipes

MY FAVORITE CHICKEN ENCHILADA RECIPE

Steps:

• Preheat the oven to 350.
• In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
• Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
• Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
• Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
• Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
• Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
• Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
• Let the Chicken Enchiladas cool for about 5 minutes before serving.

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.

EASY DELICIOUS ENCHILADA'S

Steps:

• Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
• Preheat oven to 350.
• Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
• Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
• Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.

MOM'S DELICIOUS ENCHILADAS

Steps:

• Dice chicken and cook in large skillet until no longer pink.
• Add cream cheese, cook until melted.
• Add green chilies, garlic powder, salt, pepper, cumin, and 1/2 of the enchilada sauce.
• Heat beans in microwave.
• Spoon a layer of beans and chicken mixture down the middle of each tortilla. Roll up and place in baking dish.
• Mix soup, sour cream and enchilada sauce and pour over rolled up enchiladas.
• Sprinkle with cheese.
• Bake at 350°F until hot and bubbly.