Not Tex Mex Style Chicken Enchiladas Recipes

AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE

Steps:

• Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
• Reserve some of the water the chicken was cooked in, about 2 cups of broth.
• Shred chicken with two forks.
• If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Stir onions and now add the minced garlic to pan. Cook garlic for about 30 seconds over medium heat.
• Add shredded chicken and broth of chicken.
• Sprinkle cumin, chili powder, salt and pepper over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.
• Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
• Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.
• Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth ( sauce will still have texture because of pepper skin).
• Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.
• Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
• In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.
• Preheat oven to 400 degrees.
• Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese.
• Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole.
• Add additional sauce on top of tortillas. Cover with additional monterey cheese
• Cover casserole with aluminum and place in oven for 10 to 12 minutes.
• Remove foil and cook for another few minutes if you like to brown the cheese on top. This step is entirely up to you.
• Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.
• Serve 1 to 2 enchiladas per person. Enjoy!

(NOT TEX-MEX STYLE) CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees. Open cans of cream of chicken soup and green enchilada sauce and mix together until smooth. Open can of canned chicken breast chunks and empty the liquid only into the sauce mixture and stir in.
• Soften tortillas in the microwave for a few seconds to make them more pliable. With your hands, pull apart and shred the canned chicken chunks and place a small amount (about an ounce) in each of the tortillas. Spoon in about 1-2 Tbsps of the sauce on top of the chicken and then spread a little of the shredded cheese inside each enchilada. Roll up as tightly as possible.
• Arrange the enchiladas not too tightly in the bottom of a 10" X 10" baking dish or similar size, sprayed first with non-stick spray. Pour sauce over all, making sure sauce gets in between and all around the enchiladas. Sprinkle diced onion over all and then cover with the rest of the shredded cheese.
• Bake uncovered in 375 degree oven for about 45 to 55 minutes. The cheese on top should be a little brown and bubbly. Let sit on top of the stove for about 10 minutes, then serve hot. Best to use a wide spatula so they don't fall apart when serving.
• Recommend serving with hot Tex-Mex style refried beans and Mexican rice. You can garnish with a handful of diced green onion tops (optional). You can also serve with sliced black olives and with a dollop of sour cream.
• SIDE NOTE: If you prefer to do this, instead of using green enchilada sauce, buy a can of crushed tomatillos and add 3 or 4 tablespoons of your favorite salsa to it for flavor. You could also add a small can of mild diced green chilies if you want a little extra 'spice'. Then combine with your Cream of Chicken soup. I have done it either way and both are very good. Bon Apetit' Y'all!!

TEX-MEX STYLE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Lightly oil 9 x 13 casserole pan and place the chicken breasts, onion, chiles, red pepper, and garlic.
• Bake for 30 - 45 minutes or until no longer pink inside or meat thermometer reads 165 degrees.
• Shred chicken in the dish and leave the drippings. (They add tons of flavor-fat equals flavor!).
• Add the beans, cumin ,chilli powder, smoked paprika, and combine.
• Pour in the water and stir, then remove and set aside.
• Divide the filling between the tortillas, roll up the tortillas.
• Pour a small layer of enchilada sauce on the bottom of the dish.
• Place the rolled up enchiladas in the casserole dish then pour remaining sauce over the enchiladas.
• Sprinkle with cheese and cover pan with aluminum foil.
• Bake for 35 - 45 minutes or until sauce is bubbly and cheese is melted.

TEX-MEX ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
• Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
• Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
• Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

CREAMY TEX MEX CHICKEN ENCHILADAS

Steps:

• Saute onion in butter until tender but not brown.
• Stir in chicken, 1/2 cup salsa, cream cheese, and cumin; heat through.
• Remove from heat; stir in 1 cup shredded cheese.
• Heat about 1/2 inch oil in skillet until hot. Quickly fry each tortilla in oil to soften; drain on paper towels.
• Spoon 1/3 cup mixture down center of each tortilla and sprinkle a little bit of cheese.
• Spread enough picante sauce or salsa to cover bottom of lightly greased 9x13 pan.
• Place enchiladas in pan and spoon salsa over top.
• Sprinkle with remaining cheese.
• Bake at 350 for 15-20 minutes.