PATTY'S ENCHILADAS BAKE
This dish is labor-intensive, and worth it. Ground dried chipotle pepper is another one of those things I've only been able to find at Penzey's spices (www.penzeys.com). You can substitute half of a canned chipotle pepper, finely chopped.
Provided by Patty Mae
Categories Chicken
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- FILLING:.
- Place chicken breasts in a large pan with salted water. Cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through.
- Remove chicken from cooking liquid and let sit until it is cool enough to handle.
- Shred chicken and set aside.
- Sauté chopped onion and poblano peppers in olive oil until soft.
- Add garlic and cook another couple of minutes.
- Add drained tomatoes and shredded chicken; stir to combine ingredients.
- Add salt and pepper to taste.
- Cover pan and reduce heat to low. Let simmer for at least an hour.
- SAUCE:.
- In a large saucepan or deep skillet, sauté chopped onion and red bell pepper in olive oil until soft.
- Add garlic and sauté another couple of minutes.
- Place in blender with the cup of enchilada sauce and blend until pureed.
- Put the crushed tomatoes in the skillet and bring up to a boil.
- Cook for several minutes, stirring frequently, until liquid is slightly reduced.
- Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste.
- Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas.
- TORTILLAS:.
- Shred the cheese and set aside.
- Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada.
- Place a couple of tablespoons of oil or lard into a skillet over medium high heat.
- Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side.
- Remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish.
- Repeat with the remaining tortillas, adding more oil to the skillet as needed.
- Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top.
- Cover pan with foil and bake at 350ºF for about 30 minutes.
- Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly.
- Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.
Nutrition Facts : Calories 352.3, Fat 15.6, SaturatedFat 5.9, Cholesterol 74.1, Sodium 488.8, Carbohydrate 24.1, Fiber 4.7, Sugar 5.6, Protein 30.1
PATTI'S CREAMY CHICKEN ENCHILADAS
Make and share this Patti's Creamy Chicken Enchiladas recipe from Food.com.
Provided by urbanhippiemama
Categories Mexican
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F
- Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
- Add 2/3 of the shredded cheese.
- Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
- Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
- Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
- Bake 30 minutes.
Nutrition Facts : Calories 1071.8, Fat 47.2, SaturatedFat 16.1, Cholesterol 82.6, Sodium 2790.2, Carbohydrate 126.1, Fiber 8.9, Sugar 7.9, Protein 34.8
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