Red And White Chicken Enchiladas Recipes

THE BEST RED CHICKEN ENCHILADAS

Steps:

• Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
• Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
• Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
• Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
• Position a rack in the center of the oven and preheat to 425 degrees F.
• Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
• Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
• Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
• Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan.
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.
• *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

WHITE CHICKEN ENCHILADAS

Steps:

• Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture., In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up., Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

RED AND WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a small skillet over medium-high heat, add onion and bell pepper and saute until they just begin to brown, remove from heat and set aside.
• In a blender or food processor, combine the canned tomatoes, chipotle pepper, garlic, tomato paste and corn meal, blend or process on high speed until smooth and then pour the red sauce into a shallow mixing bowl that's at least six or seven inches in diameter.
• In a medium sized mixing bowl, combine soup and sour cream.
• Spread 1/2 of the soup and sour cream mixture over the bottom of a 9 x 13 inch baking dish coated with cooking spray.
• Taking one corn tortilla, dip it into the red sauce to coat both sides, then place about one tbs. of the cheese and 1/3 cup of the chicken in the center of the tortilla, roll it up and place it in the bottom of the baking dish, continue until you have a single layer of enchiladas covering the bottom of the dish (I was able to fit in ten enchiladas, eight placed side by side vertically with two more placed horizontally at the top of the dish).
• If you have any red sauce left over, pour it over the enchiladas, and distribute any remaining chicken over the top.
• Spread the other 1/2 of the soup and sour cream mixture over the top of everything.
• Sprinkle with the remaining cheese and the onion and bell pepper.
• Bake in the center of the oven for 20-25 minutes until bubbly and heated through.

RED CHICKEN ENCHILADAS

Steps:

• Mix half of the olives, chilies, chicken, onions, beans, one can sauce.
• Divide filling among the tortillas (you may end up with extra filling. You can just save it for another use or fill more tortillas).
• Roll up and place in a 9 x 13 inch pan. Pour the rest of the sauce over enchiladas. Use as little or as much as you like depending on how saucy you like them.
• Top with cheese and remaining olives.
• Bake at 350 for 30 - 45 min or until bubbly.
• Top with sour cream, guacamole, salsa, tomatoes, lettuce - whatever sounds good.

GREEN, WHITE, AND RED ENCHILADAS

Steps:

• In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
• Preheat oven to 350°F.
• Grease bottom of large ovenproof casserole dish.
• Heat chicken broth until it is warm and place in a shallow bowl.
• Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
• Remove tortilla from broth, and add another while filling.
• Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
• Place rolled tortilla into the casserole dish.
• Repeat until all tortillas and filling are used.
• Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
• Sprinkle with shredded cheese and top with chopped cilantro.
• Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
• Serve enchiladas garnished with a spoonful of sour cream.