Does anyone have any easy recipes for chicken enchiladas?

This is my mother-in-laws recipe. They are SUPER yummy, really easy, and fairly cheap to make.





Creamy Chicken Enchiladas





3-4 chicken breast, boiled, then cool and shred*


1 small can green chilies


1 medium onion, chopped


1 can cream of chicken soup


1 can cream of mushroom soup


8 oz. shredded monterey jack cheese**


2 cans green chili enchilada sauce***


2 tbs. butter


tortillas


sour cream


salsa


olives





in sauce pan saute the onion in butter, add soups, chilies and 1 can of enchilada sauce, bring to boil, add shredded chicken, lower heat ans cook for 5 minutes.


put tortillas in microwave to soften for about 45 seconds





place about 2-3 tbl. of chicken mixture in tortilla and roll, place in baking dish. cover with other can of sauce and cheese.


bake @ 350 degrees for 30-40 min.





garnish with salsa, olives and sour cream





*for a little more flavor i either boil them in chicken stock, or cook them in the oven with a little salt, pepper, and garlic powder. to make it even easier - buy a cooked rotisserie chicken at the grocery store and shred that.





**i usually add more, and sometimes i mix regular jack with pepper jack cheese





***i use one can of regular green chili enchlada sauce, and one jar of really good green salsa, pica de gaillo, orsalsa verde. it definately add alot of flavor that wayDoes anyone have any easy recipes for chicken enchiladas?
Chicken Enchiladas Recipe courtesy Rachael Ray


Show: 30 Minute Meals


Episode: 30-Minute Passport to Mexico























8 soft corn tortillas


Filling:


3 cups chicken broth


4 pieces boneless skinless chicken breast, 6 to 8 ounces


1 bay leaf, fresh or dried


2 sprigs fresh oregano


1 small onion, quartered


2 tablespoons tomato paste


1 teaspoon chili powder, 1/3 palm full


1 teaspoon ground cumin


Salt


Sauce:


2 cups tomato sauce


2 teaspoons hot cayenne pepper sauce, several drops


1/4 teaspoon ground cinnamon, 2 pinches


1 teaspoon chili powder


2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle





Preheat the oven to 275 degrees F.


Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.


Combine all sauce ingredients and heat through, keeping warm until needed.


Remove tortillas from oven and switch broiler on high.


Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.Does anyone have any easy recipes for chicken enchiladas?
Chicken Enchiladas:





INGREDIENTS


1 tablespoon butter


1/2 cup chopped green onions


1/2 teaspoon garlic powder


1 (4 ounce) can diced green chiles


1 (10.75 ounce) can condensed cream of mushroom soup


1/2 cup sour cream


1 1/2 cups cubed cooked chicken breast meat


1 cup shredded Cheddar cheese, divided


6 (12 inch) flour tortillas


1/4 cup milk








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.


In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.


Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.


In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
NEED: chicken breast, soft tortillas, can of green chilis chopped, cream of chicken soup, salsa, onions, gr. peppars, lots of shredded cheese, milk, any toppings of your choice (lettuce, etc)





Boil chicken breast till done and shred the meat.


Fill warm tortillas with meat, salsa, cheese, onions, green peppars. I put quite a bit of stuff in mine, just make sure it will fold a little bit!


Put tortillas seam side down in a greased casserole dish. When dish is full lightly sprinkle tortillas with shredded cheese, more or less you decide!


Then in a pan over low heat mix sour cream, cream of chicken soup, chopped green chilis, and a little bit of milk. I like more green chilis for more flavor, also I add jalepenos.


Heat through till liquid form and then poor over tortillas in casserole dish.


Top with shredded cheese and bake until cheese is melted. Usually 350 for 20 minutes.


Serve with toppings such as salsa, sour cream, lettuce, black olives, etc!





My husband loves these!! I did not put amounts beccause amounts differ you can easily make 5 enchiladas or 50, just add more or less of the ingredients.





** Also you can stuff the tortilla with beans and rice too if you so choose!
This recipe is very easy and the green chile sauce is excellent and came directly from the chile capital of the U.S. (Hatch, NM). My students can make this in one class period!





Enchiladas





8 corn tortillas


Vegetable oil


1 cooked chicken breast, shredded or chopped or 1/3 lb. cooked


ground beef


Green chile sauce (see other recipe)


1-2 cups shredded cheese


Lettuce, tomato (optional)





1. Cook tortillas in hot oil until softened (5 seconds, one at a time). Drain tortillas on paper towels.


2. Spread 录 cup of green chile sauce in the bottom of a greased baking pan.


3. Assemble the enchiladas by placing some chicken, ground beef, or cheese in the middle of each tortilla and roll up.


4. Place the enchilada seam side down in the baking pan. Repeat until all tortillas are filled.


5. Pour the rest of the green chile sauce on top of the enchiladas, followed by remaining cheese. (You can put some of the sauce and/or cheese inside of the enchiladas if you鈥檇 like).


6. Bake at 375 for 15-20 minutes or until heated through.


7. Garnish with lettuce and tomato, if desired.





























Green Chile Sauce





陆 cup onion, minced (less if you don鈥檛 like onion)


2 garlic cloves, minced


2 tbsp oil


2 tsp flour


1 cup water


1 cup green chiles, diced


Salt and pepper, to taste





1. Saut茅 onion and garlic in oil.


2. Add flour. Simmer 2 minutes.


3. Add water, green chile and salt and pepper to taste. Simmer 5 minutes.
1 Can of Enchilada sauce


1lb chicken breast cooked, shredded


1Cup picante sauce


1Tsp Oregano


1tsp salt


1cup refried beans


Grated cheese


Flour Tortillas





Mix chicken, picante, oregano, salt, beans in skillet. Fill tortillas with mixture, and 1tbsp cheese in each one, Roll and place on greased pan. cover with sauce and cheese, Bake at 350 for about 20 mins. Enjoy.
they sell the sauce in a can now, you just have to go to the store and pick it up
for the creamy tomatoey sauce i mix half fat creme fraiche with some salsa. the rest is easy!