Serves 4 to 6
1 deli roasted chicken (about 2 pounds) *
1(4 ounce) can diced green chiles (optional)
1 1/2 cups grated cheese
3 cups enchilada sauce (see recipe below)
10 flour tortillas
Garnish (cilantro, black olives, etc.), optional
Cut meat from bones. Discard bones, skin, and visible fat. Shred meat, and stir in diced chilies. Place about 3/4 cup enchilada sauce in bottom of baking dish. Place 1/10 chicken mixture in middle of each tortilla and roll up. Place rolled enchiladas in a baking dish. Pour remaining sauce over top enchiladas. Sprinkle with cheese. Bake at 350 degrees F for 30-45 minutes or until enchiladas are hot in center.
To serve, garnish with a dollop of sour cream and a sprig of cilantro or sliced black olives.
TO FREEZE for later use: Place rolled tortillas in a freezer safe container. Cover with sauce. Cover with a tight lid and freeze. To cook, place frozen enchiladas in cold oven. Turn on oven to 325 degrees F and bake for 1 to 1 1/2 hours OR thaw pan in microwave then place in preheated 350 degree F oven and bake as above.
Easy Homemade Enchilada Sauce **
1 package brown gravy mix
1 cup milk
2 cups picante sauce or salsa (16 ounce jar)
Substitute milk for water and prepare gravy according to package directions. Stir in picante sauce.
** Canned enchilada sauce may be substituted in recipe when time is an issue.
* Precooked chicken can be purchased from the deli counter or often, precooked chicken is available shrink wrapped in the fresh meat counter. Either way, when time is an issue, it is convenient to purchase the meat already cooked and eliminate that step.
2 (4 ounce) cans whole green chiles, drained
1/2 cup plus 1 tablespoon vegetable oil, divided
1 large clove garlic, minced
1 (28 ounce) can whole tomatoes
2 cups chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano
3 cups cooked shredded chicken or turkey
2 cups sour cream
8 ounces shredded Cheddar cheese (2 cups)
12 to 16 corn tortillas
Rinse seeds from chiles and chop. Heat 2 tablespoons oil in medium saucepan. Add chiles and garlic; sauté.
Drain tomatoes, reserving 1/2 cup liquid. Break up tomatoes. Add tomatoes, onions, salt, oregano and reserved 1/2 cup tomato liquid to sautéed chiles and garlic. Simmer uncovered, about 30 minutes, or until thick. Set aside.
Mix meat with sour cream and cheese.
Heating remaining 1/2 cup oil in medium skillet. Fry tortillas until limp. Drain.
Divided meat mixture into 12 to 16 portions. Spoon a portion of meat onto each tortilla; roll up. Place enchiladas, seam-side down, in an ungreased oblong baking dish. Pour reserved chile mixture over them. Bake in a 350 degree F oven for 20 minutes, or until heated through.
Yield: 12 to 16 servings
8 corn tortillas
2 cups jack cheese, grated
6 green onions, chopped
2 (10 3/4 ounce) cans condensed cream of chicken soup
8 ounces sour cream
1 (4 ounce) can chopped green chiles
1/2 teaspoon salt
1 tablespoon oil, for frying
4 chicken breasts, cooked and cubed
Preheat oven to 350 degrees F.
In a medium saucepan heat chicken soup, sour cream, chiles and salt until hot. Add cubed chicken to the sauce.
Fry tortillas in a small amount of hot oil for about 5 seconds each until soft. On each tortilla place 1/4 cup cheese, some onion and about 2 tablespoons sauce. Roll and place seam side down in a 2-quart casserole dish. Pour remaining sauce over the top, covering well. Bake for 20 to 30 minutes at 350 degrees F.
1 1/4 pounds fresh tomatillos
2 fresh jalapeno peppers
1/2 large onion, finely chopped
1 large garlic clove, minced
1 tablespoon vegetable oil
2 cups chicken broth
1/4 teaspoon salt
2 boneless, skinless chicken breasts
2 tablespoons minced onion
1/4 teaspoon salt
1/2 tablespoon vegetable oil
Monterey jack cheese, shredded
To make the sauce bring a medium pan of water to boil. Husk and wash tomatillos and seed the jalapenos and sliced off stems. Add these to the boiling water and cook 10 minutes. Drain. Put into food processor with onion and garlic and process to coarse puree.
In large skillet, heat vegetable oil over medium heat, add puree and simmer 2 minutes. Add salt and broth and simmer 15 minutes, stirring occasionally. Keep warm.
To make enchiladas, place chicken in saucepan and cover with water. Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes until cooked through. Drain and cool slightly. Shred chicken and set aside.
Lightly cook onion in oil until limp. Combine onion with cooled chicken, salt and 1/4 cup of tomatillo salsa. Add 3/4 cup of salsa on bottom of large casserole dish and spread evenly over bottom. Place 1 corn tortilla at a time in pan of salsa for 30 seconds, then turn over with tongs to soften. Place a couple of spoonfuls of chicken in tortilla and roll up and place in casserole. Finish stuffing tortillas. Spoon remaining salsa over the enchiladas. You can top with shredded Monterey jack cheese, if desired. Bake at 350 degrees F for 15 minutes, or just long enough to get it hot throughout and melt the cheese.
Serve with sour cream or crema.
10 flour tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
4 chicken breasts, cooked and shredded
1 (4 ounce) can green chiles, chopped
2 cups sour cream
1 1/2 cups grated Cheddar cheese, divided
5 green onions (including tops), chopped
Mix soups, chicken, chiles, sour cream and 1 cup of the Cheddar cheese. Set aside one third of the mixture for topping.
Fill each tortilla with about 2 tablespoons chicken mixture. Roll up and place seam side down, in a shallow casserole. Add topping that was set aside and sprinkle with remaining 1/2 cup cheese. Bake for 20 to 25 minutes at 350 degrees until bubbly.
24 soft corn tortillas
2 cups cooked and shredded chicken
1 white onion. finely chopped
1 1/2 cups grated Mexican cheese such as manchego (Monterey
jack or mild Cheddar can be substituted), divided
1 pint sour cream
1 cup Chile Sauce (recipe below) mixed with 1 cup chicken broth
Prepare Chile Sauce (recipe below).
Mix the chicken, onion and 1 cup of the cheese.
Heat 2 tablespoons of peanut oil in a skillet until the oil is medium hot.
Dip individual tortillas into the chile/broth sauce and heat in the skillet until you see they will fold. This will only take a few seconds.
Remove the tortillas and spread 2 tablespoons of the chicken, onion and cheese mixture on the tortilla, roll up and place in the rectangular dish. Repeat this process with the remaining tortillas.
Mix the remaining chile/broth sauce with the sour cream and pour over the rolled tortillas. Sprinkle the remaining cheese on top and bake in a 350 degree oven until bubbly. Garnish with springs of fresh cilantro or strips of hot or mild peppers. Serve hot.
4 or 5 ancho or pasilla chiles
2 cups water
1 clove garlic
Place chiles in a pan with the water and garlic. Bring the water to a boil, cover, turn off the flame and let sit for at least 20 minutes or until soft.
Put the chiles, garlic and the water you boiled them in into a blender and blend until the sauce is smooth. Add salt to taste.
This sauce can be made in quarts and kept almost forever in the refrigerator. It has many uses.,/font>