XP - I need a good enchillada recipe.

MrsTotty · March 2010

I posted this on 12-24 ... but found I was getting recipes from ladies in PA that called for scary things like 'Pace Picante Sauce'.

::shudder::

Anyone have an EASY chicken enchillada recipe I can have?

missjanel · March 2010

I made this one last week and it was easy. You have to like Mole though. I think I put too much peanut butter in the Mole but other than that it was excellent. You can also use rotisserie chicken which saves quite a bit of time.

https://tinyurl.com/yhjzug6

BRITTANY0719 · March 2010

https://www.grouprecipes.com/46732/chicken-enchiladas-weight-watchers.html

These are delicous!

turkishdelight · March 2010

I always make green chile chicken enchiladas. THey are easy.

8oz cream cheese (cut into pieces)

small can of green chiles

green chile enchilada sauce (some people use 2 cans)

sour cream 8oz

chicken

tortillas

shredded cheese

cut up the chicken into small pieces. Cook in skillet. Add cream cheese and green chiles. Stir until melted. Fill tortillas with chicken mixture and roll. Place in greased baking dish. Mix sour cream and enchilada sauce. Pour on top of enchiladas. Cover with cheese. (I just eyeball how much because my husband loves cheesy enchiladas). Bake in oven at 400 degress for 15 to 20 minutes.

Pace picante sauce in enchiladas??? Bless her heart.

daveshell1 · March 2010

This is how I make it... super yummy and easy. (I make it more like a casserole because I hate dipping the tortillas in oil and rolling them - makes such a mess)

I take a whole chicken, take the skin off, and put it in the crockpot with a can of tomato soup and some water. Cook for 6 or so hours till its falling off the bone. Then take it out and shred it. (you can also use a precooked chicken from costco and just take the skin off and shred it if you don't want to do the whole crockpot thing)

add some diced canned tomatoes to the shredded chicken and about 1/2 of your green enchilada sauce (you'll need one big can or 2 regular cans for the whole recipe)

Then I take an put a thin layer of canned green enchilada sauce (about 1/2 of what you have left)

I cut corn tortillas in half and layer them till they cover the bottom of the pan and then add all the mixture on top of it. Then cover the top with more tortillas.

Cover the tortillas with remaining Enchilada sauce (just enough to cover it) and then top with cheese (and if you like sliced olives)

I cover with foil and put into the oven at 350 just to heat the inside and melt all the cheese.

I serve with sour cream

MrsTotty · March 2010

turkishdelight:

Pace picante sauce in enchiladas??? Bless her heart.

LOL - exactly.

katherinemichel · March 2010

I don't have a chicken one, but I've got a halibut enchillada recipe from when we vacationed in Alaska a few years ago. It's really great, if you like fish that is. I've got it at home so I can post it later if anyone is interested. I know, it sounds kinda gross, but we really like it.

sethsgal · March 2010

LOVE LOVE LOVE the Paula Deen ones!!

Paula Deen Enchiladas

3 cups chopped cooked chicken

8 oz. cream cheese, softened

8 oz. sour cream

8 oz. Monterey Jack cheese

1 onion, chopped

? cup chopped fresh cilantro

2 cloves garlic, minced

? tsp. salt

? tsp. pepper

24 (6-inch) corn tortillas

Tomatillo Cream Sauce

2 8 oz. pkgs. Colby Jack cheese

Preheat oven to 350?. Lightly grease 2 13x9 baking dishes.
In a large bowl, combine chicken and next 8 ingredients. Spoon 2 Tbsp. of chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, seam side down, in prepared baking dishes.

Spoon Tomatillo Cream Sauce evenly over enchiladas.

Sprinkle with shredded cheese. Bake 35-40 minutes, or until hot and bubbly.

Tomatillo Cream Sauce

8-10 fresh tomatillos, peeled and quartered

14.5 oz can chicken broth

4 oz. can chopped green chiles

2 tsp. ground cumin

2 tsp. chili powder

? tsp salt

1 cup heavy whipping cream

In a large skillet, combine tomatillos, broth, chiles, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer 20 minutes. Remove from heat.

Pour mixture into container of an electric blender. Pulse mixture several times until smooth. Return mixture to skillet; stir in cream, and cook 2 minutes on low.