Enchilada recipe?

Total Replies: 9

Author	Content
SarahMaxwell Oct 08, 2003 8:12 AM	Hello! We are requesting a good enchilada recipe. My younger sister, Anna, would like to make it for dinner next week! Thanks, Sarah :-)
LN Oct 08, 2003 8:28 AM	Sarah, I have a really simple chicken enchilada recipe that we all really enjoy here. I have made this for company many times and it has always gone over well. Enchiladas traditionally use corn tortillas, but we use the flour ones as we prefer them. Flour tortillas (8?) Canned chicken 16 oz. container of sour cream 2 cans cream of chicken soup 8-12 oz. of grated cheddar cheese We use canned chicken but you could cook and cut up your own. I usually use 2 of the bigger sized cans for a 9x13 pan. Put it in a small saucepan with a little water and taco seasoning. (I have no specific amount on seasoning. HA! Aren't I helpful? I would say 1 package, but we use a container, and not packages, so I really am not sure) Well, I like alot of seasoning. Heat chicken on stove and simmer a few minutes. Mix 2 cans of cream of chicken soup (we use reduced fat kind) and 1 16 oz. container of sour cream (we use light, but I've tried it with fat free and didn't care for it at all) Spread some of the mixture on the bottom of 9x13 pan. Take a flour tortilla, spread a small amount of the soup mixture (enough to moisten tortilla) Add chicken, and sprinkle with grated cheddar cheese. Roll up tightly and place in pan. Continue until pan is full. Cover tortillas with soup mixture and top with remaining grated cheddar cheese. Bake in 350 degree oven until bubbly (about 20 minutes) MMM! These really are super easy but very yummy. We serve with tortilla chips, and mexican rice. HTH, Lori
4knightsmom Oct 08, 2003 8:54 AM	My 12 yr old ds just made this last week and it was yummy. Not very healthy :( but yummy. I hope you enjoy it! Chicken Cheese Enchiladas 1/2 c water, divided 1 pkg taco seasoning (I used 1/2 pkg to cut down on salt) 1 Tbls. olive oil 1 lb. boneless chicken cut into bite sized pieces 1 16 oz jar chunky salsa, divided 12 oz. (3 cups) shredded monterey jack or mexican cheese, divided 1 15 oz container ricotta cheese 1 4.5 oz can chopped green chilies 1 lg egg 1/4 tsp salt 1 pkg flour tortillas sour cream Combine 1/4 c water, taco seasoning and oil in a shallow dish or large zip top baggie. Mix well and add chicken pieces. Cover or seal and marinate 5 mins or up to 12 hours in fridge Cook chicken and marinade in a large skillet over med high heat, stirring often, 5-10 mins or until chicken is done Stir together 1/2 cup salsa and remaining 1/4 c water in a 13 x 9 baking dish until well blended. Spread evenly over bottom of dish. Stir together 2 1/2 cups monterey jack cheese, ricotta cheese and next 4 ingredients. Spoon 1/3 cup cheese mixture down center of each tortilla, top with chicken and roll up. Place tortillas, seam side down, over salsa mixture in dish. Drizzle remaining salsa over enchiladas and sprinkle with remaining 1/2 cup monterey jack cheese. Bake at 350 degrees for 20-25 mins. or until cheese melts. Top with sour cream if desired.
OnHisStrength Oct 08, 2003 10:09 AM	sarah, I believe there was a thread before, with many recipes (0:
triplejoymom Oct 08, 2003 2:13 PM	I keep my enchiladas simple - they are SO easy to make. I make my own enchilada sauce & always use corn tortillas to remain intact for serving (flour ones fall apart & are soggy). Your sister could use a canned enchilada sauce (that's how I got started). Anyway, I cook up a couple of marinated chicken breasts & then chop them up. I drag the corn tortilla through the sauce & then fill them with whatever I have (the chicken, some rice, fresh salsa, beans, cheese, etc) & roll them up, lining them up against each other in a greased baking dish (this dragging is messy but I prefer the sauce really flavoring the tortillas). Pour the remaining sauce over the top of them, sprinkle cheese over top of it all, cover with foil & bake for 20-30 minutes at 350. I pull the foil off the last ten minutes or so for the cheese to get melted & a little browned. I serve with sour cream & more fresh salsa. Yum! Martha
Bandermom Oct 09, 2003 8:34 PM	A friend gave this recipe to me and it's so good! We had my parents over recently and I served these and they were a hit! Enjoy... BEEF ENCHILADAS Sauce: 2 cans - 10 oz. Enchilada Sauce 1 can - 8 oz. tomato sauce 1/4 tsp. garlic powder 2 tsp. brown sugar 1/4 tsp. cinnamon Enchiladas: 1 lb. ground beef 1/2 tsp. salt 1/2 - 1 onion, chopped (amount depends on your preference) 2 c. (& more) shredded Jack cheese (or I've used a Mexican-type shredded cheese, too) 1 can refried beans 1 pkg. tortillas - Combine sauce ingredients and bring to a boil. - Brown onion, hamburger, and salt together while you bring the sauce to a boil. - Drizzle small amount of sauce on the bottom of a 9x13" pan. Then, assemble the Enchiladas. - For each enchilada: Fill a single tortilla with a little meat mixture, top with a Tbsp. of the refried beans, and a bit of cheese. Roll tightly and place seam-side down in pan. - Pour remaining sauce over the Enchiladas and cover with more shredded cheese. - Bake at 350 degrees for approximately 30 minutes. *I got a GREAT chicken enchilada recipe off of this site, too, so if you'd like that recipe, too, just let me know!*
SarahMaxwell Nov 14, 2003 10:30 PM	Thank you ladies for all your responses! I appreciate it!!! Sarah
fourblessings Nov 15, 2003 2:37 PM	We use the chicken enchilade recipe above with Cheddar cheese soup, enchildada sauce, and beef (browned first of course) instead of chicken at times! Very yummy! Another thought: I made up the following recipe a few weeks ago when I did not have time to "roll" enchiladas. It tastes wonderful and was so quick/easy. Mexican Lasagna Mix 1 can enchilada sauce and 1/2 can tomato sauce Brown hamburger with 1/2 diced onion Layer in a deep pan: Small amount of sauce mix, tortilla (the large size)dipped in sauce on one side, hamburger, and grated cheese (I used Mozzerella and Cheddar combined). When doing the layers, put the tortilla sauce side up (towards the hamburger) Continue building the layers until you have 4-5 layers. Top the last layer with a tortilla and then pour sauce over casserole and top with remaining cheese (about 1 cup). Bake at 350 until hot and bubbly (about 20-25 mins). YUMMY! EBA
Happy_Helpmeet Nov 17, 2003 4:24 PM	TriplejoyMom, Can you post your recipe for your enchilada sauce. Thanks
momma7 Nov 28, 2003 10:21 AM	OK my enchilda receip is not "easy" but very good. AN spicy... We like spicy. Ok first it a green sauce,and chicken. Take chicken(whole) and cook it with lots of garlic,onion,salt ,cumin. Just smell add spice as they smell good. Cook it till you can pick it apart.IN nother sauce pan cook pablano peppers. They are big dark green pepper that are the size of bell pepper. You take the pablano pepper cut them down the seam, remove most of the seeds(takeing seed out help with heat) take top off,place them in sauce pan with more garlic and chicken broth. Cook till very pliable. Take them out. An blend them in blender till very smooth add more broth from chicken cooking if you have to. take cooked chicken roll them with jack cheese in flour tortilas,pour over green sauce bake at 350* for abour 30 min. An good eat!!! More suace the merrier is key to.

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