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Chicken Enchiladas
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Anonymous
| Does anyone have a delicious and easy chicken enchilada recipe? I have used Everyday Food's recipe, and attempted a salsa verde version, but DH et al did not like the salsa verde I bought (I think it was a tad strong). I'd really like to hit on something that the young ones will like too. Thanks. |
Anonymous
|
I use Trader Joe's red enchilada sauce when I can get my hands on it, it's pretty mild. For green enchiladas, I like the Hatch chile brand mild green (not sure where it's available in DC--we live in Colorado now).
For filling, I just poach a couple of chicken breasts, shred them into a bowl, then throw in olives, onions, cheese, green chiles, maybe some sour cream if I have it, whatever I have on hand. I don't dip my tortillas in the sauce or fry them first--just warm to soften, roll up, then dump the sauce over everything and throw some cheese on top. Sometimes I just layer the filling with tortillas if I'm feeling lazy. Bake at 350 until it's heated through. |
Anonymous
| I simmer chicken breasts (3 breasts) in water or chicken broth untill they will pull apart easily prob about an hour. I shread them and add a can of rotel, a can of rinsed and drained pinto or black beans, diced onion(you can leave this out if you want) 1/2 to 1 one of those little cans of goya tomato sauce and the salsa verde sauce, 1/2 a can of refried beans sautee everything together for about 10 minutes then roll in tortillas. I mix some enchilada sauce and salsa verde together and pour over the top, sprinkle with cheese and bake for 30 minutes or so. I usually make 2 batches and freeze one dish of them for a quick dinner some night |
Anonymous
| Mmm. Rotel! So hard to find in NoVA, but so yummy! |
Anonymous
| I've made them fast with canned enchilada sauce (Old El Paso, sadly) and deboned shredded rotisserie chicken. I use corn tortillas b/c they have more flavor. Can of green chiles, some mexican blend cheese, cheese on top and bake in the oven. Yum! |
Anonymous
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This is very fast and tasty. Not gourmet, but definitely family friendly. It also has red beans in it, so it's not an authentic mexican version of enchiladas. I'll often make a double batch and freeze one to have on hand for a speedy weekday meal.
http://allrecipes.com/Recipe/Chicken-and-Red-Bean-Enchiladas/Detail.aspx |