Chicken Enchiladas

1 onion, chopped
2 cloves garlic, minced
1 (4 ounce) can chopped green chiles
1 pound cooked chicken, shredded
1 (10 ounce) can enchilada sauce
1/2 cup jalapeño jack cheese, shredded
10 corn tortillas, warmed

Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes. Add chiles, chicken and enchilada sauce; cook 2 minutes.

Fold in cheese. Remove from heat. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.

Chicken Enchiladas

From the kitchen of Toni - Arizona

Let me see if I can do this to make sense. I don't normally have a particular measured out way of cooking, just add here and there and see how it comes out (I think we are all like that).

About 4 boneless skinless chicken breasts, boil and shred
1 can cream of mushroom soup
1 can cream of chicken soup
1 can chopped green chiles, or if you prefer to buy them fresh
    and roast yourself (this is what I prefer, but we can't always
   get them decent)
1/2 medium onion, chopped
Grated Cheddar cheese, about 1 pound
Corn tortillas - I use anywhere between 10 to 12,
    torn into bite size pieces
Canola oil or your choice of oil

Boil your chicken and then shred it. Set aside. In large pan add both soups (do not add water or milk), green chiles and chopped onions. Now add your chicken to this. Heat to a slow simmer.

In a separate pan, heat about 1/4 to 1/2-inch oil. Add your torn corn tortillas and soft fry them. You don't want them crunchy. Drain excess oil from tortillas on paper towel.

Add your soft fry corn tortillas to the chicken mixture. You will need to play with the amount of tortilla you add until it looks like you have enough tortillas added without making it too dry. Shut off heat. Now add about 1/2 of the grated cheese. You may also add some sour cream to this if you wish.

Spread mixture in a  greased baking dish. I normally use a 13 x 9-inch pan for this. Top with more grated cheese and bake at 350 degrees F for 20 to 30 minutes or until bubbly.

To finish this off you can top with salsa, sour cream and/or guacamole.

Warning! Don't take too big of a piece of this, it is very filling and catches up with you. I think it swells in your stomach!

Chicken Enchiladas

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 can cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken
1 cup shredded Cheddar cheese, divided
6 (12-inch) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees F. Lightly grease a large baking dish.

In a medium pan over medium heat, melt the butter and sauté the green onion until tender. 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 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 shredded Cheddar cheese. Bake for 30 to 35 minutes or until cheese is bubbly.

Chicken Enchiladas

Submitted to recipegoldmine.com by Mindy Spatz 9/10/03

This is really a good recipe. I have never had a recipe for this, but my family just absolutely loves it and begs me to make it all the time.

Set oven at 350 degrees F.

1 whole chicken
1 medium onion
2 bricks cream cheese
2 cans green enchilada sauce (El Paso brand or any other brand)
30 corn tortillas
1 pound Monterey jack cheese
1 pound Cheddar cheese
Vegetable oil

Boil chicken for one hour or until chicken falls off the bone.

While chicken is boiling, dice onion and mash into cream cheese until blended smoothly. Add about 3/4 can green enchilada sauce and blend that into the cream cheese mixture. Then grate both cheeses and mix them together.

After you get the meat off the chicken, mix this into the cream cheese mixture.

Add enough vegetable oil to a skillet and get it hot enough that water makes it sizzle. Then add one or two tortillas in for about three to five seconds flipping them once. After this is done, fill the tortillas with the cream cheese mixture and then roll them up with the seam down in a 9 x 13-inch pan, then pour the remaining 1 1/4 cans over the tortillas and spread all over. Top with the Monterey jack and Cheddar mixture. Bake at 350 degrees for 20 minutes.

Chicken Enchiladas

Posted by swm56 at recipegoldmine.com April 30, 2001

1 whole cooked chicken salted
2 or 3 dozen corn tortillas
Monterey jack cheese (or your preference)
1 can green chiles
1 can cream of chicken or mushroom soup-optional

Shred chicken and mix with green chiles. To skillet add small amount of oil and heat to medium. Dip tortillas into hot oil for a few seconds until softened and will not break when bending. Put small amount of chicken mixture into tortilla and roll up. You could also add some cheese into tortilla if desired. I think Cheddar would work well. Line a 9 x 13-inch pan with filled tortillas and ladle chile sauce over. Sprinkle grated Monterey cheese over and bake in 350 degree F oven until cheese is melted. Top with sliced scallions. Optional: pour diluted soup over.

Enchilada Sauce
6 dry hot red chiles (New Mexican style)
2 tablespoons flour
1 (8 ounce) can tomato sauce
Salt

Boil chiles until soft with 2 or 3 cups water about 10 minutes or until chilies are soft. Put cooked chiles in blender with about 1 cup of the liquid and blend until smooth. Strain out seeds at this point if desired.

In a preheated cast iron skillet on medium heat, brown the flour. Keep stirring with a wooden spoon until fairly brown. Add blended chile sauce to skillet stirring until mixed well and add tomato sauce and salt. If you want more sauce add more water from the cooked chiles and continue to cook until desired consistency. Use to top enchiladas or any dish you wish.