how do I make chicken enchiladas?
I want to make flour chicken enchiladas and I dont know how, anyone who has made them before, pls comment.
- shire_maidLv 61 decade agoFavorite Answer
- cmhurley64Lv 61 decade ago
12 flour tortillas
8 oz. sour cream
4 oz. chopped green chile
4 to 6 green onions, chopped,
including 2 or 3 inches of the stem
1 8oz. can cream of chicken soup
1/2 to 1 lb. grated Longhorn,
Cheddar cheese or Queso Fresco
vegetable oil or lard
To cook enchiladas, soft fry the tortillas and drain. Roll cheese in each tortilla and fasten with a toothpick. Mix the remaining ingredients together to make a sauce. Spread a layer of the enchilada sauce in the bottom of a 9 x 13 baking pan. Add rolled tortillas and cover with the remaining sauce. Be sure to cover all tortillas with sauce. Sprinkle top with more cheese and bake Enchiladas at 350 degrees for 20 to 30 minutes or till cheese is bubbly.
- 1 decade ago
I make chicken enchiladas during the holiday season here is my easy to make recipe. I used to boil the chicken and make my own sauce but this is much better.
Kikki's Chicken Enchiladas
1 roasted chicken from the deli section of your local grocery store
2 pkgs of Mexican three or four blend cheeses
2 cans chopped olives
1 large can Las Palmas red enchilada sauce (mild)
2tblspns of cornstarch made into a slurry with hot water
1 cup of chicken broth
1 pkg corn tortillas
Shred the chicken into pieces small enough to roll into enchilada size. Open the can of ready made enchilada sauce into a large sauce pot and add the cornstarch mixture and chicken broth to the pot. Make sure that you mix the corn starch and water in a cup first stirring it until the mixture is frre of lumps. Next in a small fry pan add a lttle bit of vegetable spray and heat your tortillas until they are pliable(bendable) then add them to your enchilada sauce dipping them just until covered then remove them with a spatula or tongs whichever you prefer and place them onto a plate. Repeat this process until you have stacked several at a time. Now you are ready to assemble them. Use a cookie sheet or large casserole pan. Place some sauce on the bottom of the pan then add your tortilla. Place some chicken in the middle of the tortilla then add your cheese and olives. Next you roll the tortilla into a small burrito without folding the end leaving boyth ends open. Repeat this process unitl you have filled uup the pan. Ladle some sauce over the top and then sprinkle more cheese and olives and now you are done. Place some foil over the top and bake in a preheated oven at 400 degrees for 15-20 minutes-just until the cheese is melted. You can substitute the corn tortillas for flour just use the small tortillas instead of the large burrito size and skip the fry pan process. I hope this works for you.
- pebbleLv 61 decade ago
8 oz sour cream
1/4 c. flour
2Tbs Margarine (melted)
1 can Chicken broth
1 can green chiles
3 chicken breasts cooked and cubed or shredded
1 c. shredded cheese (I like Monteray Jack but Colby Jack or cheddar works too.)
8 flour tortillas
Make a paste with melted margarine and flour in a saucepan over med/high heat
Add broth and wisk to form a thin gravy, simmer
Add sour cream and mix well, simmer
Add green chiles
Place 2 Tbs chicken and 2 Tbs cheese on flour tortilla and roll.
Place in a baking pan, top with sauce and bake at 350 for 25-30 min
This is my sister's recipe and I love it. You can add the chiles to the meat instead of in the sauce if you prefer.
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- 1 decade ago
Are you asking how to get a chicken to make you enchiladas? Or just how to make chicken enchiladas?
- scrappykinsLv 71 decade ago
Sour Cream Chicken Enchiladas
12 Corn tortillas
4 c Green chile sauce
3 c Minced, cooked chicken
1 lb Jack cheese, grated
1/4 c Minced onion, (optional)
16 oz Sour cream
Salt to taste
GREEN CHILE SAUCE:
1/4 c Olive oil
1 Clove garlic, minced
1/2 c Minced onion (optional)
1 tb Flour
1 c Water
1 c Chopped green chiles
Salt to taste
To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.
Tomatillo Chicken Enchiladas
4 c Coarsely shredded chicken or turkey
3 c Grated Monterey Jack cheese(divided)
1 To 2 (4-oz) cans chopped green chilies
1 1/2 ts Dried oregano leaves
Salt and pepper to taste
12 To 18 corn tortillas (depending on size)
Tomatillo sauce(recipe follows)
1 To 1 1/2 cups sour cream
Chopped cilantro, tomatillo slices and lime slices for garnish
In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turning once, just until limp(about 10 seconds). Drain on papper towels. While tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the center of each; roll tortillas to form enchilada. Set enchiladas seam side down, in a 9-by-13-by-2-inch baking dish, or to medium-sized baking dishes. (at this point enchiladas may be covered and refrigerated until the next day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center (cook 30 minutes if they were refrigerated). Uncover and top with remaining cheese. Bake, uncovered, until cheese melts, about 10 minutes. To serve, spoon warm tomatillo sauce on each plate. Set enchiladas on top of sauce. Spoon sour cream on top and garnish.
1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t each: dried oregano leaves and sugar 1 t cumin Salt to taste
Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook stirring often, until soft, about 10 minutes. Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes. Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9.
- 1 decade ago
well, mix chiken and enchiladas and walla...