Please share your delicious chicken enchilada recipes
I have only attempted to make homemade enchiladas once and I used that hideous sauce in the can and they were terrible. I would like to make some really good ones and invite friends over for dinner. I would love to have some good recipes to work with.
I've posted this before but here is the recipe for my fire roasted chicken enchiladas. You use fire roasted tomatoes, peppers, and onions along with a homemade enchilada sauce, shredded chicken, and monterrey jack cheese. It is one of the best recipes I have ever come up with and will be on constant roation for many years in our house!
I've made several renditions of enchiladas with success just about everytime. They tend to be the latin version of leftover lasagna, with ingredients such as (Guacamole, chicken, turkey, scrambled eggs, black beans, spinach, cilantro, asparagus, peppers, chilis, onions, cheese, cream cheese, mayo, ranch, franks red hot, and many seasonings). I've also used several tortillas, but love to find the flavored ones, such as spinach wraps or tomato basil- they add a nice color to the finish. Just get creative with the leftovers and have fun.
So the basic prep is. Glass or metal casserole dish, large mixing bowl & hot oven.
Chop all your veg (or blend), small chop your (pre-cooked) meats, add your creams, seasonings & cheese.
Combine all very well, spread some in bottom of casserole dish, scoop the rest into wraps, rolling each and placing next to eachother or layering like lasagna.
Cover with more cheese, and bake for 20-30 min till cheese is melty and edges are crispy.
Enjoy. (My best to date was BBQ Turkey & Avacado Spin Dip with Cream Cheese..)
MrsD, I agree that most canned sauces are not too good, to say the least. However, there is one notable exception: Las Palmas brand. Both their red and green sauces are so good that generations of authentic Mexican food lovers and cooks in my family have used this sauce. Here is one of my favorite chicken enchilada recipes, using Las Palmas green enchilada sauce. Enjoy!
This recipe is a variation on a "timeless classic" – and one you’ve undoubtedly seen before – but with a couple of significant differences:
1.) You simply MUST use Las Palmas enchilada sauce – it just makes this dish, and anything else is a poor substitute. If you can’t get Las Palmas in your area, you have my sympathies. Write to me, and I’ll try to find you a source; do an online search and see what you can come up with … or just do your best with whatever’s available. (If you’re really demanding and/or ambitious, you can try making your own - and in upcoming posts, we will be publishing some delicious recipes for enchilada sauces.)
2.) Speaking of being demanding and/or ambitious, if you want true, authentic green chile flavor in your enchiladas (and other Mexican food) you can roast and peel your own chiles (vs. using the canned variety.) Needless to say, this is much more tedious and time-consuming - plus if you've never tried chile roasting, it can be a bit of a challenge at first. But I thought it best to note this here, especially for you gourmet chef types.
3.) To keep my enchiladas from being too greasy (which also makes them healthier) I prefer to dip the tortillas in the sauce to soften them a bit, vs. dipping them in hot oil. Obviously, you can do it either way you prefer, but try it once my way – you may find you like it better as well.
NOTE: I realize you purists out there scoff at the notion of putting Cream-Of-Anything soup in your enchiladas, and I can certainly understand – and relate to – your sentiments. If you simply can’t stand the thought of using this ingredient … don’t! Just increase the Las Palmas, sour cream and/or cheese content, or whatever makes you happy. This recipe – like all the ones you’ll find here – is not “etched in granite” by any means.
Without further ado, let’s get to it …
Jerry's Killer New Mexican Green Chile Chicken Enchiladas
1 large can (28 oz.) Las Palmas (or other brand, if you must) green enchilada
2 small cans (4 oz. each) Hatch diced green chile (or other suitable brand,
such as Ortega)
½ - 1 can cream of chicken or cream of mushroom soup (again, this is
2 medium to large boneless, skinless chicken breasts
1 medium (or ½ large) white onion, diced
1 dozen white or yellow corn tortillas (for a real treat, substitute blue corn
tortillas, if available)
1 small can (4 oz.) chopped black olives
1 large can (5.75 oz.) whole, pitted black olives, or 2 small (3 oz.) cans sliced
2 cups grated Colby longhorn or Monterey jack cheese (or 1 cup of each)
1 small container sour cream
1 tbsp. olive oil or vegetable oil
In a large saucepan, combine enchilada sauce, one can of the green chile, cream of chicken/ mushroom soup (if desired) and ½ of your diced onion. Simmer over low heat for now.
Wash, rinse, and dry the chicken breasts, being careful to use proper handling (as you would with any raw meat product.) In a skillet, heat the olive or vegetable oil over medium heat. Brown the chicken breast in the oil (with a little salt and pepper, if desired.) Reduce heat and cover, turning once or twice until nearly done. (You might need to add a little water to prevent scorching.)
With a fork, remove chicken from skillet. On a cutting board, using a filleting knife (or other suitable good, sharp knife) cut the chicken into small (1/4 to 1/2”) squares. Add diced chicken to sauce. Also, if you haven't already done so, this would be good time to preheat your oven to 350F.
Bring sauce up to medium heat, just under boiling. In a large, shallow baking dish, ladle approx. ¾ cup sauce into bottom of baking dish, distributing evenly across the bottom. Dip a tortilla into the sauce, just long enough to soften it a bit, but not long enough for it to fall apart. (Tip: a spatula or large spoon can help to avoid burns and tortilla disintegration! But don’t worry if it takes a little practice to get this part right; you might want to have a few extra tortillas on hand.)
Lay the tortilla flat into the baking dish, in one corner of the dish. Now comes the really fun part: Stuffing with all those yummy fillings! Ladle a little more of the sauce into the middle of the tortilla, then add a couple generous pinches (1-2 tsp.) cheese, approx. ½ tsp. each of chopped black olives, onion, and green chile. Fold the tortilla over the filling, front to back - again, being careful to not tear the tortilla (don't worry about minimal "damage" - they don't have to look perfect.)
Repeat steps in above paragraph for remaining tortillas, overlapping each succeeding tortilla about halfway over the others. (Sort of a semi-layered look is the goal here.) You should now be sufficiently salivating (careful – not in the enchiladas!) And you should have one beautiful dish, nearly ready to pop in the oven. But first, top this beauty off with your remaining sauce and cheese, and give it a good, healthy topping of sliced olives.
Bake at 350 for 15-20 minutes, covered, until the cheese and sauce are bubbling (and you can’t stand it any longer!) Remove from oven, remove cover, let stand about 5 minutes. Cut into 3 to 4 inch squares, top with a dollop of sour cream (if desired), serve with refried, whole pinto or black beans – add some Spanish rice if you like, and maybe a nice guacamole salad on the side – and enjoy!
We do a chicken enchilada cassarole, really more of a method than a recipe.
3-4 chicken breasts cooked
2 cans cream of chicken soup
1 16 oz of sour cream
1 small can of mild green chilis(use what you like for heat)
1 bag of corn chips
lots of cheese, your choice, we use chedder
After cooking chicken, chop into bit size pieces mix in soup, sour cream, green chilis and anything else ya like (olives, green onions, whatever suits you)
Crush chips to cover bottom of a 9X13 pan, add enough mixture to cover chips, add cheese to cover, crush more chips, then put additional mixture and top with more crushed chips and cheese. Bake at 350 for 30-40 min.
There are so many modifications and its easy to re heat or take to an ailing friend.
If you happen to have the Vegetarian Epicure cookbooks, there is a spinach and swiss cheese enchilada recipe in one of them (do not recall whether it is volume 1 or 2 - sorry!) that if you add cooked chicken breast to the insides of the enchiladas, it makes a wonderful dish. I also add sliced sauteed criminis to it for even more richness. Can you ever get enuf richness?!
I've not tried this recipe -- it's from the Tamale website posted here by *shanagain* yesterday in the "homemade tamales -- first timer" thread. I've been drooling over this website all day today. Everything looks good and the directions are almost too basic with photos, etc.
Here's mine. It's a synthesis of two or three others that I liked plus my own assembly and cooking methods. Don't know for sure how authentic it is (Mr. Bayless would probably say Not Much), but it's how I like'em:
THE Chicken Enchiladas (Enchiladas Suizas)
3 cups shredded cooked chicken (and yeah, I use "Magic Chicken" too!)
12 oz. chicken broth
4 oz. can green chiles, chopped (observe: NOT 1 can chopped green chiles!)
4-6 scallions, chopped fine (incl. green)
1 Tbs butter
1 Tbs flour
8 oz. sour cream
chopped fresh cilantro to taste
1 1/2 cup grated sharp cheddar
12 corn tortillas
enchilada sauce (yours or someone else's), salt, pepper
Melt butter in saucepan, stir in flour. Whisk in broth, continue stirring over med. heat until smooth and fairly thick. Still stirring, add chiles, chicken, scallions, cilantro and sour cream. When all ingredients are heated through, stir in 1/2 cup of the grated cheese until it's melted and blended in. Salt and pepper to taste; set aside on warming tray.
Heat tortillas one by one on a dry griddle over high flame, about ten seconds per side. Stack between sheets of waxed paper; keep warm.
Preheat oven to 350o, and heat enchilada sauce to just short of boiling. Brush a tortilla on both sides with sauce, then scoop up about 2 Tbs of the filling mixture with a slotted spoon and place in center of tortilla. Roll up and put into 9x12" baking pan. Repeat with the other tortillas. When they're all assembled, pour over remaining cream sauce etc. and top with the rest of the cheese. Bake for 30 minutes. Let sit for ten minutes before serving.
re: Will Owen
re: Will Owen
Hmm, I always thought Enchiladas Suizas had to have swiss cheese (hence the name). And a green sauce, too. Interesting to see a different take on it.
Here are the chicken enchiladas my wife complains I don't make often enough. This is the shortcut-free version; feel free to cut whatever corners are necessary.
First, the chicken and stock: Put the bird in the pressure cooker with the minimum amount of water required for safe operation. Pressure steam for 30 minutes. Remove and let cool. Pick off and shred the meat; return the bones to the pressure cooker with just enough water to cover, bring to pressure, and let cook for 2 hours or more. This can be done up to 2 days in advance.
Next, the sauce: Stem and seed a bunch of dry red chiles (I like to use a mixture of anchos, pasillas, guajillos, and New Mexicos) and toast them on the griddle. Tear into small pieces and soak in hot chicken stock to cover for half an hour (adding more stock if the chiles absorb enough to be out of the liquid). Meanwhile, sweat a chopped white onion and a couple of crushed garlic cloves in lard (vegetable oil if you want to be healthy about things) until soft. Blend everything together until very smooth, adding chicken stock as needed to keep a fairly thin consistency. Strain through a sieve and add a few tablespoons of tomato paste and salt to taste. Also add sugar and/or lemon juice if necessary to balance the flavor. Heat a couple of tablespoons of lard in a dutch oven and pour the sauce in. Cook, stirring constantly, for five to ten minutes or until the sauce darkens and thickens. This sauce will keep for at least a couple of weeks in the fridge; much longer in the freezer.
Finally, the assembly. Toss shredded chicken meat with sauce to moisten and a little ground cumin and oregano. Heat several tablespoons of lard in a small skillet and fry a corn tortilla for a few seconds (just enough to soften). Remove to a draining rack and repeat with additional tortillas. Then dip each tortilla in sauce, fill with a couple of tablespoons of seasoned shredded chicken, roll, and place in a casserole dish. Pour a little extra sauce over the top and sprinkle with cheese (asadero or chihuahua preferred, queso blanco or jack in a pinch, cheddar only if nothing else is available). Put in a 350 degree oven for half an hour or until heated through and the cheese is melted and bubbly.
Serve with slices of raw white onion, radishes, and fresh cilantro. Beans and rice are always welcome, too.
"Hmm, I always thought Enchiladas Suizas had to have swiss cheese (hence the name)." Nope, it just indicates the inclusion of dairy - my understanding is that the main part of Mexico's dairy industry was founded by Swiss immigrants, and so any dish that called for the inclusion of cream became "Suiza." Mexican crema, if you can get it, works very well in this, as does crème fraiche.
Everytime I make this dish I get asked for recipe. They are quick, easy and a little different from tradional enchiladas.
The tortillas and filling are layered (instead of rolled) to reduce prep time.
2 pounds large tomatillos, husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced (with seeds)
12 5- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream
Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor( I just process in the pan with a stick blender). Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
Prep tip: Related to both the tomato and the gooseberry, tomatillos look like small green tomatoes with papery husks. They are tart and acidic with flavors of apple and lemon, and can be eated raw or cooked. Choose ones that are firm; make sure to remove the husk and rinse the fruit before using. You'll find tomatillos at some supermarkets and at Latin markets.
Makes 8 servings.