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Apr 19, 2010 08:37 PM

Any interesting enchilada recipes?

My mind is blank with some creativity here. I don't want to make 'just' chicken enchiladas. Any new ideas out there?

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  1. This is not a new idea but it is how I like to do them. Fry the shredded chicken with lots
    of onion and garlic and red chilli powder or green if you prefer. Roll or stack with the
    tortillas, smother with enchilada sauce and top dress with grated Asiago cheese or
    parmesagne. Mexicans like them rolled while New Mexicans like them stacked. I prefer
    NM style. Serve with beans and rice and Jalapeno cole slaw.

    1 Reply
    1. re: paul balbin

      I'm with Paul. I like mine stacked. I never knew where they originated, my Mom taught me that way, and she learned from a great uncle who spent a lot of time in Mexico and New it makes sense now. Thanks Paul. I do mine so simple, just heat a corn tortilla is sauce add cheese and green oninons....and keep stacking that way for however many you want. And we've always topped it with a fried good, with the runny yolk. The wife and kid like refried beans added between each layer, and sometimes we add other things....but I like it simple....tortilla's, sauce, cheese...and the fried egg on top..........Man I'm hungry!

    2. I fry diced boneless skinless chicken thighs seasoned with lots of cumin, coriander, chili powder & oregano, add onions, garlic, diced roasted poblano peppers, black beans & corn. I like them with green enchilada sauce lots of Monterey pepper jack cheese & a dollop of sour cream. Sometimes I'll add chipotle salsa or pico de gallo to the green sauce to spice it up.

      1. I add lots of vegetables, whatever I have around. Zucchini, corn, caramelized onions, are all good mixed in with chicken, or black beans, or just cheese.

        1. I like to cook my chicken until I can shred it, add a can of Rotel and a little enchilada sauce, then simmer until thick. For the tortillas (I use flour tortillas), I add a layer of re-fried beans, shredded cheese, and add the chicken mixture. Roll up and put in a 11x13 pan. Cover with enchilada sauce, cheese and sprinkle with sliced olives. Quick and easy at our house when we are in a rush. I've also done the stacked method as well. Just depends on how I feel that day ;-)

          1. Recently I saw, on Create TV, Rick Bayless make enchiladas using a spinach and poblano sauce. The sauce base was a bechamel, with blended spinach and roasted (and peeled) poblano peppers added.

            4 Replies
              1. re: paulj

                This sounds awesome. I adore roasted poblano peppers - especially if a little cream is mixed in somewhere. They can get hot - even if you diligently see and devein. I never know how hot mine are going to be.

                FWIW I always roast my peppers outside on the grill - so easy!!!

                1. re: audreyhtx1

                  That is an awesome recipe. I've done it regularly with a few variations since first catching that episode. Works so well in so many different applications.

                2. re: paulj

                  I made that a few months ago and it was amazing. Must make it again!