Chicken Enchiladas Recipe Jamie Oliver Food

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Combine chicken, cream cheese and onion.
• Wrap chicken mixture into about 12 warmed tortillas.
• Lay the enchiladas in a rectangle pan.
• Combine soup, chilies, cumin, salt, sour cream, and milk. A blender makes this sauce creamy and smooth, but is not necessary.
• Pour soup mixture over enchiladas.
• Cover with foil and bake for 30 minutes.
• Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.

JAMIE'S SOUR CREAM CHICKEN ENCHILADAS

Steps:

• -Set oven to 350.
• -In a large lightly greased skillet, heat to medium-high heat.
• -Drain chicken and place in mixing bowl. Add about 1 tablespoon of taco seasoning and mix.
• -Add chicken mixture to skillet and stir frequently until lightly browned.
• -Take cream cheese and cut into 1 inch cubes. Add to chicken in skillet. Cover for a few minutes until cubes become soft, stir and set aside.
• -In a small sauce pan add sour cream and a little milk (enough to to create a creamy sauce) and 1 tablespoon taco seasoning. Stir frequently on medium heat.
• -Take the flour tortillas and wrap them in wet papertowels and place them in the microwave for about 30seconds or until they feel moist.
• -Spoon equal amounts of chicken mixture into flour tortillas and roll up.
• -In a large lightly greased baking dish, add one can of enchilada sauce.
• -Place Tortillas with chicken mixture on top of enchilada sauce in baking dish.
• -Pour the sour cream sauce over enchiladas until fully coated.
• -Sprinkle a little shredded cheese over the tops of each enchilada.
• -Lightly cover with foil and cook in oven for 30minutes.
• -Serve and enjoy!

CHICKEN ENCHILADAS

Steps:

• Butter 13 x 9 glass baking dish; mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl; mix in chicken and 1 cup cheddar cheese; season filling to taste.
• Spoon generous 1/2 cup filling down center of each tortilla; top filling with cream cheese strip; roll up each tortilla, enclosing filling; arrange enchiladas seam side down in prepared dish.
• Preheat oven to 350F; pour picante sauce over enchiladas; cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes; uncover, sprinkle with remaining 1 1/2 cups cheddar cheese and bake until cheese melts, about 5 minutes; top with remaining sour cream.