DAD'S FAVORITE CHICKEN ENCHILADAS
My dad was raised in Phoenix, Arizona, so he knows his way around Mexican food. The one thing that he will complain about in the huge international smorgasbord that is the Houston restaurant scene is the distinct lack of "REAL Mexican food", just a lot of TexMex. Nothing wrong with TexMex, but compared to the stuff in Arizona, it's a little... unbalanced. So when he said that my enchiladas were the best he had ever tasted, I took that as the true compliment it was. This is easy but time consuming, real cooking times are explained in the recipe. You can cook the using a skillet or a crock pot. You could even use leftover chicken by skipping to the rolling - but I would season the chicken with 1/2 cup stock and a quarter of the spices listed.
Provided by CraftScout
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.
- At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.
- Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.
- Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.
- Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.
- Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.
- Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.
- Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.
Nutrition Facts : Calories 629.4, Fat 26.9, SaturatedFat 9.3, Cholesterol 102.5, Sodium 1439.7, Carbohydrate 55.4, Fiber 5.4, Sugar 6, Protein 40.7
DAD'S WEEKNIGHT CHICKEN ENCHILADAS
When Dad's in the kitchen, he makes every minute count! Case in point, these cheesy chicken enchiladas. 15 minutes of prep time and 20 minutes in the oven.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Mix chicken, cumin and 1/2 cup each salsa and cheese in bowl.
- Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon chicken mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish. Top with remaining salsa and cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 420, Fat 15 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
MY DAD'S ENCHILADAS
This comfort food recipe is a one pot meal from my Dad. There were six children. I finally realized when I was an adult with my own children why he liked this type of meal. He could feed six kids and Mom and Dad. Our extended family still does this same dish the same way 50 years later. It's fast and easy.
Provided by Bruce Tracy @Bruce_Tracy
Categories Tacos & Burritos
Number Of Ingredients 6
Steps:
- Pre-heat your oven to 350 degrees. You will need a 9 x 13 casserole dish. Spray it lightly with non-stick cooking oil. Brown the burger and the onion in a large frying pan. When meat is totally browned, drain and set aside to cool.
- In a 10 inch (or so) skillet heat about 1/4 cup corn oil. Using tongs, fry one tortilla at a time in the oil for about 3-5 seconds on each side. If the tortilla starts to bubble up and harden you've fried it too long. Keep it limp. Note: The tortilla will be very hot after it is fried. I keep a small bowl of ice water nearby or leave the cold water trickling in the kitchen sink to cool my fingers. You'll learn fast how to handle them, lol.
- Using the tongs, move the tortilla to a flat surface like a cutting board. Place two tablespoons burger onion mix and one strip cheese on the tortilla, roll it up and place in a casserole dish seam side down. Line them up either way. My wife Vickie and I do this as a team, one frying the tortillas and one rolling. Repeat until all the enchiladas are lined up in the casserole dish.
- Pour the chili over the enchiladas. Sprinkle left over hamburger on top. You can also spread some of your favorite grated cheese on top. Bake about 30 minutes until you think the cheese has melted. Serve with your favorite hot sauce.
DADS CHICKEN ENCHILADAS
Oddly enough I got my odd style of cooking from Dad. This is something he made for me when I came to visit, I got the recipe and everyone loves it! Even the picky eaters.
Provided by Amber Loflin
Categories Tacos & Burritos
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Cut up chicken to bite size pieces and place in big skillet. Add all of the sour cream and spices.Dad puts in Salt, Pepper, Cayenne and Red Pepper flakes. Since I can't handle spicy I put in paprika and Lemon Pepper instead, so it's really all according to your taste.
- 2. Periodically put a handful of the shredded cheese from time to time and cook down until theres virtually no liquid in the pan. Let cool.
- 3. Place chicken mixture in the middle of tortilla and wrap like you would a burrito and place in baking dish. When done pour about a cup or 2 of the Bloody Mary mix(I like to drench mine in the stuff) m on top of the Enchiladas.Cook at 350 for 30 minutes.
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- To make the sauce: Heat the oil in a small saucepan over medium-high heat add the tomato sauce and stir in the spices and salt Whisk in the chicken broth. Make a slurry with the flour and water., then add the slurry to the sauce and whisk well.
- Lower the heat and simmer for 10 minutes or until the sauce is reduced by about one-quarter and coats the back of a spoon. Remove from the heat and et cool to room temperature.
- While the sauce is reducing, prepare the chicken filing: In a large skillet over medium heat, melt the butter. Add the onion and garlic and saute for 2 minutes, until fragrant.
- Add the chicken, diced green chiles, spices and salt to the skillet and cook for 5 to 7 minutes, until no pink remains in the center of the chicken. Add the spinach and saute for the 1 minute, until wilted. Remove the pan from the heat and set aside.
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