Family Friendly Chicken Enchiladas Food

HEALTHY CHICKEN ENCHILADAS

Steps:

• Preheat Oven to 180'C / 350'F. Prep a large baking tray by rubbing a little olive oil on the base (you can use parchment paper to make clean up easier).
• Heat up a large pot on the stove top. Add olive oil and diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt and pepper. Fry until juices have evaporated and chicken starts to brown.
• Add cumin, oregano, smoked paprika, garlic. Fry for around one minutes, stiring to coat chicken evenly with spices.
• Pour in stock, tomato puree, beans and corn. Cover pot and allow to simmer on medium for 10-15 minutes until chicken is tender and sauce has thickened slightly. Remove from heat. Use a colander to drain the sauce from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE AWAY.
• Soften your tortillas by wrapping in foil and heating in the oven for a couple minutes. This makes them easier to work with.
• Spread a teaspoon sour cream on each tortilla and spoon chicken and bean filling on top along the center. Roll up your tortilla and place seam side down in your baking tray. Repeat until all 8 tortillas are done.
• Spoon strained enchilada sauce over the rolled tortillas and top with grated cheese.
• Bake in the oven for 25 minutes until golden and serve.

CHICKEN ENCHILADAS- FREEZER FRIENDLY

Steps:

• Using a large, non-stick skillet, cook onion and green peppers in 2 T. butter until tender, about 5 minutes. Transfer onion mixture to a bowl with the cut-up cooked chicken and can of chili peppers. Set aside.
• Using the same skillet, make the sauce: Melt the rest of the butter and stir in the flour, coriander, and salt. Add in the chicken broth and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of the cheese. Take 1/2 cup of the sauce and add to the bowl with the chicken mixture.
• This is the part that gets a little bit messy. (I line 2 baking sheets with foil to make easy clean-up and set up a little assembly line.) Quickly dip each tortilla into the skillet with the hot sauce to soften. (If the sauce gets too cool it will thicken and you'll have a hard time covering all 12 tortillas.) Put the coated tortilla on a cookie sheet and add about 1/4 cup of the chicken mixture. Roll up. Arrange rolls side-by-side on the other lined baking sheet. Repeat with the rest of the tortillas. If there is any leftover sauce, pour it over the enchiladas. Sprinkle with remaining cheese.
• To serve right away: Bake at 350 for about 25 minutes or until hot and bubbly.
• To freeze: flash freeze. Fold the sides of the foil around enchiladas. Use more foil or plastic wrap as needed. On serving day, thaw completely and bake uncovered at 350 for about 25 minutes until bubbly.

FAMILY FRIENDLY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Combine chicken, 1 can soup, sour cream, chilies, onion and 1 1/2 cups cheese.
• Fill tortillas with 1/3 to 1/2 cup chicken mixture.
• Roll filled tortillas and place seam side down in a greased 9 by 13 inch pan.
• Combine remaining soup with milk and spread over tortilla rolls.
• Sprinkle remaining cheese over top.
• Cover and bake 25 minutes.
• Uncover and bake 5-10 minutes more, or until heated through.