Grandma Mayres Chicken Enchilladas Food

GRANDMA KAY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
• Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
• Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
• In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
• Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.

GRANDMA MAYRE'S CHICKEN ENCHILLADAS

Steps:

• mix all ingredients except tortillas :).
• roll in tortilla and place in a 9 x 9 pan.
• pour extra sauce over the top.
• bake at 350 degrees for 30 minutes.

GRANDMA'S ENCHILADAS

Steps:

• Cut chicken into small pieces and add enough water (or chicken broth) to cover.
• Season water with sea salt, garlic powder, chili powder, cumin, oregano, sage, lemon juice & bay leaves.
• Some of the seasonings might seem like a lot but when you're boiling you have to make the water strong so the flavor gets into the chicken.
• Bring to a boil & cover, you don't want to boil too hard or all your water will evaporate.
• Let boil for 60 minutes or until chicken falls apart easily.
• While chicken is boiling, sauté onion in a small skillet, remove from skillet & set aside.
• Using the same skillet, add ½ cup oil & heat to medium/high, sprinkle with some salt.
• fry corn tortillas until lightly browned but not crispy (about 10 seconds per side), add more oil if needed until all tortillas are cooked.
• Once chicken is done reserve 2 cups chicken broth and shred chicken.
• Preheat oven to 350.
• Put chili sauce in a wide bowl or sauce pan.
• Using tongs, dip cooked tortillas in chili sauce and layer the bottom of a 6x9 size casserole dish (should fit 2 across & 3 down).
• Add a layer of chicken, cheese, onions and sprinkle with chicken broth (I usually use a turkey baster).
• Repeat until the dish is full...this size dish should fit 3 layers. (tortilla, chicken, cheese, onion & broth).
• Sprinkle top of dish with more chili sauce and bake at 350 for 20-25 minutes. usually i turn the broiler on for a minute or two at the end to get the top crispy.
• Let stand 5 minutes before serving.
• i serve with shredded lettuce & diced tomato topped with taco sauce.
• Note: for a lower fat version, use low fat cheese & heat tortillas on the stove top instead of frying....the dark rings give them more flavor than steaming. For smaller dishes cut tortillas in half to fit one single later across the bottom.

GRANDMA KAY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
• Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
• Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
• In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
• Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.