Grilled Chicken Enchilada Food

FOIL-PACKET CHICKEN ENCHILADAS

Steps:

• Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty nonstick foil on a work surface. Brush the foil with the olive oil (this will help the enchiladas get crisp on the bottom). Spread 1 tablespoon enchilada sauce in the center of each sheet.
• Combine the chicken, 1 cup cheese, the refried beans, corn, oregano, 2 tablespoons enchilada sauce, a pinch of salt and a few grinds of pepper in a large bowl.
• Stack the tortillas and wrap them in a damp paper towel. Microwave until warm and pliable, 15 to 30 seconds. Lay out the tortillas on a clean surface. Divide the chicken filling among the tortillas (about 1/4 cup each) and roll up. Place 3 enchiladas seam-side down on each sheet of foil, arranging them on top of the sauce. Spoon 3 more tablespoons enchilada sauce over each trio of enchiladas, then sprinkle evenly with the remaining 1 cup cheese. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
• Grill the foil packets seam-side up until the cheese has melted and the enchiladas are warmed through and crisp on the bottom, about 7 minutes.
• Meanwhile, heat the remaining enchilada sauce in a small saucepan or in the microwave. Carefully open the foil packets and top with the warm enchilada sauce, sour cream and cilantro. Serve with lime wedges.

GRILLED VEGETABLE ENCHILADAS

Steps:

• Brush all the vegetables lightly with olive oil. Grill until just done and still crispy. Cut all the vegetables into 2" strips - pat dry and set aside. Use the same system in the oven - set the temperature at 500 degrees so that the vegetables will char and not steam. This recipe makes one large pan of enchiladas or 2 small ones.
• To make the sauce combine the last 5 ingredients in the list and simmer till the tomatillos are soft. Puree using an imersion blender and set aside.
• Spray a large 9 x 11 casserole dish with a non-stick spray and then place 1 cup of the sauce on the bottom of the pan - spread to cover the entire bottom of the pan. Dip each tortilla in the hot sauce and then fill with one to two strips of each vegetable, some of the corn and the beans - add some cheese and roll and place in the pan. Pour over the rest of the sauce and top with more shredded cheese.
• Bake at 350 degrees until bubbly.

SOUTHWEST CHICKEN ENCHILADAS

Steps:

• Saute garlic in oil over medium heat to release flavor. Do not brown. Add onions and continue to saute until onions become translucent. Add tomatoes, jalapenos, green chiles, chicken cubes, chili powder, cumin, mexican oregano, and salt. Bring to boil, lower heat and simmer for 10 to 12 minutes. Set filling aside.
• Fry tortillas in vegetable oil, over medium high heat, just long enough to make soft and flexible. Do not allow to crisp. Remove to paper towels and cover until ready to assemble enchiladas.
• Heat half and half with bouillon cube. Do not boil. Gradually add 4 oz shredded monterey jack cheese and whisk until smooth. Dip tortillas into cheese sauce. Place 2 to 3 T of the chicken mixture along with 1 T of each grated cheese on each tortilla and toll up.
• Arrange seam-side down in a greased 13 inch baking pan. Pour remaining cheese and bake, loosely covered at 350 degree oven for 30 minutes. Garnish with sliced scallions and salsa.

CHICKEN ENCHILADA MARINATED CHICKEN- HOMEMADE GOURMET

Steps:

• Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
• Marinade overnight if using the next day.
• If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
• Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.

CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS

Steps:

• For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
• For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
• While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.