LINDA'S ENCHILADAS (REVISED)
Linda's enchiladas are kicked up a notch!
Provided by Debra Tiihonen
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
- Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
- Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
- Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
- Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 26 g, Cholesterol 171.5 mg, Fat 51.5 g, Fiber 4.3 g, Protein 35.2 g, SaturatedFat 29.6 g, Sodium 815.2 mg, Sugar 1.7 g
MOM'S HALIBUT ENCHILADAS
My mom from Alaska brings us delicious fresh halibut several times a year, and this is my favorite recipe for using it. It's rich, creamy, and wonderful!
Provided by Michelle Smith Wuscher
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place halibut in a 9x13 inch baking dish. Sprinkle with seafood seasoning and lemon juice. Dot halibut with butter slices.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
- Remove pan from oven and cool halibut slightly. Flake into bite sized pieces in the baking dish.
- Combine mayonnaise, sour cream, and cream cheese in a large bowl.
- Carefully stir in flaked halibut, diced green chiles, green onions, parsley, salt, and black pepper.
- Spoon filling onto tortillas in a line down the center, and roll them around the filling into a cylinder shape.
- Grease a 9x15 inch baking dish.
- Place rolled tortillas seam sides down in the prepared baking dish.
- Pour heavy cream over rolled tortillas, using as much as needed to cover.
- Top with mozzarella and Parmesan cheeses.
- Bake in the preheated oven until cheese is browned and bubbling, about 45 minutes.
Nutrition Facts : Calories 807.4 calories, Carbohydrate 33.3 g, Cholesterol 150.5 mg, Fat 58.1 g, Fiber 2.1 g, Protein 37.2 g, SaturatedFat 23.3 g, Sodium 1056 mg, Sugar 1.6 g
MOMMA'S CREAMY CHICKEN ENCHILADAS
I created this recipe after not finding exactly what I wanted. It was a huge hit with the whole family.
Provided by 3LLLamaMama
Categories Chicken Thigh & Leg
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside.
- In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender.
- Add flour, cumin and cayanne pepper.
- Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis.
- Spread some of the sauce on bottom of 11 x 7 baking dish.
- Add enough sauce to chicken/cheese to moist consistancy.
- Spread small amount of sauce on flour torilla.
- Add chicken filling. Roll and place seam side down in baking dish.
- Pour remaining sauce over top of enchiladas, covering them.
- Sprinkle with remaing shredded cheese and cover with foil.
- Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly).
Nutrition Facts : Calories 640.9, Fat 42.3, SaturatedFat 18.2, Cholesterol 169.5, Sodium 1259.3, Carbohydrate 29.3, Fiber 2, Sugar 5.1, Protein 34.9
GRANDMA'S ENCHILADAS
if you like mexican food you'll love this dish! i learned how to make enchilladas this way from my mom who learned from my grandma. i usually make a whole tray & then my boyfriend takes leftovers to work & brags to everyone about how good it is!! another traditional way to serve this is for breakfast with a fried egg on top (omg, heaven!) i usually make the full fat version but see the note at the bottom for a low fat version that still tastes great!
Provided by catalinacrawler
Categories < 4 Hours
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 538.3, Fat 38.9, SaturatedFat 12.5, Cholesterol 88.1, Sodium 887.6, Carbohydrate 20.4, Fiber 3, Sugar 1.9, Protein 27.7
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