Moms Chicken Enchiladas Food

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

MOM'S CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in small or medium crockpot. Mix water and taco seasoning in small bowl; pour over chicken. Cook on high heat about 2 hours or until done.
• Sautee the chilies, onion, and garlic in the oil until tender, about 5 minutes.
• Shred chicken with fork and knife in crockpot; turn heat to low.
• Add green chili mixture to chicken. Add in black beans and cream cheese.
• While cooking on low, begin sour cream sauce as follows:.
• Melt butter in saucepan over medium-high heat. Whisk in flour; continue stirring until thick and bubbly, about 1 minute. Slowly add in chicken broth and water, continuing to stir mixture. Continue stirring until thickened. Add in sour cream.
• Pre-heat oven to 350 degrees Fahrenheit.
• Fill tortillas with chicken mixture; roll and lay in greased 9x13-inch baking dish. Pour sour cream sauce over the top, covering all enchiladas. Sprinkle with shredded cheese.
• Bake in pre-heated oven until cheese is hot and bubbly, about 25 minutes.
• Serve warm with extra cheese, avocado, and salsa, if desired.

MOM'S CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat the oven to 350°F.
• Coat a large skillet with oil and sauté the meat and onions on medium heat a few minutes.
• Add the garlic for a minute more.
• Add the tomatoes to the onions and garlic.
• Bring to a low simmer.
• Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish.
• Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce.
• As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers.
• Remove from heat.
• In a greased pan layer your tortillas then meat/tomato mixture then cheese.
• Keep layering until you are done.
• Cook about an hour.

MOM'S SOUR CREAM AND CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Heat oil in large saute pan on medium.
• Cube chicken and cook in saute pan.
• Remove seeds from peppers, and dice.
• Press or mince garlic.
• Add peppers and garlic, along with seasonings to chicken.
• When chicken is cooked through, add 1/3 cup of sour cream to mixture.
• Drain.
• Coat 9x13 inch casserole dish with thin layer of sour cream.
• Fill tortillas with about 1/3 cup of chicken mixture, and place in dish.
• Spoon the rest of the sour cream over the enchilladas (being careful to thouroughly cover, because exposed tortillas will be crunchy)
• Sprinkle cheese over enchilladas.
• Bake for 20-30 minutes, until cheese is melted and slightly bubbly.

MOM'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Saute' celery and mushrooms in small amount of oil and drain. Set aside.
• Skin chicken and cook. Let cool and then chop into bite size pieces.
• Place chicken in large mixing bowl.
• To chicken, add the onions, celery, mushrooms and diced green chilies.
• Add a little less than 1/2 the cheese to the chicken mixture.
• Mix the soup with the container of sour cream plus 1 c milk to thin it.
• Add 3/4 c of the soup mixture to the chicken mixture and mix well (if it is still too stiff, add a little more of the soup mixture making sure not to get it runny). Set aside while you get the tortillas ready.
• Heat a skillet on low heat. Place two or three tortillas in the skillet and warm on both sides.
• Remove from skillet as they soften up and place them on a plate covered with a kitchen towel.
• When they are all ready you can begin to fill them.
• Use a 9X13 casserole.
• Place a large serving spoon of the soup mixture on the bottom of the casserole and spread out evenly.
• In the center of each tortilla place a spoon full of filling.
• Fold over to middle as you roll to a tight tortilla.
• Place seam side down in casserole and continue to fill each tortilla.
• When they are all filled and in casserole, cover with the the remaining sauce and cheese.
• Bake 30-35 minutes until cheese is melted and they are bubbly hot.
• Let stand a few minutes after they come out of the oven.