My Moms Enchiladas Food

MY FAVORITE CHICKEN ENCHILADA RECIPE

Steps:

• Preheat the oven to 350.
• In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
• Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
• Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
• Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
• Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
• Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
• Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
• Let the Chicken Enchiladas cool for about 5 minutes before serving.

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.

MOM'S ENCHILADAS

Steps:

• Preheat oven at 350 degrees F. Spray bottom of 8 1/2 x 11 baking dish with cooking spray. Cook ground beef and add taco seasoning according to package directions.
• Put enchilada sauce in microwave safe measuring glass and heat until warm to touch. Pour sauce into pie tin, or other shallow dish large enough for a tortilla shell. Dip, one by one, each tortilla shell into enchilada sauce on both sides, and then put in baking dish.
• Fill tortilla with about 1/3 cup of taco seasoned meat, olives, and some cheese. Roll tortilla and push to one side. Continue this assembly until your dish is full or you are out of mixture and tortillas. Once all of your tortillas are rolled, cover them with about 1/4" layer of cheese. Pour the remainder of enchilada sauce over the cheese, making sure to get in between the enchiladas.
• Bake for 30 minutes or until the cheese is thoroughly melted.

MY MOM'S ENCHILADAS

Steps:

• Preheat oven to 350°F. Brown hamburger meat and diced onion; drain. As hamburger meat is cooking, heat the chili.
• Take a flour tortilla and spoon in hamburger meat, some enchilada sauce, green onions and some shredded cheese. Place in baking dish. Continue till all hamburger meat is used.
• Top with heated chili, remainder of enchilada sauce, remainder of chopped green onions and shredded cheese.
• Cover with foil and bake for 20 minutes. Remove foil and continue baking for approximately 10 minutes, or until all cheese is melted and enchiladas are heated through. Serve with Mexican rice, salsa and sour cream, if desired.