Rolled Enchilada With Chicken Food

CHICKEN ENCHILADA ROLL UPS

Steps:

• In a large bowl, combine all of the ingredients (except tortillas) until well blended.
• Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
• Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
• Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

CHICKEN ENCHILADAS FOR FOUR

Steps:

• Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chiles. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies., Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. , Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted.

ROLLED ENCHILADA WITH CHICKEN

Steps:

• Cook chicken breasts in water to cover, simmering until breasts are done, 10 to 15 minutes. Drain, cool and shred meat; divide into 12 equal portions.
• Heat chicken broth to boiling.
• Preheat oven to 350 degrees.
• Meanwhile, mix mozzarella with ricotta
• Dip each tortilla in hot chicken broth. Drain and spread one side with one tablespoon of salsa. Arrange chicken in strip in middle of tortilla and roll. Place seam side down in baking dish.
• Repeat with each tortilla and spoon salsa over top of enchiladas, covering well.
• Sprinkle cheese mixture over top of enchiladas and bake for about 10 minutes, until bubble. Serve with chopped green onion.

STACKED NEW MEXICO STYLE (OR ROLLED) CHICKEN ENCHILADAS

Steps:

• Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
• Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
• Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
• Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
• Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
• If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
• Pour Sauce over the Enchiladas.
• Grate Monterrey Jack Cheese on top.
• Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
• Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.

ENCHILADA CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

WEEKNIGHT CHICKEN ENCHILADAS

Steps:

• Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
• For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
• Stir the flour into the sour cream, and then add to the onion mixture.
• Stir in broth and chili peppers all at once.
• Cook and stir until thick and bubbly.
• Remove from heat; stir in 1/2 C of the cheese.
• For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
• Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
• Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
• Top with remaining sauce.
• Bake, covered, in 350* oven for 35 minutes.
• Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
• Let stand 10 minutes.
• If Desired: garnish tops with olives, tomatoes, and cheese.

CHICKEN EGG ROLL ENCHILADAS

Steps:

• Mix all the ingredients except egg roll wraps together.
• Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold.
• Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer.
• I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked.
• Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx).
• Serve hot or at room temperature.