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Looking for a good chicken enchilada recipe
Posted: Jan 29, 2012
Since watching so many episodes of Gordon Ramsey's Kitchen Nightmares we will probably never eat at another restaurant again LOL Hence, I am looking for recipes that will give us a variety of the food we love to eat. Right now I'm looking for a good chicken enchilada recipe. It's our favorite Mexican dish, actually DHs favorite is chile relleno, but that is way past my cooking skills. I figured chicken enchiladas should be pretty simple. I'd like to make them like the restaurant style (even though they probably will never be that good). However, I'm looking through the internet and all the pictures I see don't look like the restaurant style. One recipe calls for shredded chicken, but doesn't give a recipe on how to cook the chicken to shred it. The picture of Martha Stewart's enchiladas just looks disgusting and burnt. Other recipes don't have any sauce on them. I can't do recipes off of the internet that don't have pics, so thought I'd ask here if anyone has a good recipe for chicken enchiladas they would like to share. Dying for some good Mexican food.;
Simmer the chicken in chicken or veggie broth, salt and pepper. (sm) - anon
[ In Reply To ..]About 45 minutes. Will shred quite easily using 2 forks and the taste is quite delicious.
Enchilada Recipe Inside - Enchilada fan
[ In Reply To ..]Here is a link to the recipe I use. I wasn't sure about it when I first saw it, but it had great reviews, so I decided to try it out. My hard-to-please fiance loved it and said it is better than any he has ever eaten at any restaurant. We both love it. Does take a bit of time to make, but it is worth it.
Chicken Enchiladas - Happy MT Robin
[ In Reply To ..]I'm from New Mexico and this is a pretty good recipe.
http://www.food.com/recipe/new-mexico-green-chile-chicken-enchilada-casserole-450540
I'm not sure what you mean about restaurant style - with this one you can either roll them individually or do it casserole style. Most of the time with chicken enchiladas around here they're done casserole style.
One note for the recipe that was posted below - they say to use flour tortillas. That's great if you're doing a rolled dish and have no plans to put any sauce over them. If you're doing casserole style or plan to "smother" it with sauce of any kind, you really need to use a corn tortilla, otherwise you have a burrito.
Just as a funny side note - a big pan of green chile chicken enchilads is a very easy "go to" dish for a lot of occasions. When my mother died several years ago we started getting the various friends and neighbors showing up with food, which was lovely of people to do. I think we ended up with 5 pans of chicken enchilads. We ate it for days and days after the funeral.
Campbells Soup - jewel
[ In Reply To ..]I just recently discovered a recipe for them on the back of my Cream of Chicken soup. Super easy and good. My DH even liked them and he doesn't like anything I cook (he works at a restaurant so I can't compete). I'm sure if you google it you'll be able to find it, but if not let me know and I'll look into it!
Yep. Cream of Chick and Cream of mushroom - make a great base
[ In Reply To ..]Combine cream of chicken and cream of mushroom (or leave that out if you don't like fungi). Layer corn tortillas in the bottom of the pan, spread on the soup mixture, layer on shredded chicken, green chili, some cheese, another layer of tortillas, soup, chicken, green chili, cheese, top with tortillas and spread with the last of your soup and a big layer of cheese.
You can jazz up your soup however you want to - add a little garlic or oregano and some chopped up onions - whatever you think will taste good in it. Oregano is used a lot in Mexican cooking. BAke in the oven at 350 until everything starts to bubble - maybe 25 min. or so. Serve with sour cream on the side. yum!
This sounds good. - Never thought of making
[ In Reply To ..]it with cream soup, always thought you had to use enchilada sauce which is peppers I think. Also my DH is always bringing home ground chicken and I never know what to do with it, so I might try it with this instead of my making my usual pot pie.
Enchilada sauce is okay if you want a tomato flavor - but not my cup of tea
[ In Reply To ..]A lot of enchilada sauces also have a tomato base to them, and it's okay if that's what you're going for, but not my cup of tea.
A good red chili sauce (to my tastebuds anyway) is red chili pods reconstituted and done up in the blender, add onion, garlic, oregano and salt - maybe start with a meat base of either pork or hamburger if you want to add some oomph - let it simmer and thicken a bit and you have red chili heaven.
Here's the recipe I used! Enjoy! - jewel
[ In Reply To ..]Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
Directions
1.Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4.Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Footnotes
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
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