Recipes

[Calibeach]

I'm picking up the ingredients for this recipe today and will make it on Sunday. Will also stop at our favorite Mexican restaurant to buy a container of their incredible salsa, it's so good. Chips and Salsa & guacamole for the pre dinner snack. A side salad and maybe rice or a veggie dish

[shoekitty]

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@Sooner wrote:

Thanks to OP for reminding me!  I need to make a batch, and lazy one that I am will get a rotisserie chicken!  

This is pretty much what we do except skip the butter and half as much cheese.  We will also add hot or medium green or red enchilada sauce--hotter versions for more heat!  And we use green and red bell pepper sauted in olive or avocado oilinstead of celery.  One of us doesn't care for celery.  

Also, we  put shredded lettuce and fat free Greek yogurt on top when we eat!  We love these!

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@Sooner  i would not butter pan, Pam, or a little oil as to keep enchiladas from sticking.  

[Calibeach]

Made this yesterday and it turned out good. A couple of notes -

I used a whole roasted chicken which turned out to be approximately 4 cups of shredded chicken. It was the right amount for a yield of 12 enchiladas. I think 2 cups would not be enough for 12 enchiladas

The recipe also calls for 2 lbs of shredded cheese. It was too much. 1-1/2 cups was plenty. I also had a small can of green enchilada sauce in the pantry that I used with 1 can of the chilis. It had a good balance of flavor. 

[Chicagoan]

Thank you for sharing, my kind of enchiladas! 🥰

[Calibeach]

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@Chicagoan wrote:

Thank you for sharing, my kind of enchiladas! 🥰

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@Chicagoan - it's easy and delicious! 

[Chicagoan]

@Calibeach Years ago a frequent poster by the name of SHAMALANGADINGDONG posted a delicious Enchilada recipe and it has always been my favorite, I have shared it many times.  It is very similar to Jennifer's...

🥰SHAMALANGADINGDONG's Chicken Enchiladas🥰

‎03-02-2011 08:46 AM

If you like creamy enchiladas, these are very good…

SHAMALANGADINGDONG's 

Chicken Enchiladas

1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).

Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well.

Reserve 3/4 of this sauce and set aside.

To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.

Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

SHAMALANGADINGDONG

[Calibeach]

@Chicagoan  yes, that is a very similar recipe!

[Sapphiregal]

I've never heard of putting celery in chicken enchiladas! I think I would leave that out.