Chicken enchiladas - clinton
Yield: 6 Servings
Ingredients:
- 1 tb Plus 1/3 cup oil
- 2 (4 ounce) cans shopped green -chilies
- 1 lg Clove garlic minced
- 1 (28 ounce) can tomatoes -drained and liquid reserved
- 2 c Chopped onions
- 2 ts Salt
- 1/2 ts Oregano
- 3 c Shredded cooked chicken
- 2 c Dairy sour cream
- 2 c Grated Cheddar cheese
- 15 Corn tortillas
Instructions:
wonderful flavor.
In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies
and garlic; saute until garlic is soft. Break up tomatoes and add to
chilies along with onions, 1 tsp salt, oregano and 1/2 cup reserved
tomato liquid. Simmer uncovered until thick, about 30 minutes. (You
can add more reserved tomato liquid if sauce gets too thick too
quickly.) Remove tomato sauce from heat and set aside.
Heat 1/3 cup oil in a skillet over medium-high heat until hot. Dip
tortillas in hot oil for a few seconds, or just until they become
limp. Drain well on paper towels. Fill tortillas with chicken
mixture. Roll up and arrange side by side, seam down, in a
9x13x2-inch baking dish.
Pour tomato sauce over enchiladas and bake at 350 degrees until heated
through, about 20 minutes. Can freeze cooked enchiladas and heat
through in oven before serving.
Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66
grams fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204
milligrams sodium.
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Title: CHICKEN ENCHILADAS -- LOWFAT
Categories: Poultry
Yield: 8 Servings
10 oz Cooked chicken -- shredded
2 Cups
Scallions -- finely chopped
2 1/2 c Enchilada sauce -- see
Recipe
6 Inch prepared corn --
Tortillas;
1 1/2 oz Part-skim mozzarella cheese
Grated
Preheat oven to 400F, unless you have a microwave. In a bowl, combine
the chicken, half the scallions, and 1/2 cup of the enchilada sauce.
Soften the corn tortillas, two at a time, by steaming them for 10
seconds, or cook in a microwave for 10 second on high. Spoon 1 cup of
the enchilada sauce on the bottom of a 9x11-inch pan. Fill each
tortilla with about 1/4 cup of the chicken mixture. Roll each
tortilla and place seam side down on the sauce in the pan. Top with
the remaining cup of enchilada sauce, sprinkle with the cheese and
the remaining scallions. Bake for 10 minutes or microwave on high for
5 minutes. YIELD: Serves 8 Each serving: 151 cals, 15gm protein,
3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber, 65mg sodium,
95mg calcium Exchanges: 1 1/2 meat, 2/3 starch, 1/2 vegetable
Recipe By :
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking
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Title: CHICKEN ENCHILADAS -1
Categories: Poultry, Pulses and
Yield: 1 Servings
1/2 lb Boneless Skinless Chicken
Breasts -- cooked &
Shredded
1 sm Can Green Chilies -- chopped
8 oz Monterey Jack Cheese --
Shredded
1 cn Refried Beans
1/2 ts Soy Sauce
1/2 ts Salt
2 cn Enchilada Sauce -- (10 oz.
Each)
1/2 c Water
8 10-Inch Flour Tortillas
Preheat oven to 350.
Combine the chicken, green chilies, cheese, beans, soy sauce, and
salt. Combine enchilada sauce and water. Dip tortilla in sauce to
cover. Place filling in middle, roll it up and set it seam side down
in a baking dish. Pour remaining sauce over enchiladas, cover pan
with foil, and bake 15 minutes. Remove foil and bake another 5
minutes.
Recipe By :
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Title: CHICKEN ENCHILADAS CAJUN STYLE
Categories: Main dish, Poultry, Cajun
Yield: 1 Servings
4 Chicken breasts OR>>
1 Fryer, cooked,cut bite size
1 cn Mushroom soup
Chili peppers to taste>>>
Seeded and chopped
1 cn Tomato soup
1 cn Cream chicken soup
1 cn Chicken broth
1 pk Corn tortillas (12 in pkg.)
Brick or American cheese>>>>
Grated.
Combine all ingredients, except cheese. Mix and place half in
casserole. Cover with cheese. Repeat layers. Bake 1 hr. at 350 F .
This freezes well and enough to make 2 casseroles. Courtesy Telephone
Pioneers BillSpalding *P CRBR 38 A
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Title: CHICKEN ENCHILADAS II
Categories: Poultry, Main dish
Yield: 6 Servings
4 Cooked chicken breasts>>>
Cut in bite size pcs.
1/2 c Chopped onion
12 Corn tortillas, torn small
2 cn Cream chicken soup
1 cn Pet milk
1 cn Green chili peppers, seeded>
Chopped.
8 oz Swiss cheese, grated
Combine and mix chicken, soup, milk, onion and chili peppers. In
casserole dish, place a layer of tortillas, layer of chicken mixture
and layer of cheese. Repeat layers, ending with cheese on top. Bake
at 350 f. until hot and cheese is melted. Courtesy Telephone Pioneers
BillSpalding *P CRBR 38 A
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Title: CHICKEN ENCHILADAS IN GREEN MOLE
Categories: Main dish, Poultry
Yield: 6 Servings
3 c Cooked rice
2 c Cooked chicken breast
-- (shredded)
2 oz Cheddar cheese, shredded
2 oz Monterey Jack cheese
-- shredded
1/2 c Dairy sour cream
1 1/4 c Chicken broth; divided
1/4 c Sliced green onions
1 tb Paprika
1/2 ts Salt
4 Poblano peppers; roasted
-- peeled, seeded & deveined
1/3 c Almonds; blanched
1/4 c Cilantro leaves
1 Garlic clove
2 tb Vegetable oil
3/4 c Heavy cream
1 3/4 c Milk; divided
1 ts Ground black pepper
12 Corn tortillas
Vegetable cooking spray
Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth,
onions, paprika, and salt in large bowl. Mix thoroughly; set aside.
Combine remaining chicken broth, peppers, almonds, cilantro, and
garlic in blender; process until smooth. Heat oil in heavy skillet
over medium heat. Add pepper mixture and cook over medium heat until
thickened, stirring constantly 2 to 3 minutes. Reduce heat to low;
add cream, 3/4 cup milk, and black pepper. Simmer uncovered 20
minutes, stirring occasionally until slightly thickened. Set aside.
Dip each tortilla in remaining 1 cup milk. Place small skillet coated
with cooking spray over low heat until hot. Heat each tortilla until
warm and soft. Remove tortillas and stack on plate; keep warm. Spoon
1/4 cup rice mixture in center of each tortilla, folding sides over.
Place in 13 x 9 x 2-inch baking dish coated with cooking spray. Top
with green mole sauce, cover and bake at 350 degrees 25 to 30
minutes, or until bubbly.
Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
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Title: CHICKEN ENCHILADAS VERDES
Categories: Mexican, Chicken, Casseroles
Yield: 8 Servings
1 lb Fresh poblano peppers (4
-medium)
1 lb Skinned, boneless cooked
-chicken, at room
-temperature or warm
1/2 c Lightly packed cilantro
-leaves
Salt, to taste
1 1/2 lb Fresh tomatillos, husks
-removed and rinsed (OR
-drained and rinsed canned
-tomatillos)
2 c Chicken stock, divided
1 1/2 c Vegetable oil, divided
12 Corn tortillas (6-inch
-diameter)
2 oz Chihuahua or Muenster
-cheese, chilled
1 md Tomato, peeled and seeded
1/2 c Sour cream (about)
Char, peel, and seed the poblano peppers and set them aside. Shred the
chicken by pulling it apart with your fingers or by processing it
with a medium (4-mm) food processor slicing disk. There should be 3
to 4 cups. Set aside.
To make the green salsa, mince the cilantro in a dry food processor
fitted with the metal blade. Add the roasted poblano peppers and 1/4
teaspoon of salt; process until minced. Add the tomatillos and
process until the mixture is pureed, slowly adding 1 cup of the
stock. Process until smooth.
Transfer the salsa to a nonreactive skillet large enough to hold a
flat tortilla. Add 2 tablespoons of the oil and 3/4 cup of the
remaining stock. Simmer until the sauce thickens slightly, about 15
minutes. Adjust the seaonings, adding 1/4 teaspoon of salt or more,
as needed. Set the sauce aside in the skillet. (The sauce can be
covered and refrigerated in a bowl for 48 hours.)
Heat the remaining oil in a large, heavy skilet to 325 degrees. Layer
paper towels on a baking sheet with additional toweling nearby. To
seal each tortilla, slip it into the hot oil for 15 to 20 seconds,
turning it once. Ust tongs to transfer the tortillas to the paper
towels and blot to remove any excess oil. Repeat with the remaining
tortillas.
Preheat the oven to 350 F and adjust the oven rack to the middle
position. To assemble the casseerole, work on the tortillas one at a
time as follows: warm the sauce and dip a sealed tortilla into the
sauce, coating each side. Rest the tortilla in a 15-by-10-by-3-inch
baking dish (use glass, porcelain, enamel, or earthenware,as the
sauce is acidic). Put a generous half cup of the shredded chicken on
each tirtilla, roll it up, and put it seam-side down in the dish,
starting aty one end. Place the rolled tortillas snugly side by side
in the dish and work on top of the rolled tortillas as the dish fills
up so that no sauce is lost.
Shred the cheese. Stir the remaining broth into the remaining sauce,
and heat it simmering--the sauce will thicken slightly. Adjust the
seasoning and spread all of the remaining sauce over the enchiladas
(rolled tortillas). Sprinkle with the cheese. Cover the dish with
aluminum foil. Bake until a sharp knife inserted into the enchiladas
is withdrawn hot, about 18 to 20 minutes.
Coarsely chop the tomato. Serve the enchiladas by spooning them out
of the baking dish. Garnish each portion with a generous spoonful of
sour cream and some chopped tomato.
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Title: CHICKEN ENCHILADAS WITH CHEESE
Categories: Chicken, Mexican, Casseroles, Cheese
Yield: 6 Servings
2 c Chicken; cooked and shredded
2 tb Olive oil
1 Garlic clove; crushed
16 oz Tomato sauce
1/4 ts Salt
1/4 ts Sugar
1 Whole jalapeno pepper;canned
3 c Heavy cream
5 Chicken bouillion cubes
1/3 c Olive oil
12 Corn tortillas
1 1/2 c Monterrey Jack; grated
1 lg Onion; chopped
Seed and chop the jalapeno pepper. Saute onion in oil until
translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and
peppers. Cover and simmer 5 minutes. In a large saucepan, heat cream
and dissolve bouillion cubes in it. Set aside. In a small skillet,
heat about 1/3 cup of oil and dip each tortilla in hot boil, turning
once, for a few second to soften. Drain on paper towels. Assemble
Enchiladas: Dip a tortilla in the cream mixture. Place on a flat
surface and put 2-3 Tbsp. chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13x9 baking dish. Continue with remaining tortillas. Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350~ oven for 25-30 minutes until cheese is melted and browned.
