Recipe for Chicken Enchiladas? About This Page:

[stretch2864]

DD would like to have chicken enchiladas for Christmas dinner. Non traditional, I know, but it actually sounds kind of good! I'm wondering then if anybody has a good recipe for this? Thanks!

[BostonTeaParty]

CHICKEN ENCHILADAS

The enchiladas can be assembled one day in advance and refrigerated. If time is short, use 5 cups of shredded skinless cooked chicken from the deli and 4 1/2 cups canned low-salt chicken broth. Begin the party with chips, guacamole and salsa, and blend a pitcher or two of Margaritas for fun.

1 4 1/2-pound chicken, quartered
4 14 1/2-ounce cans low-salt chicken broth

8 tablespoons (about) olive oil
2 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate

16 5- to 6-inch corn tortillas

1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)

Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth. Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.

Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.

Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.

[DopeyGirl]

Oh my goodness . . . that recipe sounds SO much better than mine Nancy!!!

Here's my weenie-method Enchiladas recipe!!!

10-12 corn tortillas
2 large or 3 small-medium sized chicken breasts
2 cans Old El Paso RED enchilada sauce (mild, medium or hot!)
1 pkg grated mexican or monterey jack cheese
small can sliced black olives (if you like them)
onion (optional)

Boil the chicken until completely cooked then shred it. Put it in a bowl with about 1/3 of the cheese (the onion, if you like) and a little bit of sauce (enough to stick it all together, but don't make it soupy!)
Spray a rectangle cake pan with cooking spray and preheat oven to 325 degrees.
Warm up some sauce in a skillet (not TOO warm, since you will put your fingers in it!) and dip tortillas in it. Place in the pan and scoop a bit of the chicken/cheese mixture and roll it up. Repeat until you've filled them all then pour the rest of the sauce over the top. Add the rest of the cheese on top of that then finish off with the olives!!!
Bake uncovered at 325 degrees for 20 minutes!!!
Serve with beans and rice!!! (I make a super simple red rice . . . cook regular white rice then add about 1/4 cup enchilada sauce when it is done!!!)

[loobyoxlip]

YUM! Vicky, we had lasagna and an enchilada casserole. First year we've gone untraditional, but I loved it

[stretch2864]

Thanks for all of the recipes! I can't wait to try them sometime soon.

[BostonTeaParty]

You mean you didn't have them for Christmas dinner?

[arielrocks]

I know this is late in forth coming, but the best recipe I've used is with the Old El Paso Green Chile Enchilada Sauce. I use mild because I get heartburn from the hot stuff. I poach 4 chicken breasts, boneless and skinless, shredd after cooking. I usually use two cans of the stuff. I use one can to mix into the chicken and the other top it off with. I also use corn tortillas instead of flour. I also stuff the tortillas. Spray the pan well. I hope this helps. I love cooking Mexican. I love cooking period.
O by the way, if you make two batches? You can freeze the second pan. Make sure the pan is metal instead of glass.

[stretch2864]

[ QUOTE ]
You mean you didn't have them for Christmas dinner?

[/ QUOTE ]

We did end up with chicken enchiladas for Christmas dinner, but used the recipe that a friend from work gave me as my DD is in love with her version of chicken enchiladas. Originally I couldn't get in touch with her which is why I posted here as I knew you guys would come through! However, all of the ones that all of you posted sounded great, so we plan to try them all in the upcoming weeks.