How to Make Delicious Chicken and Cheese Enchiladas
The Best Chicken Enchilada Recipe
One of the best chicken enchilada recipes I've made is a variation of the Susan Branch recipe from her "Heart of the Home Notes from a Vineyard Kitchen" cookbook. (I highly recommend this cookbook. Everything I make from it turns out great! I have attached the link to the right.) I also make one batch with only cheese for my vegetarian friends and family.
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together the chicken, one can green chilies and one can enchilada sauce.
- In another medium bowl, mix together the other can green chilies and enchilada sauce.
- In another medium/large bowl, mix together cream and salt.
- Heat a couple of tablespoons of oil in a frying pan to cook the corn tortillas.
- When the oil is hot, use tongs to dip the corn tortillas in the oil for a couple of seconds on each side to soften.
- Pat dry with a paper towel and dunk in the cream, coating both sides. (If you cook the tortillas too long in the oil they will become too soft and will break apart.)
- To make the chicken enchiladas, lay the tortilla in an ungreased baking dish, (I use the pampered chef stoneware baking dish. I've added the link from Amazon below. I love this dish and use it for everything.)
- Fill tortilla with chicken mixture, and roll it up.
- Continue until dish is filled.
- To make the cheese enchiladas, lay the tortilla in an ungreased baking dish, fill with sauce and add cheese, and roll it up. Continue until dish is filled.
- When finished, pour extra cream over the top and sprinkle remainder of cheese.
- Add olives on the top at the very end.
- Bake uncovered for 25 minutes and serve hot.
- 3 Cups Cooked Chicken, I use only breast
- Two 4 oz. Cans Chopped Green Chilis
- Two 7 oz. Cans Red Enchilada Sauce, One can for chicken, the other for the cheese
- 3 1/2 Cups Heavy Cream
- 2 Dozen Corn Tortillas
- 4 Cups Grated Jack and Chedder Cheese, You can choose your favorite cheese, too
- Two 4 oz. Cans Sliced Black Olives
- 1 teaspoon Salt
- 1 Cup Oil, for tortillas - amount may vary
Make Enchiladas Ahead of Time
These enchiladas can also be made a day ahead of time and refrigerated. I like to prepare an assembly line of sorts with all of the ingredients layed out for efficiency. Serve with spanish rice, beans and of course margaritas!
What do you think of these yummy enchiladas?
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