Greetings! I had a request for my
Chicken Enchilada recipe, so I thought I would post it here. This dish
always gets rave reviews, and if you have any left-overs they're even
better the next day. These enchiladas are made with flour tortillas, and
baking them in the oven with the pan covered in foil lets the tortillas
steam a bit and they turn out a little fluffy and crepe-ish, which in
my book means yum! I usually make guacamole and chop some additional
fresh tomatoes to serve with the enchiladas, along with a big green
salad. And you can easily convert this to a vegetarian dish by omitting
the chicken and adding additional vegetables, such as asparagus, yellow
squash, and maybe even some sliced mushrooms (saute the mushrooms first
to develop their flavor and get the excess moisture out of them). And
you can also make these extra decadent by using more cheese and sour
cream. Lots of possibilities with this one! Here's the recipe. Enjoy!
CHICKEN ENCHILADAS
2 boneless/skinless chicken breasts
1 medium onion, finely diced
1 small can diced green chilies, drained
1 cup prepared tomato salsa, any variety
1 can (15 oz) whole-kernel corn, drained
1 can (15 ounces) black beans, drained and rinsed
2 medium Roma tomatoes, diced
1/2 cup sour cream (light or fat free also works fine)
Salt and pepper to taste
½ teaspoon garlic salt
½ teaspoon chili powder
¾ cup shredded cheddar/jack cheese
8 to 10 flour tortillas, either white or whole-wheat (8-inch size)
½ cup water or milk
Preheat oven to 350 degrees. In a large skillet, cook chicken together with the onions, chili peppers and salsa. Remove chicken and shred or cut into small pieces, then return chicken to pan. Add corn, beans, tomatoes, sour cream and spices. Stir until smooth and heated through. Spray a 9x13-inch glass pan with non-stick spray; set aside. Remove tortillas from package; wrap in a clean towel and heat in microwave oven for about 30 seconds or until soft.
Assemble the enchiladas: Place a small amount of the chicken filling lengthwise down the center of tortilla, top with just a little shredded cheese, roll tightly and place in prepared baking pan. Repeat with remaining tortillas. After all tortillas are filled, you should have some filling (mostly the liquid saucy part) left over. Thin this remaining sauce with the water or milk. You should also have some shredded cheese left over – save this for topping the enchiladas after they are baked. Pour sauce over the enchiladas, using a knife or fork to work the sauce down between the enchiladas. Cover pan with foil and bake for 30 to 40 minutes. Remove foil, top with remaining cheese, and return to oven for five minutes or until cheese is melted. Serve hot.
2 boneless/skinless chicken breasts
1 medium onion, finely diced
1 small can diced green chilies, drained
1 cup prepared tomato salsa, any variety
1 can (15 oz) whole-kernel corn, drained
1 can (15 ounces) black beans, drained and rinsed
2 medium Roma tomatoes, diced
1/2 cup sour cream (light or fat free also works fine)
Salt and pepper to taste
½ teaspoon garlic salt
½ teaspoon chili powder
¾ cup shredded cheddar/jack cheese
8 to 10 flour tortillas, either white or whole-wheat (8-inch size)
½ cup water or milk
Preheat oven to 350 degrees. In a large skillet, cook chicken together with the onions, chili peppers and salsa. Remove chicken and shred or cut into small pieces, then return chicken to pan. Add corn, beans, tomatoes, sour cream and spices. Stir until smooth and heated through. Spray a 9x13-inch glass pan with non-stick spray; set aside. Remove tortillas from package; wrap in a clean towel and heat in microwave oven for about 30 seconds or until soft.
Assemble the enchiladas: Place a small amount of the chicken filling lengthwise down the center of tortilla, top with just a little shredded cheese, roll tightly and place in prepared baking pan. Repeat with remaining tortillas. After all tortillas are filled, you should have some filling (mostly the liquid saucy part) left over. Thin this remaining sauce with the water or milk. You should also have some shredded cheese left over – save this for topping the enchiladas after they are baked. Pour sauce over the enchiladas, using a knife or fork to work the sauce down between the enchiladas. Cover pan with foil and bake for 30 to 40 minutes. Remove foil, top with remaining cheese, and return to oven for five minutes or until cheese is melted. Serve hot.
