Deluxe Chicken Enchiladas Recipes

Steps:

• Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
• In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
• Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
• To serve top with sour cream,guacamole and shredded lettuce and onion.

Steps:

• In a large saucepan place chicken breasts, water, onion, garlic and cilantro or parsley. Over medium heat bring to a boil reduce heat to low and simmer for 20 minutes or until chicken is tender. Cool. Remove chicken from broth and shred. Strain broth measure 1 1/3 cups.In a small bowl mix enchilada sauce and chicken broth set aside.In a medium bowl mix chicken, cheese, green onions, cilantro or parsley, salt and pepper and hot pepper sauce to taste. Stir in 1 cup enchilada sauce mixture set aside.Preheat oven to 350° F. Grease a 13 x 9 x 2-inch baking dish. On a hot griddle or skillet warm tortillas until flexible, turning once dip in enchilada sauce mixture and lay flat. Fill with 2 to 3 tablespoons filling roll and place in baking dish, seam-side down. Spoon remaining sauce over tortillas and sprinkle with cheese. Cover with foil. Bake for 20 minutes or until sauce bubbles and cheese melts.Garnish enchiladas with lettuce, sour cream and guacamole or avocado.* Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of produce departments in most supermarkets.

Steps:

• In a saucepan, add vegetable broth, water and spices and place over a medium to high flame. Using a food processor, puree roasted green chilies, tomatillos, cilantro, green onions, serranos and lime juice.
• Add to saucepan, stirring in well. Bring mixture to a slow boil. Lower flame and slowly add American cheese, whipping as needed to remove clumps and make sure it doesn't stick to the bottom. When the cheese is melted and mixed, remove from heat.
• To make enchiladas, fill a corn tortilla with 2 ounces of cooked, roasted chicken. Roll up and place in a baking pan. Top with mixed cheese, as needed. Warm in a hot oven for 4 minutes, until cheese is melted. Top with Boom-Boom Sauce.

Steps:

• Blend all ingredients, in blender or food processor.
• Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).

Steps:

• Bring chicken breasts to boil in water with onion, garlic, and cilantro or parsley sprigs reduce heat and simmer until tender, about 10 minutes. Remove chicken from broth when cool and shred meat strain broth. Add 1 1/3 cups broth to enchilada sauce set aside. For filling, combine chicken, 2 cups cheese, green onions, and cilantro leaves with salt, pepper, and hot pepper sauce to taste. Add 1 cup enchilada sauce to moisten. Warm tortillas on hot griddle or skillet until flexible, turning once dip in enchilada sauce and lay flat. Fill with 2 to 3 tablespoons chicken filling roll and place in 9 x 13-inch greased baking dish, seam side down. Spoon remaining enchilada sauce over tortillas and sprinkle evenly with remaining 2 cups cheese. Cover baking dish with foil place in preheated 350° F oven for about 20 minutes or until sauce bubbles and cheese melts. Garnish with your choice of lettuce, sour cream, and guacamole or sliced avocado.* Cilantro is the parsley-like leaves of fresh coriander. It can be purchased in the specialty section of most super markets' produce departments.

Steps:

• Simmer chicken until tender in water to which salt, celery tops and clove studded onion have been added. Cool chicken in stock. Remove chicken, skin and bone and cut into bite-size pieces. Sauté chopped onions in 3 tablespoons vegetable oil until soft. Add garlic, salt and pepper to taste, green chilies, sugar, enchilada sauce and simmer 10 minutes. Add chicken and simmer for 5 minutes.Heat the corn tortillas in 1/4 cup vegetable oil until pliable (this takes only a few seconds for each). Remove excess oil on paper towel, then fill each tortilla with about 1/3 cup of chicken mixture. Roll and place in a shallow greased casserole in a single layer with seam side down. (Recipe may be completed to this point and refrigerated or even frozen.) Heat half-and-half and bouillon cubes in a saucepan, being sure cubes are dissolved. Pour this mixture over enchiladas and sprinkle with grated cheese. Bake at 350° for 30 to 40 minutes until hot and bubbly.

Steps:

• Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender.
• Stir in broth, chili powder, oregano, cumin, salt and tomato sauce.
• Heat to boiling; reduce heat, simmer uncovered 10 minutes.
• Dip each tortilla into sauce to coat both sides.
• Spoon 1/4 cup of the chicken onto each tortilla; roll tortilla around chicken.
• Place seam sides down in an ungreased rectangular baking dish, 13x9x2 inches.
• Pour remaining sauce over enchiladas; sprinkle with cheese.
• Cook uncovered in 350° oven until cheese is melted, 10-12 minutes.
• Serve with sour cream and, if desired, shredded lettuce.
• Do-ahead Note: After placing enchiladas in baking dish, sprinkle with cheese (do not pour remaining sauce over enchiladas); cover and refrigerate no longer than 24 hours.
• To serve, pour remaining sauce over enchiladas; cook uncovered in 350° oven until hot and bubbly 20-30 minutes.

Steps:

• Grease a 3-quart oblong baking dish. In a medium bowl, mix Cheddar cheese, half of the Monterey Jack cheese, chicken and onion set aside.Dip tortillas, one at a time, in chicken broth to soften. Fill with about 1/4 cup of the chicken mixture roll and place seam-side down in baking dish in two rows of six.In a 3-quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly. Pour over filled tortillas. Sprinkle with remaining Monterey Jack cheese. If making ahead, cover and let stand up to 1 hour.Bake, uncovered, in a preheated 350° oven for 30 minutes or until hot and bubbly. If desired, freeze, thaw and reheat, covered, in a preheated 300° oven for 25 to 30 minutes or until hot.To serve, dollop with some of the sour cream. Serve remaining sour cream separately. Serve with chopped tomatoes and sliced ripe olives if desired.