Moms Chicken Enchiladas Recipes

Steps:

• 1. Preheat oven to 350 degrees and grease 2 9x13 casserole baking pans (glass is best if you have it).
• 2. In a large microwave safe bowl, stir the soup, cottage cheese, green chilies and onions. Mix well and reserve about 2-3 cups of this.
• 3. Add the diced chicken and mix well again. Mix in about 3/4 of the cheese a little at a time, reserve enough to sprinkle on top of the enchiladas later. Make sure everything is well incorporated.
• 4. Put the mixture into the microwave and heat about 3 minutes, stirring every minute until it is hot to the touch.
• 5. We have found the best way to do these is in an assembly line. Set the bowl of heated mix next to the flour tortillas. Place the baking dish as close as possible to your tortillas. In the bottom of the baking dish, put a few spoonfuls of the reserved mix in the bottom and spread around, it helps keep the enchiladas from getting hard on the bottom.
• 6. Spoon some of the heated mix into each tortilla and carefully roll. Press gently so the mixture comes to both ends without overflowing. Place in baking dish, seam down, as close together as possible. Fitting them in tight helps prevent them from coming apart while baking.
• 7. Once the baking pan is full, spoon some of the reserved mix on top and spread. Sprinkle some of the reserved cheese on top of that. Bake uncovered for about 30 minutes and let set 10-15 minutes before serving. It is easier to get out of the baking dish if they have time to set.
• 8. Sprinkle with cilantro and serve with a dollop of sour cream and salsa.

Steps:

• Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
• Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
• Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
• Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
• Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
• Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.

Steps:

• Preheat the oven to 350°F.
• Coat a large skillet with oil and sauté the meat and onions on medium heat a few minutes.
• Add the garlic for a minute more.
• Add the tomatoes to the onions and garlic.
• Bring to a low simmer.
• Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish.
• Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce.
• As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers.
• Remove from heat.
• In a greased pan layer your tortillas then meat/tomato mixture then cheese.
• Keep layering until you are done.
• Cook about an hour.