Angelas Awesome Enchiladas Recipes

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ANGELA'S AWESOME ENCHILADAS



Angela's Awesome Enchiladas image

The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.

Provided by MomSavedbyGrace

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 8

Number Of Ingredients 17

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups sour cream
¼ teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
½ teaspoon onion powder
½ teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Steps:

  • Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  • Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
  • Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  • Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutrition Facts : Calories 709.5 calories, Carbohydrate 52.5 g, Cholesterol 125.7 mg, Fat 36.3 g, Fiber 4.4 g, Protein 42.2 g, SaturatedFat 17.6 g, Sodium 1764.5 mg, Sugar 3.8 g

ANGELA'S AWESOME ENCHILADAS



Angela's Awesome Enchiladas image

The secret is in the seasonings! I whipped these up on my own using stuff I had on hand. Shredding the chicken is the most time-consuming step, but it's worth it in the end. Give these babies a try! Serve with sour cream and a side of Spanish rice.

Provided by MomSavedbyGrace

Categories     World Cuisine     Latin American     Mexican

Time 1h45m

Yield 5

Number Of Ingredients 17

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups sour cream
¼ teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
½ teaspoon onion powder
½ teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Steps:

  • Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
  • Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
  • Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
  • Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutrition Facts : Calories 709.5 calories, Carbohydrate 52.5 g, Cholesterol 125.7 mg, Fat 36.3 g, Fiber 4.4 g, Protein 42.2 g, SaturatedFat 17.6 g, Sodium 1764.5 mg, Sugar 3.8 g

ANGELA'S AWESOME ENCHILADAS RECIPE



Angela's Awesome Enchiladas Recipe image

Provided by foodfixer

Number Of Ingredients 17

1 rotisserie chicen deboned and shredded
1 can cream of chicken soup
1 1/4 cups sour cream
1/2 tsp chili powder
1 TBSP butter
1 small onion, chopped
1 can rotel tomatoes, slightly drained
1 pkg taco seasoning
1 bunch green onions, chopped
1 cup water
1 tsp lime juice
1/2 tsp onion powder
1/2 tsp garlic powder
Flour tortillas
3 cups shredded cheese
1 recipe Red Enchilada sauce
1 can sliced black olives

Steps:

  • Combine cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat stirring occasionally, then turn off heat and cover to keep warm. Heat butter in skillet - stir in onion until soft and transparent about 5 minutes. Add chicken, Rotel, taco seasoning, 1/2 green onions, and water. Allow to simmer for 10 minutes. Stir in lime juice, onion and garlic powder, simmer and additional 10 minutes. Preheat oven to 350. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remainng soup mixture on the bottom of a 9 x 13 baking dish. Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over filling before rolling tortillas, reserving 1/2 cheese for top. Place rolled enchiladas in pan. Pour red enchilada sauce evenly over top and cover with remaining cheese. Sprinkle with reserved green onions and olives - - Very good!!!

AWESOME ENCHILADAS!



Awesome Enchiladas! image

The best enchiladas I've ever had- really, the only ones I've ever liked! I crave these, and usually make them at least two times a month. You can easily use shredded chicken instead of ground beef, and feel free to use corn tortillas instead of flour...it's the sauce that make these enchiladas so AWESOME!

Provided by Photo Momma

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup butter
3 tablespoons chili powder, mexican style
3 tablespoons flour
1 teaspoon salt
2 garlic cloves, mashed
2 1/2 cups water
6 ounces tomato paste
1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning
1/2 onion, minced
1 cup cheddar cheese, shredded
6 flour tortillas

Steps:

  • Preheat oven to 375 degrees.
  • To make the sauce: Melt butter in a sauce pan, then add chili powder, flour, and salt. Stir until smooth.
  • Add garlic and stir in water and tomato paste (may have to use a whisk). Simmer until thick.
  • To make the filling: Cook ground beef with the onion, then drain. Add taco seasoning. Add approximately 1/2 cup of enchilada sauce to the meat.
  • Place the beef and cheese in each tortilla and roll up. Pour the enchilada sauce on top and bake for 25 minutes.

Nutrition Facts : Calories 522.4, Fat 36.1, SaturatedFat 18.8, Cholesterol 111.8, Sodium 1120.3, Carbohydrate 27.4, Fiber 3.8, Sugar 4.8, Protein 23.6

AWESOME ENCHILADAS



Awesome Enchiladas image

I made this up myself. I sort of remembered a recipe for cheese enchiladas my mother had given me, but I couldn't find it. So I started throwing stuff together and this is what I came up with. YUM!

Provided by EmmyLynn

Categories     Mexican

Time 30m

Yield 12 enchiladas

Number Of Ingredients 11

1 lb ground beef or 1 lb turkey
1 small chopped onion
1 (19 ounce) can enchilada sauce (divided)
1 (4 ounce) can diced green chilies (drained)
1 teaspoon minced garlic
1 teaspoon Old Bay Seasoning
1 (8 ounce) package cream cheese
1/2 cup sour cream
1 cup shredded monterey jack cheese (divided)
1 cup shredded sharp cheddar cheese (divided)
1 (14 ounce) package flour tortillas

Steps:

  • Heat oven to 375°F.
  • Brown ground beef or turkey over medium-high heat with onion.
  • Add the chilies, garlic, and seasoning until thoroughly cooked.
  • Add 3/4 cup of the enchilada sauce, green chilies, minced garlic, Old Bay seasoning, cream cheese, and sour cream and stir until combined.
  • Stir in 3/4 cup of each of the shredded cheeses.
  • Spoon filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2-inch baking dish.
  • Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
  • Bake at 375°F for 15-20 minutes.

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