Dads Favorite Chicken Enchiladas Recipes

DAD'S FAVORITE CHICKEN ENCHILADAS

Steps:

• Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.
• At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.
• Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.
• Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.
• Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.
• Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.
• Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.
• Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

FAVORITE CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended., Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro., Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray., In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

DAD'S WEEKNIGHT CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F.
• Mix chicken, cumin and 1/2 cup each salsa and cheese in bowl.
• Spread 1/2 cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon chicken mixture down centers of tortillas; roll up. Place, seam sides down, in baking dish. Top with remaining salsa and cheese.
• Bake 20 min. or until heated through.

DAD'S FAVORITE CHICKEN ENCHILADAS

Steps:

• In saucepan, melt butter. Stir in flour, then broth; cook until thick and bubbly.
• Remove from heat and add sour cream and half of cheese. Add hot sauce to taste.
• Stir 2/3 cup of sauce into chicken. Add onions.
• Fill tortillas with chicken mixture, roll up, and place in 9x13 pan.
• Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
• Bake at 350 degrees for 25 minutes.