Momma Lindas Enchiladas Recipes

LINDA'S ENCHILADAS (REVISED)

Steps:

• Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
• Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
• Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
• Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
• Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

LINDA MCCARTNEY'S OH-BLA-DI ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• For the sauce, place all ingredients except the cornstarch mixture in a small saucepan.
• Bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Add the cornstarch mixture.
• Cook, stirring, until thickened.
• While the sauce is simmering, prepare filling by combining tofu, onion, chili powder, cumin, garlic powder, pepper and picante sauce.
• Put a small layer of spinach down the center of each tortilla.
• Top with 3 to 4 heaping teaspoons of tofu mixture and roll up the tortillas.
• Line 13" x 9" baking dish with filled, rolled tortillas.
• Top with sauce and bake for 20-25 minutes or until bubbling.

MOMMA'S CREAMY CHICKEN ENCHILADAS

Steps:

• Place shredded chicken in bowl, add 2/3 cup of shredded cheese and set aside.
• In med. saucepan, melt butter and add diced onions letting cook on med-low heat until tender.
• Add flour, cumin and cayanne pepper.
• Whisk in stock and bring to a simmer. Add cream cheese and stir frequently until melted. Remove from heat and stir in sour cream and diced green chilis.
• Spread some of the sauce on bottom of 11 x 7 baking dish.
• Add enough sauce to chicken/cheese to moist consistancy.
• Spread small amount of sauce on flour torilla.
• Add chicken filling. Roll and place seam side down in baking dish.
• Pour remaining sauce over top of enchiladas, covering them.
• Sprinkle with remaing shredded cheese and cover with foil.
• Bake at 350 deg. for 20 minutes, remove foil and cook for 10 minutes more. (or until bubbly).