Smothered Chicken Enchiladas Recipes

SMOTHERED ENCHILADAS RECIPE

Steps:

• Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.
• Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
• Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
• Bake at 350°F for 25 minutes or until thoroughly heated. Garnish, if desired.

SMOTHERED CHICKEN ENCHILADAS

Steps:

• Preheat oven to 325º F / 160º C.
• In a mixing bowl, cream together cream cheese and sour cream. Stir in 1/2 cup of salsa and 1 cup of shredded cheese.
• In a separate bowl, combine shredded chicken, corn, cumin, cayenne, salt, pepper and scallions. Add the chicken mixture to the creamed cheese mixture, stirring to blend.
• Spread 1/2 cup salsa in the bottom of a baking dish. Place about 1/3 cup of the filling mixture on a tortilla, roll the tortilla up and transfer to the baking dish, seam side down. Repeat until all the tortillas are rolled.
• Pour the remaining salsa over the enchiladas, spreading the sauce with the back of a spoon or spatula. Sprinkle remaining cheese over the top.
• Transfer to preheated oven and bake for 20 to 25 minutes, or until heated through and bubbly. Serve hot.

SMOTHERED CHICKEN ENCHILADAS WITH POBLANO PEPPER, ONION, AND SOUR CREAM

Steps:

• Wash and dry all produce. Adjust oven rack to upper position and preheat oven to 450 degrees. Halve, peel, and dice onion. Trim, then thinly slice scallions, separating greens and whites. Halve, core, and seed poblano, then cut into ½-inch pieces. Pat chicken dry with a paper towel.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano and cook, tossing, until slightly softened, about 2 minutes.
• Add chicken and half the Southwest spice to same pan. Cook, tossing occasionally, until chicken is browned and cooked through, 4-5 minutes. Season with salt and pepper. Remove pan from heat and set aside.
• Heat a drizzle of oil and 1 TBSP butter in another, medium-sized pan over medium-high heat. Add scallion whites, enchilada spice, and remaining Southwest spice. Cook, stirring, until fragrant, 1-2 minutes. Add 6 TBSP tomato paste (we sent more) and cook 1-2 minutes, stirring constantly. Stir in 1 cup water and ½ tsp sugar. Bring to a simmer and let thicken slightly, about 2 minutes. Season with plenty of salt and pepper. Remove pan from heat.
• Place a tortilla on your work surface and add half the chicken mixture towards one side. Roll up tortilla and place seam-side down in a small baking dish or ovenproof pan. Repeat with remaining tortilla and chicken mixture, placing rolls side-by-side. Spoon over enough sauce to generously coat (you may not need all). Sprinkle evenly with cheese.
• Place dish or pan in oven and bake until sauce is bubbly and cheese melts, about 2 minutes. Dollop baked enchiladas with sour cream. Sprinkle with scallion greens. Divide between plates and spoon over any remaining sauce.