Best Gringo Enchiladas Recipes

GRINGO CHICKEN ENCHILADAS

Steps:

• Pre-heat oven 350.
• Grease 9 x 13 baking pan.
• Combine sour cream, mexicorn and salsa.
• Arrange tortillas to cover bottom of pan (3 to 4 tortillas).
• Use 1/2 of pre-cooked chicken to lay over bottom layer of tortillas and top chicken with 1/2 of sour cream mixture and then lightly sprinkle with both types of cheese.
• Cover layer with tortillas (3 to 4).
• Use the remaining 1/2 of the pre-cooked chicken to layer on top of the tortillas and then top chicken with remaining sour cream mixture and then lightly sprinkle with both types of cheese.
• Top middle layer with tortillas (3- 4) and cover with remaining cheeses.
• Cover with foil and bake at 350 for 25 minutes.
• Remove foil and bake an additional 10 minutes.

CHICKEN AND CHEESE ENCHILADAS, GRINGO STYLE

Steps:

• 1. Stir soup, sour cream, picante sauce and chili powder in a medium bowl. 2. Stir 1 cup of Picante mixture into chicken and cheese in a large bowl. 3. Divide chicken mixture among toritllas. Roll up tortillas and place seam-side up in a 2. quart, shallow baking dish. Pour remaining sauce mixture over the enchiladas. Cover dish with foil. 4. Bake at 350* for 40 mins. or until enchiladas are hot and bubbly. Top with tomato and onion if you wish.

GRINGO ENCHILADAS

Steps:

• finely chop 1 onion
• Saute in heated butter.
• Add chicken and sort of shred it up in the skillet so it can cook a little faster.
• Season with all seasonings to taste throughout cooking.
• cover and let simmer for a little while so the flavors take hold.
• meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
• pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
• Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
• pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
• bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .

CHICKEN ENCHILADAS GRINGO STYLE

Steps:

• 1. Boil chicken (with salt and pepper), remove chicken from broth and shred by pulling chicken apart into small pieces.
• 2. Drain broth but leave 2 tablespoons broth on low heat.
• 3. Add cream cheese to broth and allow to simmer while melting, stir and remove from heat.
• 4. Add can of green chilies, stir.
• 5. Add shredded chicken and 2 tablespoons sour cream, stir.
• 6. In palm of hand, fill tortilla with chicken mixture, plus a sprinkle of cheese. Roll tortilla and place each enchilada face down in a rectangle pan lined with 1/4 can of enchilada sauce.
• 7. Cover enchiladas with remaining sauce.
• 8. Cover in remaining cheese.
• 9. Bake in oven at 350 for 25-35 minutes or until cheese is melted but not bubbling. Garnish and enjoy!