Best Lindas Enchiladas Revised Recipes

ULTIMATE CREAMY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
• Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
• While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter. Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
• Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend.
• Spread about 1 tablespoon refried beans, if using, in the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

GRANDMA KAY'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
• Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
• Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
• In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
• Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.

MOMMA LINDA'S ENCHILADAS

Steps:

• 1. Brown the ground beef with the taco seasoning. Drain the fat and set it aside.
• 2. Wrap the tortillas in foil (loosely) and place in a 150* oven ONLY to warm, NOT to bake!
• 3. In a saucepan, place the chili and bring to a slow simmer...do not boil the chili! Set it aside.
• 4. In a separate saucepan, place the beans and heat just boiling stage. Using a hand mixer, beat the beans until they become a "paste" texture. (Lay a kitchen towel over your hand to keep the beans from splattering and burning you). Set aside.
• 5. Wash and chop the green onions and the white onion and set aside in separate bowls. (Dont mix them together)
• 6. Place the cheese in a bowl so it can be coming to room temp.
• 7. Now your ready to start assembling the enchiladas. In a plate, lay 1 tortilla...(keeping the rest warm)top it with a spoonful of beef mixture, then a spoonful of bean paste, a pinch of white onion and a pinch of cheese. Roll the tortilla and place seam side down in a large deep baking dish. You'll get the feel of how much mix to put in each one once youve made a few. (Reserve some cheese and green onions, you will use those later) Keep stuffing until all the tortillas are used and placed in your baking pan. Pour the hot chili all over the tops making sure to cover every inch...any uncovered tortillas will burn and turn hard so cover everything! Once the chili is spread out, top that with remaining cheese and then green onion! Now bake that at 350* for 35-40 minutes. Keep an eye on it to make sure your cheese doesnt burn. This is mainly to reheat everything and soften the onions. Awesome if served with tortilla chips, salsa and spanish rice! Sour cream is optional! Serves 20 slightly hungry people or 10 very hungry people!