Best Momma Lindas Enchiladas Recipes

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LINDA'S ENCHILADAS (REVISED)



Linda's Enchiladas (Revised) image

Linda's enchiladas are kicked up a notch!

Provided by Debra Tiihonen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 14

4 skinless, boneless chicken breast halves
water to cover
¼ cup grated Parmesan cheese
2 cloves garlic, chopped
1 small onion, chopped
1 (4 ounce) can chopped green chile peppers
1 clove garlic, chopped
1 (8 ounce) package cream cheese
2 cups shredded Mexican cheese blend, divided
2 tablespoons olive oil
6 corn tortillas, or as needed
1 (28 ounce) can green enchilada sauce
8 ounces sour cream
2 tablespoons milk, or as needed

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.

Nutrition Facts : Calories 696.2 calories, Carbohydrate 26 g, Cholesterol 171.5 mg, Fat 51.5 g, Fiber 4.3 g, Protein 35.2 g, SaturatedFat 29.6 g, Sodium 815.2 mg, Sugar 1.7 g

ULTIMATE CREAMY CHICKEN ENCHILADAS



Ultimate Creamy Chicken Enchiladas image

This is like a creamy, cheesy, full-of-flavor-in-every-bite dish. The chicken is tender and moist and the tortillas are soft. The enchilada sauce is tangy and pungent and complements the creamy, rich filling so well. This is also great for entertaining because it can be fully assembled ahead of time or even frozen and cooked later. Serve with toppings such as salsa, sour cream, avocado, cilantro, and jalapenos.

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 16

1 ¼ pounds skinless, boneless chicken breast halves
2 teaspoons kosher salt, divided
2 teaspoons chili powder, divided
1 ½ teaspoons ground cumin, divided
12 (6 inch) flour tortillas
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 medium poblano pepper, seeded and chopped
1 small yellow bell pepper, finely chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ (8 ounce) package cream cheese
4 ounces sour cream
4 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 cup refried beans
1 (15 ounce) can red enchilada sauce

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.

Nutrition Facts : Calories 827.1 calories, Carbohydrate 52.8 g, Cholesterol 162.9 mg, Fat 47.4 g, Fiber 6.3 g, Protein 47.2 g, SaturatedFat 27.6 g, Sodium 2146.9 mg, Sugar 2.8 g

MOM'S CHICKEN ENCHILADAS (ADAPTED FROM EATING FOR LIFE RECIPE)



Mom's Chicken Enchiladas (Adapted from Eating for Life Recipe) image

This is my adaptation for chicken enchiladas from Bill Phillips Eating for Life 'Mom's Chicken Enchiladas'.

Provided by NCSouthernBelle

Categories     One Dish Meal

Time 45m

Yield 8 Enchiladas, 4 serving(s)

Number Of Ingredients 11

4 chicken breasts (about 1 lb)
1 onion, sliced
2 tablespoons fresh cilantro, chopped
4 ounces ortega diced green chilies
3 (19 ounce) cans Old El Paso mild enchilada sauce (depending on how saucy you like them)
8 large flour tortillas
1 cup reduced-fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomatoes, diced

Steps:

  • Preheat oven to 350 degrees Farenheit. Lightly coat a 9x13 baking dish with cooking spray.
  • Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside. (I use my food processor).
  • Lightly coat a large skillet with cooking spray and place over medium-high heat. Add onion, cilantro and chiles; saute for 2 mintues. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
  • Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.
  • Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
  • Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream and tomatoes. Serve and enjoy.

MOMMA LINDA'S ENCHILADAS



Momma Linda's Enchiladas image

Loved these! They pack a medium punch of heat that was just right for my taste. I plan to serve these up at our next game night!

Provided by Marsha Cooley

Categories     Tacos & Burritos

Time 1h35m

Number Of Ingredients 8

2 lb ground beef
2 pkg taco seasoning mix
1 large can ranch beans
1 large onion
4 c shredded monterey jack cheese
1 large can wolf brand chili with beans
4-5 green onions
20 6" mission flour tortillas

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!

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