Best Moms Chicken Enchiladas Adapted From Eating For Life Recipes

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

Provided by NCSouthernBelle

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.

Mom's Chicken Enchiladas Recipe image

Provided by Bill From New Mexico

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

1 small onion, chopped (about a cup)
1 tablespoon vegetable oil
6 teaspoons garlic powder
1 (14 1/2 ounce) can tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons red chili powder
12 corn tortillas
2 -3 cups cooked chicken, shredded or 2 -3 cups any meat
4 teaspoons cumin
1 tablespoon oregano
1 teaspoon cilantro
1/2 teaspoon salt
2 cups cheese, grated

Steps:

Preheat the oven to 350°F.
Coat a large skillet with oil and sauté the meat and onions on medium heat a few minutes.
Add the garlic for a minute more.
Add the tomatoes to the onions and garlic.
Bring to a low simmer.
Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish.
Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce.
As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers.
Remove from heat.
In a greased pan layer your tortillas then meat/tomato mixture then cheese.
Keep layering until you are done.
Cook about an hour.