lost recipe chicken enchiladas

[emptyspool]

Help! I put this recipe in a "special" place and now can't find it. The chicken breast were boneless and simmered in water with several mexican spices before shredded. I can't seem to find it in the indexes. Was really wonderful and made it several times. Help!! Thanks

[Stacey Strawn]

Check the home page for the new story "The Whole Enchilada" your recipe may be there!! If not, let me know and I'll see what I can find for you.
Have a great day!
Stacey

[emptyspool]

Hi Stacy,
I checked the Whole Enchilada first hoping to find it there. After looking through the index I think it might have been in the May 1995 issue but don't have a copy. I would really appreciate it if you could check it out. Thanks!!

[Stacey Strawn]

This is the closest thing I can find to your description...sound like the right one??
Stacey

Mexican Chicken Casserole

INGREDIENTS FOR 8 SERVINGS:
1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1-3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)

INSTRUCTIONS:
1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until
chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two
forks, and set aside.

2. Preheat oven to 350 degrees.

3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove
from heat.

4. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Yield: 8 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 369 (28% from fat); FAT 11.4g (sat 5g, mono 3.8g, poly 1.4g); PROTEIN 35.6g; CARB 31.3g; FIBER 3g; CHOL 79mg; IRON 2.4mg; SODIUM 479mg; CALC 360mg

[Susan]

I think you may find the Enchilda Casserole recipe from May 1995 that you're looking for on this thread: http://www.cookinglight.com/bbs/Forum1/HTML/002166.html

~~Susan~~

[Susan]

hmmm...I took a closer look at that recipe on the thread above that I mentioned, and it looks like some of the ingredients are missing for the refried beans and for the Enchilada Sauce. The directions for both look correct though.

Here's the complete list for the Refried Beans:
1 lb. dried pinto beans or black beans
5 cups water
3/4 cup chopped onion
2 garlic cloves, chopped
1 tbsp chili powder
1 tbsp ground cumin
1/2 tsp pepper
1/4 tsp salt

Here are the ingredients for the Enchilada Sauce:
1/2 cup low-salt chicken broth, divided
3/4 cup finely chopped onion
2 garlic cloves, minced
2 tbsp chili powder
1 tsp salt
1 tsp ground cumin
1/2 tsp dried oregno
1 (28 oz) can tomato puree

-------
Anyway...
After reading your description and the recipe in that thread, I think the one that Stacey posted above is probably the one you're looking for.

[This message has been edited by Susan (edited 11-09-2000).]

[emptyspool]

Hi, Thanks so much but I don't think any of these are the recipe. It had a red sauce - I am going to go and search till I drop!!! If I find it I will post it. Thanks again.