Chicken Enchiladas

[Julie in AZ]

I am looking for a chicken enchilada recipe that uses corn tortillas and has a red sauce. Does anybody have one they would like to share?

[buddie]

chicken enchiladas!

this recipe calls for flour tortillas but i see no reason why you can't use corn.

1 cup chopped onion
1/2 cup chopped green pepper
2tbsp butter or margarine
2 cups shredded chicken
1 4oz can diced green chilis
3 tbsp butter or margarine
1/4 cup flour
1 tsp cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded montery jack cheese
flour tortillas, soft taco size (i get dianes soft taco size 10 count)
1 can enchilada sauce

in large sauce pan cook onion and green pepper in the 2 tbsp of butter until tender. combine in bowl with shredded chicken and green chilies, set aside.

in same saucepan melt the 3 tbsp of butter, blend in flour, cumin, stir in chicken broth, cook and stir till thickened and bubbly! remove from heat, stir in sour cream and 1/2 cup of cheese. when mixed add a 1/2 cup of the sauce into the chicken mixture.


this is where it gets messy so have a system figured out.. i usually put tortillas... sauce....chicken stuff... pan

dip each tortilla into remaining sauce to soften. fill each tortilla with about 1/4 cup of chicken mixture and roll up. arrange in a 13x9x2 baking dish. when done with all tortillas pour remaining sauce over rolls (there may not be much) and pour 1 can of enchilada sauce over that. sprinkle with remaing cheese. bake uncovered for 30 minutes at 350
enjoy

[sneezles]

Julie
I have two red sauce recipes:

Enchilada Sauce

SOURCE: It's a Long Way to Guacamole YEAR:1978 PAGE: 12

INGREDIENTS FOR 12 SERVINGS:
3 tbs shortening
6 tbs flour
3 cups boiling water
9 tbs chili powder
salt to taste

INSTRUCTIONS:
Melt shortening and add the flour gradually to form a smooth paste. Gradually
add the boiling water and whisk to prevent lumps. Add chili and salt. Simmer
30 minutes. Yields: 3 cups of sauce.

Enchilada Sauce

1 (10oz) can tomatoes and green chiles (such as Rotel)
1 (16oz) can tomatoes
1 clove of garlic, crushed
1 large onion, chopped
3/4 tsp corriander
1 tsp salt
2 cups sour cream

Combine all ingredients in a blender, except sour cream, and puree. Pour into a medium sauce pan and simmer 30 minutes. Remove from heat, cool slightly and stir in sour cream.

Chicken Enchiladas

8 chicken breasts
1 onion, quartered
1 clove garlic, peeled
salt and pepper to taste
3/4 lb Monterey Jack cheese, grated
1 small onion, chopped
1/2 tsp cumin
1/2 tsp pepper
16 corn tortillas

Combine chicken breasts with sliced onion and garlic clove in large pan, season with salt and pepper to taste. Cool and shred. Place shredded chicken in bowl with chopped onion and grated cheese, cumin and pepper. Soften tortillas, either in microwave or on comal. Fill each tortilla with 2 heaping tbs of chicken mixture. Arrange in a single layer side by side in a 9" x 13" casserole. Pour over sauce. Bake at 325º for 20 to 30 minutes. Additional grated cheese may be added to top during last 15 minutes of baking.

[Gail]

I am obviously either delusional (possible since this IS Monday) or else the computer swallowed up the thread in question back when a lot of old threads were archived (also possible.) The fact is that I vividly remember typing up about a kajillion recipes.

Because I'm feeling WAY too wasted after the busy weekend to do much typing, let me refer you to an old recipe I posted for ground beef enchiladas. Really, the method is pretty much the same for doing it with chicken.

Check this out: http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20010301-1-002781.html

In all honesty, if you've got access to a good canned sauce (either red chile or something marked specifically marked enchilada sauce) the finished product really tastes the same as if you were to go through the traditional method of soaking and pulverizing large dried chiles. My aunt likes to add the tomato sauce and garlic powder to the sauce (which is actually more Anglecized,) but most people simply use the product straight.

Although probably the tastiest way (and also messiest) is to dip the tortillas in sauce, THEN fry, it's perfectly okay to do it the other way around. Certainly neater. And, if you're trying to cut down on your fats, you might either want to wet your tortillas with water to soften before dipping in sauce (omitting frying) or by heating them in the oven or other means before dipping. I'm a tradionalist there, I'm afraid, going full fat most of the time.

Insofar as the chicken goes, you could do the whole enchilada with cooked, chopped chicken-- add a bit of cheese before rolling or use other flavorings such as the green onions, white onions olives or chiles. If you're using raw onion as part of your filling, only go with a small pinch-- a little goes a long way inside an enchilada. I've got numerous "recipes" for enchiladas, which I never follow to the letter (other than perhaps the sauces). The rest you just kind of build according to whim and whatever looks right to you at the time.

Good luck!

[Gail]

Just because I'll feel a sense of closure by doing so, I'm including another thread (the one I think I was looking for yesterday) which deals with enchiladas. Yes, I know they don't all meet your needs, but those which are made with just cheese or other meat can be easily adapted, and who knows, something else may spike your interest. Wendy's chicken enchiladas for example...
http://www.cookinglight.com/bbs/Forum1/HTML/002729.html

[idgy]

Forget making your own!!! If you live in Phoenix, go to Los Dos Molinos on Central. It so completely rules. It is authentic New Mexico-mexican food and sooo spicy. Their enchilada dinner is to DIE for. I moved to NYC about a year ago and was thrilled that they openned a restaurant here. It is a family owned business - only 3 restaurants in the US. Truly, a must try.

[idgy]

Just wondering if Julie in AZ saw my last reply. My husband and I are Los Dos Molinos fanatics; I must share my enthusiasm with others!!!

[Julie in AZ]

Idgy, I did see your reply. I have to admit that living in Gilbert, we rarely eat in downtown Phoenix, but I have Los Dos Molinos on our list of must try's. Speaking of downtown, have you ever eaten at Pizzaria Bianco?

[idgy]

We have eaten at Pizzaria Bianco. It is such a cute, cozy little place. Have you been there? The pizza is very good, wood-oven and special - no Pizza Hut or anything (not that any pizza could be bad!!!). Anyway, when I saw your post on enchiladas I just had to respond. Warning... Los Dos Molinos is VERY hot. Have a good weekend.