Enchiladas
For years, I rolled the tortillas because my "Enchilada Guru" did it that way - thank heavens she decided that stacking tasted exactly the same because it makes life so much easier. If it's good enough for Delores, it's good enough for me. I've probably tweaked her recipe for red enchiladas a bit over the years....here's my version.
I add onions and olives to the top so my picky eaters can easily remove them, I love it all.
White Chicken Enchiladas
Ingredients
1 T. vegetable oil
2 boneless, skinless chicken breasts, cooked,shredded, and steamed with green chili sauce
1/4 C green chili sauce for steaming chicken
2 (4 oz.) cans diced green chiles
1/2 tsp minced garlic
1/2 tsp. smoked paprika
1/2 tsp. ancho chili powder
1/8 tsp cinnamon
2 T. all-purpose flour
1/2 c. fat-free evaporated milk
4 oz. reduced-fat cream cheese
3 C shredded pepper jack cheese
2 cans green chili sauce
16 small white corn tortillas
2/3 c. green onions, sliced
Cilantro
Avocado slices
Queso fresco (optional)
Instructions
Preheat oven to 350 F. Grease a 9x13-inch baking dish.
Combine chicken, 1 1/2 cans of green chilies, garlic, paprika, chili powder, and cinnamon in a bowl and set aside.
Break the cream cheese into small pieces and divide into 3 stacks, set aside.
Pour 1/3 can of green chili sauce with equal water in a sandwich-sized container and set aside.
Heat vegetable oil in a large skillet over medium-low heat.
Fry each tortilla for 10 seconds on each side - just enough to make them soft
Dip the tortilla in the chili sauce/water mixture
Place four tortillas in the bottom of the pan
Layer 1/3 of the chicken mixture, 1/3 of the grated cheese, and 1/3 of the cream cheese.
Repeat for a total of three layers. Top the final layer with the last four cooked and dipped tortillas.
Combine the remaining green chili sauce and the flour with a whisk. Some small lumps will remain.
Stir in milk.
Pour chili sauce and cream mixture all over the top of the enchiladas.
Sprinkle with remaining shredded cheese.
Top with green onions and remaining green chilies.
Cover with greased foil, and bake for 10 minutes.
Remove foil, and continue baking for 20-25 more minutes or until hot, bubbly, and very lightly browned at the edges.
Top with chopped cilantro, avocado, and crumbled queso fresco just before serving.
Red Chicken Enchiladas
Ingredients
1 T. vegetable oil
2 boneless, skinless chicken breasts, cooked,shredded, and steamed with red enchilada sauce
1/4 C red chili sauce for steaming chicken
2 (4 oz.) cans diced green chiles
1/2 tsp minced garlic
1tsp ground cumin
2 T. all-purpose flour
3 C shredded pepper jack cheese
2 small cans red enchilada sauce
16 small white corn tortillas
2/3 c. green onions, sliced
Cilantro
small can sliced olives
Instructions
Preheat oven to 350 F. Grease a 9x13-inch baking dish.
Combine chicken, 1 1/2 cans green chilies, garlic,and cumin, in a bowl and set aside.
Pour 1/3 can ofred enchilada sauce with an equal amount of water in a sandwich size container, set aside.
Heat vegetable oil in a large skillet over medium-low heat.
Fry each tortilla for 10 seconds on each side - just enough to make them soft
Dip the tortilla in the enchilada sauce/water mixture
Place four tortillas in the bottom of the pan
Layer 1/3 of the chicken mixture, 1/3 of the grated cheese.
Repeat for a total of three layers, top the final layer with the last 4 cooked and dipped tortillas.
In a bowl, combine the remaining enchilada sauce and the flour with a whisk - some small lumps will remain.
Stir in an equal amount of water.
Pour mixture all over the top of the enchiladas.
Sprinkle with remaining shredded cheese.
Top with green onions, remaining green chilies, and sliced olives.
Cover with greased foil, and bake for 10 minutes.
Remove foil, and continue baking for 20-25 more minutes, or until hot, bubbly, and very lightly browned at the edges.
Top with cilantro and serve