Enchilada recipe anyone?

[KIN]

That spelling doesn't look right, but do you have an enchilada recipe to share?

[WendyK]

I don't, but you know those kits from Old El Paso? That one is pretty good! ;) I think they just sell the sauce in a can too.

[claire at home]

This is the ablsolute best enchilada recipe we have found. Warning, it is not cheap, and not the easiest recipe (from scratch). We are sort of foodies over here and mexican is our favorite. If you want an easier recipe, pick up a can of La Preferada enchilada sauce and use the recipe on the back of the can.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35924,00.html

[samba]

We prefer green enchilada sauce.

12 corn tortillas
3 cups green enchilada sauce
1 small can diced green chiles
2-3 cups shredded cooked chicken
1 small onion
2 cups white shredded cheese, divided (panela, jack, mozzarella or queso blanco) We usually use mozzarella because we have it on hand
sour cream, thinned slightly w/ milk (optional)
warm oil
black olives (optional)

Toss together the chicken, chiles and 1 cup of the enchilada sauce.
Dip a tortilla in the oil to soften or brush with oil.
Microwave or steam stortills to soften.
Lay a tortilla flat and fill with about 1/4 cup of chicken down the center.
Sprinkle each with a bit of onion and cheese.
Roll the tortillas and lay seam side down until baking dish is filled.
Pour remaining sauce over the top.
Pour sour cream over the sauce and sprinkle with remaining cheese and olives.
Bake @ 350 for approx. 30 min. or until hot and bubbly.

This is a very flexible recipe. We like more green sauce and more onion. We go light on the cheese and skip chiles if we don't have them. I usually spray the tortillas with olive oil cooking spray to speed things up and not use as much oil. These enchiladas are good no matter what you do to them.

Carolyn

[Sandra in NC]

Chicken Enchiladas

1 med onion, chopped (about 1/2c)
2 cloves garlic chopped
2 TBS vegetable oil
1 1/2 c chicken broth
1 to 2 TBS chili powder
1 tsp dried oregano leaves
1 tsp ground cumin
1 tsp salt
1 can (8 oz) tomato sauce
12 6" corn tortillas
3 c shredded cooked chicken or turkey
1 c shredded Monterey Jack or Cheddar cheese
sour cream

Cook and stir onion and garlic in oil in 2 qt saucepan until onion is tender. Stir in chicken broth, spices and tomato sauce. Heat to boiling; reduce heat and simmer uncovered 10 min.

(Note: I usually double the sauce recipe because I like our enchiladas to have a lot of sauce.)

Dip each tortilla into sauce to coat both sides. Spoon 1/4 c of the chicken onto each tortilla; roll tortilla around chicken and place seam side down in a 13x9x2 baking dish.

Pour remaining sauce over enchiladas.

Bake uncovered at 350 degrees until cheese is melted (10-12 minutes)

Serve with sour cream and if desired, shredded lettuce.