Best Chicken Enchiladas Southern Living February 2000 Recipes

Chicken Enchiladas (From Southern Living) image

Provided by quikgourmet

Time 55m

Yield 7 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 large onion, thinly sliced (or diced if you prefer smaller pieces of onion)
10 ounces precooked chicken breasts, chopped into bite-size pieces (southwestern flavor, if available)
1/2 cup roasted red pepper, diced
2 (3 ounce) packages cream cheese, cubed
4 (4 1/2 ounce) cans diced green chilies, drained
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sugar
1 (14 1/2 ounce) can chicken broth
1/2 cup salsa
7 (7 inch) flour tortillas
2 cups shredded cheddar cheese

Steps:

Melt butter in a large skillet over medium-high heat; add onions and cook 20 minutes or until tender. Reduce heat to low; add chopped chicken, roasted pepper, and cream cheese. Stir until combined; set aside.
Pulse chiles and next 5 ingredients in blender or food processor several times until combined.
Bring chile mixture and chicken broth to a boil in a saucepan over high heat; cook 5 minutes or until slightly thickened. (Mixture should be the consistency of a thin gravy.) Remove from heat and stir in salsa.
Spread one half of the chile mixture on bottom of a lightly greased 13x9 baking dish.
Spoon chicken mixture evenly down center of each tortilla; roll up and place, seam side down, in prepared baking dish. Top with remaining chile mixture, spreading to coat. Sprinkle with cheese.
Bake at 375 for 20 to 25 minutes or until bubbly.

Creamy Chicken Enchiladas Recipe image

Provided by Southern Living Editors

Yield Serves 4 to 5

Number Of Ingredients 8

1 tablespoon butter or margarine
1 medium onion, chopped
1 (4.5-oz.) can chopped green chiles, drained
1 (8-oz.) package cream cheese, cut up and softened
3 ½ cups chopped cooked chicken breast
8 (8-inch) flour tortillas
2 (8-oz.) packages Monterey Jack cheese, shredded
2 cups whipping cream

Steps:

Melt butter in a large skillet over medium heat; add onion, and sauté 5 minutes. Add green chiles; sauté 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.
Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
Bake at 350°F for 45 minutes.

Southern Living 1986 Chicken Enchiladas image

Provided by ralanm

Time 46m

Yield 6 serving(s)

Number Of Ingredients 16

4 chicken breast halves (or a whole chicken)
1 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
2 (16 ounce) cans tomatoes, undrained (or 1 28 oz. can crushed tomatoes)
1 (15 ounce) can tomato sauce
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon cilantro
1/4 teaspoon salt
3/4 cup sour cream
2 cups shredded cheddar cheese or 2 cups Mexican blend cheese
12 six inch flour tortillas

Steps:

Place chicken in a Dutch oven; cover with water and bring to a boil. I add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. Simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. Remove chicken from broth, and let cool. Remove chicken from bone and chop. Set aside.
(You can strain the broth through a colander and save for later).
Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. Add tomatoes sauce, chilis , sugar and seasonings; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir about every 10 minutes. Stir in 3/4 Celsius sour cream.
Spoon 2 heaping T. each of chicken and cheddar cheese on tortilla. Roll up tightly and place seam side down in a lightly greased 13" X 9" baking dish.
Pour tomato sauce mixture over enchiladas. Bake uncovered at 350 for 40 minutes. Remove from oven, add remaining cheese and bake an additional 5 minutes. Serve with additional sour cream.
If you have chopped fresh cilantro top with this.