Chicken enchiladas can be prepared in different ways, so you never have to eat the same thing twice. The following are some of the recipes you can try out in your own kitchen.
Enchiladas with Sour Cream
4 skinless, boneless chicken breast halves
1/2 pint sour cream
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 cup water
1 minced clove garlic
1 tablespoon chili powder
1 cup shredded cheddar cheese
1 onion, chopped
3/4 cup shredded cheddar cheese
1 (15 ounce) can tomato sauce
1/2 teaspoon salt
8 (10 inch) flour tortillas
1/3 cup chopped green bell pepper
1 (12 ounce) jar taco sauce
Preheat the oven to 350 degrees F / 175 C. Cook the chicken in a frying pan over medium heat. Keep cooking the chicken until it is no longer pink. Get rid of the excess fat.
Dice the chicken and put it into the frying pan. Toss in the sour cream, onion, ground black pepper, 1 cup of cheddar cheese, oregano and parsley. Keep heating until the cheese starts to dissolve.
Add the garlic, salt, green pepper, tomato sauce, chili powder and water. Add some of the mixture in the tortillas. Place them in a 9 x 13 baking dish. Top it off with cheddar cheese and taco sauce. Bake this for 20 minutes in the oven. Let it cool for 10 minutes.
Enchiladas with Chili Powder
A cup of cheese (shredded)
1/2 cup sour cream
1 (10.75 ounce) can chicken soup (condensed)
1/2 cup of sour cream
Cream of chicken soup
1 tablespoon margarine
1 chopped onion
1 (4 ounce) can of green chile peppers (drained and chopped)
2 cups of chicken breasts (chopped, cooked)
8 (eight inch) flour tortillas
1 teaspoon of chili powder
Preheat the oven to 350 F (175 degrees C). Begin preparing this chicken enchilada by combining the sour cream and soup in a bowl. Put this aside for now. Dissolve this margarine in a saucepan.
Toss in the chili powder and onion. Sauté until they become tender. Add the chicken, peppers and a couple of tablespoons of the soup mixture. Stir the mix.
Prepare a 9 x 13 baking dish and layer half of the soup mixture there. Add a fourth of the chicken mix in the tortillas. Roll the tortillas up and set them in the baking dish. Spray the soup mixture on top of it. Bake for 25 minutes.
You can use other ingredients to flavor these recipes. For example you can add oregano, parsley and some black pepper. When cooking the chicken, make sure that the juices run off. Always make sure the chicken meat has lost its pink color; this ensures it is fully cooked.
The baking dish size (9 x 13) is the standard, but you can choose other sizes. Cheddar cheese is the favored topping, but other cheeses may be used too.
The nice thing about making chicken enchiladas is their versatility. You can freely add other seasonings and spices while still retaining the basic taste.