Chicken Enchiladas

A flexible recipe for Chicken Enchiladas--chicken filling, cheese, tortillas, and a tomato-based sauce.

Chicken Enchiladas

Filling:
1-2 lbs. boneless, skinless chicken pieces
1 cup salsa
1 cup shredded cheddar or Monterrey cheese, optional
1 can drained black or pinto beans, optional

Cook chicken and shred or finely dice. Mix chicken with salsa or seasonings. You can mix in the beans and cheese if you wish.  Set this filling aside and prepare the sauce.

Sauce:
1-2 cups salsa (either red or green) or picante sauce or prepared enchilada sauce
½ cup sour cream, optional

If your salsa is chunky, you can put it in the blender with the optional sour cream. Or you could use some prepared enchilada sauce, if you wish. Pour about ½ cup of the salsa in the bottom of a well-greased baking dish.

Have on hand:
flour or corn tortillas 

Spoon the chicken mixture into warm, soft flour or corn tortillas and roll up. Place tortillas seam side down in the pan. {Alternately, you can first dip the tortillas in the sauce before filling with chicken and rolling up.} Pour the remaining sauce over all the tortillas.  Sprinkle cheese on top if you want.

Cover dish (with foil or a glass lid) and bake at 350° for 30-45 minutes until heated through. These will also microwave just fine. Serve with lettuce and tomatoes.

Tiffany's Notes: I actually hadn't ever tried this recipe from the family cookbook!  It's so basic you certainly could come up with numerous variations from this recipe--it's easy to tweak to your taste.  

Adding sour cream to the sauce made it a bit pink--an interesting change. For the sauce I used about a cup of blended salsa, one can of enchilada sauce, and about 3/4 cup of sour cream.  I really don't know how much chicken I had to start with--probably close to 2 lbs.  The tortillas also softened up too much for my taste--I wonder if there is a way to change that?

I like a tomato based sauce on enchiladas--but I guess my favorite is still Chicken Tortilla Casserole.

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