It is one of her favorite foods. and i really want an AUTHENTIC mexican Recipe please. and try give me a recipe that is not spicy.Sour Cream Chicken Enchilada Recipe?
INGREDIENTS:
12 corn tortillas
4 cups green chile sauce, recipe below
3 cups cooked minced chicken
1 pound shredded Monterey Jack cheese
1/4 cup minced onion
1 to 2 cups sour cream
salt to taste
green chile sauce, below
PREPARATION:
Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm. Make green chile sauce, below. Mix one cup chile sauce with the minced chicken. Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350掳 for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.
Green Chile Sauce
1/4 cup olive oil 1 clove garlic, minced 1/2 cup minced onion 1 tablespoon flour 1 cup water 1 cup chopped green chiles salt to taste
Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.
Related RecipesSour Cream Chicken Enchilada Recipe?
Sour Cream Chicken Enchilada Recipe
serves 12
1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, and 1/2 can of the green chile salsa. Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.
CHICKEN ENCHILADAS
salt %26amp; pepper to taste
4 chicken breasts, cooked, cooled %26amp; cut into pieces
2 cans cream of chicken soup
1/2 tsp. oregano
1/4 tsp. ground cumin
1/2 tsp. chili powder
2 cloves garlic, crushed or minced
1/4 c. chopped fresh cilantro
1 pkg. corn tortillas
oil for frying
1 (4 oz) can whole mild green chilis
1 lb. grated cheddar cheese
1/2 lb. jack cheese, grated
1 large onion, diced
sour cream for topping
Mix soups with salt, pepper %26amp; spices %26amp; cilantro. Dip tortillas into hot oil, just long enough to soften them and drain on paper towels. Greast bottom of 2-1/2 qt. casserole, and place tortillas evenly over bottom (overlapping). Place about 1/4 of chicken and soup mixture over tortillas. Cover with about 1/4 of the chilis; place about 1/4 of the grated cheeses over chicken %26amp; chilis. Sprinkle with some diced onion. Make 4 total layers like this, with cheese on the top of last layer, instead of onions. Bake covered at 375 for 40-60 min. Serve with sour cream on top. Serves 6 (So, you'll need to make 2 of these)
1 chicken
4 cans Cream of Chicken soup
1 white onion, chopped
1 small can mushrooms, drained and chopped
1 pkg. flour tortillas
16 oz. sour cream
1 large package Mexican-style shredded cheese
Boil chicken in a large pot. While boiling, chop onion and mushrooms. Saut茅 in a skillet until flavors are mixed well. Set onion mixture aside.
In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9'x13'; baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).
Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.
Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.
Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.
Bake at 350掳F for 30-40 minutes or until cheese is melted and mixtures are bubbling.
any enchilada recipe that calls for FLOUR TORTILLAS is not an enchilada IT'S A WET TEX-MEX BURRITO !!!!!!!
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