Showing posts with label enchiladas. Show all posts
Showing posts with label enchiladas. Show all posts

Wednesday, February 23, 2011

BBQ Chicken Enchiladas

Posted by: Annie

This recipe has been sitting in my favorites since early January and they were well worth the wait! These are hands down one of my favorite dishes I have ever made. 

I was unexpectedly off from work last week due to approximately five inches of snow that blanketed Philadelphia, and I took advantage of my time home and whipped up these addictive enchiladas.

8 large whole wheat tortillas
3 cooked boneless skinless chicken breasts, shredded
28 oz red enchilada sauce
1/3 cup BBQ sauce
1/2 large sweet onion, sliced
1 tbsp BBQ seasoning 
pinch of cayenne pepper
2 tbsp olive oil
1 cup shredded cheddar cheese
1 cup shredded colby jack cheese

Preheat oven to 375 degrees.

In a large skillet, heat olive oil on medium heat. Add onions and salt and cook until golden (10 minutes). In a separate bowl mix enchilada sauce and BBQ sauce until well combined. 
Mix chicken, bbq seasoning and cayenne pepper in with the onions. Stir in 1/2 cup enchilada/BBQ sauce mixture and add in 1/2 cup cheddar, and 1/2 cup colby jack cheese. Stir until mixture is combined, and turn off heat.

Drizzle enchilada/BBQ sauce in the bottom of a baking dish. Fill each tortilla with chicken mixture. (I separated the mixture into eight sections in the pan to ensure an even fill). Roll each tortilla up and place in the baking dish. Pour the remaining enchilada/BBQ sauce on the tortillas and add remaining cheese. Bake for 20 minutes.

Sunday, October 3, 2010

Beef Enchiladas

Posted by: Maggie

One of the many great things about having Jeff in my life is that I feel more inclined to make labor intensive or time consuming recipes for dinner.   It never seems quite worth it to cook something that takes longer than 30 minutes when I'm the only one eating it.  Fortunately, Jeff is a willing guinea pig when it comes to my cooking endeavors.  I'm also fortunate that he's patient, since we did not start dinner on Friday until 8:50 since these (worth the wait) enchiladas took Sooooo. Stinkin'. Long.

This recipe comes from the Pioneer Woman's cookbook, which my lovely sister and co-blogger Annie gave to me for Christmas.  You can also find the recipe online here.

It's easy to adjust this recipe to your desired spiciness since it calls for canned green chilies and red sauce, both of which are usually available in mild, medium, or hot.  I used mild stuff, but ended up dousing my portion in Tabasco, so next time I make these I'll probably use spicier ingredients. 

Here's what you'll need:

For the sauce...
1 T canola oil
1 T all-purpose flour
1 can (28 oz) enchilada or Mexican red sauce
2 cups chicken broth
1/2 t salt
1/2 t pepper
2 T chopped cilantro

For the meat...
1 1/2 lbs ground beef
1 whole medium onion, finely diced
2 4 oz. cans diced green chilies
1/2 t salt

For the tortillas... 
10-14 corn tortillas
1/2 cup canola oil

For assembly...
3 cups grated cheddar
1/2 cup chopped black olives (I left these out because Jeff doesn't like olives, but I think they would be delicious if you use them!)
1/2 cup chopped green onions
1/2 cup chopped cilantro (optional, for garnish)

Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives (if using), and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. If desired, sprinkle cilantro over enchiladas before serving. Serve with sour cream and Mexican rice, and enjoy!

Sunday, June 13, 2010

Chicken Enchiladas with Chipotle Crema

Posted by: Maggie

Unless Mexicans have started stuffing their enchiladas with grocery store rotisserie chicken, ranch dressing, and jarred salsa, these are probably the most inauthentic enchiladas you could possibly make. That being said, their deliciousness more than compensates for their lack of authenticity.

I usually hate leftovers, but I'm traveling out of the country next weekend for work, and want to save as much disposable income as possible to use on my trip. Therefore, I decided to make something inexpensive, that would actually taste good reheated, and would prevent me from succumbing to the expensive allure of restaurant food near my office.

I adapted the enchilada recipe from one of my favorite blogs Annie's Eats, and the chipotle crema recipe from Emeril. (For the record, I've had the tortilla soup from the Emeril link that the chipotle crema is supposed to accompany - it is AWESOME). I like a lot of spice, so if you prefer a milder sauce cut back on the amount of chipotles you use in the crema recipe below.

What you'll need:


1 1/2 store bought rotisserie chickens, meat pulled off and shredded (I used 1 1/2, but this is really dependent on your tastes. I would suggest pulling the meat off one and seeing if it's enough once mixed with the sauce, or just using 4-6 cooked chicken breasts)
1 cup sour cream, divided
1 cup ranch dressing, divided
flour tortillas (I bought the burrito size Mission brand, that come 8 to a pack, and ended up having enough filling for 7 overstuffed burritos)
4 cups shredded Mexican cheese

Chipotle Crema:

1/2 cup sour cream
2 chipotles from a can of chipotle in adobo, plus 1 tablespoon of the liquid
salt, to taste

Preheat oven to 375, and spray a 9x13 glass pan with cooking spray.

In a large mixing bowl, combine 1/2 cup sour cream and 1/2 cup ranch dressing. In a small bowl, combine the remainder of the sour cream and ranch dressing. Stir both bowls until well combined.

Mix shredded chicken into the large bowl containing the sour cream mixture.

Now, it's time to assemble your enchiladas. Spread about a tablespoon of the sour cream mixture from the small bowl onto a tortilla. Top with a scoop of the chicken mixture, salsa, and cheese (I used a good handful for each). Roll up and place seam side down into the prepared baking dish. Repeat with remaining ingredients, and bake uncovered in preheated oven for 25-30 minutes.

While they're cooking, combine chipotles, sour cream, and salt in a food processor. Pulse until the chipotles are pureed.

After enchiladas are cooked, top with chipotle crema, sour cream, guacamole, more salsa - whatever you desire!
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