Need Chicken Enchillada recipe -- not TOO spicy

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My roommate in college made a great chicken enchillada recipe one time. I never got her recipe. Wondering if anyone has a simple and delicious recipe my kids will eat.

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Amy - posted on 03/06/2009

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This is my favorite chicken enchilada recipe & my kids like it too. I usually put it in two small pans instead of one large pan and freeze one for later use, since we can't eat all of it at once.



 



1/4 cup chopped pecans



1/4 cup chopped onion



2 tablespoons marg. or butter



a 4 ounce can diced green chili peppers, drained



a 3 ounce package cream cheese softened



1 tablespoon milk



1/4 teaspoon ground cumin



2 cups chopped cookk chicken



12 7-inch flour tortillas



a 10 3/4 ounce can cram of chicken or mushroom soup (I use mushroom, usually)



an 8 ounce carton sour cream



1 cup milk



3/4 cup shredded cheese



2 tablespoons chopped pecans



 



cook the 1/4 cup pecan and onion in butter over med heat till onion is tender & pecans are toasted. Remove from heat and add 1 tablespoon green chilis.



In a bowl combine cream cheese, 1 tablespoon milk, and cumin. Add nut mixture and chicken & stir. Spoon about 3 tablespoons mixture on each tortilla (it really doesn't look like very much, so I usually measure) and roll up. Place in a greased baking dish.



in a bowl combine soup, sour cream 1 cup milk and the rest of the chili peppers. Pour mixture over tortillas, cover with foil & bake in a 350 degree oven for 35 minutes. Remove foil & sprinkle with cheese & 2 tablespoons pecans. Return to oven and bake for about 5 more minutes.



 



These are really filling, so even though the recipe says it makes 6 servings, I would say it makes a lot more than that.

Ann - posted on 03/05/2009

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I made one the other night that turned out pretty good.



3-4 boiled chicken breasts



1 can green chilis



1 large can of green enchilada sauce (mild)



1 small can of sliced olives



Lots of cheese



Small tortillas( we used flour) but I imagine you could use corn as well.





After the chicken was completely boiled, I shredded it with two forks.Pre-heat the oven to 350. I mixed the green chilis in with the chicken. I poured a little bit of the sauce into the bottom of 13 x9 pan just to coat it. I placed a small handful of the chicken into each tortilla along with some cheese. I rolled them up like little burritos and continued until my pan was full. It made 8 decent sized enchiladas. I then poured some more sauce over the top. Then covered with cheese and topped it all off with some olives. Throw it in the oven for 15-18 minutes or until nice and bubbly. My husband and son enjoyed it, but they aren't picky. Good Luck!

Carrie - posted on 02/27/2009

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This is a very simple Chicken Enchilada Casserole that is really good as well.



 



2-3 lbs chopped cooked chicken



2 cans cream of chicken soup



1 med onion chopped (or less depending on your taste)



2 cans chopped green chili



1 1/2 soup cans milk



12 to 15 corn tortillas (can also use flour tortillas if you like, but the texture is different)



1 to 2 cups grated colby or cheddar cheese



 



Mix soups, onion, chili, milk and chicken in a large bowl. (I also add half of the cheese). Spray 9x13 pan with pam.  Can make 2 ways, alternate layer of tortillas with chicken mixture ending with chicken mixture. spread on cheese and bake.  OR  I tear up the tortillas into pieces and mix in with the chicken mixture. Then pour into baking dish, cover with cheese and then bake. 350 degrees for about 30 minutes until warm and bubbly.



I like to use the second way because it is easier. It doesn't really change the appearance, but it isn't the normal way of making a enchilada casserole.  Either way it tastes good. You determine the heat by the type of chili you buy.  Mild green chili is good. You can also substitute a small can of green enchilada sauce if you want, but I have found that the chili's are milder. 



Enjoy. 



Carrie

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