Tag Archives: Enchiladas

Slow Cooked Enchilada Chicken

 

I’ve thought many times about making enchiladas in the slow cooker, but all I could picture was a soggy, inedible mess of tortillas.  Certainly not very appetizing.  Slow Cooked Enchilada Chicken is the perfect way to have a slow cooked enchilada dinner.  No soggy tortillas here!  This was super tasty and really easy to make.  I hope you all enjoy this Slow Cooked Enchilada Chicken dinner!

 

Ingredients:
1 lb Boneless, Skinless Chicken Breasts
3 1/2 Cups Enchilada Sauce(28 oz can or homemade)
6 oz Olives, chopped
10 Tortillas

Toppings:
Shredded Cheese
Chopped Cilantro
Sliced Green Onions
Sour Cream

 

Combine chicken, enchilada sauce, and olives together in a slow cooker.  Cook on low 4-5 hours or high 2-3 hours.  Shred chicken after cooking is done.

Serve in warm tortillas with cheese, cilantro, green onions and sour cream.

 

Homemade Enchilada Sauce:

Ingredients:
1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth

 

Place all ingredients in a blender and mix until smooth and warmed.

 

 

Serves: 4

Enchilada Rice

 

Enchilada Rice makes enchiladas so much easier!  I’m not saying this is going to replace enchiladas completely, but they sure are amazing!

 

Ingredients:
1 1/2 Cups Brown Rice
1 lb Ground Beef
1 Onion, thinly sliced
16 oz Can Pinto Beans, drained and rinsed
1 Cup Frozen Corn
Salt and Pepper to taste
1 Cup Shredded Colby Jack Cheese

Sauce-
1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth

 

Put rice in a large pot with 3 3/4 Cups water.  Bring to a boil, reduce heat and simmer until rice is tender, about 45 minutes.

Prepare the enchilada sauce by placing all ingredients in a blender and mixing until smooth and warmed.  Set aside.

Brown the beef in a large skillet over medium/high heat.  Drain off all but 1-2 Tablespoons fat from the pan and reserve beef on a plate.  Add onion to the pan, cooking until softened.

Add the beef back to the skillet along with beans, corn, enchilada sauce, and rice.  Season to taste with salt and pepper.  Cook until heated through.

Top with cheese and let melt before serving.

 

 

Yield: 6 Servings

-Recipe inspired by Lynn’s Kitchen Adventures-

 

Enchilada Sauce

 

I’ve been wanting to make my own Enchilada Sauce for quite some time now.  I typically use store bought canned Macayo’s Enchilada Sauce and really enjoy the taste of it.  I wouldn’t say this Enchilada sauce is a copycat recipe, but it is certainly comparable.  The cayenne pepper gives this some heat, so adjust to your liking.  This could be made gluten free by omitting the flour.  This was prepared in a Vitamix blender, so I cannot say how well it will turn out in your average blender.  This Enchilada Sauce recipe made just the right amount for one batch of enchiladas.

 

Ingredients:
1 Tablespoon Olive Oil
2 Tablespoons Flour
2 1/2 Tablespoons Chili Powder
1/2 teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
15 oz Can Tomato Sauce
1 1/2 Cups Chicken Broth

 

Place all ingredients in a blender and mix until smooth and warmed.

 

 

 

 

Yield: about 3.5 Cups Enchilada Sauce

Chicken Enchilada Pasta

 

This recipe makes for a super easy way to make enchiladas.  No fussing with rolling tortillas…just stir it all together with some pasta and you’re done!

 

Ingredients:
12 oz Wide Egg Noodles
1 Tablespoon Extra Virgin Olive Oil
3/4 lbs Chicken Tenders, cut into bite sized pieces
3 Large Bell Peppers (any color), chopped
1 Onion, chopped
Salt & Pepper
16 oz Can Refried Beans
28 oz Can Enchilada Sauce (I like Macayo’s brand)
3 Tablespoons Taco Seasoning
8 oz Cheddar Jack, shredded
4 Green Onions, sliced

 

Bring a large pot of water to a boil.  Salt the water, add the pasta and cook until al dente.  Drain.

While the pasta is cooking, preheat the oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until browned.  Add the peppers, onions and season with salt, pepper and taco seasoning.  Cook until the veggies begin to soften.

Stir in the refried beans and 2 cups of the enchilada sauce.  Simmer for a few minutes until heated through.  Remove from the heat and stir in 1/2 cup cheese and green onions.

Spread 1/2 cup enchilada sauce in a 9×13 inch baking dish.  Mix the pasta with the chicken mixture and pour into the dish.  Drizzle with the remaining enchilada sauce and sprinkle with the remaining cheese.

Bake until bubbly, about 20 minutes.

Serve with tortilla chips and sour cream.

Serves: about 6

 

-Recipe adapted from Better Homes and Gardens-

Enchiladas

 

This is my attempt to copy some amazing enchiladas that a good friend of mine makes.  These are the best enchiladas ever and are so easy to make!

Ingredients:
1 Tablespoon Extra Virgin Olive Oil
1lb Ground Beef (or shredded/ground chicken)
1 Large Onion, chopped
1 (3.8oz) Can Sliced Black Olives
1 Bunch Green Onions, sliced
8oz Cheddar or Mexican Style Cheese, shredded
1 (28oz) Can Macayo’s Red Enchilada Sauce
12-16 Small Flour Tortillas
Sour Cream, for serving

Preheat oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat.  Add the beef once the pan is hot, cooking until browned.  Add the onion and cook for 3-4 minutes to soften.

Transfer the beef and onions in a large bowl and add the olives, green onions and half the cheese.  Stir to combine.

Pour enough enchilada sauce into a casserole dish to coat the bottom.  Dip a tortilla on both sides into the enchilada sauce.  Place a large spoonful of the filling on the center of the tortilla and roll up.  Place the enchilada seam side down.  Repeat with the remaining tortillas, adding more sauce to the dish as needed.

Pour the remaining sauce over the enchiladas and top with the remaining cheese.  Transfer the dish to the preheated oven and bake until bubbly and hot, about 20-30 minutes.

Serve with sour cream.

Yield: 12-15 enchiladas

White Enchiladas

This is a recipe that I printed out many years ago when we first moved to Arizona.  I thought it was lost, but I was very happy to find it in my mom’s recipe book.  They are enchiladas with a white sauce, instead of the traditional red sauce.

Ingredients:
1 Tbsp Extra-Virgin Olive Oil
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 Tbsp butter
1/2 cup green onions (about 3), sliced
1/2 tsp garlic powder
1 (4oz) can diced green chilies
1 (10.75 oz) can cream of mushroom soup
1/2 cup sour cream
1 cup shredded cheddar cheese, divided
8 (6-8 inch) flour tortillas
1/4 cup milk

Preheat oven to 350°F and coat a 9X13 inch baking dish with non-stick spray.

In a large skillet, heat the olive oil over medium-high heat.  Add cut up chicken and cook until browned and no longer pink.

In a medium saucepan, melt the butter over medium heat.  Saute the green onions until tender, 3-4 minutes.  Stir in garlic powder, green chilies, cream of mushroom soup and sour cream.  Reserve 1 ¼ cups of the sauce in a bowl.  To the skillet with the remaining sauce, add the cooked chicken and 1/2 cup cheese.  Stir to combine.

Divide the chicken mixture evenly between the 8 tortillas.

Roll up each tortilla and place seam side down in the prepared baking dish.

Add the milk to the bowl with the reserved sauce and stir to combine.  Spread over the rolled tortillas and sprinkle the remaining 1/2 cup cheese on top.

Bake until cheese is bubbly, about 20 minutes.

This makes 8 enchiladas.  Probably about 4 servings if you have a salad with it.  Robbie ate 3 enchiladas and I would have ate 3 if Chloe didn’t eat a 1/4 of one of mine.  Chloe really liked them!