RECIPE: REC: Creamy Chicken Enchiladas from Dawn/MO. We love these, and I propose...

RECIPE:
M

michael-in-phoenix

Well-known member
...putting the recipe in the T&T Hall of Fame. Has anyone else tried these?

REC: Creamy Chicken Enchiladas a la Dawn

CREAMY CHICKEN ENCHILADAS

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Poultry

Amount Measure Ingredient --

Preparation Method

2 large onions -- thinly sliced2 cups cooked chicken -- chopped

1/2 cup roasted red peppers -- chopped

6 ounces cream cheese -- cubed

2 tablespoons butter

1 package flour tortillas

1 large green enchilada sauce -- can

8 ounces Monterey jack cheese -- grated

salt -- to taste

In a wide frying pan over medium heat, cook

the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season

with salt.

Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining

sauce and top with grated cheese. At this

point you may cover and refrigerate.

Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes. Makes approximately 12 enchiladas.

If you can't find the green enchilada sauce, you might try pureeing 2 large cans chopped green

chiles with some chopped raw onion, garlic,

salt and pepper, dried oregano leaves, and ground cumin. Then add about 3 small cans chicken broth. until mixture is the consistency of a thinned gravy.

 
Michael, what great timing,

I've got a bunch of left over roasted chicken in the fridge!! Will make this tonight. Can I cheat and used jarred roasted red peppers???? Thanks!

 
Michael, just got

back from the grocery store to pick up enchilada sauce and they didn't have the green stuff. I'm using the regular red sauce. I don't have time to make the green sauce tonight. I'll let you know you I do. smileys/smile.gif

 
They do. When I make these, I usually do a double-batch and freeze a whole pan of them...

I freeze them before I bake them, and they turned out fine. Be sure to spray your pan with oil of some kind. It really helps to keep them from sticking.

 
Susan, I would add a splash or two of cider vinegar to the red sauce if...

...it is not already somewhat tart.

The red pepper in the filling tends to make the enchilada a bit sweet, and that is balanced out by the tangy nature of the tomatillo-based green enchilada sauce.

I use a coarse-ground corn tortilla (table or enchilada tortilla) and warm them on a plain hot griddle before rolling the enchilada. I don't add any extra oil at all.

Sometimes, if I'm feeling sneaky, I'll add a bit of chopped pickled jalapeno (ribs and seeds removed) to the filling. I like the taste, the little bit of heat, and the vinegar brine tends to balance the sweetness a bit.

Michael

 
thanks dawn smileys/smile.gif when you reheat them, do you thaw before baking, or

just pop them in the oven?

i'm sure you've probably already figured that i'm wanting to do these for farmer's market smileys/smile.gif

thx

m.

 
I have done both. Thawing probably is better, but not neccessary...

just extend the cooking time. Your customers will love them. You need to make the Tomato Basil Soup. I was asked repeatedly if I had brought it, which I hadn't. Soup goes over so good. You will be surprised.
I was just back in San Diego, and did a one day Farmer's Market at my old market. I had so much fun. And, I sold a ton of salsas. Fun all around. I miss my markets so much. I kept out samples to give to the Kansas City Market manager. So, hopefully come spring, I will be back in business. I cannot wait. It is hard work, but such a fun job. And I just love my boss, don't you? (smile)

 
Hi Michael,

I'm afraid I got your reply alittle too late. I used the red sauce but I did add some diced picked jalepano peppers on top of the enchiladas. I too, like some heat! They were wonderful, and this recipe is a keeper. I will try this recipe again using the corn tortillas!!! Thanks!!

 
Not to be confused with the recipe for Creamy Chicken Enchiladas posted by CathyZ

at post #3739.3 from Pace Picante sauce - same name but different recipe. I couldn't find Dawns original post of her recipe, can anyone tell me where to find it and what the original source was? Please and Thank you.

 
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