Tuesday, February 10, 2009

Chicken Enchiladas

I have been wanting to make enchiladas ever since I had them at a friends house many years ago. I loved her moms recipe! I haven't attempted to make them at all because I don't want to be disappointed. So, I finally found a recipe that I am about to try!

The Menu:
Chicken Enchiladas
(Pre-Assembled in crockpot)

(Assembled with spanish rice, chicken and cheese)
Finished and Deliscious!! ( I will be making this again!)



The Original Recipe:
I found this on Savory Seasonings blog. I tweaked it the way I would do it, so here is the original from her site, and then following is what I am doing. This one is meatless.

Enchiladas with Red Sauce

1 (28-oz.) can diced tomatoes
3 T. flour
1 cup water
1-2 T. chili powder
2 tsp. sugar
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. cocoa powder
1/4 tsp. cumin
1/8 tsp. garlic powder
1 tsp. cilantro (fresh if available)

1 sweet onion, finely diced
1 can refried beans, thinned with a little milk or chicken broth
3 cups jack or Colby jack cheese, shredded
12 flour tortillas

In blender or food processor, blend tomatoes and flour until smooth. Pour into medium saucepan. Add water, chili powder, sugar, salt, onion powder, cocoa powder, cumin, garlic powder, and cilantro. Bring to simmer, stirring constantly, until desired consistency. Remove from heat.Heat oven to 350°. Grease a 9 x 13 baking dish. Pour 1/2 cup red sauce into dish and coat bottom. In assembly-line fashion, place tortillas, beans, red sauce, onions, cheese, and then pan in order on workspace. Place a tortilla on a plate, spread a spoonful of beans down the center of tortilla, ladle some red sauce on beans, sprinkle with onions, then cheese, roll up tortilla, and place in baking dish. Continue until baking dish is full, or tortillas are gone. Take remaining red sauce and spread over top of enchiladas. Cover with foil and bake for 20 minutes. Remove foil. Top with remaining cheese, and bake for 10 more minutes. Serve with sour cream and salsa.

The Way I Made It My Own:
I wanted CROCKPOT style with Chicken! Or at least until you have to bake them with the cheese on it. I wanted to cook the chicken in the sauce until it shreds and then I will assemble. I also left out the 1 cup of water since I used frozen bnlss sknlss chicken breasts.

Chicken Enchiladas

4 frozen chicken breasts
1 (28-oz.) can diced tomatoes (I used a jar of my fresh canned from the summer)
3 T. flour
1 1/2 T. chili powder
2 tsp. sugar
1 tsp. salt (there will also be a saltiness from the cheese in the end, so careful not to add much more than 1 tsp.)
1/2 tsp. onion powder
1/2 tsp. cocoa powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1 tsp. cilantro (fresh if available)

To Prepare:
3 cups jack or Colby jack cheese, shredded
12 flour tortillas
Spanish Rice (Optional)

Toppings:
Sour Cream
Salsa
Green Onions, chopped
Avocado, chopped

In blender or food processor (or if using a fresh jar I just added it to the jar and used a stick blender), blend tomatoes and flour until smooth. Add , chili powder, sugar, salt, onion powder, cocoa powder, cumin, garlic powder, and cilantro; blend again.

Add chicken to 2 qt. crock pot and add about 3/4 of jarred sauce on top of chicken reserving the rest for later. Cook on High 4 hours or low 8 hours until chicken is easily shredded.

Once chicken is shredded, in assembly-line fashion, place tortillas, chicken, a bit of cheese (not to much more will go on top, later!), rice and whatever other ingredients you want and then fold. Place in baking dish. Continue until baking dish is full, or tortillas are gone. Take remaining red sauce and spread over top of enchiladas. Cover with foil and bake for 20 minutes. Remove foil. Top with remaining cheese, and bake for 10 more minutes. Serve with additional Toppings.

1 comment:

Emily said...

Great idea to make the chicken in the crockpot with the sauce. Glad to hear the recipe worked well for you.