Easy Chicken Enchiladas
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Date: 2019-08-10
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Comments and reviews: 10
mrackerm
If you would like a much faster yet exceptional favorite recipe from the chili capital of the world, New Mexico, you can use 1 can of organic cream of chicken soup with 1/2 can of water and a whole heaping amount of chopped green chili for your sauce. Of course, salt to taste. Then follow approximately the rest of your approach to make green chili chicken enchiladas. Some locals seem to think this is not an authentic recipe but I have lived in New Mexico for more than 30 years and had almost this exact same recipe at a number of events, social functions and people's houses. It is quite common, very good and can be made quickly.
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If you would like a much faster yet exceptional favorite recipe from the chili capital of the world, New Mexico, you can use 1 can of organic cream of chicken soup with 1/2 can of water and a whole heaping amount of chopped green chili for your sauce. Of course, salt to taste. Then follow approximately the rest of your approach to make green chili chicken enchiladas. Some locals seem to think this is not an authentic recipe but I have lived in New Mexico for more than 30 years and had almost this exact same recipe at a number of events, social functions and people's houses. It is quite common, very good and can be made quickly.
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mikedoesseo
I'm done with Mexican food. I ate some beef barbacoa a few months ago and my body rejected it and I threw up for the first time in about 5 years since I heated up a popular brand soup in the microwave. The only Mexican food I will even consider putting in my mouth is gringo tacos in flour tortillas with ground beef, iceburg lettuce, diced tomato and cheese. Mexicans are destroying American culture. I'm not going to celebrate theirs. It wouldn't be anything to celebrate even if they weren't destroying my country.
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I'm done with Mexican food. I ate some beef barbacoa a few months ago and my body rejected it and I threw up for the first time in about 5 years since I heated up a popular brand soup in the microwave. The only Mexican food I will even consider putting in my mouth is gringo tacos in flour tortillas with ground beef, iceburg lettuce, diced tomato and cheese. Mexicans are destroying American culture. I'm not going to celebrate theirs. It wouldn't be anything to celebrate even if they weren't destroying my country.
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Mcfirefly2
My mom never wanted Mexican food, but I got her to accept some enchiladas, only with a wonderful, mixed, summer vegetable concoction that the _Sunset_ I found in a waiting room called _colache: _ fresh corn, zucchini, onions, tomatoes, fried together and seasoned with S&P and cilantro. She loved this so much that she requested enchiladas and colache on a regular basis in the summer. But in order to get enchiladas in a timely manner, they were always stacked, ever after, never rolled again.
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My mom never wanted Mexican food, but I got her to accept some enchiladas, only with a wonderful, mixed, summer vegetable concoction that the _Sunset_ I found in a waiting room called _colache: _ fresh corn, zucchini, onions, tomatoes, fried together and seasoned with S&P and cilantro. She loved this so much that she requested enchiladas and colache on a regular basis in the summer. But in order to get enchiladas in a timely manner, they were always stacked, ever after, never rolled again.
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Vladimir Vázquez
The fun thing about mexican food is that actually most of our dishes are exactly the same, only in a different shape or different order of assembly, so this Stacked Enchilada is what we call Pastel Azteca, which is like a Mexican version of lasagna made with tortilla instead of lasagna sheets. And its basically just a stacked enchilada. Anyway - this looks amazing and I cant wait to try it myself
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The fun thing about mexican food is that actually most of our dishes are exactly the same, only in a different shape or different order of assembly, so this Stacked Enchilada is what we call Pastel Azteca, which is like a Mexican version of lasagna made with tortilla instead of lasagna sheets. And its basically just a stacked enchilada. Anyway - this looks amazing and I cant wait to try it myself
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Gaby Espinoza
eww no flour in an enchilada sauce come chef john you cant do enchiladas like that. You just need some Chile Guajillo chile Ancho if you want it spicy chile de arbol onion garlic tomatoes its not that hard or time consuming either you can boil the chiles & tomatoes or grill it in a comal then soak them in water & blend the tomatoes will make the sauce a bit thick.
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eww no flour in an enchilada sauce come chef john you cant do enchiladas like that. You just need some Chile Guajillo chile Ancho if you want it spicy chile de arbol onion garlic tomatoes its not that hard or time consuming either you can boil the chiles & tomatoes or grill it in a comal then soak them in water & blend the tomatoes will make the sauce a bit thick.
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Tom Haflinger
I don't have a big family to feed or anything, so I've found that my ideal vessel for baking rolled enchiladas is a standard bread pan. I have to trim about a quarter inch off opposite sides of the tortillas so that they just fit, but it works out really well. I can get about eight rolls in the pan, and they're all held together nicely.
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I don't have a big family to feed or anything, so I've found that my ideal vessel for baking rolled enchiladas is a standard bread pan. I have to trim about a quarter inch off opposite sides of the tortillas so that they just fit, but it works out really well. I can get about eight rolls in the pan, and they're all held together nicely.
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Scott Fabian
It looks tasty, but down here on the Texas-Mexican border, stacking unrolled enchiladas like pancakes instead of rolling them up will result in really, really dirty looks from the locals, and possible jail time. We have county ordinances against such blasphemy. It does look good though.
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It looks tasty, but down here on the Texas-Mexican border, stacking unrolled enchiladas like pancakes instead of rolling them up will result in really, really dirty looks from the locals, and possible jail time. We have county ordinances against such blasphemy. It does look good though.
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Virsavid Ortega
My whole family only makes them sweet. Cookies, cinnamon, sugar, and chocolate are added to the sauce you made. But we dont use a roux. Always thought unsweetened enchiladas where weird but then I learned that pretty much the rest of mexico thinks we're weird.
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My whole family only makes them sweet. Cookies, cinnamon, sugar, and chocolate are added to the sauce you made. But we dont use a roux. Always thought unsweetened enchiladas where weird but then I learned that pretty much the rest of mexico thinks we're weird.
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Imelda Barron
Love me some tex-mex enchiladas. I will have to try out this sauce. I dont like frying my tortillas though, to much oil, I just wrap a few in a servilleta pop them in the microwave for a few seconds and they are ready to roll. looking forward to more recipes.
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Love me some tex-mex enchiladas. I will have to try out this sauce. I dont like frying my tortillas though, to much oil, I just wrap a few in a servilleta pop them in the microwave for a few seconds and they are ready to roll. looking forward to more recipes.
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Robb403
I do a similar recipe. But, I use a large iron skillet and large corn tortillas and cut it in wedges before baking. Same taste if you don't have a lot of small skillets. It works good over a low campfire as well. Just cover and sit the iron skillet in the coals.
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I do a similar recipe. But, I use a large iron skillet and large corn tortillas and cut it in wedges before baking. Same taste if you don't have a lot of small skillets. It works good over a low campfire as well. Just cover and sit the iron skillet in the coals.
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