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Does anyone have a terrific enchalada recipe?

I am so in the mood for some.


Asked by Dardenella at 2:40 PM on Aug. 22, 2013 in Food & Drink

Level 47 (264,575 Credits)
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Answers (13)
  • Green chicken...

    Chicken breasts ( I usually use a package of 4) boil for 1.5 hours (till coooked)
    1 big can cream of chicken
    1 small can cream of mushroom
    1 can rotel
    and 1/2 onion diced
    package green chile
    Mix the above ingred. in big pan and heat until warm (season to taste, I always use garlic salt/pepper)

    Place corn tortillas flat in big cake pan, then one layer of mixture, one layer of cheese, another layer corn tortillas, then mixture, top with cheese and bake 350 for 45 mintues. Best enhilladas EVER.

    Answer by amazinggrace83 at 3:04 PM on Aug. 22, 2013

  • Do you have red or green chile?

    Answer by amazinggrace83 at 2:46 PM on Aug. 22, 2013

  • Red Beef.....easiest ever

    1lb. ground beef (browned with onion) garlic salt etc.
    roll beef into corn tortillas (cook em a bit in veg. oil, I use coconut oil though healthier)
    put them in a cake pan thing
    smother in the red chile (make the puree)
    top with a mexican cheese
    and bake at 350 for about 20 min.

    Answer by amazinggrace83 at 3:00 PM on Aug. 22, 2013

  • Here's an easy version.

    1 cup chopped onion
    1/2 cup chopped green pepper
    8 tablespoons butter or margarine
    2 cups chopped cooked chicken or turkey
    4 ounces canned or frozen green chilies, seeded and chopped
    1/4 cup flour
    3/4 teaspoon salt
    2-1/2 cups chicken broth
    1 cup sour cream
    1-1/2 cups shredded Cheddar or Monterey Jack cheese
    12 6-inch corn or flour tortillas

    Cook onion and green pepper in 2 tablespoons butter or margarine. Add chilies and meat.

    Melt remaining butter. Stir in flour and salt, then broth. Cook and stir till thickened and bubbly, then 1 to 2 minutes more. Remove from heat. Mix in sour cream and 1 cup cheese.

    Stir 1/2 cup sauce into chicken mixture. Dip each tortilla into remaining sauce. Fill each with 1/4 cup chicken mixture, roll up.

    Arrange rolls in 13 by 9 inch baking pan. Pour remaining sauce over, sprinkle with remaining cheese.

    Answer by Ballad at 3:09 PM on Aug. 22, 2013

  • The green chicken is one of the most "requested" foods I make... I have made them for weddings because they are such a hit. Let me know if you love it!

    Answer by amazinggrace83 at 3:10 PM on Aug. 22, 2013

  • I have a SIL allergic to mushrooms too... I love them, its hard to have her over lol. But yeah the recipe is just as good with just the crm. chicken.

    Answer by amazinggrace83 at 3:18 PM on Aug. 22, 2013

  • I guess mine might be too simple.

    I brown the meat (have used chicken, beef and venison)
    Add some enchilada sauce (from the can at the store)
    Add some cheese (any kind)
    Add some sour cream
    Roll into borrito size tortillas
    cover with more enchilada sauce and cheese

    Bake 15 minute.

    Answer by AngZacc at 3:52 PM on Aug. 22, 2013

  • LAZY chicken version ; ) blsl chicken breasts ,jar of tomatilla salsa ,pkg of low fat cream cheese ...dump in crockpot.

    Sometimes I double the sauce stuff...salsa and cream cheese. Pull chicken out ,shred .Roll chicken and a tiny bit of sauce in corn tortillas ,place in 9x13 ,spoon sauce over enchiladas and bake 15 -20 minutes in 350 oven.


    Answer by drfink at 6:54 PM on Aug. 22, 2013

  • I have red chilies but I can get green

    Comment by Dardenella (original poster) at 2:57 PM on Aug. 22, 2013

  • Thank you
    I have everything for both kinds except the green chilis and those are easily picked up.

    Comment by Dardenella (original poster) at 3:07 PM on Aug. 22, 2013

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