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Need a good cheese or chicken enchilada recipe!

Anyone have one they want to share? I want one that some one has tired and likes!

Answer Question

Asked by Inle_Rabbit at 11:40 PM on Dec. 27, 2009 in Diet & Fitness

Level 3 (24 Credits)
Answers (4)
  • Chicken Enchiladas:
    1 cup sour cream
    1 1/2 cup verde sauce (green salsa)
    2 cup shredded monterey/cheddar cheese
    1lb chicken breasts
    10 medium size tortilla's

    Cook and shred chicken, mix together, sour cream, 1/2 cup salsa, and 1 cup cheese, chicken. Spread 1/4 cup salsa in the bottom of 9x13 baking dish, fill tortillas, put in pan, then spread the remaining salsa over the filled tortillas, then sprinkle remaining cheese, use more if you like.. Cover with foil, put in the oven @ 350 for 15 minutes.

    Answer by MrsLeftlane at 11:56 PM on Dec. 27, 2009

  • Not particularly healthy, but very yummy!!
    Zucchini and Cheese Enchiladas
    8 corn tortillas
    Olive oil
    2 med. zucchini, sliced
    1/4 c. onion, chopped
    1 sm. can green chili
    1 can whole pitted black olives
    1/2 to 3/4 lb. Monterey Jack cheese (I use less cheese and mix it with 1 to 1.5 cups of refried beans)
    Enchilada sauce (recipe follows for homemade sauce)
    Saute zucchini and onions in olive oil. Pour some sauce in the bottom of an oven proof 8 x 11 x 2 inch dish. Heat the tortillas one at a time for approximately 30 seconds in the microwave long enough to soften so they roll without breaking. Too hot or too long, then they get too stiff). Dip warmed tortillas into sauce. Fill with small amounts of zucchini mixture, cheese, olives and chili. Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili.


    Answer by rkoloms at 10:09 AM on Dec. 28, 2009

  • Roll the enchilada and place in dish. When you have filled the dish with 8 enchiladas, top the dish with the remaining cheese, olives and chili. Pour the remaining enchilada sauce over the entire dish. Bake 15 to 20 minutes at 350 degrees.
    Enchilada Sauce
    1/2 c. onion, chopped
    1 clove garlic, minced
    1 tbsp. olive oil
    1/2 c. vegetable stock
    1 c. tomato puree
    2 tsp. chili powder add more if desired to suit taste
    1 tsp. cumin
    Salt and pepper, to taste
    Saute onion and garlic in oil. Add the remaining ingredients, bring to a boil an simmer for about 1/2 hour. (1 can tomato paste can be substituted for the tomato puree. Add water until you reach the consistency that you like).

    Answer by rkoloms at 10:10 AM on Dec. 28, 2009

  • Sounds good, thanks for your recipes I was looking for something different

    Answer by QandA at 10:10 PM on Dec. 28, 2009

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