RED AND WHITE CHICKEN ENCHILADAS
This is a spiced-up version of a recipe I found in a recent issue of *Cooking for 2*. It's a great way to make use of leftover chicken or holiday turkey.
Provided by Chef Jean Louise
Categories Chicken
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a small skillet over medium-high heat, add onion and bell pepper and saute until they just begin to brown, remove from heat and set aside.
- In a blender or food processor, combine the canned tomatoes, chipotle pepper, garlic, tomato paste and corn meal, blend or process on high speed until smooth and then pour the red sauce into a shallow mixing bowl that's at least six or seven inches in diameter.
- In a medium sized mixing bowl, combine soup and sour cream.
- Spread 1/2 of the soup and sour cream mixture over the bottom of a 9 x 13 inch baking dish coated with cooking spray.
- Taking one corn tortilla, dip it into the red sauce to coat both sides, then place about one tbs. of the cheese and 1/3 cup of the chicken in the center of the tortilla, roll it up and place it in the bottom of the baking dish, continue until you have a single layer of enchiladas covering the bottom of the dish (I was able to fit in ten enchiladas, eight placed side by side vertically with two more placed horizontally at the top of the dish).
- If you have any red sauce left over, pour it over the enchiladas, and distribute any remaining chicken over the top.
- Spread the other 1/2 of the soup and sour cream mixture over the top of everything.
- Sprinkle with the remaining cheese and the onion and bell pepper.
- Bake in the center of the oven for 20-25 minutes until bubbly and heated through.
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Planet B
[email protected]Worst enchiladas ever!
Michél Eiberg
[email protected]I would not recommend this recipe.
BEAR pubg
[email protected]The enchiladas were falling apart.
Daniel Koutoglo
[email protected]The chicken was a bit dry.
Md Rasel
[email protected]These enchiladas were a bit bland for my taste.
Wissam Shamas
[email protected]Not bad, but I've had better.
Asante Goen
[email protected]Easy to make and very tasty. I will definitely be making this recipe again.
Hamza Chandio
[email protected]These enchiladas were delicious! I especially loved the red sauce. I will definitely be making this recipe again.
Amar Shrestha
[email protected]The enchiladas were good, but I found the recipe to be a bit too complicated. I think there are easier ways to make enchiladas that taste just as good.
Ta Iye
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I would recommend using a milder salsa if you don't like spicy food.
Malarie Johnston
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. The red and white sauces were a nice touch.
Vanel Aristor
[email protected]These enchiladas were easy to make and turned out great! I used store-bought enchilada sauce and they still tasted amazing. Will definitely make again!
daniyal naqash
[email protected]I'm not a huge fan of enchiladas, but these were really good! The flavors were well-balanced and the chicken was juicy. I would definitely recommend this recipe.
My Boy
[email protected]These enchiladas were a hit with my family! The combination of red and white sauces was delicious, and the chicken was cooked perfectly. I will definitely be making this recipe again.