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Post by twoboyzmom on May 30, 2016 16:29:19 GMT
What kind of chicken do you use? Canned? Cook and shred your own? Rotisserie? And other than the sauce and cheese what else do you add? Thinking of trying black beans in them this time...
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Post by cindyupnorth on May 30, 2016 16:32:23 GMT
I only make them when I have left over chix from a roast. Every sunday I do some sort of roast..ie beef, pork, chicken, and then use the leftover meat for something during the wk. So that's what I use. Everyone on here knows my hate of store bought rotisserie chicken meat. NASTY.
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Post by leannec on May 30, 2016 16:48:05 GMT
I bake boneless skinless chicken breasts and then shred them ... easy peasy
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Post by paperaddictedpea on May 30, 2016 16:50:08 GMT
I usually cook my chicken in the slow cooker and then shred it, but I've used rotisserie chickens when I don't have time to cook the chicken myself (the rotisserie chickens my grocery store sells are delicious!)
Usually with chicken I'll just add cheese and sauce, but I also like bean and cheese enchiladas.
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Post by wiipii2 on May 30, 2016 16:51:01 GMT
I cook chicken breasts and shred them.
In my kitchenaid mixer.
Because I'm lazy like that! LOL!
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Post by nurseypants on May 30, 2016 16:56:39 GMT
I cook chicken breasts and shred them. In my kitchenaid mixer. Because I'm lazy like that! LOL! I like your style.
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Post by Merge on May 30, 2016 17:07:58 GMT
If I can get DH to cook some bone-in breasts on the Traeger, those shredded make the best tacos/enchiladas/whatever you want to do with chicken. Otherwise I bake some bone-in breasts (much better flavor than boneless/skinless).
We like chicken enchiladas verdes, so I use green tomatillo sauce, corn tortillas and shredded jack cheese. I mix a little of the green sauce with the shredded chicken before rolling them up, and then pour the rest of the sauce over the top of everything before baking. Serve with sour cream and diced avocado.
Yum. Now I want enchiladas.
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Post by boatymcboatface on May 30, 2016 17:13:15 GMT
I only make them when I have left over chix from a roast. Every sunday I do some sort of roast..ie beef, pork, chicken, and then use the leftover meat for something during the wk. So that's what I use. Everyone on here knows my hate of store bought rotisserie chicken meat. NASTY. what dont you like about rotisserie chicken? We get them from Costco almost every week usually get 2 or 3 and use them for soup or salad sometimes enchiladas or just by themselves. We think they're good better than my own roasted chicken at home and much cheaper than a raw whole chicken
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michellegb
Pearl Clutcher
Posts: 3,915
Location: New England and loving it!
Jun 26, 2014 0:04:59 GMT
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Post by michellegb on May 30, 2016 17:19:25 GMT
Either rotisserie if I'm doing it on short notice or I book my own chicken in chicken broth in the slow cooker and shred it.
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Post by scrapmaven on May 30, 2016 17:28:21 GMT
I use PW's recipie, so I use boneless, skinless chicken breast, seasoned well. I brown it and make sure it's cooked. Then I shred it and put it into enchiladas w/onion, cheddar or cheddar jack cheese and of course mild sauce. You can add olives, too.
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calgal08
Pearl Clutcher
Posts: 2,519
Jun 27, 2014 15:43:46 GMT
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Post by calgal08 on May 30, 2016 17:44:58 GMT
I use PW's recipie, so I use boneless, skinless chicken breast, seasoned well. I brown it and make sure it's cooked. Then I shred it and put it into enchiladas w/onion, cheddar or cheddar jack cheese and of course mild sauce. You can add olives, too. This. Unless dh is making stock with a whole chicken, I only ever buy boneless, skinless breasts. I always include lots of beans, but we're a bean-loving family, black, pinto and kidney and I either make my own enchilada sauce, or if time is of the essence I'll use a can of green sauce.
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gitana
Junior Member
Posts: 85
Aug 18, 2014 3:31:58 GMT
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Post by gitana on May 30, 2016 17:54:07 GMT
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edie3
Drama Llama
Posts: 5,498
Jun 26, 2014 1:03:18 GMT
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Post by edie3 on May 30, 2016 17:54:19 GMT
this recipe is the bomb!
Ingredients
10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies Instructions
Preheat oven to 350 degrees. Grease a 9x13 pan Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.
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Post by ntsf on May 30, 2016 18:14:58 GMT
I do lazy enchiladas... cook boneless chicken in microwave.... cut up, mix with one package cream cheese and one can of green chilies, roll in tortillas, cover with salsa and throw in microwave for 10 min... easy peasy.
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Post by disneypal on May 30, 2016 18:47:35 GMT
I usually cook my chicken in the slow cooker and then shred it That is what I do too
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Post by Monica* on May 30, 2016 18:53:28 GMT
I poach chicken breasts in water with thick slices of white onion, pressed garlic, and a few peppercorns. I shred the breasts by hand and let cool. Then I mix with shredded monterey jack cheese, sauteed finely diced onion, and chopped green chilis (from can). Season with salt and pepper. I first dip corn tortilla in hot oil (gives it body so enchiladas don't come out mushy), then dip in enchilada sauce, fill with filling, roll and place seam side down in baking dish. When filled, top with enchilada sauce and shredded jack. Once baked, I serve with additional warm enchilada sauce and shredded iceberg mixed with diced radish and cilantro (I call that the cool crunch -- makes enchilada more refreshing).
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Post by ktdoesntscrap on May 30, 2016 18:54:23 GMT
I cook chicken breasts and shred them. In my kitchenaid mixer. Because I'm lazy like that! LOL! I usually use the slow cooker and shred with forks cause I am too lazy to haul out the kitchen aid!
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NoWomanNoCry
Drama Llama
Posts: 5,856
Jun 25, 2014 21:53:42 GMT
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Post by NoWomanNoCry on May 30, 2016 18:55:27 GMT
this recipe is the bomb! Ingredients 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies Instructions Preheat oven to 350 degrees. Grease a 9x13 pan Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese. I've made this and it's amazing. It's the only way I'll eat them.
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Deleted
Posts: 0
Jun 2, 2024 6:54:46 GMT
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Post by Deleted on May 30, 2016 18:58:21 GMT
I hate to handle raw chicken. I buy rotisserie chickens or we don't eat chicken.
I'm making enchiladas today. With two rotisserie chickens.
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Post by cmpeter on May 30, 2016 19:07:26 GMT
Poached boneless skinless chicken breasts, shredded in the kitchen aid.
Mix of cheeses, onions and olives.
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Post by twoboyzmom on May 30, 2016 19:11:46 GMT
Thanks all. I am going to brown some chicken breasts, season well and make them that way.
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janeliz
Drama Llama
I'm the Wiz and nobody beats me.
Posts: 5,633
Jun 26, 2014 14:35:07 GMT
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Post by janeliz on May 30, 2016 19:21:11 GMT
I poach and shred.
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Post by Suziee2 on May 30, 2016 19:28:36 GMT
I poach them in water with either onion slices or dehydrated onion and garlic while I'm getting everything else diced up and ready. It doesn't take long and it doesn't require babysitting it so that I can keep moving along. Take it out, let it cool and DH will shred. I saute onion and garlic and add chili powder and cumin and let it all brown together so that the flavors really develop with the spices, then add green chilis and rotel. Then it depends on what type of chicken enchilada I'm making - usually sour cream, a spoon of dreaded cream of something soup and cheese to loosen it up a bit. I use flour tortillas for sour cream enchiladas. Top with a mix of sour cream and dreaded cream of something soup. Top with cheese.
I don't often use green or red sauce for chicken enchiladas since my family prefers the above.
(I'm too lazy to haul out the kitchen aid for shredding, though it works great. I also don't want something else to wash and clean up when I'm making enchiladas because I usually do 2 or 3 different types and have a nice, big mess going already.)
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Post by joblackford on May 30, 2016 19:37:38 GMT
I like my chicken to taste like something so I use thigh meat. Poached on the stovetop or slow cooker. I also often slow cook it in a jar of salsa and some lime juice + cilantro and then use it in whatever Mexican dishes I might be making. This week I'm using this recipe www.budgetbytes.com/2016/01/weeknight-enchiladas/ Making your own enchilada sauce is easy-peasy and cheap and tasty. I just put on her recipe for easy slow cooker beans too. I may add chicken to these, or not.
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Post by cindyupnorth on May 30, 2016 19:43:10 GMT
what dont you like about rotisserie chicken? We get them from Costco almost every week usually get 2 or 3 and use them for soup or salad sometimes enchiladas or just by themselves. We think they're good better than my own roasted chicken at home and much cheaper than a raw whole chicken They are loaded/marinated with sodium and fat. If your grocery store rotisserie chicken is better then your home roasted that's really too bad! nothing better then a home roasted chicken!!
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Post by lucyg on May 30, 2016 21:08:16 GMT
Here is how my Mexican-American MIL taught me to make them. Dice cooked chicken (your choice of what parts and how to cook it), fresh tomatoes, and onions. Sauté in frying pan until good and dry. Mix in red enchilada sauce to moisten. Put a spoonful of chicken mix and an equal amount of shredded cheddar and jack cheese on a prepared* corn tortilla, roll up, place in pan. Repeat steps till the pan is full. Top with more red sauce, cheese, sliced green onions and sliced black olives. Bake. Eat until you burst.
* how to prepare tortillas: dip first in a pan of hot oil for a couple of seconds, then in a pan of enchilada sauce. Truthfully, I skip the oil and go straight to red sauce.
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NoWomanNoCry
Drama Llama
Posts: 5,856
Jun 25, 2014 21:53:42 GMT
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Post by NoWomanNoCry on May 30, 2016 22:57:08 GMT
Here is how my Mexican-American MIL taught me to make them. Dice cooked chicken (your choice of what parts and how to cook it), fresh tomatoes, and onions. Sauté in frying pan until good and dry. Mix in red enchilada sauce to moisten. Put a spoonful of chicken mix and an equal amount of shredded cheddar and jack cheese on a prepared* corn tortilla, roll up, place in pan. Repeat steps till the pan is full. Top with more red sauce, cheese, sliced green onions and sliced black olives. Bake. Eat until you burst. * how to prepare tortillas: dip first in a pan of hot oil for a couple of seconds, then in a pan of enchilada sauce. Truthfully, I skip the oil and go straight to red sauce. Any other tips for the corn tortillas? Because I've dipped in sauce, fried in oil and just plain rolled them and they still crack and fall apart on me. I much perfer corn but I feel im doomed to never be able to cook them correctly lol
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Post by katlady on May 30, 2016 23:05:13 GMT
I have used both home roasted and canned chicken. The canned chicken was when I was in a hurry. I also just quickly dip the tortilla in oil before dipping in the sauce. And I prefer green sauce, YUM!
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Deleted
Posts: 0
Jun 2, 2024 6:54:46 GMT
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Post by Deleted on May 30, 2016 23:12:46 GMT
I use rotisserie chicken, chopped up. Add water and chicken bullion or broth until just covered. Season with a little cumin, salt, and pepper. Cook until water is gone.
Fry the corn tortillas and roll them up.
For the sauce, I do as some amhave already mentioned, chicken broth, green enchilada sauce, sour cream, salt and pepper.
Top it with a good amount of cheese. Now I'm hungry, I haven't made these in a long time!
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Post by supersoda on May 30, 2016 23:24:50 GMT
I throw chicken breast in the crockpot with enough salsa verde (Stubb's green chili marinade is the best) to cover them, and shred when done.
For enchiladas, I had cream cheese to the chicken (otherwise it's too dry), roll or stack them, and top with green chili sauce or more salsa verde, cotija, and queso quesadilla.
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