Best 2 Moms Chicken Enchiladas Adapted From Eating For Life Recipes

**Moms' Chicken Enchiladas: A Flavorful and Hearty Dish for Family Gatherings**

Enchiladas are a classic Mexican dish that has become a favorite in kitchens worldwide. With its layers of tender chicken, savory sauce, gooey cheese, and soft tortillas, it's a dish that is both comforting and packed with flavor. This recipe for Mom's Chicken Enchiladas, adapted from Eating for Life, takes the classic dish to the next level with its unique combination of spices and fresh ingredients. Whether you're looking for a weeknight dinner solution or a dish to impress your guests at a potluck, these enchiladas are sure to be a hit. This article also includes a vegetarian version of the enchiladas, made with black beans instead of chicken, for those who prefer a meatless option. Additionally, there's a recipe for a simple Spanish rice that pairs perfectly with the enchiladas, making it a complete and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S CHICKEN ENCHILADAS RECIPE

Mom's Chicken Enchiladas Recipe image

Make and share this Mom's Chicken Enchiladas Recipe recipe from Food.com.

Provided by Bill From New Mexico

Categories One Dish Meal

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion, chopped (about a cup)
1 tablespoon vegetable oil
6 teaspoons garlic powder
1 (14 1/2 ounce) can tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons red chili powder
12 corn tortillas
2 -3 cups cooked chicken, shredded or 2 -3 cups any meat
4 teaspoons cumin
1 tablespoon oregano
1 teaspoon cilantro
1/2 teaspoon salt
2 cups cheese, grated

Steps:

Preheat the oven to 350°F.
Coat a large skillet with oil and sauté the meat and onions on medium heat a few minutes.
Add the garlic for a minute more.
Add the tomatoes to the onions and garlic.
Bring to a low simmer.
Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish.
Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce.
As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers.
Remove from heat.
In a greased pan layer your tortillas then meat/tomato mixture then cheese.
Keep layering until you are done.
Cook about an hour.

Nutrition Facts : Calories 390.4, Fat 17, SaturatedFat 7.3, Cholesterol 59.1, Sodium 1020.7, Carbohydrate 37.8, Fiber 6.4, Sugar 6.7, Protein 24.5

GRANDMA KAY'S CHICKEN ENCHILADAS

Grandma Kay's Chicken Enchiladas image

A simple but tasty enchilada recipe. A family favorite.

Provided by swannkitten

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

8 skinless, boneless chicken breast halves
1 (8 ounce) package shredded Colby-Monterey Jack cheese
½ (4 ounce) can chopped green chile peppers, drained
24 flour tortillas
2 (10.75 ounce) cans cream of chicken soup
2 cups half and half
1 cup chicken broth
1 (8 ounce) package shredded Colby-Monterey Jack cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.
Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center, about 15 minutes. Remove from the pan, drain, and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half, enclosing the filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
In a bowl, whisk together the soup, half-and-half, chicken broth, and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas, sprinkle remaining Colby-Monterey Jack cheese over the casserole, and let stand for 10 to 15 minutes.
Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.

Nutrition Facts : Calories 641.7 calories, Carbohydrate 61.3 g, Cholesterol 95.7 mg, Fat 28.2 g, Fiber 3.3 g, Protein 34.7 g, SaturatedFat 14.3 g, Sodium 1194.9 mg, Sugar 0.5 g

Tips:

Prepare the chicken beforehand: You can boil or shred the chicken up to 3 days in advance to save time when assembling the enchiladas.
Use fresh, high-quality ingredients: This will make a big difference in the flavor of your enchiladas. Look for ripe tomatoes, fresh cilantro, and high-quality cheese.
Don't overstuff the enchiladas: This will make them difficult to roll and eat. Aim for about 1/2 cup of filling per enchilada.
Be careful not to overcook the enchiladas: They should be cooked until the cheese is melted and bubbly, but not until the tortillas are dry and crispy.
Serve the enchiladas with your favorite toppings: Sour cream, guacamole, salsa, and shredded lettuce are all great options.

Conclusion:

Mom's Chicken Enchiladas are a delicious and easy-to-make meal that the whole family will love. With a few simple tips, you can make sure that your enchiladas turn out perfectly every time. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed.

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