SOUTHERN LIVING 1986 CHICKEN ENCHILADAS
Someone made the most delicious chicken enchiladas at an Army "Hail and Farewell" and everyone wanted the recipe. It was from the November 1986 Southern Living magazine. The recipe calls for both garlic and onions which I omit due to a food allergy. I add two stalks of chopped sauteed celery instead.
Provided by ralanm
Categories One Dish Meal
Time 46m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in a Dutch oven; cover with water and bring to a boil. I add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. Simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. Remove chicken from broth, and let cool. Remove chicken from bone and chop. Set aside.
- (You can strain the broth through a colander and save for later).
- Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. Add tomatoes sauce, chilis , sugar and seasonings; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir about every 10 minutes. Stir in 3/4 Celsius sour cream.
- Spoon 2 heaping T. each of chicken and cheddar cheese on tortilla. Roll up tightly and place seam side down in a lightly greased 13" X 9" baking dish.
- Pour tomato sauce mixture over enchiladas. Bake uncovered at 350 for 40 minutes. Remove from oven, add remaining cheese and bake an additional 5 minutes. Serve with additional sour cream.
- If you have chopped fresh cilantro top with this.
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millie calloway
[email protected]Overall, these enchiladas were good, but I think I would make some changes next time to suit my taste.
shahbaz ashraf
[email protected]These enchiladas were a bit too cheesy for my taste. I think I would use less cheese next time.
Abod Yaser
[email protected]These enchiladas were a bit too spicy for my taste. I think I would use a milder salsa next time.
Hamza Iqra
[email protected]The sauce in these enchiladas was a bit too thick for my taste. I think I would add some more liquid next time.
Bentley Wallace
[email protected]The chicken in these enchiladas was a bit dry. I think I would cook it for a shorter amount of time next time.
Thandie Emely
[email protected]These enchiladas were a bit bland for my taste. I think I would add some more spices next time.
Marian Enev
[email protected]I've made these enchiladas several times and they are always a hit! The chicken is always juicy and tender, and the sauce is flavorful and creamy. I would definitely recommend this recipe to anyone looking for a delicious and easy enchilada recipe.
Amber da Kitsune& Cinnamon da Bunny
[email protected]These enchiladas were easy to make and turned out great! I used a rotisserie chicken to save time, and the sauce was flavorful and creamy. I will definitely be making these again.
Joe Mates
[email protected]I'm not a huge fan of enchiladas, but I thought I'd give this recipe a try. I was pleasantly surprised! The chicken was tender and flavorful, and the sauce was creamy and cheesy. I would definitely make this recipe again.
Amir ilyas 88
[email protected]I made these enchiladas for dinner last night and they were a hit! My family loved them. The chicken was cooked perfectly and the sauce was delicious. I will definitely be making these again!
Ah Milly
[email protected]These chicken enchiladas were fantastic! The flavors were well-balanced and the chicken was juicy and tender. The sauce was creamy and flavorful, and the cheese melted perfectly. I would definitely make this recipe again.