STACKED NEW MEXICO STYLE (OR ROLLED) CHICKEN ENCHILADAS
The original recipe came from Holloman Air Force Base OWC - tweaked and changed and made it my own. Our good friend in New Mexico always served her's stacked, I like rolled myself.
Provided by lesliecoy
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken until done in boiler with chicken broth. When chicken is cooked, shred with fork.
- Combine soup, chilies, garlic, onion, and cumin in boiler with stock and chicken. Simmer until thickened.
- Place strainer over large bowl and drain sauce off chicken, pressing juices through the strainer. Add more chicken broth if necessary to make 2 cups of sauce.
- Heat skillet and heat up tortillas until limp. Continue until all tortillas are done.
- Place a spoonful of sauce in oven proof dish. Lay out a tortilla and top with chicken mixture. Roll it up and place seam side down.
- If stacking lay a tortilla on top of the sauce and top with a spoonful of the chicken mixture then another tortilla and more chicken mixture, 4 tortillas high. Make a second stack following the same order.
- Pour Sauce over the Enchiladas.
- Grate Monterrey Jack Cheese on top.
- Heat in 450 degree oven until cheese begins to brown. Be careful not to over cook.
- Each Tortilla will count as a serving to figure calories, if stacked you can cut the stack in half to serve.
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Kosoluchi Nwabu
[email protected]These enchiladas were a disaster. I followed the recipe exactly, but they turned out terrible.
Eyob Gera
[email protected]I would not recommend this recipe. The enchiladas were dry and the sauce was bland.
Ahmad Nawaz
[email protected]The chicken enchiladas were okay. I thought the sauce was a little too thick.
Chino
[email protected]I'm not a fan of enchiladas, but these were pretty good. I would definitely eat them again.
Qurban Bhai
[email protected]The chicken enchiladas were good, but I've had better.
Chandavi
[email protected]I thought the enchiladas were a bit bland. I would add more seasoning next time.
Inoxent Xhoudhary
[email protected]These enchiladas were a little too spicy for my taste, but my husband loved them.
Hussan Ali
[email protected]I would definitely make this recipe again. It was easy to follow and the results were amazing.
Nikita
[email protected]The chicken enchiladas were delicious! I especially liked the creamy sauce.
Cecil Jacobs
[email protected]I made these enchiladas for a potluck, and they were gone in no time. Everyone loved them!
Gundo Nethavhani
[email protected]I love that this recipe uses both red and green enchilada sauce. It gives the dish a really nice flavor.
Prince Studio
[email protected]I've made these enchiladas several times now, and they're always a crowd-pleaser. They're easy to make and always turn out delicious.
Habib Mangi
[email protected]These enchiladas were a hit with my family! The chicken was moist and flavorful, and the sauce was the perfect balance of spicy and creamy.