Amazing chicken enchiladas

from Cori Cooper

Ingredients:

8-10 chicken breasts  (I used a whole chicken)

2 onions, Chopped

1 chicken bouillon cube

2 cans green chili, chopped

2 TBS chili powder

2 tsp garlic, minced

salt to taste

1 bay leaf

crushed red pepper

1 can cream of chicken soup

1 can green chili sauce  (we used Macayas - so good)

1 pkg of 12 corn tortillas

1 can refried beans

cheddar cheese

sour cream

Directions:

layer first nine ingredients in a slow cooker and cover with water.  Cook on low for approximately 12 hours, drain and shred.  Boil cream soup and green chili sauce, cool.  Dip corn tortillas in sauce mixture and fill with chicken mixture and refried beans.  Roll and place in baking dish.  Pour left over sauce on top.  Top with cheese, place in hot oven only long enough to melt cheese.  Serve with sour cream on the side.

To do beef enchiladas, use shredded beef and cream of mushroom soup.

This makes an amazing broth too that you don't use in the recipe.  So it can be saved and used to make something else taste good too!

The boys were dipping tortilla chips in the green chili sauce and loved it!!  That reminded me of a really good recipe Heather used to make.  She'd shred beef into the green chili sauce (except I think she made her own green chili sauce).  Fry a flour tortilla and pour the sauce over the tortilla.  Yum-O!

Chicken Taco Rice:

from Jewelie Rhodes

Joining Weight Watchers, I realized that instant rice is very high in points - higher than regular rice.  When I made this tonight, I added a little broth (just what it needed) and used cooked/regular rice instead of instant rice.  It was fantastic and I actually liked the flavor better.  You don't need a full 14 ounces of broth with cooked regular rice  Just pour in what you need to make it moist.  You know how when you make hamburger helper and it has that processed aftertaste?  I noticed that with instant rice that wasn't there tonight.   We love the change.  

I also added a can of black beans (recommendation from Jewelie - a change she's made since giving me the recipe).  Yummy!   I love black beans.

You could add other veggies, too, like onions if you wanted.

1 lb chicken breast filets

2 T oil

14 oz can chicken broth

8 oz can tomato soup

1 envelope taco seasoning

12 oz can corn, drained

1 red or green bell pepper

1 1/2 cups uncooked instant rice

cheddar cheese, shredded

tortilla chips

sour cream

Rinse chicken and pat dry, slice into strips. Stir fry in hot oil in skillet until light brown.  Add broth, tomato soup, and taco seasoning.  Bring to boil.  Reduce heat.  Simmer covered for 5 minutes, stir in corn and bell pepper.  Bring to a boil.  Stir in uncooked rice.  Cover and remove from heat.  Let stand for 5 minutes (covered).  Fluff with fork.

You sprinkle the cheese on top.  I mixed a little sour cream in and ate it with a spoon.  My family ate it like a dip, using the chips to scoop it up.  (I'm trying to eat less carbs so that's why I went with the spoon.) 

Vegetable Enchiladas

from Cara Slade

4 flour tortillas
3/4 cup cheddar cheese, grated

Filling:
2 and 3/4 ounces spinach
2 tbsp olive oil
8 baby sweet corn cobs, sliced
1 oz frozen peas, thawed
1 (red) bell pepper, diced
1 carrot, diced
1 leek, sliced
1 red chilli, chopped
salt and pepper

Sauce:
1 and 1/4 cups diced tomatoes
2 shallots, chopped
1 garlic clove, crushed
1 and 1/4 vegetable stock
1 tsp sugar
1 tsp chilli powder

1. To make the filling, blanch the spinach in a pan of boiling water for 2 minutes, drain well and chop.

2. Heat the olive oil in a frying pan and saute the corn, peas, bell pepper, carrot, leek, garlic and chilli for 3-4 minutes, stirring briskly. Stir in the spinach and season with salt and pepper to taste.

3. Put all of the sauce ingredients in a saucepan and bring to a boil, stirring. Cook over a high heat for 20 minutes, stirring, until thickened and reduced by a third.

4. Spoon a quarter of the filling along the centre of each tortilla. Roll the tortillas around the filling and place in an ovenproof dish, seam-side down.

5. Pour the sauce over the tortillas and sprinkle the cheese on top. Cook in a preheated over at 350 degrees, for 20 minutes or until thhe cheese has all melted and browned. Serve immediately.
 

Chicken enchiladas

from Celeste Fisher

   1 chicken (boiled and taken off the bone)
   1 doz. corn tortillas
   1 can cream of chicken soup
   1 can chopped green chili
   1 pint sour cream
   Chopped onion and cheese to taste
 
Put the sour cream, chili, soup and chicken in a pan and heat up on low heat.  It says to sprinkle garlic and cumin but I don't usually do that.  Soften tortillas in boiling water.  (Be sure to put them in and take them out pretty quickly or they will fall apart.)  At this point, you can either layer them in a pan with half sauce first half tortillas next, half onions, half cheese last.  Or you can roll the chicken mixture in the tortillas like enchiladas and put sauce and cheese on top.  I rarely put the chopped onions in but if your family likes onion it is yummy with the onions.

Cook at 350 degrees for 25-30 minutes.