Chicken enchiladas (home-made white sauce)

Found this on fb of all places.


10 flour taco shells
2 c cooked Shredded chicken (I always cook in chicken broth)
2 c Monterey jack shredded cheese
3 T butter
3 T flour
2 c chicken broth
1 c sour cream
1 (4 oz) can diced green chiles


Pre heat oven to 350....Use 9 x 13
mix  shredded chicken and 1 cup of the cheese then roll up in tortillas
Make roux.....add green chiles and pour sauce on top tortillas, add remaining 1 c cheese
and bake for 23-25 min

Enchilada Sauce de Phyllis

**got this recipe from Jon Egbert who is practically Mexican!!!!
1st Step:
1 cube butter
3/4 c flour
(brown the roux)

4 c tomato juice
3 c water
4 cubes beef bouillion
(add to roux that has been browned @ med heat)

add in spices:
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp chili powder
1/2 tsp ground red pepper
1 1/2 tsp seasoning salt

Simmer sauce on low for 20 min.
**This much will make 2 9x 13 pans so 1/2 the recipe if only making one 9x13 pan

2nd Step:
Meanwhile cook each corn tortilla on stove with pam spray on both sides, add cheese, chicken or beef, and roll with the seam side down. Pour sauce on top enhiladas.

Enchiladas only need to bake for 10 to 15 min @ 375

Garnish with:
Sour cream
lettuce (chopped)
tomatoes (chopped)
guacamole
salsa

Mom's Chicken Enchiladas

**got this from my friend Jeannette...from the Body for life recipe book

1 lb chicken (boiled and shredded)
4 green onions
2 T cilantro (chopped)
1 jalepeno (seeded and minced)
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 c reduced-fat cheddar cheese, shredded

Toppings:
1 tomato (chopped-used for topping after cooked)
1 2 oz can of olives (also used for after cooking on top)
salsa
sour cream

Pre-heat oven to 350. Coat a 9 x 13 with cooking spray. Saute green onions, jalepeno and cilantro in a pan with cooking spray for 2 min. Add the shredded chicken and 1 can of green chile sauce...cook for about 5 min.

In another bowl, pour in the other 2 remaining green chile sauces and heat up in microwave. then take tortillas and dip them in the green chile sauce. Fill with chicken mixture and roll into pan. pour remaining sauce on top and add cheese. Bake for 15 min..

Top with salsa, light sour cream, 1 diced tomatoe and 1 (2oz) can ripe olives

Creamy Chicken Enchiladas......Verde style

**These are my new favorite enchiladas...they were yummy...you gotta try them

1 lb. cooked chicken (boiled and shredded) or you could use rotissire chicken
1 cup chopped onion (cooked in 1 T olive oil)
1 jar tomatillo salsa divided (my jar was 16 oz.)
1 small can diced green chilies
8 oz. cream cheese
1 doz. small flour tortillas
1 cup half and half or heavy cream ( I used heavy cream)
2 cups shredded Monterrey Jack cheese

Directions: Heat oven to 375 degrees. Coat a 9x13 baking dish with non-stick spray. Heat oil in a large skillet over medium-high heat; Saute onion 5 minutes. Add cooked chicken, 1/2 jar salsa, cream cheese and chilies. Reduce heat to medium; stir, melt cheese and blend mixture well. Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture. Roll up tightly and place in baking dish, seam-sides down. Combine remaining tomatillo salsa with cream; pour over enchiladas and top with shredded cheese. Bake 30 minutes or until cheese melts.

Honey Lime Chicken Enchiladas

** Got this recipe from Mel's Kitchen...I freakin LOVED these...Eric was a little pickier because it was a little too sweet and tangy, so next time I will use less honey and more lime....my friend Rachelle was bragging about these enchiladas the other day and I just had to try them....She got them off of one of our friends' blogs (which is the same recipe as Sister's Cafe recipe) (so thanks Steph)the only difference really is the added heavy cream (or you can use sour cream)

1/4 c honey (I would use just a little less than a 1/4 cup)
(original recipe calls for 1/3 c...but that was too sweet)
5 tablespoons lime juice (I would use 2 limes or 1 really large lime)
1 tablespoons chili powder (I would only use 1/2 tsp to 3/4 tsp next time)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Nicole's Chicken enchilada's

I have just decided that this is my ALL time favorite enchiladas...thanks to my SIL Nicole, who gave me this recipe almost 10 yrs ago. I still have not found one that I like better!

3 chicken breasts cooked and shredded

8 oz cream cheese

1 c salsa (can be homemade or store bought)

1 can enchilada sauce

8 oz can tomato sauce

1 1/2 c cheese

1 sm can olives pre-sliced

10 to 12 flour tortillas

combine the chicken, cream cheese and salsa...spread on tortillas, in another bowl combine enchilada sauce and tomatoe sauce, cover over rolled enchiladas and add cheese and olives...

Bake @ 350 for 20 min

Chicken Enchiladas

4 chicken breasts (boiled for 45 min in chicken broth (like 3 or 4 boullion cubes in water) chop it up finely
1 can cream of chicken (I use fat free)
1/2 container sour cream (light)
8 oz of 1/3 fat cream cheese
2 cup shredded cheese
1 can green chilies
tortillas

mix sour-cream, cream of chicken,green chilies, cream cheese really well, with 1 cup of cheddar cheese (save 3/4 cup of sauce before adding the chicken into a seperate bowl)
than add chopped chicken..
spread all over tortilla and roll
and repeat
place in a 9 x 13
place the 3/4 cup over the top and remaining cheese on top to cover
Bake at 350 for 30 min uncovered in the middle of the oven