hunnychile

So Yeah...I'm stuck back here in NE Ohio - after living in CA. for 18 years, & Texas for 12 and none of the Mexican restaurants in Ohio have very good food. They try but it falls way short. Sometimes they don't even offer jalepenos! Ouch!!!

Anybody have a tastey chicken enchilada recipe to share? I've tried many from books but none are as good as A.J. Gonzalez's in downtown Dallas Texas or Los Hermanos or even Javiers in Napa.

Please share if possible. Gracias!!!

__________________
"I need compassion, understanding and chocolate." - NJB

amonkie

Yes!

I have a sour cream chicken enchilada recipe that has been fantastic, and is also modifiable based on your personal tastes.



1 can of Cream of Chicken soup
2 cups sour cream
2 cups cooked shredded chicken meat
corn tortillas
1 large can of chopped green chilis
1 onion chopped
1 19oz can of green enchilada sauce
grated cheese

mix everything but sauce and cheese; spray pan w/pam; put some of the enchilada sauce on the bottom of the pan; layer tortilla, meat mix, cheese and repeat like a lasagne;
top with remainder of sauce and some cheese

bake 30 min @ 350

I vary this a little each time. I found a new campbells cream of chicken soup I like better called chicken verde. You can dip the tortillas briefly in hot oil and stuff them w/the mixture and then lay them side by side in the pan rather that layering them.. but thats alot of work and they taste the same in the end.

For the chicken, I get the already baked ones from the deli and just pull off the meat - so quick and easy and usually cheaper too. In place of green enchilada sauce, just use a Green Chile sauce- it tastes the same, if not better.

This is a pretty mild recipe.. if you like it spicy take a can of jalepenos and sprinkle those on every layer along with the cheese and the meat mixture. If i need to make the green sauce last a little longer, I buy a second can of soup and mix that in - works well.

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Calling from deep in the heart, from where the eyes can't see and the ears can't hear, from where the mountain trails end and only love can go... ~~~ Three Rivers Hare Krishna

hunnychile

Thanks amonkie! Wow, this sounds just great! I can't wait to cook your recipe up and enjoy with friends later this week. I forgot that green chili sauce is a much better one to use for enchiladas.

__________________
"I need compassion, understanding and chocolate." - NJB

BadNick

Home made is hard to beat so I hope I can try amonkie's recipe soon. I've never made my own enchiladas.

We used to have no good Mexican food places around here...or at least very rare, and they tended to be overly adapted to local tastes rather than authentic. But lately I've been enjoying another of the positive benefits, other than cheap landscaping care and house cleaning, of what seems like a lot of Mexican people who've moved into some areas around here. Several little "hole in the wall" Mexican delis have opened, and even though they seem to cater mostly to Mexican people, I've tried a couple of them and found that their enchiladas and tacos are about the best I've ever had.

snowy

I think I will vegetarianize this recipe, amonkie. I'll let you know how it turns out.

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If I am not better, at least I am different. --Jean-Jacques Rousseau

amonkie

Snowy... I've actually vegetarianized this once for my ex's sister and served both at the same meal.

We used Tofu and cream of broccoli in place of the chicken and cream of chicken soup. My recommendation - don't use cream of broccoli, and you'd want a softer tofu, otherwise the tofu will seem awfully firm compared to everything else that has gotten warm and melted into deliciousness.

It didn't have quite the same taste, and I think the broccoli largely had to do with this.

__________________
Calling from deep in the heart, from where the eyes can't see and the ears can't hear, from where the mountain trails end and only love can go... ~~~ Three Rivers Hare Krishna

snowy

Yeah, I was thinking more cream of vegetable/cream of mushroom, and using mushrooms or a veggie mix (onion, pepper, mushroom) as the veggie filling. Tofu: did you use extra firm or just firm?

__________________
If I am not better, at least I am different. --Jean-Jacques Rousseau

amonkie

I think we used extra firm just because it was what was in the fridge.

you could definitely take more of a fajita style to it, and that would give it a good dimension of flavor without feeling like something was missing.

I also like to mix up the cheeses. Monterey/Colby Jack/some of the mexican cheese I can pick up from my local grocery that have a little seasoning on them (think taco seasoning).

Ultimately, when its done it usually resembles a big dippy looking pan. We often just forgoe forks, and either use the leftover corn tortillas and stuff them with the mixture for enchilada tacos, or use corn chips and just scoop/eat like a dip.

Another warning... the more spices you put in this thing, just remember the longer the chilis/jalepenos soak into the cheese mixture, the hotter it'll get.

I think this meal reaches its peak in flavor the following morning after being cooked.

__________________
Calling from deep in the heart, from where the eyes can't see and the ears can't hear, from where the mountain trails end and only love can go... ~~~ Three Rivers Hare Krishna