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OfflineStonedShroom
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creamy chicken enchiladas
    #2198738 - 12/24/03 12:01 AM (12 years, 11 months ago)

here's a full mexican meal that my roomies beg me to cook


it is really easy to make and DAMN tasty.

what you need:

6 medium sized boneless, skinless chicken breast, cut into small chunks
1 regular sized onion, preferable red, chopped
1 bell pepper, chopped
1 clove of garlic, minced
1 package of fresh mushrooms, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
1 package of cream cheese, softened
1 pound of colby-jack cheese, (or for an extra kick you can get 1/2 lb of colby and 1/2 lb of 'pepper-jack') grated
1 can of green chiles
16-20 small (soft taco) tortillas. it doesn't matter if you use flour or corn, IMHO, corn tastes better, but they're good with flour, too.

OK pour some cooking oil into a large non-stick skillet, just enough to coat the bottom. Once the oil is hot add the minced garlic, let cook for a few seconds, then add the chicken. Lightly season the chicken with lemon-pepper and cook for about 5 minutes then add the onion, mushrooms, and bell pepper, sautee until the chicken is done.

While the chicken is cooking, in a large sauce pan mix together the two cans of soup, cream cheese (it 'melts' better if you cut it into squares), can of green chiles, 1/4 cup of milk, and half of the colby-jack cheese. Heat on medium and stir frequently. It takes a while for this sauce to be completely melted and homogenous.

OK once the chicken is done turn off the heat (don't completely remove from heat, just leave the skillet on the cooling burner) there shouldn't be excessive oil still left in the pan, but if there is then drain the chicken/veggie mix. next add all but a medium sized handful of the colby-jack cheese to the chicken mix and stir evenly into the chicken mix.

*if you're using flour tortillas skip this next step*
get a small skillet, coat with cooking oil, turn it on high. once the oil is hot put a tortilla in, let fry for like 3 seconds, then flip and fry for 3 more seconds, the result should be a nice, flimsy corn tortilla, easier to roll with. do this for all tortillas (it really doesn't take long at all since they only cook for like 6 seconds a peice)

ok now take a large rectangle casserole dish (or a cake pan would work) spray with PAM or lightly coat with butter of you don't have PAM. be sure to get the side of the dish. next, pour a thin layer of sauce into the bottom of the dish. put a heaping spoonful on the chicken/cheese/veggie mix on the upper portion of a tortilla and roll the sit the rolled tortilla in the dish, it's best if you sit it in with the 'seam' on the bottom, that way the enchiladas don't come unrolled. repeat until you can't fit any more enchiladas into the dish.

cover them with the remaining sauce then top with the remaining colby-jack cheese.

bake at 450 degrees for 20 minutes or until bubbling.

And here's a really good mexican rice recipe I made up all by myself, makes the perfect side dish for chicken enchiladas:

what you need:
3 cups of 'instant' white rice. 'minute rice' is my fave brand
1 can of ro-tel tomatoes. we use the hottest mix, but if you're a pussy then you can use mild
1 can of 'fiesta' corn
'mexican' seasoning-optional (McCormick makes it, it comes in a shaker bottle)
1/2 stick of butter

In a large pot bring 3 cups of water plus the butter and about 1 tablespoon of 'mexican' seasoning to a boil in high heat. Add corn and tomatoes and wait for it to come to a boil again, still on hi. Once it come to a boil, turn heat to low, add rice, stir, then cover with a lid. Let set for 10-15 minutes, or until rice is fully cooked. Stir again and serve with chicken enchiladas.  :thumbup:


--------------------
We are not human beings going through a temporary spiritual experience.

We are spiritual beings going through a temporary human experience.



Edited by StonedShroom (12/24/03 10:58 AM)


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InvisibleDankman
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Re: creamy chicken enchiladas [Re: StonedShroom]
    #2198780 - 12/24/03 12:41 AM (12 years, 11 months ago)

Damn that sounds good!  I usually don't like enchilada sauce so yours is perfect.  The cream cheese sounds like a great addition. :bong:


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"There was a dirty rainbow coming out of the fucking toilet" - 40 Oz.


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OfflineStonedShroom
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Re: creamy chicken enchiladas [Re: Dankman]
    #2198787 - 12/24/03 12:49 AM (12 years, 11 months ago)

seriously, these are GOOD.

oh and if you don't have an onion or garlic, you can get by using garlic and onion powder to season the chicken with, but it's tons better if you use the real things.

canned mushrooms can be substituted for the fresh shrooms, but it won't taste as good as fresh shrooms.


--------------------
We are not human beings going through a temporary spiritual experience.

We are spiritual beings going through a temporary human experience.



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Offlinestefan
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Re: creamy chicken enchiladas [Re: StonedShroom]
    #2199346 - 12/24/03 09:44 AM (12 years, 11 months ago)

that sounds very good!

I'm goign to try that one soon :laugh:


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OfflineStonedShroom
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Re: creamy chicken enchiladas [Re: stefan]
    #2199371 - 12/24/03 10:13 AM (12 years, 11 months ago)

awesome.

the enchiladas are a recipe my mom perfected, the rice my own creation.

be sure to post what you think about em! I wish this was like a REAL culinary meeting place cuz I'd cook up a couple pans of these things for everyone to enjoy.

OH and here's a fun mexican appetizer... these are rich and I wouldn't suggest serving them with the chicken enchiladas, since they're also rich... they're best with tacos or cheese enchiladas.

mexican pinwheels

what you need:
10 large flour tortillas
2 packages of cream cheese, softened
1 package of 'mexican' pre-shredded cheese
1 can of black olives, preferably the 'crushed' or sliced kind if you don't want to chop up every single olive
1/2 of an onion, chopped fine
1 teaspoon garlic powder

mix all ingredients (except tortillas) well. next spread a layer of the mixture over a tortilla, roll tightly, so you end up with a taquito-looking thing. next cut into 3/4 inch segments, discard (or snack on) the ends. repeat until you run out of tortillas or filling. you should have little bitty 'pinwheels' that make a great presentation and taste oh-so yummy.

tip: if you have leftover filling, top your tacos or enchiladas with it.


--------------------
We are not human beings going through a temporary spiritual experience.

We are spiritual beings going through a temporary human experience.



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InvisibleGabbaDj
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Re: creamy chicken enchiladas [Re: StonedShroom]
    #2199631 - 12/24/03 01:27 PM (12 years, 11 months ago)

I used to eat at a mexican buffet on my lunch break that served something like that..

They were chicken encheladas with green chilies in them in a sour cream sauce.....

They were sooo damn good. I think Ill try to re-create them some day soon.

Ill give your recipe a shot.


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OfflineStonedShroom
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Re: creamy chicken enchiladas [Re: StonedShroom]
    #2314639 - 02/08/04 04:04 PM (12 years, 9 months ago)

bump


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We are not human beings going through a temporary spiritual experience.

We are spiritual beings going through a temporary human experience.



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InvisibleRunDMT
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Re: creamy chicken enchiladas [Re: StonedShroom]
    #2314676 - 02/08/04 04:13 PM (12 years, 9 months ago)

Got it. :grin::thumbup:


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