I have several versions on my blog. I love chicken enchiladas. All these recipes are very good but somewhat different from one another. Not sure any are considered completely 'authentic'.

Chicken Enchiladas (light version)

Chicken Enchiladas (more decadent recipe)

Chicken Enchiladas (my lightest version)

Enchiladas Suizas (made with dark meat and a white sauce - SOOO good!)

Family-Friendly Chicken Enchiladas (simple version using canned soup)

Oooh! I am so making the enchiladas suizas. I just bought corn tortillas because I've been wanting enchiladas, and yours sound excellent.

I've made these ones that Tyler Florence featured on his cooking show. They were awesome.

Chicken Enchiladas

Serves:
16 enchiladas, 8 servings

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

This one taste just like Enchiladas with out all the work! (IÂm in a Gooseberry Patch Book with this one)

Chicken EnchiladaÂs

1 (2 to 3lbs. ) chicken, cooked &boned
1 pkg. Tortilla chips
1 large can evaporated milk
2 cans mushroom soup
1 ( 10. 1/2oz ) can enchilada sauce
½ lb. Grated cheese
Place one half the chips in 9 by 13 baking dish.
Add a layer of chicken, cover with ½ of the cheese.
Mix together milk ,soup & sauce. Pour one half of
mixture over cheese. Repeat layers. Bake 350.
30 to 40 min. till bubbly. Sometimes I add sliced
olives to top. This is very easy and taste great !

This one is great too!
~*~Enchiladas Suizas~*~ I like to serve with sour cream & guacamole with a side of black beans, salad & chips.

½ c. chopped onions
1 garlic clove, minced
2TBSP.butter, melted
½ c. sliced olives, drained
1 -10 ¾ oz. can cream of chicken soup cond.
1-8oz.(1c.) sour cream
1-4oz. can chopped green chilies,drained
1 ½ c. shredded or cubed, cooked chicken
¼ c. milk
1 ½ c. shredded Mexican Style Cheese
10 corn tortillas

Heat oven to 350°. In a medium saucepan over medium heat,cook onions,& garlic in butter until tender. Stir in ¼c. of olives,soup ½ c. sour cream & green chilies,mix well.Reserve ¾ c. of the sauce & set aside.
Stir in chicken & ½ c. of cheese in to remaining sauce.

In a small bowl, combine reserved ¾ c. sauce with remaining sour cream & milk, Blend well. Spread ½ c.of sauce over bottom of greased 13x9 inch. baking dish.

Heat tortillas. Place about ¼ c. of chicken mixture down center of each tortilla, roll up. Place seam side down in a row in baking dish. Spoon remaining sauce over top of filled tortillas, covering completely. Bake for 25 to 30 min. then place remaining cheese & ¼ c. olives on top & bake until melted, about 5min.
Let stand for 5 min. before serve.
6 to 8 servings.

I use the one recipe using the cream of chicken soup. I also use just red or green or yellow peppers chopped. Also use chili powder sprinkled on them and some in them, plus two kinds of cheese. I like to put cheese that melts well at the last minute on the top of them in the pan too.

Sue

Thanks everyone! They came out pretty good. I got a bunch of compliments. The only thing I would change in what I did was use corn tortillas instead of flour ones. They got a little soggy.

I used boneless skinless chicken breasts, sauteed onion, can of roasted chilis and cheese inside each one. Covered with sauce then cheese then baked.

Thanks again.

I'm bookmarking this page because I am hungry for enchiladas now!!!

There're on the menu for tomorrow! I can hardly wait.