Who has a tried and true Chicken Enchilada recipe I can try please? I have never made them:)!?

Yes I have the one my family loves...Green chicken enchiladas---!large can green enchilada sauce---8flour tortillas---6cups chopped up cooked chicken---1cup chopped onions----2cups cheddar cheese......put chicken, 1/2 the can of sauce&1/2 the onion in pan to heat.spread mixture in middle of tortilla--sprinkle little raw onion&cheese on top of mix--roll up tortilla put seam side down in pan--continue til all tortillas are done---sprinkle any left over onion on top--pour remainder of sauce over the enchiladas---top with cheese---bake at 350 for about 30 mins. until bubbly...Some people like a little sour cream on top....

This is an authentic Mexican Recipe for Enchiladas

Bear in mind that enchiladas is not a special main dish in Mexico but rather something made at the last moment when you have unspected guests or the housewife couldn't think of anything else and she has leftover meats.

You'll need:

Tortillas (4-5 per person), corn, not white wheat ones.

Chilies (Depending on how spicy you want the enchiladas, not even Mexicans like food extremely hot)

Filling. Shredded cooked breast of chicken. (But you can use beef, pork, chorizo, mashed potato and even shrimps, crabmeat or other seafood).

Tomatoes. Red ripe pear tomatoes or green tomatillos depending on how you want your enchiladas. (4 reds or 6 green if cooking for 4)

Garlic. Up to you how much of this you may use.

Onions. Again, it's up to you, consider 1/2 onion for every 4 tomatoes/6 tomatillos and adjust accordingly.

Cilantro (coriander).

Powdered chicken consommé.

Prepare the sauce by cooking in 1 and 1/2 cup of boiling water the tomatoes, onion, gralic, chilies and cilantro until the skin of the tomatos starts to crack. Close the heat.

Carefully place the ingredients in a blender, add the chicken consomme and blend (don't close the blender's container). Try for taste and correct with salt.

Heat the tortillas in a flat grill (this is very important to keep the tortillas flexible otherwise they will crack, do not microwave as they will become stiff once they start to cool). As soon as one is heated, cover it with a kitchen cloth and do it likewise with the rest. When you finish, take them, one by one, set them flat, fill them with the meat you'll use and fold them or roll them, either way is OK and keep them covered with the cloth.

In a deep skillet, softly fry the filled tortillas (they should be soft to the touch). When finished, place them in an ovenproof dish large enough to accomodate them and pour the sauce over them to just cover them. When it is almost time to serve, place them in a heated oven to warm through. Take them out, sprinkle some cheese (not cheddar, but fresh Mexican, or shredded mozzarella or any soft tasting WHITE fresh cheese), dollops of sour cream and serve. Any leftover sauce may be used over fried eggs or meat. It will keep up to 3 days in the refrigerator.

Baked Chicken Cheese Enchiladas

4 ounces cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

2 cups shredded cheese, cheddar or Monterey jack

2 cups shredded, cooked chicken

1 cup frozen corn kernels, thawed

1/2 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon cayenne

salt and pepper to taste

4 scallions, thinly sliced

14 soft, round 6-8 inch tortillas

Preheat oven to 325 In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1 cup of the shredded cheese.

In a second bowl, toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the creamed mixture and stir to combine.

In a baking dish, spread 1/2 cup of the salsa over the bottom. Place about 1/3 cup of the filling on a tortilla, roll up and transfer to the baking dish, seam side down. Repeat process for remaining tortillas.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining cheese over the top. Enchiladas may be made up to this point 12 hours in advance.

Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Sprinkle with remaining scallions and serve warm. Enchiladas may be reheated, covered with aluminum foil.

Here you go, these are awesome

Chicken Enchiladas

1 cup chopped onions

2 large cloves garlic, crushed

2 tablespoons vegetable oil

2 cans (14.5 ounces each) diced tomatoes

1 can (4 ounces) chopped green chiles, drained

1 teaspoon dried leaf oregano

1 teaspoon salt, or to taste

1/2 teaspoon sugar

1 to 1 1/2 cups diced cooked chicken

8 to 10 corn tortillas

1 cup shredded Cheddar cheese

1/2 cup sour cream, brought to room temperature for serving

sliced black olives

In a skillet heat oil and sauté and garlic for about 5 minutes, until tender. Stir in tomatoes, chiles, oregano, salt, and sugar. Simmer for 15 minutes, stirring occasionally. Combine 1/2 cup of the sauce with the chicken and set aside. Bring remaining sauce just to a boil. Place a tortilla in sauce to soften. Remove, letting excess sauce drip back into skillet. Place tortilla in greased 12x8x2-inch baking dish and place 2 tablespoons chicken mixture down center of tortilla. Roll up and place seam side down in corner of the dish. Repeat with remaining tortillas then pour remaining sauce over tortillas. Sprinkle with the cheese. Bake at 400° for 20 to 25 minutes or until bubbly. Serve chicken enchiladas with dollops of sour cream garnished with sliced olives. Chicken enchiladas recipe serves 4.

CHICKEN ENCHILADAS

1/3 cup peanut oil

1/2 cup onion, finely chopped

2 cloves garlic, crushed

1/2 cup flour

13 1/4 ounces chicken broth

1 2/3 cups water

1/2 cup enchilada sauce

1 tablespoon chili powder

1/2 teaspoon salt

5 ounces shredded cheddar cheese

1 1/2 cups cooked chicken, diced

1/4 cup black olives, pitted & sliced

8 7 inch corn tortillas

Heat oil in a saucepan over medium heat; add onion and garlic and cook until tender. Stir in flour, mixing until smooth.

Gradually add chicken broth, water and enchilada sauce, mixing until smooth. Stir in chili powder and salt. Cook over medium heat, stirring constantly, until thick. Reserving 1/2 cup cheese, mix remaining cheese with chicken and olives.

Dip corn tortillas in prepared sauce for about 5 seconds. Spoon 3 tablespoons chicken filling across center of each; roll up and place seam side down, in a shallow 2 1/2-quart baking dish.

Pour remaining sauce over tortillas. Bake at 350 F. for 15 minutes. Sprinkle with reserved cheese and continue baking 10 minutes. Garnish with sliced ripe olives if desired and serve immediately. Makes 4 servings.

Serving Size: 4

CREAMY CHICKEN & CHILE ENCHILADAS

1 pound uncooked chicken breast strips

1 package (8 ounces) cream cheese, cut into strips

1 can (4.5 ounces) Old El Paso chopped green chilies

1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) Old El Paso green chile enchilada sauce

3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400 degrees.

Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.

PLEASE visit this site for ANY recipe that you need. They have ratings from ordinary people that has tried out the recipes. It's a really good site, it's MY favorite one and I reccommend it to everyone on here all the time. They have millions of recipes all for free! You won't be disappointed. I love them both.

www.recipezaar.com

www.allrecipes.com