Anyone have a good chicken enchilada recipe?

This is one of mine...It isn't from a box...just homemade...Can't say it will taste like a Mexican Restaurant...But here it is......................it is good...

White Chicken Enchiladas

2-½ cups Cooked, Shredded Chicken

2 cups Reserved Broth From Chicken

3 Tablespoons Canola Oil

12 whole Corn Tortillas

1 whole Large Onion, Diced

3 whole 4 Oz Cans Whole Green Chilies, Diced

1 whole Jalapeno, Seeded And Finely Diced

1 teaspoon Paprika

½ cups Heavy Cream

2 Tablespoons Butter

2 Tablespoons Flour

1 cup Sour Cream

2-½ cups Monterey Jack Cheese, Grated

Salt And Pepper, to taste

Picante Sauce (optional) or your choice of salsa

Cilantro, Chopped

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

I serve with picante sauce sometimes...Optional..

Happy cooking...........

Well I have a recipe, but it doesn't taste like its from a restaurant it tastes like a real Mexican homemade enchilada. It's pretty easy too. It's homemade but not totally, but my mom is Mexican and so is my grandma and myself, and this is how our family makes them:

1 c. shredded chicken breast

2 C. shredded Cheddar, Monterey Jack (or both)

1/2 a white onion chopped

1 Large can Las Palmas Enchilada sauce

1 package corn tortillas

Oil for frying (veg. oil /canola or corn oil is fine)

Put the chicken, cheese and onion in a bowl and mix it all together. Put to the side for later. Empty the can of sauce into a pot or pan and warm it gently, in a frying pan put about 1/4 of a cup or 1/2 cup of oil and heat on a med. high heat. Fry the tortillas one at a time, about 30 to 40 seconds on each side, just so they are soft and you can roll them, put them on a plate with a paper towel to absorb some oil. Then you get a cookie sheet or another large pan for the oven, you take 1 tortilla, dip it in the enchilada sauce ( I use tongs for this), place some chicken mixture in the tortilla, roll it up, place on cookie sheet seam side down. Keep doing this till you run out of chicken mixture. You can put an olive in them if you want to. Then ladle any extra sauce on top of the rolled enchiladas, not too much, but enough to cover them, and if you have any extra cheese you can put that too. Put them in the oven at 350 for about 30 to 40 minutes. Bababooey.

Easy Chicken Enchilada: 40 min 20 min prep 4 servings 2 cans white chunky chickens 1 package flour tortillas 1-2 package shredded cheese 1 jar salsa 1 container sour cream chili powder 1. Preheat oven to 350 degrees. 2. Drain water from cans of chicken. 3. Use a medium to large rectangular casserole dish. 4. Microwave 3 tortillas at a time inside 2 paper towels for 15 seconds. 5. Spoon small amount of chicken, cheese, salsa, sour cream, and chili powder on each tortilla. 6. Roll tortilla as tightly as possible without breaking. 7. Place in dish tightly next to each other. 8. Repeat the process using all tortillas in package. 9. Top tortillas with cheese, salsa, chili powder, and bake for 20 to 25 minutes. 10. Cover with remaining sour cream and serve.

Here in New Mexico, layered enchiladas are more common than rolled and SO much easier. Heat a little oil in a skillet and heat each corn tortilla in the oil (use a fork or tongs). Lay them in a casserole dish in which you have poured a little enchilada sauce (we prefer green). Top each with cheese, some shredded chicken, chopped onions, and a little more sauce, then layer another tortilla. Keep that layering up until you end with a tortilla, sauce and cheese. Pop in the oven to melt and heat through. Use roasted green chiles too if you have access to them. Yum!

This mexican chicken recipe for enchilada is my favorite. It is so good and simple to make

http://www.chili-everyway.com/mexican-chicken-reci...

i think this recipe is very good in squidoo link (down) or in the good "as seen on tv" - Secret Restaurant Recepies with very good recepies..

http://bit.ly/recepies

enjoy