Chicken Enchiladas Anyone?

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FrostEOne
Posts: 204
Joined: Mon Jul 09, 2018 3:13 pm
Location: Iowa, USA

Chicken Enchiladas Anyone?

Post by FrostEOne » Wed Aug 22, 2018 11:48 pm

My own recipe, their pretty good if you like Mexican hot

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YNWaN
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Posts: 3399
Joined: Wed Apr 27, 2011 2:02 pm

Re: Chicken Enchiladas Anyone?

Post by YNWaN » Wed Aug 22, 2018 11:58 pm

Indeed I do :).
Mark

FrostEOne
Posts: 204
Joined: Mon Jul 09, 2018 3:13 pm
Location: Iowa, USA

Re: Chicken Enchiladas Anyone?

Post by FrostEOne » Thu Aug 23, 2018 7:51 am

Chicken seasoning recipe:

4 Tbs - Mexican Green Chili Powder
2 Tbs - Jalapeño Powder
2 Tbs – Minced White Onions
2 Tbs - Garlic Powder
2 tsp - Onion Powder
2 tsp - Cilantro
1 tsp - Cumin
1 tsp - Mexican Oregano
½ tsp – Black Pepper
¼ tsp - Cayenne Pepper
½ tsp - Crushed Red Pepper Flakes

I use 4 heaping tablespoons of this seasoning along with a can of Rotel Tomatoes & Green Chilis, a Rotel can full of water and roughly ¾lb of shredded chicken.
Simmer slowly for an hour, stirring occasionally, add more water if needed. Want it fairly thick, not real juicy.
Put pinto beans, chicken, finely diced onions and cheddar cheese in flour wraps, bake at 350 for 20 minutes.
Plate them, cover with Old ELPaso Enchilada sauce, more cheddar and a bit of salsa.
My significant other prefers rice instead of beans in hers, she likes them so much it's not something she's willing to miss each week.
We have these every Wed, keep leftover meat for the next week, usually get 2 weeks out of this, third week we add new ingredients to what's left of meat and keep on going.

FrostEOne
Posts: 204
Joined: Mon Jul 09, 2018 3:13 pm
Location: Iowa, USA

Re: Chicken Enchiladas Anyone?

Post by FrostEOne » Thu Aug 23, 2018 9:37 am

Here's what chicken looks like after simmering an hour
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Enchiladas after baking
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