Heidi’s Red Enchiladas
This is such an easy recipe to make. My kids love it and they are picky eaters!
Start by bringing 4-5 boneless,skinless chicken breasts to a boil. Add salt and pepper to taste. To see if your chicken is done, simply cut it open and make sure it is not pink inside. Once this is cooked take the chicken out and shred.
I buy 2 packages of McCormick Enchilada mix. Dump it in a separate sauce pan and add 16 oz. of tomato sauce. Then add 3 cups of your chicken stock. Cook this till it boils. Once boiling take off the heat and add 1 cup of shredded Mexican cheese; mix well. You are going to now divide this sauce into 2 containers.
In one of the containers add all your shredded chicken and mix well. Keep the other bowl of sauce separate.
Now you are ready to put it all together. You will need a 9 by 13 pan. Take one Corn Tortilla at a time fill it with the chicken mixture. Roll it up and place seam side down. Continue doing this till you have used up all the chicken. Then take the extra red sauce and dump on top of all the tortillas, making sure to cover them all. You can top this off with shredded cheese on top.
Bake this at 350 for 30 minutes or until the cheese is golden.
This recipe also freezes very nicely. Simply make the meal cover first with saran wrap and then with foil. If your baking dish comes with a lid place it on after you have done the saran wrap and foil.
Filed under My Kitchen | Comments (3)White Enchiladas
This is my mom’s recipe and my family really enjoys it.
Start by cooking some chicken in water (I cook 4 skinless and boneless chicken breasts; add some salt and pepper to taste. By cooking your chicken this way you will be making some chicken stock as well that can be used for other recipes. Once the chicken is cooked take it out and shred it. Take out your 9 by 13 inch pan and spray with a cooking oil. Then take one flour tortilla at a time spread sour cream all over the inside, then place some shredded chicken inside, then add some green chilies ( I buy the Old El Paso Green chilli’s), and then sprinkle some cheese in there. Roll it up and place seam side down. Continue doing this till you have used up all the chicken. Then take one Family size can of Cream of Mushroom soup; mix with 1 cup milk, and 1/2 cup of your chicken stock. Mix it well and then dump on top of your rolled tortillas. Top is off with some shredded cheese on top.
Bake covered for 30 minutes or until golden at 350.
The Dove’s Nest Chicken Apricot Salad
This past summer I ate at a Tea Room called The Dove’s Nest. It was so quaint and the food was delicious. I have included one of their recipes.
Chicken Apricot Salad
For the Dressing:
- 2 Large egg yokes
- 2 tablespoons fresh lemon juice
- 2 tablespoons grainy Dijon mustard
- 3 tablespoons chopped fresh rosemary
- 3/4 cup vegtable oil
- 2/3 cup olive oil
- 1/4 cup honey mustard
- salt and freshly ground pepper to taste
*Process the egg yolks, lemon juice, mustard and rosemary in a food processor fitted with a steel blade for 10 minutes
*Add the vegetable and olive oils in a fine stream, processing constantly until thickened
*Add the honey mustard, salt and pepper. Process until smooth; set aside.
For the salad:
- 3 pounds cooked boneless skinless chicken breasts
- 1 cup dried apricots, cut into 1/4 inch strips
- 1/3 cup sherry
- 3 ribs celery, chopped
- Green tops from 4 scallions, chopped
- 1/2 cup sliced almonds, toasted
*Shred the chicken into a large bowl
*Combine the apricots and sherry in a small saucepan. Simmer for 3 minutes to plump the apricots.
*Add the chicken.
*Add the celery, scallions and almonds to the chicken mixture, stirring gently.
*Add the salad dressing, tossing to coat
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