Cheesey Chicken Enchiladas | Print |
(14 votes, average 3.64 out of 5)

Serves 4

  • 2 cups (16 ounces) Frontera Classic Red Chile Enchilada Sauce
  • 8 ounces shredded cheese, such as Monterey Jack
  • 2 cups shredded cooked chicken
  • 8 corn tortillas
  • Chopped white onion and cilantro for garnish
  1. Heat the oven to 425 degrees. Spread ¼ cup of the Sauce over the bottom of an 11- x 7-inch baking dish. Mix 1/2 of the cheese with the chicken in a bowl.
  2. Wrap the tortillas in microwave-safe plastic wrap. Microwave on high for 1 minute, just until softened. Fill each warm tortilla with 1/8 of the cheese-chicken mixture, roll up and place in prepared dish.
  3. Completely cover filled tortillas with remaining sauce and remaining cheese. Bake until bubbly and browned, about 15 minutes. Sprinkle with onion and cilantro and serve.
 

Comments  

 
+1 # leticia contreras 2010-07-20 13:47
please i am trying to learn how to cook but why the Rice (mexican) never comes out good do you have any advise for a mother of 3 please what to do or NOT to do...thank you Leticia
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+1 # JeanMarie 2010-07-23 13:22
Hi Leticia,
check out our recipe for Classic red tomato rice on this site--in it we gently fry the rice in oil before adding the water and salsa. This frying helps keep the grains separate and prevents mushy rice. Then be sure to turn the heat very low and simmer as directed. fluff with a fork and welcome the compliments.
JeanMarie
fronterafiesta.com/.../302-classic-red-tomato-rice.html
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0 # Alice 2010-11-19 11:56
Measure out the rice, I use 1 cup rice 2 cups water. Fry rice till lightly browned in oil, add 2 garlic cloves while frying. Turn down heat, add 2 cups hot water, 1/2 can tomatoe sauce (or more depends on what u like) some diced onion, and I use Knoor chicken flavoring, (or use salt and pepper to taste) With the seasoning you do not have to add salt. But test it. Cover, cook on low till almost dry of liquid. If rice not quite cooked add a little bit more hot water cook covered. Watch carefully till almost dry. Turn off leave cover on. Till you are ready to serve it. I am not much on writing recipes, I usually cook without, like my mom taught me.
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0 # Pita 2011-03-08 08:30
Leticia:
I add a serrano chile to the rice while I am browning it. It doesn't add heat, just flavor. The rice comes out much better if you use fresh tomato. Also, at the start of the boiling time, throw in a few sprigs of cilantro. It makes all the difference in the world! iwhile it
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0 # Addie 2011-03-20 10:18
I start with 1 heaping cup of long grain rice.Brown rice in just a little oil at medium heat for about 2-3minutes.Keeping turning rice so it doesn't burn. When rice starts to turn a light brown add 2 cans(14.5 oz size)Swanson chicken broth, about 1/3 cup tomatoe sauce, and a little chopped white or yellow onion. Mix thoroughly, cover, and simmer for 20 minutes. Remove from stove and let rest for about 5-10 minutes. Don't need to add salt or other seasonings since broth is already seassoned.
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