The following suggestions will make a huge number of different kinds of "enchiladas". They are all made using flour tortillas, but you could substitute crepes if you are more ambitious.
The first recipe is the original I came up with. I like to keep these ingredients on hand for emergency meals.
Each recipe makes four enchiladas. They can be doubled or tripled, but you would have to heat them 5-6 at a time, unless you can think of a way to do this in an oven without burning.
Microwave one minute or a little more, just long enough to melt the cheese. Serve immediately. Top with your preference of topping(s). Serve cooked rice or corn chips on the side, if desired.
Once you get the idea, you can create all kinds of different "enchiladas". Use a different kind of cooked meat, a different kind of cheese, add minced garlic or not, onions or not (onions and garlic can be raw, just very small or thin pieces so they cook quick). You can make a "sauce" or "gravy" with canned soup:
Just use the method for the chicken enchiladas and heat the sauce/gravy separately and top after at the table. I would suggest that you just experiment with variations until you find your favorites. These make great weeknight meals because you can use leftovers and it's fast. You can also feed in "shifts" if you have a large group to feed and they have to eat at different times.
By LynnT from Conway, AR
Chop green chili peppers. Mix cream of chicken soup, chili peppers, sour cream, and onions. Wrap chicken, soup mixture and cheese in tortilla shells.
Boil chicken breasts in water to cover in saucepan until tender. Remove chicken, reserving broth. Bone chicken; cut into bite-size pieces. Saute' onion, garlic, and jalapeno pepper in olive oil in skillet until tender.
Chicken enchilada casseroles are easy to make and will surely become a family favorite. This page contains chicken enchilada casserole recipes.
Mix soup, water, taco sauce, and sour cream. Place chicken, 1 heaping teaspoon of sauce and some cheese in each tortilla and roll up.
Brown onion in butter, combine with soup, broth and green chilies. Add pieces of chicken and beat well.
Bake chicken at 350 degrees F for 60-90 minutes, depending on the size of the chicken.
Spray 10 inch non-stick skillet with cooking spray and set over medium heat; add onion and garlic and cook, stirring constantly, about 1 minute.
Simmer chicken until tender. Dice or shred meat. Mix chicken, onion and cheddar.
For sauce: saute' onion in butter. In saucepan mix tomatoes, tomato sauce, onion, chili powder and oregano. Heat until blended.
Soften tortillas, one at a time, in hot oil in skillet for 15 seconds on each side. Combine chicken, onion and 1 cup cheese in bowl.
Heat oven to 350 degrees F. Cook chicken breasts in water until they are done. Cut into bite size pieces. Mix soup, chilies, sour cream and 1 cup of cheese. Then add chicken.
Put some of the mixture in large 9x13 inch pan. Put some mix in each tortilla.
Heat cooking oil in frying pan. Add chicken, onion and garlic. Stir-fry until no pink remains in meat.
Boil chicken for 30-45 minutes until done. Cool and shred. In a food processor, combine creamed corn, 1/2 can whole kernel corn, cottage cheese, chili powder, garlic powder, and rehydrated onion flakes.
Combine chicken, 1 cup sour cream, 3/4 cup cheese and the onions and the pepper; mix well. Dip tortillas in hot oil to soften; drain.
Bake 30 min. at 350 degrees F. Will make about 10 and they freeze well. Enjoy...
My friend taught me to make these years ago when our children were still small. Our families both just love them! I do not put in the jalapeno peppers, as we think they are too hot.
