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Chicken enchiladas

Mexican food is one of our favorites. You can use mild or spicy sauces depending on your taste buds. We like it with some 'kick'. I used left over chicken breasts but I have also used a whole ready to eat chicken from the deli and shredded it. You can substitute the chicken with shedded beef or pork. This is a quick and easy supper.

8 large flour tortillas

4 cups cooked shredded chicken

1 cup green salsa

1/2 cup sour cream

1/2 cup guacamole

1 cup grated cheddar cheese

1/4 cup sliced green onions

1 cup chopped tomatoes

Shred chicken and stir in remaining ingredients. Lay your 8 tortillas on the counter and divide the chicken mixture between them. Make a pile on the middle of each one and roll over and fold so the filling stays in and you have 8 wraps. Place in a 9X13 pan.

TWO SAUCES

1 package enchilada sauce-make as directed on package (this is on the Mexican food isle at your grocer)

Pour over wrapped tortillas.

For the second sauce mix together:

1 10 oz can RO TEL (this is diced tomatoes & green chilies - if you can't find them just use a can of diced tomatoes and add some green chilies or just a bit of chunky salsa)

1/2 cup Velveeta cheese

Microwave for 1 minute at a time until the cheese is melted. Pour this over the other sauce.

Sprinkle generously with Tex Mex cheese or cheddar.

Bake at 350 for 30-40 minutes. Garnish with peppers and a sprinkle of green onions, and extra sour cream.







14 comments:

  1. Your enchiladas look great...I will give this recipe a try (using ready-to-eat-deli-chicken...good idea). We had Mexican for dinner tonight...fajitas.

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  2. Oh wow, hubby was at Walmarts yesterday and they can no longer keep their Roasted Chicken for more than 2 hours, then they mark them at half-price. He bought 2. Thanks again for sharing your recipes.

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  3. Yummy enchiladas..I'll be trying this recipe.

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  4. Okay Kathy, I am thinking you are the type of cook I would like to be....real good dinner meals...my favorite family gathering time and with delish foods! Thanks for the recipe...I am making this this weekend for SURE!

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  5. this is my kind of food too.
    i could dig into that right now!

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  6. Kathy...I have a question about the ingredients. When you say 1/2 cup guacamole...do you mean avacado?
    We love mexican as well.

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  7. For an inexpensive homemade enchilada sauce, try:

    2 tablespoons vegetable oil
    2 tablespoons all-purpose flour
    2 tablespoons chili powder
    1/2 teaspoon ground cumin
    1 (8-ounce) can tomato sauce
    2 cups water
    1 teaspoon salt
    1/4 teaspoon garlic powder

    Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

    I think it makes the equivalent of a large can.

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  8. Oh Kathy. . .those enchiladas look very delicous and it isn't just because I'm super hungry right now. . love this recipe. .
    I have to go find some of that rotel.

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  9. Sarah, it is actually purchaced guacamole ready made (I use the one from Costco) but you could make your own from avacados.
    Barbara, thanks for the recipe in the comments field. Kathy

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  10. I have a recipe totally from scratch-that's why I probably don't make it as much -but sounds very good! gald to have found you!

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  11. We had these at Anneliese's house with a group from church. They were really yummy! I have a recipe that I have always used, that everyone seems to enjoy, but this one was even better. Thanks Kathy AND Anneliese!

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  12. Anonymous, glad you enjoyed the enchiladas! Kathy

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  13. I made these last night, they were delicious! I never had the enchilada sauce at home so doubled the second sauce recipe - which I made with canned tomatoes and chunky salsa. It still turned out amazing. Thanks Mennonite girls

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