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Make These Enchiladas Immediately!


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#1 Darterboy

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Posted 09 July 2019 - 06:01 PM

Sofa King Good! Your welcome.

 

via Sam The Cooking Guy

 

Ok, so there's a little whipping cream in this - just don't eat the whole thing yourself, ok?

INGREDIENTS

  • 3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this
  • 1 cup Salsa Verde (green salsa)
  • 1-4 ounce can chopped green chilies
  • 1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)
  • 8 - 8 inch flour tortillas
  • 1 cup chicken broth
  • 2 cups whipping cream
  • 1.5 cups Monterey Jack cheese, shredded
  • 1/4 cup fresh chopped green onions for garnish
  • Optional: top with chorizo crema (see recipe here)

DIRECTIONS

  1. Mix first 4 ingredients in bowl.
  2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.
  3. Pour chicken broth in bowl and one by one submerge each flour tortilla.
  4. Place approximately 1/8 chicken mixture in each wet tortilla and roll up.
  5. Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.
  6. Bake at 350 for 30 minutes.

 

 

 

https://www.youtube....h?v=bgipWzycmF0

 

 


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#2 BrewerGeorge

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Posted 09 July 2019 - 06:45 PM

Two fecking cups of cream!?!

#3 Webb Ellis

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Posted 09 July 2019 - 06:50 PM

Two fecking cups of cream!?!


You can substitute non dairy creamer ;)
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#4 BobG

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Posted 10 July 2019 - 09:01 AM

We make these all the time. Sofaking.


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#5 ER Pemberton

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Posted 10 July 2019 - 07:09 PM

Watched the video... they look very good.  I agree that's a lot of whipping cream but good food is good food.  I might take a whack at those.  



#6 porter

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Posted 10 July 2019 - 08:47 PM

Flour tortillas? What the.
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#7 neddles

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Posted 10 July 2019 - 08:55 PM

That chorizo crema would be killer over some jalapeño cornbread then topped with a couple fried eggs and cilantro.


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#8 BrewerGeorge

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Posted 16 July 2019 - 07:51 PM

I made these tonight with half and half instead of cream. Meijer was somehow out of pints of cream, and I'm trying to eat lighter so I gave it a try.

It worked. It was tasty. But it would have been better with full cream.

#9 miccullen

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Posted 21 July 2019 - 10:51 AM

I'd think Mexican Table Cream would be too thick?


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#10 Webb Ellis

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Posted 21 July 2019 - 11:03 AM

I'd think Mexican Table Cream would be too thick?


It might work
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#11 Webb Ellis

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Posted 21 July 2019 - 11:09 AM

Actually after looking at this recipe and comparing it to others I’ve tried and its a variation on “enchiladas suizas” or “Swiss Enchiladas”... Swiss immigrants in Mexico preferred a béchamel style sauce on their enchiladas.. BUILD A WALL!!

I’ve used this recipe with good results

https://www.foodnetw...zas-2666247.amp
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#12 ER Pemberton

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Posted 06 August 2019 - 07:34 AM

I think I'm going to make an attempt on this tonight.  I might use a different salsa (a good red one) but otherwise I'm going to try to make it the same way.  Some rice, some beans, maybe some guac and chips, etc.  Thanks for posting the recipe Darter!  



#13 ER Pemberton

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Posted 06 August 2019 - 09:47 AM

Ingredients purchased.  Chicken shredded.  Looking forward to it.  



#14 BobG

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Posted 06 August 2019 - 12:46 PM

Got any of that Hacienda Lager to go with dinner?


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#15 ER Pemberton

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Posted 06 August 2019 - 01:12 PM

Got any of that Hacienda Lager to go with dinner?

I have the original... Victoria!  :lol:

 

I have been on a lager brewing odyssey over the past month or so but I have been drinking some commercial beer to give these homebrewed beers a chance to lager for a bit.  We had multiple parties earlier in the spring and my kids were home on and off and A LOT of beer was put down.  I have to catch up.  



#16 ER Pemberton

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Posted 06 August 2019 - 03:45 PM

Cooking now...



#17 ER Pemberton

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Posted 06 August 2019 - 04:46 PM

I used standard whipping cream but I used less than was called for.  For the record, the enchiladas plus the chorizo crema calls for 3½ cups of whipping cream total between the two of them.  That's a lot.  I subbed out the salsa verde for a really good Frontera Grill Guajullo salsa.    They turned out really good.  They were wolfed down.

enchiladas1.jpg
enchiladas2.jpg

#18 ER Pemberton

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Posted 07 August 2019 - 10:16 AM

You wouldn't think these would store well.  There were 3 of these left last night and I put them into the fridge.  I took out one today for lunch and zapped it.  Then I zapped the chorizo crema and poured some over the top.  Had that for lunch with some rice, chips and guac and it was awesome.  I thought for sure it would suck the next day but it was fantastic!  Two thumbs up.  



#19 Webb Ellis

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Posted 07 August 2019 - 10:52 AM

No way... Enchiladas also freeze beautifully... I used to make trays of enchiladas, freeze, and take out when needed for a meal
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