Chicken Chicken Enchiladas

11 Oct

An idea I had just now:

For chicken enchiladas, pound out a chicken breast as you would for the cordon bleu listed in the previous post , but pound a little thinner.  Put a couple of tablespoons full of chicken enchilada filling down the center with your cheese included of course. toothpick them closed and bake them for X amount of time.  ?? I haven’t tried this yet, so if you do, be warned it will be experimental!

Something like this:


4 raw chicken breasts, cut in half lengthwise and pounded thin

    • 1 lb cooked chicken breasts, shredded
    • 1 medium onions, chopped
    • 1 tablespoon vegetable oil
    • 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
    • 1/4 cup butter
    • 1 (15 ounce) cans chicken broth
    • 1 cup sour cream
    • 1/4 c.,cornstarch melted in cold water
    • 1 (4 ounce) cans chopped green chilies


  1. In frypan, cook onion in oil over medium-high heat until it is clear.
  2. Divide cooked chicken and onion evenly between pounded chicken breasts; add 1 1/2 tablespoons cheese to each .
  3. Roll enchiladas and place toothpick in top to hold closed in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
  4. Melt butter in a medium saucepan; stir in cornstarch; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
  5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
  6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Just a trial thing! Don’t know if it would work, i haven’t tried it yet!

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Posted by on October 11, 2011 in Food & Health


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