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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
Moderator_Jane
Posts:
1,656
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Posted:
Oct 8, 2008 10:03 AM
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> Chicken Enchiladas---
>
> 3-4 chicken breasts, cooked & shredded
> 1 small onion, chopped
> 1 8oz. cream cheese
> 1 can rotel, drained OPTIONAL
> 1pt. heavy (whipping) cream
> 2c. Monterrey Jack (or pepper jack for extra spice!)
> cheese
> 12 flour tortillas
>
> Chop onion and sautee in pan with butter, add
> shredded chicken, drained rotel, and cream cheese.
> Heat through till cream cheese is melted. Roll
> l enchiladas using approx 1/4c. of mix per tortilla,
> place in 9x13 greased baking dish. Cover enchiladas
> with cheese, then cream, and foil. Bake at 350 till
> bubbly, remove foil for last 5 minutes. This usually
> takes about 30-35 minutes total. You will never want
> chicken enchiladas another way again.
Your recipe sounds very good, as do many of the others.
I usually make my chicken enchiladas with a green enchilada sauce and corn tortillas. I first saute some chopped onion in a little EVOO, add cooked, shredded chicken to heat, mix in a small can of sliced black olives and enough of the enchilada sauce to to help it stick together. I warm corn tortillas on a grill to soften, roll chicken mixture in tortillas and place in baking dish. Top with remaining sauce and cheese and bake in a 350 degree oven until bubbly and heated through.
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Posts:
5
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Posted:
Sep 29, 2008 4:12 PM
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Chicken Enchiladas---
3-4 chicken breasts, cooked & shredded
1 small onion, chopped
1 8oz. cream cheese
1 can rotel, drained OPTIONAL
1pt. heavy (whipping) cream
2c. Monterrey Jack (or pepper jack for extra spice!) cheese
12 flour tortillas
Chop onion and sautee in pan with butter, add shredded chicken, drained rotel, and cream cheese. Heat through till cream cheese is melted. Roll enchiladas using approx 1/4c. of mix per tortilla, place in 9x13 greased baking dish. Cover enchiladas with cheese, then cream, and foil. Bake at 350 till bubbly, remove foil for last 5 minutes. This usually takes about 30-35 minutes total. You will never want chicken enchiladas another way again.
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Posts:
80
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Posted:
Aug 25, 2008 8:22 PM
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> I also have a chicken enchilada recipe that has
> similar ingredients but a diffent execution if you
> are interested.
Does it have a can of cream of beef soup in it? 
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Moderator_Sky
Posts:
1,521
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Posted:
Aug 25, 2008 4:30 PM
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> Please people, for the love of God, do NOT make
> enchilads with canned cream soup!
Sound advice. 
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Posts:
158
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Posted:
Aug 25, 2008 2:05 PM
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Please people, for the love of God, do NOT make enchilads with canned cream soup!
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Posts:
78
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Posted:
Aug 21, 2008 1:32 PM
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I made up this recipe and the family loves it.
Beef Enchiladas (could substitute chicken & use a white sauce instead of red)
1 can cream of mushroom soup
1 c. sour cream
1c. salsa
1 1/2 lbs lean ground beef
2 c. shredded cheddar or Mexican blend cheese
1 can red enchilada sauce
1/4 c. each diced green pepper and onion
1 pkg burrito or fajita sized flour tortillas
Brown hamburger, pepper and onion together till done, add soup, sour cream and salsa - heat through. Preheat oven to 350 degrees. Warm tortillas in microwave till soft. Pour 1/2 can of enchilada sauce into 9x13 baking pan. Fill each tortilla with about 1/3 c of meat filling and place in pan, pour remaining enchilada sauce over top, sprinkle with cheese and bake till heated thru and cheese is melted, about 1/2 hour. Serve with shredded lettuce, tomato and additional sour cream if desired. Enjoy!
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Posts:
3
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Posted:
Aug 20, 2008 9:53 AM
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We also love ENCHILADAS. The recipe I use is:
1 can L/F cream of chicken soup
1 - 16 oz L/F sour cream
1 cup (or can) shredded chicken
1 -4 oz chop green chilies, drained
1 dozen corn tortillas
2 cups grated cheddar cheese (I use more, as we love cheese)
3-5 chopped green onions
Mix all ingredients except for tortillas, cheese and green onions. Spray 9X13 pan (layer like lasagna) corn tortillas, mixture, cheese. I make 2 layers ending with cheese. Bake at 400 for 20 min. During the last 5 min sprinkle chopped green onions over all. Let set a couple minutes before serving.
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Posts:
3
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Posted:
Aug 20, 2008 9:40 AM
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I am a newbie to this site. I LOVE this site and also love the magazines.
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Posts:
39
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Posted:
Aug 19, 2008 8:42 AM
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I love enchiladas
I in a large skillet I brown lean hamgurger, onions, and mushrooms and let cool. I then add my cheese to this mixture. In a seperate bowl I mix one can cream of mushroom soup and enchilada sauce to taste. I always butter the bottom side of my tortillas and layer the pan with sauce to prevent stcking. I then place a layer of sauce, then meat mixture, cheese and a little more saucein my tortillas. I wrap them up put more sauce on the top then sprinckle with more cheese ( my family loves cheese) and I bake in the oven till the sauce is bubbling. I usually let them stand for 10- 15 min to set and serve with sour cream on top. I never have left overs when I make them this way.
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Moderator_Sky
Posts:
1,521
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Posted:
Aug 15, 2008 10:03 PM
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> This is it!! I wasnt sure of the amounts of sour
> cream and chili sauce..so thank you!! Any new recipes
> I would love!! Thank you!!! 
I'm glad one of us got it right and enjoy the other recipes you found here! People really post some good ones, don't they?
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Posts:
1
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Posted:
Aug 15, 2008 11:44 AM
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Chicken Enchiladas
servings: 4
Ingredients:
Canola oil
12 Corn tortillas
1 Medium onion, chopped
2 Garlic cloves, pressed
1 Cup of salsa
3 Tbsp. tomato paste
1 Cup water
1 Cup fire roasted crushed tomatoes, you can
use canned
Olive oil
1 Pound Monterey Jack cheese, shredded
Cooked boneless chicken, shredded or small dice
1 cup of sour cream
1/2 Cup cilantro
Half head of iceberg lettuce
Directions:
Preheat oven to 350 degrees F.
In a large fry pan at high heat add 3 Tbsp of canola oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat. Sauté the chopped onion for 3 minutes, then, add garlic and saute until fragrant, about 1 minute. Turn off heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar. Smear olive oil on the bottom of a large casserole dish. Take a tortilla, cover 2/3 of it lightly with shredded cheese and chicken, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover all with shredded Monterey Jack cheese. Put the casserole in the oven for 10 minutes or until the cheese melts. Garnish with sour cream and cilantro. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt.
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Posts:
2
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Posted:
Aug 14, 2008 7:23 PM
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you can get La Victoria enchilada sauce at the market. Cook chicken shread it. Fry corn tortillas till soft take it then dip in sauce add cheese chicken. Roll up add more cheese and it's so easy.Heat in microwave
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Posts:
3
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Posted:
Aug 6, 2008 9:33 AM
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This is it!! I wasnt sure of the amounts of sour cream and chili sauce..so thank you!! Any new recipes I would love!! Thank you!!!
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Posts:
1
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Posted:
Aug 5, 2008 5:18 PM
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I have a beef enchilda recipe with cream of chicken soup in it:
Brown 1 1/2 pounds lean ground beef with 1 1/4 cups of finely chopped onion (I also like to add one chopped green pepper). Mix in 1 pkg tack seasoning (or 1 tbsp. chili powder and salt and pepper to taste). Spoon mixture onto flour tortillas and sprinkle with shredded cheese (I use mozzarella and cheddar but Jack cheese is good too). Roll tortilla's and place in baking dish that has been sprayed with nonstick spray.
In separate bowl combine 1 can condensed cream of chicken soup, 1 1/2 cups sour cream and one 4 ounce tin of chopped green chillies (they are not spicy but add great flavour). Pour over tortillas. If you want to make it ahead you can cover with foil and freeze at this point if desired. If cooking now cook at 375 F for 20 - 25 minutes and sprinkle more cheese over during last 10 minutes of cooking.
Make approximately 8 - 12 enchiladas depending on the size tortilla shell. I usually separate it into two or three dinners and freeze some for another dinner.
I also have a chicken enchilada recipe that has similar ingredients but a diffent execution if you are interested.
Rate this post:
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Moderator_Sky
Posts:
1,521
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Posted:
Aug 4, 2008 4:41 PM
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I've never seen a beef recipe with cream of chicken, but here's one from Cooks.com that I like to use for chicken. It DOES use cream of chicken and sour cream. Perhaps you can give it a try, and substitute beef?
1 lb. chicken (small dice breasts or shredded from a rotisserie chicken)
1 16 ounce carton of sour cream
1 can Cream of Chicken Soup
1 chopped bell pepper (red or green)
1 chopped onion
1 tbsp chili powder
1 bag shredded cheddar cheese
1 bag mozzarella cheese
10 flour tortillas
Cook onions, peppers and chili powder until tender. Mix Cream of Chicken Soup and sour cream together well; set aside.
When peppers are ready, combine with chicken and one tablespoon of soup/sour cream mixture to bind.
For each tortilla, spoon 1/4 of chicken mixture into the center and roll. Do this until all tortillas are used.
Place tortillas in a glass casserole dish. Pour soup and sour cream mixture over top; sprinkle with cheeses.
Bake in 350°F oven until bubbly and slightly brown.
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