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Chicken Enchiladas
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Fri Oct 17 14 9:42 am    Post subject: Chicken Enchiladas Reply with quote

Had a hankering for chicken enchiladas. Never made them before so gave it a whirl.


Smoked a chicken.




Grated some cheese.


Corn torts and green chilies, onions and black olives standing by.


Enchilada sauce.


Shredded the bird.




All of the goodness coming together.


The first of two pans. Man it was good! The corn torts tear very very easily man oh man. But it was worth it!


Ended the night by the fire!


Simple Perfect Enchiladas

By Ree Drummond

Serves: 8 servings

Ingredients
Sauce:

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Meat:

1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt

The Rest:

Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Directions

For the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat:

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.

Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
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ckone
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PostPosted: Fri Oct 17 14 9:46 pm    Post subject: Reply with quote

looks good.

Don't know what brands you have available up there, but I find some are better than others as far as tearing goes on the tortillas.
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Rayzer
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PostPosted: Sat Oct 18 14 1:55 am    Post subject: Reply with quote

Jeepdad, looks mighty fine. Did you follow Ree Drummond's recipe and just substitute the chicken?

Thanks,
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k.a.m.
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PostPosted: Sat Oct 18 14 6:36 am    Post subject: Reply with quote

That is a pretty bird Brother I am not sure how much of that would have made enchiladas. Very Happy
The enchiladas do look mighty tasty though. Very Happy Nicely done my Man. Very Happy
Debbie has a killer recipe for white sauce chicken enchiladas if you are looking for a change. Wink
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Mike Lawry
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PostPosted: Sat Oct 18 14 6:38 am    Post subject: Reply with quote

Never used any olives in my enchiladas, are they a yay or nay? Im open minded.


Mike Lawry.
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T00lman
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PostPosted: Sat Oct 18 14 8:06 am    Post subject: Reply with quote

I see a dozen or so ice cold beers and that tray in front of me on a sunday watchin football YUM
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Sun Oct 19 14 7:46 pm    Post subject: Reply with quote

Very nice Dan...something that I could very easily dig into while watching the Redskins make me lose my mind
over and over again.....week after week. Crying or Very sad Crying or Very sad
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71ragtop
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PostPosted: Sun Oct 19 14 8:27 pm    Post subject: Reply with quote

I could chow a few of them puppies right now and it's 7:30 am looking good
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Gray Goat
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Joined: 25 Nov 2009
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PostPosted: Mon Oct 20 14 1:10 am    Post subject: Reply with quote

Canadian Bacon wrote:
Very nice Dan...something that I could very easily dig into while watching the Redskins make me lose my mind
over and over again.....week after week. Crying or Very sad Crying or Very sad


Looks great Dan, nice job Very Happy

Can we still say "Redskins"? Wink Laughing Laughing
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BUGSnBBQ
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PostPosted: Mon Oct 20 14 3:55 am    Post subject: Reply with quote

Mmmm...Those look GOOD!!! Funny you posted this, as the wifey mentioned making some just last night. That recipe is nearly the same as how I do them - Olives included.
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texbbqpits
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PostPosted: Mon Oct 20 14 7:36 am    Post subject: Reply with quote

Sure looks perfect to me. Nice job and great pics. Thx for sharing. Tom
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Canadian Bacon
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PostPosted: Mon Oct 20 14 7:55 am    Post subject: Reply with quote

[quote="Gray Goat"]
Canadian Bacon wrote:
Very nice Dan...something that I could very easily dig into while watching the Redskins make me lose my mind
over and over again.....

Can we still say "Redskins"? Wink Laughing Laughing




Yes we can.
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jeepdad
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Joined: 21 Sep 2008
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PostPosted: Tue Oct 21 14 7:54 pm    Post subject: Reply with quote

ckone Thanks, I may skip the dunking the tort in the sauce step the recipe calls before rolling it up and just add the sauce once rolled up.

Rayzer Yep, exactly.

kevin, send it brother (email, PM, whatever works)! Would love a white sauce recipe from the Queen of the Ring.

Mike A yay! Love me some black olives! Even family members that don't like black olives scarfed these enchiladas down with no problem.

T00lman Lovin that idea, brother!

CB, brother, tell me about it. I think they will try and sign Sonny this week! Losing my freaking mind.

71ragtop Very Happy Very Happy

Gray Goat Until the day I die brother! Hail to the REDSKINS!

BUGSnBBQ Hope they turn out well!

Thanks Tom. Hope all is well.

CB HTTR!!! CB, have you seen this (link below)? I may get one!

http://shirtsarecool.limitedrun.com/products/532750-redskins-this-team-makes-me-drink

--Dan
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Canadian Bacon
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PostPosted: Wed Oct 22 14 12:36 am    Post subject: Reply with quote

Thats a cool shirt Dan....going to order mine as soon as i get home from work. Laughing
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ckone
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PostPosted: Thu Oct 23 14 10:01 pm    Post subject: Reply with quote

jeepdad wrote:
ckone Thanks, I may skip the dunking the tort in the sauce step the recipe calls before rolling it up and just add the sauce once rolled up.


Part of the reason for the dunk is to make the tortilla more pliable so it does not rip. If you skip the dunk, try heating them up on a griddle a bit first. (also makes them more pliable)

You could also skip the rolling part. Just layer everything like a lasagna.
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jeepdad
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PostPosted: Fri Oct 24 14 3:24 am    Post subject: Reply with quote

ckone wrote:
jeepdad wrote:
ckone Thanks, I may skip the dunking the tort in the sauce step the recipe calls before rolling it up and just add the sauce once rolled up.


Part of the reason for the dunk is to make the tortilla more pliable so it does not rip. If you skip the dunk, try heating them up on a griddle a bit first. (also makes them more pliable)

You could also skip the rolling part. Just layer everything like a lasagna.


That's dang good advice. Thanks brother. Plan on making them again tomorrow for supper. Kiddos asked for it!

--Dan
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BigOrson
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PostPosted: Fri Oct 24 14 7:13 am    Post subject: Reply with quote

You can also spritz them with a little water from a spray bottle and layer them with paper towels and nuke them for about 15-20 seconds (depending on how many you are rolling) to get the same results.

My family loves Tex-Mex, but I don't, so I make it for them. I have a real distaste for cumin. To me, it smells like dirty armpits and the only dish I like it in is Skyline (Cincinnati) chili, where you can barely taste it.
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Burnt Endz
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PostPosted: Sat Oct 25 14 2:15 am    Post subject: Reply with quote

Hail to the Redskins JeepDad!!!
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Burnt Endz
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PostPosted: Sat Oct 25 14 2:18 am    Post subject: Reply with quote

How did you smoke the chicken? What wood? Temp? Any sort of rub?
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1buckie
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PostPosted: Sat Oct 25 14 2:55 am    Post subject: Reply with quote

Geeeeezzzzzz.....look at that chicken.....right in there w/ KAM's turkey cooks for gumbo.....thanks, as always, for the recipes..... Very Happy
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