Chicken Flautas

3 tablespoons cream
1 garlic clove, minced
Chicken Deshebrada, warmed
2 tablespoons minced fresh cilantro

Warm the cream with the garlic in a saucepan over medium heat. Add the chicken Deshebrada and simmer until the cream is absorbed. Stir in the cilantro. Pour 1 1/2 inches of vegetable oil into a heavy saucepan. Heat the oil until it ripples. With tongs, dunk a corn tortilla into the hot oil long enough for it to go limp. Repeat with the remaining tortillas and drain them. Spoon 1 1/2 to 2 tablespoons of filling on a tortilla and roll up tight. Secure the flauta with a wooden pick. Repeat with the remaining filling and tortillas.

Reheat the oil to 375 degrees F.

Add several flautas to the oil and fry for about 2 minutes, turning to cook evenly golden brown and crisp. Repeat with the remaining flautas. Remove wooden picks and serve immediately. Accompany with Guacamole or Avocado Hot Sauce and salsa.

Variation
Add grated Monterey jack cheese to the filling. Serve with guacamole or Avocado Hot Sauce, salsa, scallions, tomatoes and more Monterey jack.

Chicken or Turkey Enchiladas – My Way

Posted by Chris in NM at recipegoldmine.com 2005/5/10 11:37

3 cups cooked and shredded chicken breast or turkey breast
    (you may use 1 large or 2 small cans cooked and shredded chicken)
2 cups shredded Mexican mix cheese
1 or 2 cans diced green chiles
1 can cream of chicken soup (optional) – I use it
3/4 cup sour cream
Cumin to taste
Salt to taste
1 can sliced ripe black olives, drained (optional)
8 (6-inch) flour or corn tortillas, warmed
1 large can enchilada sauce
1/2 cup shredded Mexican mix cheese

Lightly grease a 9 x 13 x 2-inch baking dish. Preheat oven to 350 degrees F.

In large bowl, combine the meat, 1 1/2 cups cheese, green chiles, sour cream, soup, sliced black olives and seasonings. Place about 1/3 cup chicken mixture down center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into baking dish. Pour sauce over enchiladas. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover and sprinkle remaining cheese over enchiladas. Bake uncovered for an additional 5 minutes or until cheese melts.

Baked Chicken Chimichangas

3 (5 ounce) cans white chicken, drained and flaked
1 (4 ounce) can chopped green chiles, drained
1 cup (4 ounces) shredded Monterey jack cheese
1/2 cup sliced green onions
8 (9-inch) flour tortillas
Vegetable oil
Shredded lettuce, salsa or picante sauce
Sour cream

Combine first 4 ingredients; set aside.

Wrap tortillas in damp paper towels; microwave on HIGH for 15 seconds or until hot. Brush both sides of tortillas, one at a time, with vegetable oil (keep tortillas warm). Place a scant 1/2 cup chicken mixture and roll up securing with a wooden pick.

Place filled tortillas on lightly greased baking sheet. Bake at 425 degrees F for 10 minutes. Top with remaining ingredients.

Chicken Fajitas with Cowpoke Barbecue Sauce

Makes 4 servings.

1 cup Cowpoke Barbecue Sauce, divided
Nonstick cooking spray
10 ounces boneless skinless chicken breasts,
    cut lengthwise into 1 x 1/2-inch pieces
2 green or red bell peppers, thinly sliced
1 cup sliced onion
2 cups tomato wedges
4 (6-inch) warm flour tortillas

Prepare Cowpoke Barbecue Sauce.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Brush chicken with 1/4 cup barbecue sauce. Add to skillet. Cook and stir 3 minutes or until chicken is browned. Add peppers and onion. Cook and stir 3 minutes or until vegetables are crisp-tender and chicken is no longer pink. Add tomatoes. Cook 2 minutes or until heated through, stirring occasionally.

Serve with warm flour tortillas and remaining 3/4 cup Cowpoke Barbecue Sauce. Garnish with cilantro, if desired.

Cowpoke Barbecue Sauce

Makes 2 cups.

1 teaspoon vegetable oil
3/4 cup chopped green onions
3 cloves garlic, finely chopped
1 (14 1/2 ounce) can crushed tomatoes
1/2 cup ketchup
1/4 cup water
1/4 cup orange juice
2 tablespoons cider vinegar
2 teaspoons chili sauce
Dash Worcestershire sauce

Heat oil in large nonstick saucepan over medium heat until hot. Add onions and garlic. Cook and stir 5 minutes or until onions are tender. Stir in remaining ingredients. Reduce heat to medium-low. Cook 15 minutes, stirring occasionally.

Nutrients per serving: Calories 310; % calories from fat 18%; Total Fat 6 g; Sat. Fat 1 g; Protein 20 g; Carbohydrates 47 g; Cholesterol 36 mg; Sodium 736 mg; Dietary Fiber 4 g

Dietary exchanges: 1 1/2 Starch; 2 Meat; 2 1/2 Vegetable

Sour Cream Chicken Enchiladas

3 1/2 cups sour cream
3 (5 ounce) cans boned chicken, cut up (about 2 cups)
2 (4 ounce) cans mushroom stems and pieces, drained
1 (4 ounce) can green chiles, drained
1/3 cup onion flakes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Vegetable oil
12 corn tortillas
1/3 pound Cheddar cheese, shredded

In a 13 x 9-inch baking pan, spread I cup sour cream.

In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.

In an 8-inch skillet over medium-high heat, in about 1/2 inch hot oil, fry 1 tortilla, a few seconds on each side, until it softens. For an enchilada, spread 1/4 cup chicken mixture along center of tortilla; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.

Preheat oven to 450 degrees F.

Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.

Yield: 6 servings

Pollo con Coca-Cola

1 (3 to 4 pound) chicken, cut into pieces
2 cloves garlic, halved
Salt
Black pepper
1 tablespoon vegetable oil
24 ounces Coca-Cola
1/4 cup water
1 large Spanish onion, sliced thin
4 carrots, peeled and cut in rounds
2 fresh chile peppers, seeded and cut in half
1/2 teaspoon oregano
1 cup uncooked rice

Rub each piece of chicken with garlic halves; sprinkle with salt and pepper.

Heat oil in cast iron pot. Brown chicken in oil. Add onion, carrots, oregano and chile peppers, then the water and enough Coke to cover the chicken. Salt and pepper to taste. Simmer, covered, for 1 1/2 hours. After 30 minutes cooking time, remove 1 cup of the liquid and use it, with 1 cup water, to cook the rice.

Serve chicken on a platter with rice alongside and the vegetables and sauce as a side dish. Serve with salad and lots of French bread to sop up the sauce.

Serves 4 or 5.

Roast Chicken Enchiladas

Posted by Recipethyme at recipegoldmine.com 8/28/2001 12:44 am

Source: Presented by Becky Low on September 18, 2000

Serves 4 to 6

1 deli roasted chicken (about 2 pounds) *
1(4 ounce) can diced green chiles (optional)
1 1/2 cups grated cheese
3 cups enchilada sauce (see recipe below)
10 flour tortillas
Sour cream
Garnish (cilantro, black olives, etc.), optional

Cut meat from bones. Discard bones, skin, and visible fat. Shred meat, and stir in diced chilies. Place about 3/4 cup enchilada sauce in bottom of baking dish. Place 1/10 chicken mixture in middle of each tortilla and roll up. Place rolled enchiladas in a baking dish. Pour remaining sauce over top enchiladas. Sprinkle with cheese. Bake at 350 degrees F for 30-45 minutes or until enchiladas are hot in center.

To serve, garnish with a dollop of sour cream and a sprig of cilantro or sliced black olives.

TO FREEZE for later use: Place rolled tortillas in a freezer safe container. Cover with sauce. Cover with a tight lid and freeze. To cook, place frozen enchiladas in cold oven. Turn on oven to 325 degrees F and bake for 1 to 1 1/2 hours OR thaw pan in microwave then place in preheated 350 degree F oven and bake as above.

Easy Homemade Enchilada Sauce **
1 package brown gravy mix
1 cup milk
2 cups picante sauce or salsa (16 ounce jar)

Substitute milk for water and prepare gravy according to package directions. Stir in picante sauce.

** Canned enchilada sauce may be substituted in recipe when time is an issue.

* Precooked chicken can be purchased from the deli counter or often, precooked chicken is available shrink wrapped in the fresh meat counter. Either way, when time is an issue, it is convenient to purchase the meat already cooked and eliminate that step.