lynn Posted March 20, 2012 Share Posted March 20, 2012 that did not use red enchilada sauce but called for the enchiladas to be topped with cheese and heavy cream? Is something missing from this recipe. Should I break out the bread and lunch meat for dinner tonight since I made this enchilada recipe as it was without red enchilada sauce? Please tell me this is going to edible(or not:001_huh:) Quote Link to comment Share on other sites More sharing options...
Acorn Posted March 20, 2012 Share Posted March 20, 2012 I can't judge your recipe without more details, but we have made white sauce enchiladas. Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted March 20, 2012 Share Posted March 20, 2012 I haven't seen one with heavy cream, but I have a recipe for one made with a mix of sour cream and cream of chicken soup or sour cream and chicken broth. Your enchiladas might be a little sweet, but will probably taste fine. Quote Link to comment Share on other sites More sharing options...
*Lulu* Posted March 20, 2012 Share Posted March 20, 2012 I have never seen a recipe for one, but our local Mexican place serves an enchilada like that. It is yummy! Hope it turns out terrific. You'll have to post the recipe if it does. (hint, hint :tongue_smilie: ) Quote Link to comment Share on other sites More sharing options...
4everHis Posted March 20, 2012 Share Posted March 20, 2012 I have a sour cream and chicken enchilada recipe that's to die for. No red sauce at all. I've been making it for years and the kids love it. CHICKEN ENCHILADAS 1 onion, chopped 2 tbsp. butter 4 c. cooked chicken, chopped 4 oz. can green chilies 1 can Campbell's cream of celery soup 1 can Campbell's cream of chicken soup 1 1/2 c. sour cream 12 tortillas 8-16 oz. Cheddar cheese, shredded Cook onions in melted butter (approximately 2 minutes), add chilies, cream of chicken soup and cooked chicken. Warm through. Spread 3 tablespoons mixture on tortilla and roll. Arrange tortillas in 9 x 13 inch pan. In separate bowl, mix sour cream and cream of celery soup. Pour over tortillas and bake in preheated 375 degree oven for 20 minutes. Remove from oven and sprinkle with cheese Quote Link to comment Share on other sites More sharing options...
lynn Posted March 20, 2012 Author Share Posted March 20, 2012 I can't judge your recipe without more details, but we have made white sauce enchiladas. It was cream cheese, red pepper and onion chopped, chili powder,garlic powder seasonings( I added salt, pepper and onion powder) stir this together, spread mixture on tortilla add shredded chicked put in baking pan. Top with 8oz montery jack cheese and 1 1/2cups heavy cream and bake for 30min. Quote Link to comment Share on other sites More sharing options...
Joker Posted March 20, 2012 Share Posted March 20, 2012 I've never made chicken enchiladas with red sauce.:001_huh: Mine have a sauce with jalapenos, green chilies, cilantro, lime juice, onions, salt, and heavy cream. I top with cheese. Quote Link to comment Share on other sites More sharing options...
AK_Mom4 Posted March 20, 2012 Share Posted March 20, 2012 It was cream cheese, red pepper and onion chopped, chili powder,garlic powder seasonings( I added salt, pepper and onion powder) stir this together, spread mixture on tortilla add shredded chicked put in baking pan. Top with 8oz montery jack cheese and 1 1/2cups heavy cream and bake for 30min. With the heavy cream on top? Should be delicious! Cream cheese and garlic makes an excellent filler. Quote Link to comment Share on other sites More sharing options...
justLisa Posted March 20, 2012 Share Posted March 20, 2012 I have a sour cream and chicken enchilada recipe that's to die for. No red sauce at all. I've been making it for years and the kids love it. CHICKEN ENCHILADAS 1 onion, chopped 2 tbsp. butter 4 c. cooked chicken, chopped 4 oz. can green chilies 1 can Campbell's cream of celery soup 1 can Campbell's cream of chicken soup 1 1/2 c. sour cream 12 tortillas 8-16 oz. Cheddar cheese, shredded Cook onions in melted butter (approximately 2 minutes), add chilies, cream of chicken soup and cooked chicken. Warm through. Spread 3 tablespoons mixture on tortilla and roll. Arrange tortillas in 9 x 13 inch pan. In separate bowl, mix sour cream and cream of celery soup. Pour over tortillas and bake in preheated 375 degree oven for 20 minutes. Remove from oven and sprinkle with cheese I make something similar, but use jack cheese, and add chopped, SQUEEZED very dry frozen spinach to the topping. I also make kind of a home made version of the "cream of" soup Quote Link to comment Share on other sites More sharing options...
lynn Posted March 20, 2012 Author Share Posted March 20, 2012 All the recipes sound so good. I'll have to have enchilada Tuesday for the next month and try out all the different recipes:D Quote Link to comment Share on other sites More sharing options...
Kirch Posted March 20, 2012 Share Posted March 20, 2012 Bumping b/c I want that recipe! Quote Link to comment Share on other sites More sharing options...
MamaSheep Posted March 20, 2012 Share Posted March 20, 2012 You should definitely break out the bread and lunch meat. And I would be happy to dispose of those dreadful enchiladas for you, just send them right over to my house. ;) Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted March 21, 2012 Share Posted March 21, 2012 My recipe you cook the chicken in the oven with whole pieces of garlic, chop it up, add white onions, green chiles and jack cheese. Then you mix half-and half with verde sauce. You add a little sauce to the filling, topping the enchiladas with the rest of the sauce and some more cheese. I think I have posted the full recipe here in the past, but I am typing from my phone right now. Quote Link to comment Share on other sites More sharing options...
Acorn Posted March 21, 2012 Share Posted March 21, 2012 It sounds delicious. I hope you enjoyed it. Quote Link to comment Share on other sites More sharing options...
In the Rain Posted March 21, 2012 Share Posted March 21, 2012 How were they? I haven't heard of cream on enchiladas, but I love sour cream enchiladas. Quote Link to comment Share on other sites More sharing options...
Photo Ninja Posted March 21, 2012 Share Posted March 21, 2012 I often make a creamy enchilada sauce by mixing a large can of enchilada sauce (I prefer green sauce, but it works well with red too) with a can of Evaporated Milk. Really yummy and creamy. Quote Link to comment Share on other sites More sharing options...
KristenR Posted March 21, 2012 Share Posted March 21, 2012 Can you really go wrong with heavy cream and cheese though? ;) :iagree: Quote Link to comment Share on other sites More sharing options...
Amy in NH Posted March 21, 2012 Share Posted March 21, 2012 I had never had chicken enchiladas until someone posted a recipe here. That recipe uses green chile sauce (salsa verde) mixed with sour cream, and everyone here loves it. Quote Link to comment Share on other sites More sharing options...
jenL Posted March 21, 2012 Share Posted March 21, 2012 My sister has an enchilada recipe that incorporates cheese, heavy cream, and cream cheese... yes, they are amazing (and ridiculously fattening)! :D Quote Link to comment Share on other sites More sharing options...
Blueridge Posted March 21, 2012 Share Posted March 21, 2012 Oh my gosh...oh my gosh...oh my gosh, gosh, gosh. So very good! We call them Enchiladas Suizas. Here is a great recipe: http://www.foodandwine.com/recipes/creamy-enchiladas-with-chicken-tomatoes-and-green-chile Quote Link to comment Share on other sites More sharing options...
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