Sunny Anderson's Super Simple Graveyard Enchiladas | The Kitchen | Food Network
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Sunny's Super Simple Graveyard Enchiladas
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 10 min
Active: 35 min
Yield: 4 to 6 servings
Ingredients
Filling:
2 tablespoons cooking oil, such as canola or vegetable
1 cup white or sweet yellow onion, finely chopped
1 teaspoon ground cumin
3 jalapeños, finely chopped, remove seeds if desired
Kosher salt and freshly ground black pepper
1 rotisserie chicken, skin removed, deboned and meat shredded (or 12 ounces, pre-shredded rotisserie chicken)
1 cup (8 ounces) diced tomatoes with green chiles (I like Ro-Tel; fire roasted red or green salsa works too)
1 cup (4 ounces) shredded Mexican blend cheese, or Cheddar-jack blend
Enchiladas and Sauce:
Nonstick cooking spray
12 corn tortillas, steamed for pliability
6 to 8 cloves peeled garlic
3 to 4 jalapeños, halved lengthwise, optional
2 1/2 cups prepared mole sauce (I like Doña Maria here-- just add water!)
1 cup (4 ounces) shredded Mexican blend cheese, or Cheddar-Jack blend, optional
Serving:
Graveyard Garnishes (see recipe below)
Shredded iceberg lettuce
Greek yogurt or sour cream
Hot sauce
Graveyard Garnishes:
4 10-inch flour tortillas
Directions
Preheat the oven to 375° F.
For the filling: Add the oil to a large pan with straight sides over medium heat. When it begins to shimmer add the onion, cumin, jalapeños, salt and pepper to taste. Cook, stirring, until everything is tender, about 8 minutes. Add the chicken and diced tomatoes. Toss to mix everything together. Stir in the cheese and remove the pan from the heat.
For the enchiladas and sauce: Coat the bottom and sides of a -9-by-13-inch baking dish with nonstick cooking spray.
Visually divide the filling into 12 portions. Lay out one tortilla on a plate or cutting board and spread a portion of filling across the lower center of the tortilla. Pull the bottom edge of the tortilla up and over the filling and roll up. Place the filled tortilla seam side-down in the dish, perpendicular to the short side of the dish, so you’ll have 2 rows. Continue to roll and place the enchiladas in the dish with 6 in each row. There will be a space between the rows. Fill that space with the jalapeño halves and garlic. Pour the mole sauce over the enchiladas and sprinkle the cheese, if using, down the center of each row of enchiladas.
Bake until the edges are bubbly and the cheese is melted, 25 to 30 minutes.
For serving: If using Graveyard Garnishes (see recipe below), cut a small slit in each enchilada and insert garnishes, upright, in the slits. Serve with a pile of lettuce on the side, and if you like, Greek yogurt and a shake of blood-- I mean hot sauce.
Graveyard Garnishes:
Yield: About 12 garnishes
Preheat the oven to 350 degrees F.
Cut shapes from the tortillas such as ghosts, trees and headstones. Arrange them in one layer on a baking sheet and bake until firm and crispy, 4 to 5 minutes. Set aside to cool.
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Sunny Anderson's Super Simple Graveyard Enchiladas | The Kitchen | Food Network
Enchilada Casserole | Clintus.tv
Cooking with the kids
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Enchilada Casserole | Clintus.tv
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Reading Teen ~ Sour Cream Chicken Enchiladas
Amy @ReadingTeen 2 cooks sour cream chicken enchiladas. Soooo good!
I never measure anything so after testing this recipe while cooking it, this is my final assessment...
-Melt over medium heat~
1 1/2 sticks of butter
4 minced cloves of garlic ( for only 30 seconds) then...
-Add~
1/4 c. plus 2 Tbsp. flour
- whisk to make a roux~
-Add~
3 c. of chicken stock
salt-n-pepper to taste
-let reduce down on medium heat 'till gone by half (about 10-15 min.)
~Turn down to low heat
-Add~
3 c. Sour cream
1 Tbsp. cumin
1 Tbsp. chili powder
2 c. Monterrey Jack cheese
-Whisk~
Still simmer for another ten minutes on low
Ladle over rolled chicken enchiladas
**Add 2 c. of left over Monterrey Jack cheese all over top of enchiladas
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Looking for delicious chicken recipes that are garlicky, cheesy and delicious! From Garlic bread stuffed chicken and cheese balls to huge chicken enchiladas that we know you'll love.
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