Chicken enchilada recipe for 50

Spread 12 of the chicken mixture over the tortillas. Add onion and sauté for 3 minutes stirring occasionally.

In large sauté pan heat oil over medium-high heat.

Chicken enchilada recipe for 50. View top rated Chicken enchilada casserole for 50 people recipes with ratings and reviews. Hatch Green Chile Chicken Enchilada Casserole Sour Cream Chicken Enchilada. Trusted Results with Chicken enchilada recipe for 50 people Roasted Green Chile- Chicken Enchiladas Recipe.

Food Network invites you to try this Roasted Green Chile-. Chicken Enchilada Soup III - All Recipes Shredded chicken is simmered with masa harina enchilada sauce and Cheddar. Chicken Enchiladas With Mole Sauce.

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattles La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken. Instructions Preheat oven to 350F.

Prepare your enchilada sauce. In large sauté pan heat oil over medium-high heat. Add onion and sauté for 3 minutes stirring occasionally.

Spread 12 of the chicken mixture over the tortillas. Then add 12 the cheese and layer with 4 more tortillas. Add the rest of the chicken mixture 12 of the remaining cheese and layer with the final 4 tortillas.

Finally add the rest of the enchilada sauce and cheese. Garnish with the rest of the black olive and red and yellow pepper. Remove chicken to a platter allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine.

Add canned tomatoes saute 1 minute. ORIGINAL RECIPE Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan combine with vegetables.

Dust the mixture with flour to help set. Preheat the oven to 350 F. One at a time hold tortillas over the stovetop burner heated to medium heat to brown slightly about 30 seconds per side.

Place the chicken in a large pot add enough water to cover and bring to a boil. Reduce heat and simmer until cooked through 25 to 35 minutes. Remove from pot and let cool.

When cool enough to handle shred the. Grease a 913-inch baking dish. Spread 12 cup Enchilada sauce or enough to coat the bottom.

Place 14 cup cheese down the center of a tortilla top with 13-12 cup chicken filling all the way to the edges. Roll tightly and place seam side down on. These are the BEST Chicken enchiladas my dish of choice anytime I go out for Mexican.

If youre an enchilada lover like me you will love these. For the enchilada sauce. 2 garlic cloves minced.

1-2 tbsp chipotle chilis in adobo sauce.