Chile Colorado

Food Porn. I know, what a horrible name. Please don’t think less of me for enjoying my new obsession. I have made two recipies off of this website in 3 days, and it only fed my addiction further. These babies are true mexican enchiladas. We love enchiladas...try Breen’s Creamy Chicken Enchiladas or for a sweet kick try Honey Lime Chicken Enchiladas. These are all so different, but these really felt like the real deal to us. They look harder to make than they actually are, fyi!

Chile Colorado
Printable Version

4 ounces dried New Mexico chile peppers

4 chipotle chile peppers in adobo sauce

1 tbs olive oil

1/2 cup chopped onion

3 cloves garlic, minced

1 Tbs. sherry vinegar

1 tsp. sugar

1 tsp. fresh oregano, or 1/2 teas dried oregano, crushed

1/2 tsp. ground cumin

1/2 tsp. salt

1 14-ounce can chicken broth

5-6 cups chicken, cooked and shredded

8 oz. cream cheese, softened

1 cup montarrey jack cheese, shredded

Sauce
Heat an ungreased griddle or skillet over medium high heat. Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently.
Cup open dried peppers; discard stems and seeds. In a bowl, combine peppers in enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers.
In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender.
In a blender or food processor, combine peppers, onion mixture, vinegar, sugar, oregano, cumin, and salt. Add the can of broth. Cover; blend until nearly smooth. If desired, add additional chicken broth to thin to desired consistency.

Enchiladas
In a large bowl, combine chicken, 8 ounces cream cheese, and ½ cup chile sauce (add more if a spicier flavor is desired). In a 9 x 13 inch pan, spread 1 cup chile sauce in the bottom. Fill 8 tortillas with shredded chicken mixture and roll tightly. Cover in remaining sauce, (or about 3 tsp. per enchilada if you don’t want it too spicy) and top with cheese. Bake at 350 degrees F for 30 minutes, or until cheese is melted and bubbling.

Recipe highly adapted form BHG
Makes 8 enchiladas

Honey Lime Chicken Enchiladas

They are seriously so yummy. They have been the perfect go-to meal for our family for almost 3 years! I bet I make these at least once a month. Everyone is always pleased, they are a no-fail guarantee. The meat is sweet, while the sauce has just the perfect kick to it.  The creamy cheese and cream (bad description word, sorry!) make these enchiladas melt in your mouth. They balance eachother out perfectly! It is an extremely easy recipe, and, as I said, delicious!

Honey Lime Chicken Enchiladas
Printable Version

3 1/2 tablespoons honey
Juice from 1 large lime
1/2 tablespoons chili powder
1/4 teaspoon garlic powder
2 chicken breasts, cooked and shredded, or a rotisserie chicken
4 flour tortillas
12 oz. monterey jack cheese, shredded
10 ounces green enchilada sauce
1/2 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 8x8 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-40 minutes or until brown and crispy on top.

Serves 2.
Recipe from Mel’s Kitchen Cafe

Mango Pulled Pork Enchiladas

So, this recipe was out of leftovers. You heard it folks! My husband actually KNEW we were going to eat this pork as a leftover and was OKAY with it! You know that a meal is 100% amazing if it is approved to be eaten twice in one week, (or one month for that matter) in my home. I first made Mango Pulled Pork Sandwiches, and a couple days later whipped up these delicious puppies. Honestly, the sandwiches were great. And HONESTLY, these were AMAZING. Good thing you can make them both by just preparing one night. Thank you for bringing this into my life Food Network, and my sanity of actually using leftovers thanks you as well.
Mango Pulled Pork Enchiladas
Printable Version 

1 boneless pork shoulder (boston butt), about 3 pounds
1 cup chicken broth

Rub
2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt

Mango BBQ Sauce
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 onion, finely minced
2 tablespoons minced ginger
1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)
Kosher salt
2 cups mango puree (5 mangos, 1/2 lemon, 2 Tbs. sugar)
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce

Enchilada ingredients:
10 tortillas
2 cups Monterray Jack cheese
10 oz. can green enchilada sauce
1 cup leftover Mango BBQ Sauce
1/2 cup cream
1 tsp. cayenne pepper


Rub: Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated. Refrigerated until ready to use, 3-24 hours.

Mango BBQ sauce: In a large saucepan, warm the oil, over low heat, until hot and shimmering. Add the cumin and fennel; they should splutter upon contact - be careful! Add the onions, ginger and serrano and a little salt, to taste. Saute until they soften but don't let them get any color. Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.
Place pork shoulder in crock pot. Pour 1 cup chicken base over pork and cook on low for 4 hours. After 4 hours, drain liquid and replace with Mango BBQ Sauce, RESERVING 1 cup of sauce. Cook an additional 3 hours on low.
Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce.
Equally divide meat and 1 cup cheese between 10 tortillas.
Pour 1/2 can of enchilada sauce along bottom of pan. Mix the other 1/2 of the can, the 1 cup mango BBQ sauce mixture, and cream together. Pour over the top of the enchiladas. Sprinkle cayenne pepper on top. Top with remaining 1 cup cheese. Bake at 350 for 45 minutes or until edges are crispy and cheese is bubbling.

Serves 10.
Recipe adapted from Aarti Party

Renchiladas

Number one meal for the week! Also, the worst blog picture ever....sorry! Cody loved this meal...and guess what??? It was a piece of cake to make! YES! These were perfectly creamy and delicious...I can't wait for my leftovers tomorrow! O, and they are named "Renchiladas" because of the ranch..ha!

Renchiladas
Printable Version

4 boneless, skinless chicken breasts, cooked and shredded
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
1 1/2 cups taco sauce or salsa
2 cups shredded cheese
n

In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Add shredded chicken to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan. Fill one tortilla with some of the chicken mixture and a little cheese. Roll up tortilla a place seam side down in prepare baking dish. Repeat with remaining ingredients (usually makes 8 enchiladas). Add salsa or taco sauce to small bowl and mix together. Top enchiladas with mixture. Sprinkle with remaining shredded cheese.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla).

Serves 4...makes 6-8 "renchiladas"

Breen's Creamy Chicken Enchiladas

Are you ready for a heart-stopping meal? Well, this is it! Unfortunately, it is heart-stopping in two ways, 1) Deliciousness and 2) definitely not healthy! However, when I am in the mood for classic enchiladas that aren't my usual, sweet, Honey Lime Enchiladas, these are my new go-to recipe. They were perfectly creamy with the tiniest bit of a kick, and I was praised by all of the people who ate this meal with me! This is a great meal to fix to impress! Thanks Breen!

Breen’s Creamy Chicken Enchiladas
Printable Version

4 chicken breasts, cooked and shredded
2 TBS olive oil
1-4 oz can of green chillies
1 jalepeno' pepper diced (You can do less or more depending on your spice preference)
1/4 c diced onion
1-8oz pkg of cream cheese
2 1/2 cups of monterey jack cheese
1/2 cup water
8 tortillas
1 cup heavy cream
1 cup enchilada sauce

Saute green chillies, jalepeno pepper, and onion in the olive oil.
Add cream cheese to sauteed ingredients over medium heat until melted. Then add 1 1/2 cups monterey jack cheese and heat until melted. Add shredded chicken.
Stuff the tortillas with your mixture and place them in a cake pan. Top with heavy cream, remaining cheese, and enchilada sauce.
Preheat oven to 350 and bake for 15-30 minutes, depending on preference of 'cheese crispiness'!
Serve with whatever mexican toppings you like....sour cream, olives, green peppers, tomatoes, salsa, rice ect.....

From: Brianne

Mom's Chicken Enchiladas

Thank you momma! She made these for us all growing up, and we loved them. They are a perfect pantry meal. I always have these ingredients and can throw this meal together in a flash.

Mom’s Chicken Enchiladas
Printable Version

2 boneless, skinless chicken breasts cooked and shredded
6 flour tortillas (or corn tortillas to be GF)
7 oz. Cream of Chicken soup (or Healthy Valley Organic Cream of Chicken to be GF)
10 oz. sour cream
2 tsp. cumin
1 4 oz. can green chilies
1 small white onion, minced
1 cup mozzarella
1 cup cheddar

Preheat oven to 375 degrees. Mix soup, sour cream, cumin, green chilies, and onion. Cover the bottom of an 8x8 dish with about 1/8 cup soup mixture. Place about 1/4 cup chicken in a single tortilla, top with 3 Tbs. mozzarella and 1/8 cup of soup mixture. Roll tortilla with crease side down. Repeat with remaining tortillas. Top with extra soup mixture and cheddar cheese. Bake for 20-30 minutes.

Recipe from Momma

Makes 6 enchiladas