Foodie Friends Friday: Connie’s Chicken Enchiladas

I’m happy to be introducing you to a new segment on my blog: Foodie Friends Friday. I have many friends who are always serving up tasty dishes and I’m happy to be introducing them to you! My first guest is my friend Connie. We have known each other since we were in the single digits. We have been through it all together and our friendship grows every year. We even had our first children within months of each other! She is a great friend and she has great taste. Enjoy her post!

{Connie’s Chicken Enchiladas}

Foodie Friends Friday: Connie's Chicken Enchiladas

When asked by Katrina to make a dish for Foodie Friends Friday I was very excited and for a minute stumped.  What would I make?  For the answer I went to my husband. I asked him if there was one recipe I could show on a food blog which one should I choose? He said, “Ooohhh your chicken enchiladas!”  Of course, it’s my go-to meal for so many getogethers- the comfort food for when you just don’t care how many calories are on your plate.  A great accompaniment would be Katrina’s Guacamole. So let’s get started.

The Filling: chicken, sour cream, cheese, onions, pepper and parsley. Use either a rotisserie chicken, leftover baked or fried chicken, or about 3 breasts (1 lbs to 1 ½ lbs).  Saute the onions and then add the rest of the filling mixture.

Foodie Friends Friday: Connie's Chicken Enchiladas

The Sauce: Tomato sauce, roasted red peppers, diced chilies, garlic, cumin, chili powder, and oregano.  For the tomato sauce I use a (14.5 oz.) can of diced tomatoes with garlic and onion in the can and blend them in a food processor or blender.  In a separate pan mix all the sauce ingredients and let simmer for about 5 to 10 min.  However thick you like your sauce.

Foodie Friends Friday: Connie's Chicken Enchiladas<

Assembly: dip the tortilla in the sauce, both sides.  Fill the tortillas with the chicken filling, wrap the tortillas and place in a 9×13 pan seam side down.  You will end up with 8 enchiladas.  Pour the remainder of the red sauce on the top of the enchiladas.  After baking top with cheese, Enjoy!

Foodie Friends Friday: Connie's Chicken Enchiladas

Connie's Chicken Enchiladas Recipe

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Ingredients:

  • 1-1 ½ lbs. of cooked chicken, shredded
  • 1 medium onion or 1 large shallot, chopped (1/2 cup)
  • ½ cup sour cream
  • 1 cup shredded Mexican cheese (4oz)
  • 2 Tbsp. of chopped fresh parsley
  • ¼ tsp. pepper
  • 1/3 cup roasted red pepper, chopped
  • 1 Tbsp. chili powder
  • 1 ½ tsp. chopped fresh oregano or ½ tsp. dried oregano
  • ¼ tsp. ground cumin
  • ½ can of diced green chilies
  • 1 clove garlic, finely chopped
  • 1 can (14.5 oz.) diced tomatoes with onion and garlic, pureed in blender/food processor
  • 8 tortillas

Directions:

  1. Heat oven to 350 degrees
  2. Sauté’ onions, stir in chicken, sour cream, shredded cheese, parsley and pepper.
  3. Heat tomato sauce, roasted red peppers, green chilies, chili powder, cumin, oregano, garlic.
  4. Transfer red sauce to a pie plate.  Dip each tortilla into sauce, and coat each side.
  5. Spoon about a ¼ cup of chicken filling into each tortilla, roll and place seam side down into a 9X13 pan.  Pour remaining sauce over enchiladas.
  6. Bake uncovered about 20 min or until bubbly.  Garnish with shredded cheese and sour cream.

Source: Adapted from Betty Crocker (Beef Enchiladas)

- Katrina

30 Responses to “Foodie Friends Friday: Connie’s Chicken Enchiladas”

  1. #
    1
    Sinful Sundays — April 8, 2011 at 12:53 am

    Those enchilada’s look great! I like how the sauce itself is homemade. 🙂

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    2
    spcookiequeen — April 8, 2011 at 1:02 am

    Katrina, please let Connie know how good these look, very good choice I love Mexican food and haven’t made enchiladas in way too long. I need to put these on my rotation. Hope you are having a great week. Sorry I’m a bad twitterer, if you need an more help, feel free to shoot me an email.
    -Gina-

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    3
    Parsley Sage — April 8, 2011 at 1:17 am

    It’s also been WAY too long for me since I had Mexican food. I’m gonna give these puppies a go as soon as I get a chance. Awesome recipe!

  4. #
    4
    Shawn — April 8, 2011 at 10:04 am

    I’m definitely trying these along with your guacamole!

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    Carolyn — April 8, 2011 at 11:24 am

    Mmmm, mmmmm, who doesn’t love a great chicken enchilada? Nicely done, Connie!

  6. #
    6
    Rosemary — April 8, 2011 at 11:39 am

    These enchiladas do look great! I haven’t had one in a long time, either. Now I’m hungry!! Great explanation of your process, too! Thanks, Connie! And thanks, Katrina!

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    7
    Peggy — April 8, 2011 at 12:38 pm

    These enchiladas sound so tasty! I love the homemade sauce that accompanies them too! =)

  8. #
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    Becky — April 8, 2011 at 1:03 pm

    These enchiladas look so good, especially with Katrina’s Guacamole. Now. all you need are the Margaritas!

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    Happy When Not Hungry — April 8, 2011 at 1:12 pm

    Those enchiladas look fabulous! That homemade sauce looks so tasty too!

  10. #
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    Anonymous — April 8, 2011 at 1:38 pm

    From Connie: Thanks Everyone for all the nice comments… You are all so lucky to have found Katrina’s food blog, she is completely AMAZING! (Cook, Baker, Friend, Mom, Wife, Woman) LOVE Her!

  11. #
    11
    The Self-Taught Cook — April 8, 2011 at 2:20 pm

    Looks good! I look forward to trying these.

  12. #
    12
    Tiffany — April 8, 2011 at 3:52 pm

    Yep, I have made this recipe before, love Betty Crocker! These are really good, perfect for a Friday night, thanks for sharing!

  13. #
    13
    Lin Ann — April 8, 2011 at 4:14 pm

    Nice idea Katrina and thanks for introducing your friend. Great enchiladas, nice and healthy! I love all these flavors.

  14. #
    14
    briarrose — April 8, 2011 at 6:01 pm

    Nom! These look fabulous. I haven’t made enchiladas in far too long.

  15. #
    15
    Lizzy — April 8, 2011 at 9:18 pm

    Great guest post! My family would love Connie’s recipe…I will be trying them soon 🙂

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    [email protected] — April 8, 2011 at 10:09 pm

    Such great timing. I’ve grown tired of the chicken enchilada recipe we usually use. So I will try Connie’s and shake things up a bit. Thanks Katrina.

  17. #
    17
    Brandie — April 8, 2011 at 11:16 pm

    So nice to meet you Connie! And what a great recipe you brought. I cannot turn down enchiladas!!

  18. #
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    Sandra — April 9, 2011 at 2:15 am

    I love love enchiladas..delicious recipe!!!Thank you Katrina for sharing your guest with us..
    btw nice to meet you Connie!

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    19
    [email protected] — April 9, 2011 at 3:22 am

    It looks awesome, I love enchiladas 🙂 great post and recipe!

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    cajunlicious — April 9, 2011 at 1:51 pm

    Came across your blog on foodie blogroll. New Follower!

    – Jessica
    http://cajunlicious.blogspot.com

  21. #
    21
    Hester Casey - Alchemy — April 9, 2011 at 2:34 pm

    Wow Connie’s chicken enchiladas are the business! What a lovely guest post.

  22. #
    22
    Jill Colonna — April 10, 2011 at 12:48 pm

    Katrina, great guest post. Connie, you’ve convinced me to get on the Mexican cooking again. This looks just fabulous.

  23. #
    23
    Alisa — April 10, 2011 at 3:17 pm

    It looks delicious,I’d love to try this recipe. I followed you from the foodie blog roll and I’d love to guide Foodista readers to your site. I hope you could add this chicken enchilada widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for chicken enchilada,Thanks!

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    Diethood.com — April 10, 2011 at 5:50 pm

    Oh that enchilada sounds amazing!! YUM! Great guest post… thank you, Connie!

  25. #
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    Chris's Gourmet Fashion — April 10, 2011 at 6:31 pm

    What a great blog post and what a wonderful story of friendship. Connie these enchiladas look like I could eat them right now …:( pity that I don’t have the right ingredients handy. Katrina, I think this is a wonderful idea and you are a wonderful person (even though we have never met) … you courageously added yourself as my friend when I had no clue how all this worked, I really appreciate your support. Thank you!

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    Mother Rimmy — April 12, 2011 at 3:07 am

    I used to make enchiladas years ago. I’d forgotten how wonderful they are. Thank you for the recipe, and great blog post!

    Kristi

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    vincent — April 12, 2011 at 7:00 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

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    Best regards,

    Vincent
    petitchef.com

  28. #
    28
    The Mom Chef — April 14, 2011 at 3:58 pm

    What a great addition to your blog! Connie makes a mean enchilada, that’s for sure. It looks fantastic.

  29. #
    29
    Lauren — April 28, 2011 at 2:51 pm

    Looks (and sounds yummy). I left and award for you over at http://forevernowandthen.com/2011/04/28/award/

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    marla {Family Fresh Cooking} — June 21, 2011 at 1:30 am

    These enchiladas look great!
    Cookin’ Canuck and I would love if you linked up this recipe & any 2 other Entrees in this weeks Get Grillin’ event posted on both of our blogs. You just need to link up on one site 🙂 http://su.pr/17fizq

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