international house: I'm planning to make enchiladas for the first time tonight, and have a cheese enchilada recipe. It looks like a very good recipe, I would like to also add chicken pieces to it. Where and when can I do this? I've never made enchiladas before. Thanks! Here is the recipe: http://www.elise.com/recipes/archives/00鈥?/a>|||you can shread the chicken and add it before you roll them up, or simply shread and add to the top before the sauce. Sounds excellent! Try this recipe sometime Chicken Enchiladas Recipe courtesy Tyler Florence 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced 1 (28-ounce) can stewed tomatoes 1/2 teaspoon all-purpose flour 16 corn tortillas 1 1/2 cups enchilada sauce, canned 1 cup shredded Cheddar and Jack cheeses Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. 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. 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. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.|||Put the chicken in to brown before this bit: cook it for 5 minutes before you..... 2 Saut茅 up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.|||You can easily add some shredded precooked rotisserie chicken in step 3 when you're rolling up the enchiladas. Just add it before you roll them up. Just make sure the chicken is already cooked.|||Cut a chicken breast into small pieces (or dice it into little cubes) and saute them with the chopped onions in step 2. The smaller the pieces the faster and more evenly they'll cook. Include the chicken in steps involving the onions. Good luck!|||When I make enchiladas, here is what I do: 1. Boil chicken w/garlic , onion and chicken broth 2. Remove chicken from bone after cooling 3. Warm tortillias 4. Dip Tortillias in the sauce and then fill with ingredients and place in pan. Let me know how it turns out, or if you have any questions. jessehollingsworth@yahoo.com|||add cooked chicken with the cheese to fill the tortillas. It should be chopped, cubed, or shredded.