So, I want to find a REALLY yummy authentic chicken (and cheese) enchilada recipe, from a really good cook ! :) And I'm hoping I can find that on here. (I'm not really feeling the recipes I've found online.) Please include details ! Thanks in advance ! :D|||1/2 cup chopped onion 2 garlic cloves, minced 2 tablespoons vegetable oil 1-1/2 cups Italian tomatoes, chopped 1/2 cup sliced mushrooms 1 teaspoon jalapeno pepper, chopped 1/8 teaspoon pepper 8 ounces skinless and boneless chicken breast, cooked and cut into strips 4 corn tortillas, 10 inch size 4 ounces cheddar cheese, shredded Salt to taste Sour cream for garnish Directions: Preheat oven to 375 degrees. Heat oil and saute onions and garlic. Add tomatoes, mushrooms, jalapeno and pepper. Season to taste with salt. Stir occasionally until sauce is thickened (5 to 8 minutes). Take half of sauce and mix with chicken in bowl, set aside. Using a frying pan, heat each tortilla one minute. Lay tortilla flat, spread with cheese and chicken mixture and roll to close. Place seam side down in pan. Repeat this process for all tortillas. Pour remaining sauce over top, sprinkle some cheese and bake until cheese melts. Garnish with sour cream and serve.|||ngredients 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 Directions 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.|||Try this, it comes to collecting, organizing, storing and maintaining recipes it鈥檚 not a one design fits all; different types of computer systems work for different people. http://tiny.cc/8lfao

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