POULTRY
Cheesy Chicken Enchiladas
1 lb. shredded, cooked chicken
10 flour tortillas
1 taco seasoning packet, or comparable spices
1 cup sour cream
1 can cream of chicken soup
2 medium-sized, ripe tomatoes
2 cups shredded Mexican cheese
Salsa (we prefer our homemade peach-pineapple salsa)
Preheat oven to 350 degrees F.
Mix cooked chicken with taco seasoning into a large skillet. Add water as directed, and cook until seasoning is incorporated properly.
Chop tomatoes into small diced pieces--set aside.
In a separate bowl, combine the sour cream and soup-- stir until well incorporated.
When chicken mixture is done, turn off the heat, and stir in a quarter of the sour cream mix. Stir.
Add in tomatoes to chicken mixture, stir again.
In a 9x13 glass baking dish, spray the bottom lightly with cooking spray, Add one serving spoon of the sour cream mix to the serving pan, and spread it around, so there will be a little bit of sauce on the bottom of your enchiladas.
Begin assembling enchiladas--take 1 tortilla, put in some of the chicken mix, and a pinch of cheese (not much cheese!), fold in the edges, and roll up, so it resembles a burrito. Lay into the baking dish with the seam side down. Repeat, until all of the tortillas and chicken have been used up.
Top the rolled up enchiladas with the remaining sour cream topping. Spread it out, so it covers the tops of the enchiladas as much as possible.
Sprinkle on remaining cheese.
Bake at 350 degrees F for 10-15 minutes until hot, bubbly, and the cheese has melted.
Serve with salsa on top if desired.
Wendy's Spicy Chicken Sandwich Clone Recipe
6 cups vegetable oil
Directions:
Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
Combine the pepper sauce and water in a small bowl.
Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated.
Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise or Ranch on the face of each of the inverted top buns.
Place a tomato slice onto the mayonnaise or Ranch, then stack a leaf of lettuce on top of the tomato.
On each of the bottom buns, stack one piece of chicken.
Flip the top half of each sandwich onto the bottom half and serve hot.
1 lb. shredded, cooked chicken
10 flour tortillas
1 taco seasoning packet, or comparable spices
1 cup sour cream
1 can cream of chicken soup
2 medium-sized, ripe tomatoes
2 cups shredded Mexican cheese
Salsa (we prefer our homemade peach-pineapple salsa)
Preheat oven to 350 degrees F.
Mix cooked chicken with taco seasoning into a large skillet. Add water as directed, and cook until seasoning is incorporated properly.
Chop tomatoes into small diced pieces--set aside.
In a separate bowl, combine the sour cream and soup-- stir until well incorporated.
When chicken mixture is done, turn off the heat, and stir in a quarter of the sour cream mix. Stir.
Add in tomatoes to chicken mixture, stir again.
In a 9x13 glass baking dish, spray the bottom lightly with cooking spray, Add one serving spoon of the sour cream mix to the serving pan, and spread it around, so there will be a little bit of sauce on the bottom of your enchiladas.
Begin assembling enchiladas--take 1 tortilla, put in some of the chicken mix, and a pinch of cheese (not much cheese!), fold in the edges, and roll up, so it resembles a burrito. Lay into the baking dish with the seam side down. Repeat, until all of the tortillas and chicken have been used up.
Top the rolled up enchiladas with the remaining sour cream topping. Spread it out, so it covers the tops of the enchiladas as much as possible.
Sprinkle on remaining cheese.
Bake at 350 degrees F for 10-15 minutes until hot, bubbly, and the cheese has melted.
Serve with salsa on top if desired.
Wendy's Spicy Chicken Sandwich Clone Recipe
6 cups vegetable oil
- 1/3 cup frank's original red hot pepper sauce--I used the buffalo style
- 2/3 cup water
- 1 cup all purpose flour
- 2 1/2 teaspoons salt
- 4 teaspoons cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon garlic powder
- 2 chicken breasts
- 4 plain hamburger buns
- 8 teaspoons mayonnaise or Ranch dressing
- 4 big pieces of lettuce
- 4 slices of tomato
Directions:
Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees.
Combine the pepper sauce and water in a small bowl.
Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated.
Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise or Ranch on the face of each of the inverted top buns.
Place a tomato slice onto the mayonnaise or Ranch, then stack a leaf of lettuce on top of the tomato.
On each of the bottom buns, stack one piece of chicken.
Flip the top half of each sandwich onto the bottom half and serve hot.