Green Goddess Chicken Enchiladas

John 3:3

[3] Jesus answered him, “Truly, truly, I say to you, unless one is born again he cannot see the kingdom of God.”

An ej original recipe!!

Enchiladas Sauce

3 T Green Goddess Dry Dressing Seasoning *

Add to 

1 mashed ripe avocado 

1/2 c water

1 t Apple cider vinegar 

1/4 c Mayo 

1/4 c Greek yogurt 

1/2 t sugar

1/4 c diced green onions

2 t light olive oil

3 T salsa

Mix and set aside

Toast over open flame just to soften 

10 fajitas size flour tortillas 

3 c diced left over chicken 

1/4 c Enchiladas sauce

1 c seriously sharp white cheddar 

Mix 

Fill tortillas, roll

Place in 13x9 pan with a little Enchiladas sauce and salsa 

Cover with seriously sharp and mozzarella 

Cover with foil

Air fry 375 for 20 minutes 

Uncover, cook until top lightly browns

Dry Dressing mix

1/4 c Buttermilk powder as your base

Grind these below ingredients 

1 t Dried onions

1 t Dried garlic

1/2 t Salt

1/2 t black Pepper

1 t Dried green onion powder 

1 t Dried Spinach powder

1 t Dried lemon powder

1 t Dried parsley

1 t dried chives

1 t dried basil

1 t dried Dill

1/2 t tarragon 

Mix 

Sour Cream Cilantro Sauce Peruvian Chicken Black Bean Enchiladas

Matthew 13:41-42

[41] The Son of Man will send his angels, and they will gather out of his kingdom all causes of sin and all law-breakers, [42] and throw them into the fiery furnace. In that place there will be weeping and gnashing of teeth.

An ej original recipe!

 

Fajita size flour tortillas 

 

Chicken filling

2 c left over Peruvian chicken, shredded *

1 can black beans drained well

2 c cheddar Cheese blend

1/2 c sour cream sauce

1/2 c green onions, chopped 

Heat chicken and green onions in microwave for 1 minute.

Sour cream sauce directions

2 T butter

3 T AP flour

Heat butter in pan, add flour, make roux.

Add chicken stock, stir, thicken, remove from heat.

Cool and add sour cream and cilantro cream.

Set aside.

Sour cream sauce ingredients 

2 c chicken stock

1/4 t salt

1/2 t pepper

1/2 t toasted cumin

1 c full fat sour cream

1/4 c left over cilantro cream

Baking directions

13x9 foil pan

Ladle of sour cream sauce in bottom of pan.

Fill tortillas, roll seam side down.

Cover all enchiladas with sour cream cilantro sauce.

Preheat air Fryer to 400 degrees.

Bake covered 20 minutes.

Add cheese.

Bake uncovered 15 minutes. 

*

https://aintnocookinglikemommas.blogspot.com/2024/02/instant-pot-peruvian-chicken.html

Fresh Charred Tinga Sauce On Sour Cream Chicken Enchiladas

Hebrews 2:3-4

[3] how shall we escape if we neglect such a great salvation? It was declared at first by the Lord, and it was attested to us by those who heard, [4] while God also bore witness by signs and wonders and various miracles and by gifts of the Holy Spirit distributed according to his will.

An ej original recipe!!

Flour Tortillas medium size

2 Rotisserie chicken breast, pulled put in a bowl 

Add 1/2 c of Tinga Sauce 

1/2 c enchilada cheese

1/2 c Mozzarella cheese

13x9 pan with a little Tinga Sauce and sour cream sauce to lightly cover bottom

Fill tortillas with chicken cheese mixture.

Roll into enchiladas, seam size down.

Scrunch up together.

I got 7 enchiladas.

Pour rest of sour cream sauce on top and sides.

Cover cheese toppings.

Cover with foil and bake.

Remove foil.

Put under broiler to lightly brown cheese.

Tinga Sauce *

https://aintnocookinglikemommas.blogspot.com/2022/07/fresh-charred-tomato-tinga-sauce.html

Sour Cream Sauce

1. Melt 1 T butter and whisk in 1 T flour, sauté 1 minute.

Cool 5 minutes.

2. Whisk into cooked flour/butter mixture.

1 c chicken stock

3. Whisk these into chicken stock mixture.

1 c sour cream

1/8 c salsa verde

1/8 c guacamole sauce

Pinch of salt 

A few turns cracked black pepper

Topping cheese

1/2 c Enchilada Cheese

1/2 c Mozzarella Cheese

1/4 c Unexpected cheddar Trader Joe's 

Cook temp 400 degrees

Cook time 30 minutes covered

Broiler time 5 minutes, middle rack, watch closely!

Pressure Canned Chicken Thigh Sour Cream Enchiladas

Psalm 113:2-3

    [2] Blessed be the name of the LORD

        from this time forth and forevermore! 

    [3] From the rising of the sun to its setting,

        the name of the LORD is to be praised!

An ej original recipe!

1 qt pressure Canned thighs, shredded 

Reserve stock

1 c cheese, Combo of sharp cheddar and unexpected Cheddar (Trader Joe)

1/2 c Quesadilla cheese

1 c enchilada sauce, 

to make this use 

1/2 c chunky salsa, 3 T tomato paste concentrate, 1/4 c chicken stock

Put in food processor and pulse a few times

Mix the above ingredients to make the filling and set aside.

Fill 6 inch size flour tortillas.

Should make 10 enchiladas.

Sour Cream Sauce

1. Melt 1 T butter and whisk in 1 T flour, sauté 1 minute.

Cool 5 minutes.

2. Whisk into cooked flour/butter mixture.

1 c chicken stock

3. Whisk these into chicken stock mixture.

1 c sour cream

1/4 c salsa verde( I use Herdez)

1/8 c guacamole Salsa( I use Herdez)

A few turns cracked black pepper

Reserve

2 T enchiladas sauce

2 T sour cream sauce

1/2 c quesadilla cheese

In a 13x9 pan, spread a little enchilada sauce and a little sour cream sauce. 

This keeps the enchiladas from sticking to pan.

Place the enchiladas seam side down.

Pour the rest of the sour cream enchiladas sauce over top.

Add a little black pepper and salt.

Seal in foil, bake preheated 400 degree oven for 30 minutes.

Remove foil and sprinkle 1/2 c quesadilla cheese over and put under broiler to brown.

Watch carefully to prevent burning.

Chicken and Black Bean Enchiladas with Pressure Canned Sauce

Jeremiah 15:21

    [21] I will deliver you out of the hand of the wicked,

        and redeem you from the grasp of the ruthless.”

1/2 can black beans, rinse and drain 

2 c pulled Rotisserie chicken

1 onion, diced

1/2 t olive oil

Pint of Enchiladas sauce *

1/2 c Salsa Verde ( I use mild Herdez)

1/2 c Sour cream

3/4 c grated Mexican Cheese

1/4 c grated mozzarella 

6 Flour tortillas 

Sauté onion in oil, add chicken.

Season with 1/4 c enchiladas sauce.

Remove from heat, add to large bowl.

Stir sour cream and cheese into chicken.

Using a large 13x9 pan, spread enchiladas sauce in bottom.

Fill tortillas, roll, place seam side down.

Cover with both sauces.

Seal in foil and bake 45 minutes in preheated 400 degree oven.

*

https://aintnocookinglikemommas.blogspot.com/2021/10/pressure-canned-enchilada-sauce.html

Pressure Canned Dried Chili Enchilada Sauce

47 Remember how short my time is! For what vanity you have created all the children of man! 

48 What man can live and never see death? Who can deliver his soul from the power of Sheol? Selah  - Psalm 89:47-48

10 lbs pressure for 50 minutes pint jars

Makes 4 pints and 1 half pint

6 dried guajilla chilies, stem and seeds removed, toasted

2 dried ancho chilies, stem and seeds removed, toasted 

3-4 c Water and and 2 T chicken base

For re-hydrating chilies

These chilies are found at Publix, Mexi grocers, Aldi

Toast chilies slightly, be careful not to burn, sauce will be bitter, set aside.

Toast garlic and onions, set aside.

I use a comal but you can do it in oven or on stove top in a skillet.

1 large onion, toasted

2 garlic cloves, toasted

Blend to mush, divide, set aside.

2 (28 oz cans whole tomatoes) I used Nina from Costco 

Seasonings

2 T dried Oregano

4 t Toasted Cumin

2 t dried Cilantro 

4 T white Vinegar

1/2 c Sugar, this is to taste so you might have to add more 

3 t Salt

Divide all seasoning into half. 

You have to blend in a blender in two batches.

Bring chicken stock, just enough to cover chili's, to a boil, add dried toasted chilis.

Turn off heat and let chilies soak 15 minutes.

Remove chilies to a plate and divide in half.

Reserve 2 c of cooking liquid.

Add half of the chilies to blender, half of seasoning and half of the onion mixture and blend to a paste.

Next add 1 can of tomatoes along with the juice and half of the cooking liquid, blend on medium.

Taste, adjust sugar if need, blend to incorporate.

Fill hot jars, wipe rims with vinegar, seal finger tight. 

Place in prepared pressure canner according to manufacturers instructions.

Process according to manufacturers instructions.

This is versatile and can be used in other Mex dishes.

Enjoy!

Sour Cream Salsa Verde Pork Enchiladas

22 But you have come to Mount Zion and to the city of the living God, the heavenly Jerusalem, and to innumerable angels in festal gathering,

23 and to the assembly of the firstborn who are enrolled in heaven, and to God, the judge of all, and to the spirits of the righteous made perfect,

24 and to Jesus, the mediator of a new covenant, and to the sprinkled blood that speaks a better word than the blood of Abel.

25 See that you do not refuse him who is speaking. For if they did not escape when they refused him who warned them on earth, much less will we escape if we reject him who warns from heaven.

26 At that time his voice shook the earth, but now he has promised, "Yet once more I will shake not only the earth but also the heavens."

27 This phrase, "Yet once more," indicates the removal of things that are shaken-that is, things that have been made-in order that the things that cannot be shaken may remain.

28 Therefore let us be grateful for receiving a kingdom that cannot be shaken, and thus let us offer to God acceptable worship, with reverence and awe,

29 for our God is a consuming fire. - Hebrews 12:22-29

3 c Left over pulled pork, I used pork Tenderloin (you can also use Rotisserie chicken or make cheese ones using quesadilla cheese and Queso Fresco combination 

1 c cheese, I used quesadilla cheese from Aldi

1/2 c crumbled Queso Fresco

1 c enchilada sauce, recipes this blog under sauce tab

Mix the above ingredients to make the filling and set aside.

Fill 6 inch size flour tortillas.

Should make 10 enchiladas.

Sour Cream Sauce

1. Melt 1 T butter and whisk in 1 T flour, sauté 1 minute.

Cool 5 minutes.

2. Whisk into cooked flour/butter mixture.

1 c chicken stock

3. Whisk these into chicken stock mixture.

1 c sour cream

1/4 c salsa verde

Pinch of salt 

A few turns cracked black pepper

Reserve

2 T enchiladas sauce

2 T sour cream sauce

1/2 c quesadilla cheese

In a 13x9 pan, spread a little enchilada sauce and a little sour cream sauce. 

This keeps the enchiladas from sticking to pan.

Place the enchiladas seam side down.

Pour the rest of the sour cream enchiladas sauce over top.

Add a little black pepper and salt.

Seal in foil, bake preheated 400 degree oven for 30 minutes.

Remove foil and sprinkle 1/2 c quesadilla cheese over and put under broiler to brown.

Watch carefully to prevent burning.

Sauvignon Blanc Sauce Chicken and Shrimp Enchiladas

36 And at the time of the offering of the oblation, Elijah the prophet came near and said, "O LORD, God of Abraham, Isaac, and Israel, let it be known this day that you are God in Israel, and that I am your servant, and that I have done all these things at your word.

37 Answer me, O LORD, answer me, that this people may know that you, O LORD, are God, and that you have turned their hearts back."

38 Then the fire of the LORD fell and consumed the burnt offering and the wood and the stones and the dust, and licked up the water that was in the trench.

39 And when all the people saw it, they fell on their faces and said, "The LORD, he is God; the LORD, he is God." - 1 Kings 18:36-39

2 c medium Shrimp 

3 Chicken tenders, thin slice on diagonal 

1 Leek, chopped

2 c Broccoli, stem removed and rough chopped

1 ear Fresh corn, shaved

1/2 of a Lime juiced, 1/2 lime reserve other half

1 t each Clarified butter/olive oil 

1/4 c Sauvignon Blanc

1 t Cornstarch/3 T water slurry

1 c Havarti cheese, reserve 3/4 c

1 c Gruyere cheese, reserve 3/4 c

1/4 c Enchilada sauce, +3/4 c 

1 t Sugar

Smoked salt 

Cracked black pepper

7 medium flour tortillas 

Squeeze 1/2 of a lime over chicken and shrimp.

Let set 5 minutes.

Sauté chicken in oil-butter mix for 3 minutes.

Remove and set aside.

Add veggies to drippings, sauté 2 minutes and add shrimp, sauté 1 minute, add chicken back in.

Add wine, 1/4 of both cheeses, 1/4 c enchilada sauce, sugar and salt/pepper.

Sauté 2 minutes and add slurry.

Squeeze other half of lime over meat/sauce mixture.

Thicken sauce and remove from heat.

Ladle a little enchilada sauce in bottom of 13x9 pan. 

Stuff tortillas, roll and place seam side down in pan. 

Ladle rest of enchilada sauce over stuffed tortillas.

Sprinkle rest of cheese.

Cover with foil and bake preheated 375 degree oven for 30 minutes.

Put under broiler to slightly brown.