Wednesday, February 8, 2012

Chicken Enchiladas

I did mention that I would try to post a recipe every week.  That was two weeks ago.  I will remind my readers that I also mentioned that I'm not real good with commitments.  Well, other than marriage.

So, I didn't post a recipe last week, but I do have one for this week.  Another family favorite, but this time it is under the "Main Dish" category.

Chicken Enchiladas

Ingredients:
About 6-8 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 C sour cream
Onion (1 large or 2 small), chopped
3-4 cups shredded cheese (Colby/Jack, Cheddar, or Mexican Style)
Minced garlic (optional)
2-3 cans enchilada sauce
1-2 4oz cans chopped green chilies
Jalapeño peppers, chopped (optional)
Flour tortillas (not pictured. What was I thinking?!)


Procedure:
First, grab your chicken breast and cut into cubes.  As I make this for our family of 9 and usually want left-overs, I use an entire Family Pack/Club Size package of chicken.

 Can't you just see the salmonella?

Dump it all in a pan (or two, if you're cooking as much chicken a I do) and cook through.  *Note:  I do not cook the onion & garlic with the chicken.  I like them cooked as little as possible, so I just add those ingredients with all the others.*

 After draining the juice from the chicken, add the garlic, onion, 1/2 the cheese, sour cream, soup, & chilies.

If you've never bought chopped chili peppers, you do have your choice of mild or hot.  Don't let the name scare you.  You may also add jalapeños at this time, as well.  Or, if you're like me and don't want to kill some of your younger children, just put those on the table later for anyone who desires some kick to add as a topping.

Anyway, mix all the above ingredients together and scoop some in the middle of a tortilla shell.  Not too much or you won't be able to roll it without the filling oozing out the side.  Oozing filling...yuck!
 OK, so it doesn't look appetizing.  Just trust me on this.

Somewhere along the line, you should open your can(s) of enchilada sauce.  Pour just enough on the bottom of your pan(s) to lightly coat.  Then, add your rolled tortillas, seam-side down.  Then, cover with more enchilada sauce. 

While the sauce is extremely important, even more so is the cheese.  Rather, the amount of cheese.  Cover every inch of those enchiladas with cheese.  Without the cheese, the whole meal is totally pointless.

Once the pan(s) is full, put in your pre-heated 350-degree oven and bake for 20-30 minutes.  Cheese should be divinely melted and filling should be heated through.

Serve just as they are, or top with jalapeños, sour cream, salsa, and guacamole.  As these tend to fill young children quickly, I usually give some of them only half an enchilada to begin.  They can always come back for more.

The really lovely thing about these is that they can be successfully frozen for a future meal...for your family or another family in need.  Also, you could switch out the chicken for ground beef.  I've done it in a pinch & the family loved them.

If you try these, let me know what you think!

In a nutshell:


Ingredients:
About 6-8 boneless, skinless chicken breasts, cubed
2 cans cream of chicken soup
1 C sour cream
Onion (1 large or 2 small), chopped
3-4 cups shredded cheese (Colby/Jack, Cheddar, or Mexican Style)
Minced garlic (optional)
2-3 cans enchilada sauce
1-2 4oz cans chopped green chilies
Jalapeño peppers, chopped (optional)
Flour tortillas

Pre-heat oven to 350-degrees.  Cook chicken in skillet.  Drain.  Mix in soup, sour cream, onion, garlic, half of the cheese, & green chilies.  Coat bottom of 13x9 pan w/ some of enchilada sauce.  Spoon chicken mixture down the center of tortilla shell.  Roll shell & place (seam-side down) in pan.  Cover enchiladas w/ remaining sauce & cheese.  Bake for 20-30 min. (until heated through).  Serve just as they are or top w/ sour cream, salsa, jalapeños, and guacamole.  ENJOY!

For a printable copy, go here!

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