Do Not Judge A Recipe By Its Photo
I made chicken enchiladas the other day an forgot how easy and yummy this recipe is. Please do not stir clean because of my photo... camera trouble plus a couple missing ingredients had me alter the recipe. I am posting the original yumalicious recipe for you. Though I promise that these were tasty as well.
- flour tortillas
- Monterrey jack cheese
- 1 large can Tyson chicken drained and shredded or 2-3 boiled chicken breast
- 1 small can diced green chilies (OPTIONAL)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 (8 oz) package of sour cream
- 1/2 onion dices *the smaller the better*
PRE-HEAT OVEN TO 350
1. If cooking your own chicken, boil breast in water until done. Allow to cool and shred with a fork.
*I personally buy a rotisserie chicken from the store and we eat the dark meat for dinner the first night. Two nights later I will make the enchiladas with the white meat.*
2. Saute the diced onion in a skillet with a tsp of butter until clear in color. Remove from skillet and dump into a large mixing bowl.
3. Add chicken, cream of mushroom soup, 1/2 can of cream if chicken soup, green verde sauce, and as much Monterrey jack cheese as you like. Mix well.
4. Spray pam in the bottom of a large glass baking dish. I think what I use is called CorningWare or maybe a Pyrex dish... not usually a gem in the kitchen so I honestly do not know.
5. Heat about 6-8 tortillas in the microwave to warm them. You want to be able to fold them without the tortilla cracking.
6. Scoop about 1/4-1/2 cup of the chicken and place it in the middle of a tortilla. Fold both sides of tortilla over. Place the enchilada seam side down in the baking dish.
*I sometimes open another can of verde sauce and cover the bottom of the baking dish with a layer of sauce to help keep it from sticking. Just an added precaution.*
7. Continue filling tortillas as stated above until you run out of chicken mixture.
8. To make the sour cream sauce, dump the sour cream and remaining 1/2 can of cream of chicken soup together in a mixing bowl. Stir until smooth.
*My husband doesn't eat sour cream, so I use can can of verde sauce and the cream of chicken for him.*
9. Dump the entire bowl of sour cream sauce over the enchiladas and spread evenly.
10. Sprinkle as much Monterrey jack cheese on top as you desire.
*I sometime add fresh chopped cilantro on top of the cheese. It adds color. Plus, I LOVE the taste of cilantro. Yum-Yum!*
11. Cover and bake in the oven 30 minutes.
12. After 30 minutes, remove cover and allow to bake an additional 5-10 minutes.
*If you do not like the cheese browned, add this time to the total and do not remove the covering.
I usually serve this with spanish rice, but in all reality the first time I had this it was served with a fresh fruit salad. The combination (though strange) was perfect because you had a nice spicy enchilada that was counteracted by the sweet juiciness of the fruit.
Happy Eating Everyone!