Thursday, January 6, 2011

Chicken Enchiladas

I couldn't believe that I hadn't put this recipe up here before, since I make this at least once a month. Dave is half-Mexican and I love chicken enchiladas. This is fairly simple and makes a wonderful dinner. We usually have enough for Dave to take leftovers to work the next day.

For those worried about the spice, don't be. Dave may be half-Mexican, but I'm a blonde-haired, blued-eyed girl from Ohio. I don't like spicy food, with very few exceptions. I don't make mine spicy. If you want to make yours spicy, you simply add more spices!


2 lbs boneless, skinless chicken breasts, cut into 1 inch cubes
1 15-oz can of cream of chicken soup (you can substitute cream of mushroom if that's what you have)
1 8-oz can of green chilis
1 Tablespoon chili powder
1/2 teaspoon cumin
1 teaspoon red pepper
1/4 teaspoon oregano
8 to 12 oz sour cream
8 to 12 flour tortillas
2 to 4 cups cheddar cheese

1. Turn the oven to 375. Because the first rule of baking: preheat the oven!

2. In a skillet, thoroughly cook the chicken. I had it easy tonight, I went to buy boneless, skinless chicken breasts (because it was on sale) and found that the store only had frozen pre-cooked cubed grilled chicken (at the same price). This saved me the step of chopping and of defrosting the chicken. You can use either if you prefer, but usually its cheaper to buy boneless, skinless chicken breasts and cut them up.

3. At the same time, combine the cream of chicken soup and green chilis in a pot and heat it through, stirring occasionally. Sorry the picture is bad, but I promise, it's just those two ingredients. They don't look so hot in real life either.

4. Once the chicken is cooked, add the chili powder, cumin, red pepper, and oregano along with about 2/3 to 1 cup of water. Mix it together and let it cook until the water has cooked off.

5. Once the cream of chicken soup and green chilis have heated through, add the sour cream. I usually put between 1/2 to 3/4 of a 16 oz container of sour cream. Mix well and heat it up, stirring ocassionally.

6. Once the chicken is completely cooked, put a small amount onto a flour tortilla. A note about tortillas. If you refrigerate your tortillas (and you should if you want to keep them fresh), then microwave them for a few seconds (30 seconds each side when you do 12) to soften them back up. Add some of the cheese to each tortilla as well and roll it up into the burrito (or enchilada, eh?)

7. Roll them up and place them in a 13"x9" pan. Mine usually make 12 to 14, but tonight it only made 10. It usually also takes 2 13"x9" pans.

8. Once cream is cooked completely, it will look thick and be bubbling.

9. Pour the cream all over the enchiladas and add a whole lot more cheese to the top.

10. Bake the whole thing for 20 minutes until the cheese is melted. It may not look great, but it sure does taste good. We all eat seconds, except Sunshine. This is another meal she simply doesn't eat. No explaining her.

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