Tuesday, October 25, 2011

Chicken Enchiladas

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For dinner tonight I again cooked another of my son Justin's favorite meals, boy he sure seems like the king of the castle doesn't he.  But my Chicken Enchiladas are my favorite too.

I make them every time my in-laws are in town and my Father-in-law goes on and on about how he tells everyone back home what a wonderful cook I am and what a pig of himself he makes when they visit.

Well, I take that as the highest compliment coming from him because he doesn't pass them out all that often, but I know how to get them.  Just cook my heart out when they are here.

Everyone seems to have some version of this recipe and I think I got the original, which I have adapted, from my friend Traci who might have gotten it off of a can of cream of chicken soup or something like that.

So now you can have it too and everyone will rave about your enchiladas.
Just so you know, I was doing great when I started this recipe.  Being so good about all the pictures, I was snapping away and all the way done with cooking the sauce when I actually looked to see what my camera kept flashing at me on the back.

Well, imagine my surprise when it said with the very next picture I took "Hey dork you forgot to put the memory card back in!"    Actually it just said "No card".  So I immediately stopped doing what I was doing and ran upstairs to retrieve my memory card and kept on cooking.

Boy this blogging is overtaking my life, hehehe.  I have never wanted to document so much of what I do in the kitchen before, but it might turn out to be the best thing I've ever cooked and we have to share stuff like that, right.

Here's what you need:

2 Lbs. chicken breasts, cubed into 1/2 - 1" pieces
1/2 large yellow onion, diced
1 can cream of chicken soup
1 - 10 oz can green enchilada sauce
1 cup sour cream
16 oz. brick of Monterey Jack, shredded (not the bag kind)
1/2 cup half & half or whipping cream (optional)
16 sm. or 12 king size corn tortillas (I prefer the white corn)
2 Tbl. canola or veg. oil
Salt & Pepper to taste
Notice that the cans are open already hum...
Heat a 12" skillet on med-high and pour in 2 Tbl. oil.  When oil is hot add the chicken, salt and pepper a little for flavor and cook for about 5 minutes or until almost all the pink is gone.  Then add the onions and cook until the chicken is cooked through and the onions are translucent.  Add the chicken soup, 3/4 can of the enchilada sauce, and the sour cream.  Mix well and cook for about 5 minutes.  If the sauce is too thick you can add a little 1/2 and 1/2 or cream to thin it down but don't make it runny.
This is what it looks like when done cooking.  Turn off stove and set aside. 
On a dry griddle, heat the tortillas about 10 seconds on each side just until they are pliable and won't break with rolled.  Now the assembly line.  Preheat oven to 350 degrees.  Set aside 1/2 cup cheese for the topping.

Using a slotted spoon, shake the excess sauce off the chicken (this will be your topping for the enchiladas) and put a small scoop in a tortilla followed by a small (2 Tbl or so) amount of cheese.  Roll up and place in the dish with the seam side down.  Repeat until done.
When you have one solid layer, scoop some of the sauce over all the tortillas to cover so no tortilla is peeking out without sauce (it will get VERY crispy in the oven otherwise).
Continue rolling the rest of the enchiladas until all the meat is used.  When you have scraped every last drop of sauce out of the pan, pour the remaining 1/4 can of the enchilada sauce (betcha thought I forgot) over the top and with the back of a spoon mix lightly to combine.  Sprinkle with remaining cheese over after filling the enchiladas.  Cover the pan with tin foil and bake for 25 minutes covered.  Remove foil and continue baking for an additional 15 minutes or until golden and bubbly.
  Yum, Yum, Yum....

Serves 6 - 8 depending on the size of the tortillas you use


Here's the handy printable - Chicken Enchiladas

1 comment:

  1. They look so delicous! I'm gonna make them! I do have a question...Is there a reason NOT to use the pre shredded cheese? (I'm so lazy)


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