Recipe for Chicken Enchiladas
— 06/09/08
CHICKEN ENCHILADAS ~
GROCERY LIST:
Boneless skinless chicken breasts
Sour Cream
Cream of Chicken Soup
Pan Spray (like Vegelene or Pam)
Green Chilis (small cans available in International food section)
Flour Tortillas
Mexi blend shredded cheese
KITCHEN TOOLS LIST:
Oven
9x13 baking pan
Mixing bowl
Spatula
Large Spoon
Recipe Step by Step
Step 1:
Pan fry boneless/skinless breasts in a very small amount of olive oil or butter. Add in a tablespoon of minced fresh garlic while cooking. Cook and stir until cooked through or lightly browned on both sides. Then take kitchen shears and snip into bite sized pieces. Cook a few minutes longer until thoroughly cooked, adding a splash of water if needed so pieces won't stick.
Set aside for recipe - Could be prepared up to 24 hours in advance of preparing the rest of the recipe and kept refrigerated until ready to use.
Step 2:
Mix these together in a large mixing bowl, stirring to combine.
2 cans cream of chicken soup
1 1/2 cups sour cream
1 small can finely diced green chilis
Step 3:
Spray a 9x13 baking dish with pan spray. Spread a very thin layer of mixture from step 2 in the bottom of the pan.
Step 4:
Mix 2 cups of creamy mixture from Step 2 into the chicken pieces from Step 1. Add and stir in 2 cups finely shreded Mexi blend cheese.
Step 5:
Put 1/4 cup of chicken mixture from Step 4 into the center length of a flour tortilla. Roll up tightly and place in 9x13 pan preapred from Step 3.
Step 6:
Put any remaining mixture from Step 2 on top of rolled tortillas. Top with more finely grated shredded Mexi cheese blend (like Colby, Jack, Cheddar & Mozerella).
Step 7:
Bake at 350 degrees for 30 minutes or until cheese is lightly browned and tortillas are heated through.
Step 8: Let casserole set for 10 minutes before cutting and serving hot with the other good things on your menu. Have sour cream, chopped cilantro and pickled jalapeno slices as condiments for the garnishes.
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