Chicken Enchiladas
July 9th 2009 01:22
Yum! By special request from my daughter, tonight's supper was chicken enchiladas.
This is a really simple recipe. I pretty much follow the same recipe for most of my chicken casserole type dishes. The sauce for this is 1 can of cream of chicken soup, 1 can of cream of mushroom soup, 1 can Rotel tomatoes. This all goes in the blender (about 1/3 at a time) to make it really smooth. I add just a bit of chicken stock so it's not too thick.
The filling is 2-3 cups of cooked chicken. Tonight I used some leg quarters that I boiled with herbs (I had left overs from a cookout where we had more than we needed to cook.) Any cooked chicken meat will do for this, even if it's leftovers from another meal. Shred it up and brown it in a skillet with about 1 tablespoon of olive oil. Sprinkle with a little salt, pepper, garlic salt, onion powder, and chili powder. It really doesn't need a lot of seasoning - just a little to enhance the flavor.
The enchiladas are made with white corn tortillas. I soak each one in the sauce for just a second or two, then add the chicken filling and just a little bit of monterey jack (or colby jack) shredded cheese (only a pinch for each enchilada). I make 12 enchiladas - six on each side in a 15X10 baking dish. Once they're all rolled up, I pour some of the sauce over the top (I usually have sauce left over - I just freeze for the next chicken dish I make.) Then top with more cheese. Bake at 350 F about 30 minutes - just until the cheese is melted and slightly browned.
This is really good with some pinto beans, mexican rice, and a nice green salad.
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Happy Eating!
Yummy home made chicken enchiladas
This is a really simple recipe. I pretty much follow the same recipe for most of my chicken casserole type dishes. The sauce for this is 1 can of cream of chicken soup, 1 can of cream of mushroom soup, 1 can Rotel tomatoes. This all goes in the blender (about 1/3 at a time) to make it really smooth. I add just a bit of chicken stock so it's not too thick.
The filling is 2-3 cups of cooked chicken. Tonight I used some leg quarters that I boiled with herbs (I had left overs from a cookout where we had more than we needed to cook.) Any cooked chicken meat will do for this, even if it's leftovers from another meal. Shred it up and brown it in a skillet with about 1 tablespoon of olive oil. Sprinkle with a little salt, pepper, garlic salt, onion powder, and chili powder. It really doesn't need a lot of seasoning - just a little to enhance the flavor.
The enchiladas are made with white corn tortillas. I soak each one in the sauce for just a second or two, then add the chicken filling and just a little bit of monterey jack (or colby jack) shredded cheese (only a pinch for each enchilada). I make 12 enchiladas - six on each side in a 15X10 baking dish. Once they're all rolled up, I pour some of the sauce over the top (I usually have sauce left over - I just freeze for the next chicken dish I make.) Then top with more cheese. Bake at 350 F about 30 minutes - just until the cheese is melted and slightly browned.
This is really good with some pinto beans, mexican rice, and a nice green salad.
Check out this and other recipes at Real Home Cooking. Register to share your recipes and receive the free newsletter.
Happy Eating!
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Comment by Lara M
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