Friday, October 24

easypeasy chicken enchiladas

Oh man, Taylor loved these. I put together a bunch of recipes from All and it seemed like the good reviews coincided with the ones that were more casserole-y involving Cream of Chicken soup. So I didnt resist. Here's what I came up with and Taylor loved it.

Chicken Enchiladas
1/2 c. onion chopped
3 cloves garlic, minced, or 1/2 tsp. garlic powder.
1 tsp cumin
1 1/2 cup cooked chicken, cubed or shredded
1 can cream of chicken soup
1 can green enchilada sauce
1 cup grated cheese. (I recommend monterrey jack and sharp cheddar)
6 flour tortillas, warmed so they're soft.
Oven to 350. Lightly grease large baking dish. Heat oil in skillet on medium and saute onions about 4 min. Add soup and combine. Transfer 3/4 mixture from pan into small bowl and stir in the enchilada sauce. Set aside.

To the remainder in the pan, add chicken, cumin, garlic. Mix well. Lower heat and add half the cheese and stir to melt.

Pour enough of the set aside sauce mixture into the baking dish to cover the bottom. Fill each tortilla with the chicken mix from the skillet. Line filled tortillas in baking dish. Pour the rest of the sauce over the top and top with remaining cheese. I put about 5 green chili peppers on top. Bake for 30 min or until cheese is bubbly.

That's that! next time I may try more things in there, like peppers or spinach or a more interesting cheese like goat or feta, and perhaps corn tortillas.

{image belongs to vivamex}

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