Monday, November 3, 2008

Chicken Enchiladas

(*My photography and presentation skills are apologies)

I realize that we already have a recipe for enchiladas posted, and that enchiladas are a pretty basic meal to make, but I tried this recipe over the weekend and thought that they were quite delicious so I thought I should share it anyways.
8 flour tortillas
4 chicken breasts
1 lb grated cheddar cheese (I thought this was a little much, so halved the amount of cheese I used in the filling)
1 can cream of chicken soup
1 4.5 oz can of diced green chilies
1/2 cup of sour cream (I may have used closer to a cup of sour cream...whoops :)
Boil chicken (around 20 minutes). Cut or shred chicken. In large mixing bowl, mix cream of chicken soup, sour cream, chicken, cheese, green chilies, and salt and pepper (to taste). Lay out 8 tortillas Evenly spoon chicken mixture onto each tortilla. Wrap tortillas and place into Pam-sprayed pan, crease down. Bake at 400 degrees covered for 15 minutes. Remove cover and bake an additional 5 minutes with left over cheese sprinkled across top.
Serve with salsa below, or your favorite salsa. For presentation, spread chopped green onions, sliced black olives, avocados, etc. on the top.

10 Roma tomatoes (no other tomato works as well)
finely chop 1/2 bunch of green onions
finely chopped cilantro (add to taste)
1 can Marca El Pato Jalapeno hot sauce
lemon juice to taste
salt/pepper to taste


Maren said...

That looks delicious! Better than the enchiladas I make. Good job.

{alisse t} said...

Can't wait to try these!

One questions: Do you use FROZEN chicken (like Costco ones) then boil for 20 minutes? That's how I do mine- but I'm not sure if everyone else actually thaws them first. You're the expert!

Kelli said...

Hmmmm...excellent question. I usually use fresh chicken, but I did some research and found this from the USDA: "Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer."

So as far as food safety goes, I think you're a-okay. I've read a few places that cooking chicken from a frozen state might make it a little tougher, but that is unfounded, and could just be the opinion of some.