Chicken Enchiladas!
I’ve been talking about the Chicken Enchiladas, so I that I’d share some pictures and the recipe! I love them, Matt loves them, and it’s pretty much my own recipe. If you make it, let me know how it came out and whether you/your spouse/your family liked it!
Chicken Enchiladas
Pre-heat oven to 350 degrees.
2c. Shredded Chicken
1c. Chicken Stock
2 cans of Rotel tomatoes, drained and rinsed (16 oz)
1 can of Cream of Mushroom Soup (10.5 oz)
1 can of Cream of Chicken Soup (10.5 oz)
1 can of Chopped Green Chillies (4 oz)
Corn Tortillas (white or yellow)
Shredded Mexican Blend Cheese
In a large, non-stick skillet mix Cream of Mushroom soup, Cream of Chicken soup, and chicken stock. On medium heat, whisk until mixture is completely smooth and bubbly. Add Chopped Green Chillies and both cans of Rotel Tomatoes (I like mild Rotel Tomatoes or Rotel Tomatoes with chillies and lime — Make sure they’re drained and rinsed). Continue cooking over medium heat another 5 minutes or until the mixture begins to bubble again. Add Chicken, cook another 5 minutes, still over medium heat, until completely warm.
Use cooking spray to grease a 8″ x 8″ glass Pyrex baking dish (I use Organic Pam Olive Oil Spray). Layer bottom of the dish with corn tortillas. Add a layer of chicken cream mixture. Add cheese. Continue layering until the dish is completely full (about 3 layers). Cover the top with cheese. Cover with foil, taking care to tent the foil so it’s not laying against the top of the casserole. Bake approximately 30 minutes or until bubbly. Remove foil covering, bake another 10 minutes or so, until the cheese is completely melted and beginning to crisp up.
Let stand 10 to 15 minutes, allowing the casserole to set up, before serving. Serves 4.
I took a picture of the casserole on a plate, but it looks sort of messy, so I left it out. Make sure to line your oven if you don’t want a mess, it tends to run over. Do not, however, place it on a cookie sheet as that could make the bottom layer mushy. I put a layer of foil on the oven rack below where the enchiladas are cooking. Saves clean up time and the casserole doesn’t come out soggy.
I boil a whole chicken until the meat falls off the bones and then separate the meat from the rest of the stuff. One whole chicken will make 3 -4 meals for 4. So it’s pretty handy to have the meat around to make other meals with. This is how I get the shredded chicken and the chicken stock. When I make it out of already cooked chicken, I just use store bought chicken stock or make my own with bullion cubes. Store bough or home made from bullion cubes are slightly better than the stock from boiling the chicken because they’re not greasy.
Finally, I use Weight Watchers Mexican Blend cheese. It melts really good, it tastes really good, and it’s much better for you than regular ol’ shredded cheese. You can add as much or as little cheese as you like, I use about 2 cups in one 4-serving casserole.
As always, click the images above to see them larger.
…(¨`·.·´¨)
…..`·.¸.·Kristyn





I keep saying I’m going to graduate in December, but deep down, I really don’t believe it. Initially, I should have been done in May 2008 at the very latest. I took a year off, you see. May 2008 came and went with no graduation and a stack of classes left to take. Then I should have been done in May 2009, but May will come and go this year without graduation. I’m starting to think the light at the end of the tunnel’s a lie (sort of like the cake). My friends graduated, but here I am. It’s very discouraging.
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