Thursday, June 17, 2010

An Enchilada Fest!

I hadn't made these in awhile. I try to avoid the oven mostly now that it's summer, however... back by popular demand, it was Chicken Enchilada night!

It's sort of a time consuming recipe. Which I also try to stay away from in the summer as well since I don't really want to be in the kitchen of all place when it's nice out. And it is nice out, I couldn't have decided to do this on a rainy day, nope beautiful out!

Oh well, I"ll console myself when they come out of the oven. :)


CHICKEN ENCHILADAS
Chicken Breast, no skin, 2 breast, bone and skin removed
* Green Peppers (bell peppers), 1 cup, chopped
* Onions, raw, 1 cup, chopped
* Garlic, 1 clove
* *Mission whole wheat tortillas, 10 serving
* Cream of Chicken Soup, 1 can (10.75 oz)
* *Old El Paso Enchilada Sauce (Medium, 10 oz.), 
* Sour Cream, .5 cup
* Mozzarella Cheese, part skim milk, 4 oz
* Cheddar Cheese, 1.5 cup, shredded

Directions

Place chicken in large pot and cover with water.
Bring to a boil.
Reduce heat and boil until chicken is cooked through.
Remove chicken from water and shred using a fork.
Reserve about 1/2 cup of the water from chicken and discard remaining water.
Return shredded chicken to pot and add peppers, onion, minced garlic and water.
Cook until peppers and onions are tender. Add Sour Cream and Mozerella cheese and stir until well blended and creamy
In a separate bowl, combine cream of chicken soup and 1 1/2 cans of the enchilada sauce; stir until blended.
Put about 1/4 cup or the other 1/2 can of the enchilada sauce into the bottom of a 9x13 baking dish and coat the bottom of the dish. (Helps keep it from sticking so much)
Spoon chicken mixture onto middle of tortilla. (About 1/2 cup)
Fold edges of tortilla up over the chicken mixture and place tortilla seam side down into baking dish.
Pour remaining enchilada sauce mixture over top of tortillas.
Cover with foil and bake at 375 for 25 minutes.
Remove from oven and sprinkle cheddar cheese on top. Return to oven until cheese is melted.

Serve with Brown rice and fat free refried beans

Number of Servings: 8

You just start with this.... and it magically becomes....

THIS! :) Yumtastic!!



They are super hot when they come out!! Be careful!

I skipped the rice and beans tonight. I just didn't have the patience!

I think I'll join in on Foodie Friday over at Designs by Gollum... not high cuisine I know, but still a very good recipe to use as a fall back! Maybe it'll become a favorite at your house!

 

Laura

3 comments:

  1. We love chicken enchillads -- homemade ones! Yum!

    ReplyDelete
  2. Those look and sound delicious!!

    ReplyDelete