September 5, 2015
Chicken Enchiladas
Ingredients:
2 chicken breasts, cooked and shredded
4 green onions, thinly sliced
Butter
Jalapeño pepper, small dice
Garlic
1/2 cup sour cream
1 can cream of mushroom soup*
1 can black beans,drained and rinsed
1 can corn, drained
2 cups shredded cheddar cheese
1/3 cup milk
8-10 large tortilla shells
2 chicken breasts, cooked and shredded
4 green onions, thinly sliced
Butter
Jalapeño pepper, small dice
Garlic
1/2 cup sour cream
1 can cream of mushroom soup*
1 can black beans,drained and rinsed
1 can corn, drained
2 cups shredded cheddar cheese
1/3 cup milk
8-10 large tortilla shells
*NOTE: This would work very well with almost any “Cream of ____ soup”, I have always used mushroom because it is what I happen to have on hand at the time. There are enough strong flavours in this recipe that you do not taste mushrooms as a distinct flavour at all.
Directions:
Preheat oven to 350
Melt butter in a medium saucepan, on medium heat, soften green onion, garlic and jalapeño pepper
Add sour cream and cream of mushroom soup, mix
Set aside 2/3rds of mixture into small saucepan
To remaining 1/3rd add shredded chicken, black beans, corn, and 1 ½ cup cheese, mix well and warm through
To reserved 2/3rds add ⅓ cup milk and mix well on med heat
Evenly divide chicken mixture into tortilla shells and roll, tucking in both ends, and set seam down into 9x13 glass pan
Pour reserved liquid evenly over all shells
Top with remaining cheese
Cover and bake for 30 min
Serve with Sour cream, salsa, and guacamole if you have it
Melt butter in a medium saucepan, on medium heat, soften green onion, garlic and jalapeño pepper
Add sour cream and cream of mushroom soup, mix
Set aside 2/3rds of mixture into small saucepan
To remaining 1/3rd add shredded chicken, black beans, corn, and 1 ½ cup cheese, mix well and warm through
To reserved 2/3rds add ⅓ cup milk and mix well on med heat
Evenly divide chicken mixture into tortilla shells and roll, tucking in both ends, and set seam down into 9x13 glass pan
Pour reserved liquid evenly over all shells
Top with remaining cheese
Cover and bake for 30 min
Serve with Sour cream, salsa, and guacamole if you have it
Sorry again about the late posting, this time it was my editor's fault, The Cusinologists came over last night just as I was about to sit down to post and stayed until well past my bedtime. Had a lovely visit, but the blog is now late. I expect no snarky editor’s notes on my tardiness on this one.
Editors note: I guess that is a legitimate excuse.
This is a recipe that my wife found a few years ago to satisfy both a need to use leftover chicken, and a desire for something new and delicious. We have modified it to our tastes and it makes a great meal when guests come over, and pretty good leftovers if you have access to a microwave, toaster oven, or oven.
Tonight’s version was made with a healthy version of a tortilla shell, and did not suffer at all, other than a slightly crunchier bottom than usual. As always, it tasted very good and used up some cooked chicken we had leftover in the freezer from a previous night.
For the first time tonight, tried -this- which I was very sceptical about, but worked AMAZING, so I will no longer need to waste time and effort shredding my chicken by hand.
Tomorrow’s Meal is perogies and sausages, and easy and classic dinner, and I am really hoping to get back on track for my posting schedule before the weekend is over! Wish me luck.
Cheers and all the best,
The Omnomnivore
P.S The regular readers will notice a new sign off, what do you think?
 |
| Chicken Enchiladas served with Sour cream and Salsa |
No comments:
Post a Comment