Thursday, October 8, 2009

Chicken Enchiladas

I know it's been awhile since I posted anything, but I haven't forgotten about this place (and I hope you all haven't forgotten about me!)...L and I have just been spending almost every free moment with our close friends who are moving away next week. I anticipate I'll have a lot more time to post after they're gone. For now, here's a delicious (and simple) recipe for Chicken Enchiladas - Enjoy!

Chop up an onion and Sauté in butter until translucent.

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Add 2 cans Chopped Green Chilis (Do Not Drain!)

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Add Cream of Mushroom Soup and 1 cup of Chicken broth, stir until nice and bubbly

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Chop up about 9 corn tortillas into quarters and use 1/3 of them to cover the bottom of a 9X13 pan...generously spread onion & cream mixture over tortillas...

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Next add some shredded chicken, and top that with grated Sharp Cheddar cheese...Repeat layers, ending with shredded cheese.

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Bake @ 350 for 1 hour. Let sit for 1 hour before serving (Good luck with that part, it's never sat for longer than 15 minutes at my house!)

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4 Split Chicken Breasts (or 1 rotisserie Chicken)
1 Large Onion (Finely Chopped)
2 Cans Chopped Green Chilis (NOT drained!)
1 Family size can Cream of Chicken Soup
1 Cup Chicken Broth
1 lb grated Sharp Cheddar Cheese
9 Corn Tortillas
Butter, for Sautéing

Spray 9X13 pan with non stick cooking spray

Heat oven to 350 degrees (F)

Boil 4 split chicken breasts for one hour, or use 1 rotisserie chicken...once chicken is cooked remove bones, shred, and set aside

Sauté 1 chopped onion in butter, then add 2 cans chopped green chilis (WITH juice!)

Add cream of chicken soup and 1 cup of chicken broth to onion mixture, let cook until bubbly

Layer quartered corn tortillas, onion mixture, chicken, and shredded cheese

Repeat layers, ending with cheese (I'm usually able to make 3 layers)

Cover with foil (spray foil with Cooking Spray so it doesn't stick to the cheese)

Bake @ 350 degrees for one hour, then let sit for 1 hour before eating

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