Chicken Enchiladas
4 boneless/skinless chicken breasts or a store rotisserie chicken
1 onion- chopped into large pieces (this is just for flavor when cooking the chicken)
4-5 cloves of garlic (just for flavor when cooking chicken)
1 can cream of celery soup
1 can cream of chicken soup
1 (16oz) tub sour cream
1 (16oz) brick cheddar cheese or marble jack cheese
1 small can of diced green chiles
15-20 corn tortillas
oil (to soften tortillas)
9x13 baking pan
You will need to boil the chicken breasts, onion, and garlic in a large pot. Approx cooking time is 20-30 mins. (Skip this part if using a store bought chicken)
Preheat oven to 375*
Heat a small amount of oil in a pan, just enough to cover the bottom. Place your tortillas in oil to soften them so they are able to roll with cracking (probably 15-30 seconds). DO NOT allow torts to become crispy! Set aside on paper towels to drain some of the grease off. If you do not want to use oil, you can always place the torts in a clean damp kitchen towel and place in the microwave until soft!
Mix both soups and 8 oz (about 1 cup) of sour cream, and the green chilies in a bowl. Place just enough of this mixture at the bottom of your pan to prevent the enchiladas from burning. To make the enchilada, alternate from the soup mixture, chicken, and then the cheese (do not use too much filling or you wont be able to roll them). Roll and put in pan. Put the leftover soup mixture and chicken on top of the enchiladas to cover them up. Put your shredded cheese on top and pop in the oven. Bake at 375* for 20-30 minutes!
Topping ideas:
shredded lettuce
tomatoes
salsa
black olives
sour cream
Homemade Refried Beans
1 can pinto beans (any size, depends on how many you are feeding)
1 cap full of oil (if you are using the large can of beans)
frying pan
potato masher
Place the beans with their juice, and oil in a frying pan over meduim/meduim high heat. Mash with potato masher. Add some salt, and a little garlic powder!
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