Thursday, September 4, 2014

Sour Cream Chicken Enchiladas

I know that there have been a few different versions of enchiladas posted on the Mormon Mavens blog, but this is my version and it is also one of my favorite freezer meals. I usually make 3 or 4 pans at a time and freeze a couple.
This recipe is a take on my mom's enchiladas that I LOVED eating as a kid. I simplified the recipe to make it fit my lifestyle more. I do not cook the sauce and I do not combine the sauce and the chicken like my mom does.

Also note-almost everything in this recipe is APPROXIMATIONS. I know that is horrible for a food blog, but, I have never used a measuring cup or spoon when I make this. Just tweak it to your liking!

2 Chicken breasts cooked and chopped (I broil mine sprinkled with garlic salt, cumin, chili powder, lime juice and oil.)
2-3 Cups shredded cheese (mont jack, colby jack, mexican blend, whatever you prefer.)Flour tortillas-soft taco size

Saute  in a pan til soft, 1 onion-chopped and one garlic clove minced
2 cans cream of mushroom soup
1 to 2 C. sour cream
1/2 to 1 C. salsa
1 can diced green chilies
1/4 to 1/2 C. green salsa (I only add this if I have it on hand)
A couple or a few shakes of hot sauce
A few shakes of chili powder
A few shakes of cumin
Just mix all the ingredients for the sauce in a big bowl.
Lay out a 9x13in. pan, your tortillas, your chopped chicken, your sauce and your cheese . You can add the shredded cheese to the sauce (reserving a bit to sprinkle over the top) if you want to skip a step.
Put a blob of sauce in the bottom of your pan and spread around. Then get to filling and rolling your tortillas. NOTE: Make sure you do NOT use all your sauce on the inside of the tortillas, you want some left to spread over the top of all the rolled enchiladas.
Sprinkle a small handful of chicken in the middle of the tortilla, put a blob of sauce on there and a sprinkle of cheese, then roll up. Place in the pan, seam side down. Continue this step until your pan is full (I can normally get about 10 in there) I squeeze them in there.
Place the rest of the sauce on the top of the enchiladas and spread around, making sure to get all the tortillas covered. Then sprinkle a little more cheese on top. You can cover and freeze them like this or you can just bake them right away.
Cover with foil and bake for about 20-30 mins in a 350 degree oven. Remove the foil and bake another 10 mins or so, til the edges are bubbly.

If you freeze them, just cook them at about 350, covered, for a couple hours until the center is warm and the edges are bubbly.

Serve with Rice, beans, shredded lettuce, guacamole, sour cream, salsa, chopped olives, and whatever else you like.

No comments:

Post a Comment