Wednesday, September 1, 2010

Yummy Chicken Enchiladas...


Day 2 of meal planning and it's smelling amazing in here.  Tuesday we had chicken enchiladas served with sweet corn bread.  Another of my own recipes that we have enjoyed for years, however, somehow this one hasn't made it to our table for a few months now.  At hubby's request, it was added to this weeks menu. 

Ingredients:
12 flour tortillas (soft taco size)
6 chicken breasts, small diced and sauteed until cooked through
1 large onion, finely diced
1 10oz can Old El Paso GREEN Chili Enchilada Sauce to the onions.
Light Sour Cream
8oz bag shredded sharp cheddar cheese
8oz bag shredded Mexican variety cheese

Now, I have a family that is half-fussy, so I do six enchiladas as follows, then six plain.  I know what you are thinking... 12 tortillas?  But you have to realize that these are even better second day, so you have to make extra!  You will thank me at lunch time. :)

Saute the onion until translucent and brown, then stir in the green enchilada sauce.  Set up an assembly station with all your ingredients within reach.

Take the tortilla and put two large spoons of the cooked chicken down the middle.  Drizzle two large spoonfuls of the enchilada sauce/onion mixture over the top of the chicken and sprinkle a handful of sharp cheese over the top.  Dab with three teaspoons of sour cream.  Roll the tortilla tightly and place in a glass 13x9 baking dish. Repeat with 5 more of the tortillas.  Drench the remaining sauce over the top of the rolled tortillas and generously sprinkle about 1/3 of the bag of Mexican cheese over the top of the sauce.

With your remaining tortillas, chicken and cheese for the fussy members of the family:  Just put the chicken, cheese and if desired some re-fried beans down the center.  Hit with a few dashes of mild GREEN Tabasco sauce (if you like), roll up and place in a DIFFERENT 13x9 glass baking dish.  Smother with mexican cheese.  I know, aren't I accommodating???

Bake at 350 for about 20-25 mins or until bubbling and golden brown on the top. :)

You could of course make the entire lot with the sauce, but you would probably need double the onion and enchilada sauce since you use it all for the first 6.  However, if you have fussy children, I thought you might appreciate knowing that you can have deliciousness and still keep the fussy ones happy with a slight adjustment. :)

6 comments:

Rudy Rukus said...

We had chicken enchiladas last night too how funny! Great minds think alike hehe!

Denise said...

Seriously, when do you have time to cook like this every night AND work? I'm at home all day and can barely pull off a dinner that requires heating up the oven!

Vic said...

this would have been soooo much better than my pizza

hdknowles said...

Going to try this one - you always post some great recipes. I just made a corn/zucchini souffle that I think I'll post about - it was delicious.

Joni said...

Ooooh, those do look and sound yummy, thanks for sharing.

Jane said...

Yummy! Thanks for sharing, I have this bookmarked to try.