Let's just skip over all the talk about how long since I've cooked/blogged and what a slacker I am....
So, last Sunday my boy came to visit me. He had a few days between work obligations here on the east coast, so he stopped in for a few days. Because I like to pretend that I'm a good, nurturing mom when he visits, I had him pick out a recipe we could do together on Monday night. He picked Dawn Brotzman's Chicken Enchiladas. Dawn is a friend of my in-laws in Wisconsin, so I thought the fact that she submitted a Mexican recipe was somewhat humorous! :-) I was also a little intimidated because my experience with Mexican is limited to tacos from a kit. I was pleased to see the nice, short ingredient list and doubly pleased that all the ingredients were readily available at my neighborhood Target. This recipe was really easy! The only road bump we hit was when I asked Joel to help me fill and roll them. He looked at me funny for a moment then exclaimed, "Oh, Enchiladas! I was thinking quesadillas!" Of course my heart sank until he declared that he likes enchiladas, too. Whew!
Chicken Enchiladas
3 whole chicken breasts, cooked
2 cups sour cream
1 (4 oz. can) diced chiles
3 cans cream of chicken soup
16 oz. grated cheddar cheese or half cheddar, half monterey jack
10 (8-inch) flour tortillas
Cut chicken into bite size pieces. Combine chicken with sour cream, chiles, 1 can soup and 1 cup cheese. Spoon a generous amount of filling down the center of each tortilla. Roll up and place seam side down, in greased deep 9x13 baking pan. Combine remaining 2 cans soup and stir to soften. Spreand over tortillas. Sprinkle cheese over top. Bake at 350 degrees for 45-60 min. or until hot and cheese is golden. Makes 8 servings. (Joel and I only got 8 into the pan but it was plenty for dinner for us and lunch for us, Shannon & George and the little crazies the next day!)
These were quite good, but a little bland. Joel and I both thought they needed a little something. Ironically, The Pioneer Woman published her recipe for chicken enchiladas on Tuesday and it is pretty close to the same. However, hers have onions, paprika and salt and pepper, which I will definitely add next time.
In the spirit of The Pioneer Woman, I will end this post by saying you have to make these enchiladas today!
6 comments:
That sounds sooooo much easier than the other chicken enchilada recipe PW has on her site. That one involves dipping each tortilla in red mexican sauce before filling it. It was so messy, but really good. I think there's one like that in Becca's cookbook.
Here's a question: if hypothetically my husband hates green chiles and I love green chiles, how do I get away with making and serving enchiladas?
I hate green chiles, too, but they weren't real strong in this recipe. When I saw them, I just ate around them.
That sounds like fun and delicious!! I love it when enchiladas come to visit! And Joel coming to visit is pretty cool too :) I'm glad you got to spend some quality kitchen time together!
Can I help you make food for Thanksgiving or are we eating at Aunt Linda's? I would love to make scones for everyone...do you think that would be ok?
We are eating at Aunt Linda's, but you will be here all weekend. Why not make the scones on another day?
Hey, if Becs wants to make scones for MY house, I'M not stopping her ! :-)
Lin
Haha, sweet! We'll have to see how much time I have...and ingredients :)I could always make them twice!
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