Thursday, October 21, 2010

weekday enchiladas!

i know, i know. the blog has been way neglected. i hope to make up for it this minute.

let's get right to it:

these enchiladas are super simple, and VERY good. nothing too fancy here, folks. i do think that you will add these to your list of recipes after trying them though.

you will need:
 3-4 boneless skinless chicken breasts- cooked and shredded/chopped
tortillas (medium)
medium jar of Pace Picante sauce
8 or so oz of sour cream (depending on how concerned you are at the moment about weight- i like to use about 10/12 oz)
1 can cream of chicken soup
2 cups of mexican or mon-jack shredded cheese
1 medium onion-diced
chilli powder
+/- cayenne pepper

some of the ingredients you will need

1-2 tomatoes, chopped
black olives- sliced
green onion-sliced

how to: salt and pepper chicken breasts, place in lightly oiled skillet and cook over medium heat until done- i leave it for about 10 minutes or so- lid on, flip once. no need to mess with it more than that.
while the chicken is cooking, prepare the filling:

mix the following:
1/2- entire jar of picante. (i use whole jar)
at least 8 oz of sour cream (more if using all picante)
can on cream of chx
1/2 tbsp chilli powder (or more to taste)
cayenne pepper to taste

after mixing these ingredients- put 1-1.5 cups to the side

in the remainder of the sauce, add the cooked chicken, onion and 1 cup of the cheese

a kitchenaid mixer makes mixing SO much more exciting!

fill each tortilla with this chicken/cheese filling. fill generously. i can usually fill 8 tortillas.

lay tortillas seam down in glass baking dish, pour reserved mix over top. add remaining shredded cheese.

cover dish with foil and bake at 400 degrees for 30 minutes. Remove foil for last 5 minutes.

when done, sprinkle tomatoes, olives and green onion over top!




Erin said...

husband requested these to be in the november menu plan :-)

Kyrstin S. said...

These look amazing! Adding them to my home binder!