Friday, March 27, 2009

Chicken Enchiladas

These are my daughter’s favorite meal. They are so versatile, you can even cook them in the crock pot! Very inexpensive to make and they make great tasting left overs. So let’s get started!


1 - 4 to 5 lb cooked chicken, shredded and/or chopped seasoned with salt, pepper, & garlic
chicken stock or chicken bouillon cubes to make stock
1 can cream of chicken soup
1 cup of milk or heavy cream (2% milk works fine)
1 cups monterey jack cheese shredded (optional)
2 cups mild cheddar cheese shredded
Sour cream
16-18 Corn Tortillas (softened in hot cooking oil for approximately 8 seconds each side)
1 jar or can of Salsa verde (green salsa – roasted tomatillos)


I bake mine in a 13 x 9 inch glass casserole dish. This will hold about 18 enchiladas if you roll them up tight enough. Prepare your corn tortillas as listed above. I usually make about 4 at a time in the baking dish. Lay out the tortillas. Spoon about 1 Tbs of meat, and a little cheese near one edge of tortilla, then roll tightly and place side by side in dish. Do this until all tortillas are used up. You may have to lay some horizontally after a while. Spread sour cream over the enchiladas. They will not taste right if you leave out this step. In a separate bowl or large measuring cup put 1-2 cups of chicken broth, add 1 cup of milk or heavy cream and add one can cream of chicken soup. Using a whisk, blend this well and pour over the enchiladas. This must cover all the enchiladas. Take a jar of salsa verde and drizzle the green salsa down over the enchiladas. This is another step that should not be left out; however, even though the salsa is not hot, children usually don’t like it, so use your own judgement, sometimes I leave the salsa off of the kids portion. Also, salsa can be added after they are baked for more flavor. After this is done, add the remaining shredded cheese over the top. Cover with foil. Bake this in a 350 degree oven for 25 – 30 minutes. When it starts bubbling, it is done. You may want to remove the foil towards the last 10 minutes, too.

How to Prepare for Crockpot

Follow the steps above, but you layer everything. Start by laying a softened corn tortilla down, add some sourcream, chicken, and cheddar cheese, drizzle with salsa and the soupy mixture. Do this until you run out of tortillas. This will not take long in a crock pot, so you may want to leave it on low, if you work all day.

I hope you enjoy this recipe. I will also post an easy and delicious recipe for cheese enchiladas that have chili over them. You will not believe what the secret ingredient is!

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