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Wednesday, June 3, 2009

Chicken Enchiladas

I found this recipe at http://www.recipegirl.com/ and knew I had to try it. I am a sucker for enchiladas, what can I say? They turned out so delcious, on par with what you might get at a restaurant. What really made the dish, though, was the fresh toppings.

Ingredients:
2 cups shredded chicken (I used 2 medium to large breasts)
1 10.5oz can cream of chicken soup
8 oz light sour cream
1 cup Pace picante sauce (I used hot, of course)
2 tsp chili powder
2 cups shredded Monterey Jack cheese
10 6 inch flour tortillas (I only had 5 on hand so I just made mine a bit fatter and that worked out fine)
1 large tomato, chopped
3 green onions, sliced
1 avocado, chopped

Directions:
To shred the chicken, I boiled the breasts in water sprinkled with southwestern seasoning for 20-30 minutes. Then I drained and let the breasts cool before shreddeding with a fork.

Preheat oven to 350. Spray 9x13 baking dish with cooking spray.

In a medium bowl, stir together soup, sour cream, picante sauce, and chili powder.
In a large bowl, stir 1 cup of the sauce mixture with the chicken and 1 cup of the cheese.

Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Scoop the remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a pice of foil with cooking spray. Place sprayed side down on enchiladas and cover tightly.

Bake for 40 minutes or until enchiladas are hot and bubbling.
Top individual servings with tomato, onion, and avocado.

Labels: ,

2 Comments:

Blogger C7Lan said...

I noticed the granite countertops first, then the chicken enchiladas. Squeee countertops!

June 4, 2009 at 10:51 AM  
Anonymous Kristen said...

just made these tonight, they were a hit!

I made one slight adjustment. I HATE shredding chicken after its been boiled, it isn't tender enough for me. SO, I cooked my 3 chicken breasts in the crock-pot with a jar of salsa. They were sooo tender they just about shredded themselves!

August 25, 2009 at 9:33 PM  

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C + C Marriage Factory: Chicken Enchiladas

Chicken Enchiladas

I found this recipe at http://www.recipegirl.com/ and knew I had to try it. I am a sucker for enchiladas, what can I say? They turned out so delcious, on par with what you might get at a restaurant. What really made the dish, though, was the fresh toppings.

Ingredients:
2 cups shredded chicken (I used 2 medium to large breasts)
1 10.5oz can cream of chicken soup
8 oz light sour cream
1 cup Pace picante sauce (I used hot, of course)
2 tsp chili powder
2 cups shredded Monterey Jack cheese
10 6 inch flour tortillas (I only had 5 on hand so I just made mine a bit fatter and that worked out fine)
1 large tomato, chopped
3 green onions, sliced
1 avocado, chopped

Directions:
To shred the chicken, I boiled the breasts in water sprinkled with southwestern seasoning for 20-30 minutes. Then I drained and let the breasts cool before shreddeding with a fork.

Preheat oven to 350. Spray 9x13 baking dish with cooking spray.

In a medium bowl, stir together soup, sour cream, picante sauce, and chili powder.
In a large bowl, stir 1 cup of the sauce mixture with the chicken and 1 cup of the cheese.

Spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dish. Scoop the remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Spray a pice of foil with cooking spray. Place sprayed side down on enchiladas and cover tightly.

Bake for 40 minutes or until enchiladas are hot and bubbling.
Top individual servings with tomato, onion, and avocado.

Labels: ,