One thing Bryan and I had in common growing up was a love for chicken enchiladas. In both cases, it was our most requested meal-- especially for birthdays. I remember writing my favorite meal for something in elementary school and calling it, "Chicken Chiladas." However, our family had two different enchilada recipes that are different only a few ingredients and steps. This is the recipe Bryan grew up loving. True to form, he requested it for his birthday this year. One thing to note when reviewing these pictures is that I doubled the recipe for our dinner party. See the full recipe below. Here's what you'll need:
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| (These tortillas are very much not round because they are homemade.) |
You may use canned chicken, rotisserie chicken or shredded chicken that has been baked. I baked mine and shredded them with a very handy tip I learned from Pinterest. Put your chicken in your KitchenAid with the paddle attachment and turn it on for 20-30 seconds. You will soon have perfectly shredded chicken! I would not have believed it had I not tried it. Anyway, add your green onions to the shredded chicken.
In a separate bowl, mix together sour cream, cream of chicken soup, green chilies and green taco sauce.
You may notice the green taco sauce is full here. I accidentally left that out for the filling process and added it later when I topped the enchiladas with the remaining sauce. As a result, your soup mixture may look more green than mine. It was still good, by the way. I usually buy my cheese in blocks and shred it myself so you can see I've done that already.
On each tortilla, put some chicken, cheese and a tablespoon or so of the soup mixture.
You can pack them tighter than this, I was filling up several casserole dishes and had extra space. Whether tight or loose, it still tastes just as good.
Top with remaining soup mixture and the rest of the cheese. I forgot to take a picture after it had cooked because I made it the night before and cooked it when I got home from work. Sorry! Just imagine the cheese all melted.
Make sure you cover this with aluminum foil and bake at 350 for 35 minutes.
Ingredients:
10-12 lg. flour tortillas
About 1 C. shredded chicken
1/2 a bunch of green onions, chopped
1 can cream of chicken soup
8 oz . sour cream
1 can diced green chilies
1/2 a small bottle of green taco sauce
4 oz. cheddar cheese, shredded
4 oz. monterey jack cheese, shredded
1. Combine shredded chicken and green onions.
2. Combine cream of chicken soup, sour cream, taco sauce and green chilies. Mix well.
3. On each tortilla place some chicken, cheese and a tablespoon of soup mixture.
4. Roll up and place side by side in a 9x13" casserole dish.
5. Pour leftover soup mixture over top.
6. Top with remaining cheese.
7. Cover with aluminum foil and cook at 350 degrees for 35 minutes.
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