Smith Chicken Enchiladas

Remember that post, not too long ago where I mentioned that Bryan and I grew up with different enchilada recipes that we both loved? Well, here is the recipe that I grew up with! I know this recipe like the back of my hand, I've made it so many times.See below for full recipe. You'll need:

You can find green chilies in the Hispanic food aisle. Canned chicken must be drained before use. Mix only one can of the Cream of Chicken soup, both cans of chicken, sour cream and green chilies together.

I have a little trick to make it easier to roll corn tortillas without frying them. About five at a time, put them on a little plate with a damp paper towel over them and heat in the microwave for 15-30 seconds.

I fill and roll the tortillas as each batch of five comes out of the microwave so they don't harden again. Spoon about a tablespoon of the chicken mixture onto the tortilla and roll. You will probably use 13-16 tortillas, depending on how tightly packed each roll is.

Place tightly next to each other in 9 x 13 casserole dish. After filling all of them, there should still be chicken mixture left over. There will be a little corner that I usually split a tortilla in half and put half the amount of mixture in, as pictured above. 

Mix the remaining can of Cream of Chicken soup with the rest of the chicken mixture.

Spread across the rolled tortillas.

Use the whole bag of Mexican mix cheese and cover the the enchiladas. Chop your green onions and sprinkle them over the top as well and then sprinkle the sliced black olives (these are my favorite part!).

Ta da!

We usually cut them like squares rather than serving by enchiladas. Because of this, Bryan calls it "Enchilada Casserole."

Ingredients:

2 cans Cream of Chicken soup

8 oz. sour cream

1 sm. can green chilies

2 cans diced chicken

1 pkg. small corn tortillas

1 bag (2 cups)  Mexican mix cheese

1 bunch green onions

1 sm. can sliced black olives

1. Mix one can Cream of Chicken soup, both cans chicken, sour cream and green chilies in a medium to large bowl.
2. Soften tortillas using the above method or frying.
3. Spoon about a tablespoon of mixture into each tortilla and roll.
4. Place tortilla rolls side by side, tightly in 9 x 13 casserole dish.
5. Mix second can of Cream of Chicken soup with remaining mixture and spread over the tortillas.
6. Spread cheese over top, followed by chopped green onions and sliced black olives.
7. Cook at 350 degrees for 25-30 minutes.

Whitney Chicken Enchiladas

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:

(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.