Per request from my friend, Amy, I'm going to start posting recipes of things I make for Husband (and me, obvs) for dinner. She's a newlywed and is looking for easy and I'm guessing filling recipes (her hubs is a big eater :) that she can make. I'll try to include pictures as well, if I can find the cord for my camera. OK! So, tonight I'm making chicken enchiladas! Yum! Super easy and done in about 45 minutes (including your prep time).
What you'll need:
- 3-4 chicken breasts (depending on size and how much you want in each enchilada). Thawed, and fully cooked.
- One 4 ounce can diced green chili's
- One 15 ounce can enchilada sauce
- Cheese. Tonight I'm using 4 cheese blend and colby jack blend, but it's good with plain 'ol Monteray Jack cheese or pepperjack. You can use the already shredded stuff or grate it yourself. Guess that depends on how domestic you really want to be that day (I've done it either way).
- 1 package of 6 inch FLOUR tortillas. Corn tortillas might work, but flour ones fold easier and taste better (but that's my opinion). 10 to a package, you'll use all 10.
So while you're chicken is cooking, you can put your cheese and diced chili's in a bowl. This is for the filling. How much cheese you want to use is totally up to you. Mix together.
You'll use a 13x9 inch pan for this, glass or metal, doesn't really matter. Put a layer of enchilada sauce on the bottom of the pan. Not too much, you'll use the rest for the top.
Once your chicken is done, let it cool for about 5 minutes, chop it up (here's where you can use your Pampered Chef food chopper! What, you don't have one? I know where you can get one. Wink, wink...) Ok, back to the food. So after your chicken is chopped, add it to the bowl with the cheese and chili's. Mix.
Throw the tortillas in the microwave for about 30 seconds, just to warm them up. Makes them easier to roll. Fill each tortilla with a large spoon full of chicken mixture, or however full you want them. Roll, then place in your dish. Don't worry about tucking in the sides. I do mine horizontally, 2 columns, 5 rows. That's 10. Yay, math!
Now, once you've filled and rolled all your tortillas, cover with the rest of the sauce, then top with cheese (again, how much is up to you. Go crazy if you wanna).
Put into preheated 350 degree oven for about 20 minutes. All you're doing now is melting the cheese inside and on top, so it doesn't need to bake for all that long (remember, your chicken is already cooked). When it's done and the cheese is all melty goodness, remove from oven, and let it cool for about 5 minutes. Now is when you can marvel at the beauty you just created.
Dish it up and top with sour cream, tomatoes, cheese, whatever. I usually serve my enchiladas with Mexican Rice as a side, but I didn't have any today, oh well. Tonight I had leftover filling. I save that and use it in a quesadilla for lunch another day (or rather, Husband does).
Enjoy!
