My sister K loves this recipe. She's asked me for it on more than one occasion, including today. I've made it for my family countless times, taken it to church gatherings and even served it to friends from Sweden when they came to visit. They'd never had Mexican food before, but it was a hit!
I've never written it down before now, but I thought that for the sake of posterity, I'd better do it....and while I'm at it, I should share. It really is the season after all!
I've never written it down before now, but I thought that for the sake of posterity, I'd better do it....and while I'm at it, I should share. It really is the season after all!
While this is a chicken enchilada recipe, I've mixed it up and done it with ground beef as well...the only change is to make it as though you were having tacos...season accordingly. Enjoy!
Nat's Blond Enchiladas
Serves 4-6
3-4 chicken breasts, cut into 1" cubes
chili powder
6 flour tortillas (soft taco size, I use Mission)
2 cups shredded Monterey Jack Cheese (you can also use Pepper Jack, if you like it SpIcY!)
Sauce:
1 can Campbell's Cream of Chicken soup
1/2 cup sour cream
1/4 cup milk
1 small can diced green chilies
Preheat oven to 350.
Sprinkle chicken breasts liberally with chili powder and sauté in pan sprayed with Olive Oil Pam, or something like it. Once chicken is fully cooked, remove from heat. While chicken rests, combine all 4 ingredients for the sauce in a medium bowl and blend well. Heating the sauce is not required. Spread some sauce on the bottom of a 9x13 baking pan. Also spread a small amount of sauce down the middle of each flour tortilla, then add chicken, some cheese, roll and place in dish . Once all tortillas are in the dish, spread remaining sauce over the top, making sure to cover all of the tortilla (or they will harden). Top all with remaining cheese. Bake for 25 minutes.
Serve with Spanish rice or black beans....or both! Also delish with cut up fresh tomato and/or green onion garnish.
Serves 4-6
3-4 chicken breasts, cut into 1" cubes
chili powder
6 flour tortillas (soft taco size, I use Mission)
2 cups shredded Monterey Jack Cheese (you can also use Pepper Jack, if you like it SpIcY!)
Sauce:
1 can Campbell's Cream of Chicken soup
1/2 cup sour cream
1/4 cup milk
1 small can diced green chilies
Preheat oven to 350.
Sprinkle chicken breasts liberally with chili powder and sauté in pan sprayed with Olive Oil Pam, or something like it. Once chicken is fully cooked, remove from heat. While chicken rests, combine all 4 ingredients for the sauce in a medium bowl and blend well. Heating the sauce is not required. Spread some sauce on the bottom of a 9x13 baking pan. Also spread a small amount of sauce down the middle of each flour tortilla, then add chicken, some cheese, roll and place in dish . Once all tortillas are in the dish, spread remaining sauce over the top, making sure to cover all of the tortilla (or they will harden). Top all with remaining cheese. Bake for 25 minutes.
Serve with Spanish rice or black beans....or both! Also delish with cut up fresh tomato and/or green onion garnish.
Yum! Sounds exactly like my chicken chile casserole, minus the chile powder. I ought to add that next time and see how we like it!
ReplyDeleteI just layer sauce, tortillas, chicken, sauce, cheese, tortillas, chicken, sauce and cheese. I don't wrap -- too much work for my short amount of prep time!
I make it for families when I have to take in a meal, or for company, or for my hubby -- it's always a winner.
Thanks for taking time to share! I'll try it your way next time!
Love, S
those sound amazing! i found your blog off of kasey's--you are now linked to mine. :)
ReplyDeletejill
Thanks for the recipe!
ReplyDeleteI think I over did it on the chili powder the first I made this. It was good, but it was SPICY. And I don't mean spicy like 7Up!
I'm having a friend over who's sensitive to lots of spice, so I think I'll halve the green chiles and chili powder this time. And of course, a little Christmas Cran Rasp jello with cream cheesy cool whip helps everything go down nice and cool.
I make this one too. My kida love it, my husband does not. That part stinks :(
ReplyDeleteI never thought of changing it to mexican with beef though...
I think you should share the ribs recipe you mentioned earlier...
that friend was NOT me...BRING ON the spice, baby! I just can't get enough mexican food lately. These were yummy!
ReplyDeletehahahaha-My kids call 7Up, "Spricy".
Your blog background is SOOOO cute!
I made this recipe Saturday and made sure to take pictures for the blog :) Now you can see the way I serve it.
ReplyDeleteLaura, I'll get a recipe of the ribs up in the next week for you! It's Chris' favorite thing I make...and it's crockpot....doesn't get much easier!