Thursday, August 11, 2011
My Favorite Recipes: Chicken Enchiladas
Happy Thursday, Kitchies! How can the week almost be over?! It's shaping up to be another busy weekend over here. Saturday morning we're planning a trip to Jemez Springs or Sandia Peak...kinda depends on the weather. Then Saturday evening I'm heading out for my first roller derby practice. And Sunday, we're meeting up with my aunt and uncle for lunch. They usually make a trip to northern NM during the summer and they always make it a point to stop by and say hi. I really wish it was my parents who were visiting, but my aunt and uncle will be a good substitute.
As I've mentioned in the last few posts, I have some great recipes to share with you. I have one of my ultimate favorites today! It's kinda of a pain in the butt to make, but so, so worth it. I cannot remember where I got this recipe from but it is my go-to.
1 medium onion, chopped
2 4oz cans chopped green chile
2-3 Tbsp melted butter
1 10 3/4 oz can cream of mushroom soup
1 10 3/4 oz can cream of chicken soup
1 1/2 cups chicken broth
4 boneless, skinless chicken breasts, cooked
1 lb cheddar cheese
Saute onions and chile in butter until tender. Add soup and broth, blending well. Simmer 10-15 minutes. While sauce simmers, soften tortillas by dipping in simmering sauce. Place small amount of chicken in each tortilla and roll. Place in greased 9x13 dish. Pour remaining sauce over enchiladas, top with cheese. Bake at 350 for 20-25 minutes.
NOTES: For the chicken, I usually grill it a little beforehand and season it with garlic salt and ground pepper. You probably don't need to season the chicken because there's plenty of flavor already, but it's what I do. I usually don't dip the tortillas in the *simmering* sauce because that's not so easy to do without burning the hell out of your fingers; I wait to dip them until after I take the sauce off the heat. The recipe calls for rolled enchiladas, but you could easily layer them instead. Also, you don't have to use a can of cream of mushroom and a can of cream of chicken - I usually use two cans of cream of chicken and mushroom.
Hatch green chile, I'm not allowed to use canned chile. That's blasphemy! I use frozen Bueno green chile instead.
Sorry if I made you hungry...but that's my job. If you have access to fresh green chile (it's getting to be about that time again!), I highly recommend that over canned. However, I haven't seen fresh green chile outside of NM, so good luck with that. *heehee*