CHICKEN ENCHILADAS
Excellent
Terri Costley
Prep time: 45 mins.
Cook time: 20 mins.
Ingredients:
Pkg. of at least 16 corn tortillas (I like Guerrero because they hold together well & I get a package of at least 20)
1 Rotisserie Chicken – debone and shred the chicken up
2 small cans of diced green peppers
2 tsp. cumin powder
2 tsp. garlic powder
2 tsp. smoked paprika
½ C of chicken stock
½ can of Cream of Chicken Soup (You will use the other half in the sauce)
*Mix together and heat on low to mix the flavors. After heating up, turn off heat and keep near)
2 cans of refried beans
Heat on low: (When warmed up, turn off the heat)
Heat on low in a separate frying pan:
3 Cans of Enchilada Sauce 15 oz (I like the Hatch brand – Red Medium)
½ can of Cream of Chicken soup (This adds some thickness and takes the spice level down)
2 Cups of shredded Sharp Cheddar and Jack cheeses
Garnish: Chopped cilantro leaves, chopped lettuce, chopped scallions,
sour cream, chopped tomatoes (Pico de gallo), guacamole.
Guacamole
2 Avocados – mashed up
½ lime zest and juice
½ C diced yellow onion
3 Tlb. chopped fresh cilantro
½ tsp. salt
1 tsp. minced garlic
1 pinch ground cayenne pepper
¼ C pico de gallo/or diced tomatoes
Mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor or serve immediately.
DIRECTIONS:
Now the fun begins!
Take the tortillas and put them close to the sauce. Have an11 x 13 casserole dish close to all the heated pans. Cover the bottom of the casserole dish with sauce. This is what you are putting the enchiladas in.
Put three corn tortillas in the sauce and let them warm up so you can roll the enchilada. With tongs, pull out the first tortilla.
With two spoons spread a spoon full of refried beans in the middle of the tortilla.
With tongs, put the chicken mixture in on top of the beans.
Put a small amount of cheese on top of meat.
Roll the tortilla up and move it seam side down to the side of the dish.
Continue this until you are done using up all the beans and meat.
*Remember to keep the tortillas going into the hot sauce so they have time to warm up before you start to put the beans and meat in them. If for some reason you have to step away to do something, don’t leave the tortillas in the sauce. Because if they get too warmed up, they will fall apart. J
*(Sometimes I have more than will fit into this pan, so I put the rest in a smaller dish and freeze it for another day)
You should have cheese and sauce left over.
Take the sauce and spoon it over all the enchiladas.
Take the rest of the cheese and put it on the enchiladas.
Now cook for 20 mins. Until you can see the sauce bubble.
You now have a delicious pan of Chicken Enchiladas.
