Friday, May 11, 2012

Chicken Enchiladas

This is another recipe from my mom, and I am truly shocked at how easy these were to make! No wonder they are her favorite!

What You'll Need:
2 Chicken Breasts
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Green Chile's
Package of Tortillas (medium sized)
Shredded Cheese (Fiesta Blend)

Green Sauce (to taste)
Spanish Rice (as a side)
Lettuce and Tomatoes (as a side or garnish)
Olives (for looks, to taste, etc)

Step One: Chop your chicken into small cubes. With a frying pan, cover the bottom with a small amount of olive oil and cook the chicken.

Step Two: Once completed, add your soups and the green chile's. Stir well and continue to cook. At this time, if you are having rice, begin to make it now (we made it with a Knorr's easy-make package).

Step Three: Use the sauce to cover the bottom of your baking dish. (Make sure to not get any chicken in the sauce you use!) Then make your Enchilada.  Take your tortilla, hold it in your hand and add cheese, three scoops of the Enchilada sauce and then roll it up and place it in your pan - remember seam down!

Step Four: After you fill your pan, cover with sauce and cheese and bake in the oven at 350 for about 30-45 minutes. If you are adding olives, do it about halfway through cooking.

Step Five: Remove from oven, let cool. Add garnishes and enjoy!

No comments:

Post a Comment