Thursday, October 20, 2011

Chicken Enchiladas

I think I made the best chicken enchiladas so far last night...Super duper simple, and they were really good!
The recipe includes like 3 cups of chopped chicken, 2-3 cups of shredded monterey jack/cheddar cheese, 1 can of cream of chicken soup, multiple spices, water, and of course, tortillas.  Shredded the cheese from the block, set aside, chopped the chicken, set aside, then made the mixture of the sauce.  In the cream of chicken soup, mix enough water to make it relatively saucy (like tomato sauce consistency), then take it to the pantry and dash in a whole bunch of spices.  I think we had sage, paprika, salt, pepper, poultry seasoning, cayenne pepper, cumin, onion powder, lowry's season salt, ...I think that's it.. But we just dashed in a bit of each of them and it turned out really good, I think next time we should do a tiny bit less of the cayenne pepper and cumin (only because my tastebuds are really sensitive).  Then put most of the sauce, except for like 1/3 cup or so in a skillet, mix in the chicken, cook til warm, warm up your tortilla, put down a bunch of cheese, then your chicken mixture, roll up, and put in the pan.  In the 1/3 cup of sauce you had leftover, mix some more water, so its more soupy (you like my words? soupy, saucy...oh yeah!), and pour over the top of your enchiladas...put a little bit of cheese on top and bake at 400 for like 11 minutes or so, 'til its slightly golden brown and delicious!  It has a zing to it, but it was just there, it didn't get worse or anything like that...Actually really good! 
Anyways..that was exciting, huh?!  We just always have a hard time finding good chicken enchilada recipes, you can always find beef ones, but not chicken (at least that we think are really good).

No comments:

Post a Comment