Friday, January 1, 2010

Creamy Chicken Enchilada's

It was moderately difficult to get a good picture of these tasty enchilada's. I tried to take one out and have it nicely displayed on the plate, but in my carefulness I somehow ended it up flipping it upside down and it exploded on impact. But it tasted just as great at the others. This recipe can be customized to all different palate's, I am not one to have meat be the bulk of things and I don't like too much spice, so the recipe I give you will be the one I use, and you can change it accordingly. There are no mistakes with this one.

Creamy Chicken Enchilada's

2-3 boneless breasts of chicken
1 can of cream of chicken
1 1/2 cups of sour cream
1/2 tsp garlic salt
1/2 tsp onion powder
salt and white pepper to taste
1 small can of chopped olives
1 small can of green chili's (I only use half)
1 1/2-2 cups of grated monterey jack cheese
4-5 tortillas (I used spinach in my attempt to "be healthier")

Boil chicken till just barely cooked through. Mix in a large bowl cream of chicken, sour cream and all seasonings till creamed together. Set one cup of this concoction aside. Preheat oven to 350.

With the remaining bulk of the cream sauce, add olives, chili's and all but 1/2 cup of the cheese. Mix evenly.

Shred the cooked chicken and stir into the mix. Using the plain sauce that was set aside, coat the bottom and sides of a square 8x8 dish with half, and leave the rest to spread on top. Fill the tortillas with the filling and place in the dish. Spread remaining sauce on top, and sprinkle with the rest of the cheese.

Cook for 20-25 min.

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