Friday, February 12, 2010

Make Ahead Easy Creamy Chicken Enchiladas

Sorry about the picture.  It was a crazy dinnertime.  Hence the beauty of the make ahead meal.  At least we had something to eat. 

Anyways, this recipe is the inspiration for the creamy chicken enchiladas I made way back when.  The recipe was given to us by a friend about seven years ago, and it quickly became a family favorite.  Depending on my mood, I will change the quantities of spices.   

The Ingredients
1 lb chicken breasts
1 tsp garlic powder
1/2 tsp red pepper flakes
8-10 flour tortillas (I used uncooked ones and just barely cooked them before assembling the enchiladas) 
1 can cream of chicken soup
4 cups shredded Monterey Jack Cheese, divided
1 cup sour cream
1 can diced green chili peppers
4 Tbsp diced olives, divided

At Ten O'Clock

Place chicken in medium saucepan.  Add enough water to the pan so that the chicken is halfway covered.  Add garlic powder and red pepper flakes.  Bring to a boil, cover, reduce heat, and simmer for 10-20 minutes, or until chicken is cooked through.  Once finished cooking, use a food processor to finely chop the chicken.  Reserve 1/3 cup of the cooking liquid. 

In large sauce pan, heat the soup, 3 cups of the cheese, sour cream, and reserved liquid.  Once smooth and creamy, remove 1 1/2 cups of the sauce and set aside.  To make the filling, add the chicken, diced green chilis and 3 tbsp of the olives to the remaining sauce in the pan.

Spread 1/2 cup of the reserved sauce on the bottom of a 9x13 pan.  To assemble the enchiladas, place the filling in a line down the center of a tortilla.  Roll the tortilla around the filling and place, seam side down, in the 9x13 pan.  It's ok to pack them in.  Once all enchiladas are in the pan, spread the 1 cup of sauce over the top.  Sprinkle with the remaining cheese and 1 Tbsp of olives.  Cover and refrigerate until ready to bake.

Before Serving
Preheat oven to 350 degrees.  Bake, uncovered for 25-30 minutes. 

Familly Approval
My husband loves these enchiladas.  This was actually one of the only things I could make well when we were first married.  Although using pre-cooked tortillas (like Mission brand) saves time, I think the uncooked variety are so much yummier.  I cooked them so that they are still soft and pliable, and then put the filling in.  They don't get soggy and they get almost crispy around the edges.  The pre-cooked ones do work just fine, though.  This is a really great, easy recipe. 


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