Sunday, January 22, 2012

Chicken Enchiladas

My husband is working nights now, so I don't get to see him very much and we don't get to sit down for dinner as a family during the week. One nice thing with him working nights is he works four ten hour days so he has a three day weekend. In these three days we do a lot of catching up on the things we can't do together during the work week.

One of the things we do is cook and eat together as a family. By Friday he was really craving as he said, "Some home cooked meals!" He was so tired of eating Lean Cuisines by the end of the week he just wanted something homemade. Now I'm not knocking Lean Cuisines by any means. We love them for our lunchtime fare. They are a quick, hot alternative when you have nothing else to bring (like leftovers) for lunch. But the guy wants something hearty and scrumptious so how could I say no.

I know that he loves Mexican, so I decided to make some chicken enchiladas. These are quick and easy to make and I usually have everything on hand without having to make a special trip to the grocery store for anything. The only thing that took a little time was I cooked the chicken breasts in my little crock for a few hours to make it easier to shred, so you do have to plan ahead a little. Of course if you are doing this last minute you could always cook the chicken using an alternative method.

Hope you enjoy this dish. Usually I don't measure out anything for this recipe I just eyeball ingredients, but I tried to give you measurements to help you out. The more you make this dish the more you can make it your own by adding or adjusting the ingredients.

Chicken Enchiladas
1 can of enchilada sauce
1 4 oz. can of green chilies
1 can of cream of mushroom soup
1/4 C of finely chopped onion
2-3 cooked chicken breast, shredded
2 C of cheddar cheese, shredded
6 flour tortillas

  1. Cook the chicken ahead of time preferably in a small crock pot. When done shred using two forks to pull it apart. 
  2. In a bowl add shredded chicken, green chilies, cream of mushroom soup, onion, and 1/4 C of enchilada sauce. Mix well.
  3. Spray a 8 inch pan with cooking spray then pour a thin layer of enchilada sauce on the bottom.
  4. If tortillas are cold warm them in the microwave for a few seconds to make them more pliable. Add chicken mixture to tortilla, sprinkle a little cheese on them and fold sides inward to make it long and narrow. Do this with all six tortillas.
  5. Place filled tortillas seam side down in pan. Cover with the remaining enchilada sauce and sprinkle with remaining cheese.
  6. Bake at 350 for 20-30 minutes. No need to cover. Serve with refried beans if you desire.

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