Last night upon returning home from soccer and pizza with friends from church, I slapped together a couple of meals for our family to eat later this week. One of them was a pan of the yummiest chicken enchiladas I’ve ever managed to make, so of course, I feel it is my duty to share it with my readers!!
I “sort of” followed a recipe. But as always, I altered it enough that I am going to just write down my own version, and refer you to the original recipe which did inspire my creation. I found the original recipe added in steps that just seemed unnecessary, and way too time-consuming. So I opted for ease.
One more note: despite the original recipe calling for two enchiladas per serving, we found that the way this dish turned out, one enchilada per adult was plenty of food for Jay and I. Probably just as well since they are not at all low calorie!!
2-3 ish cups of cooked chicken breast, cut in strips
lemon/lime juice (I used all the juice in one small lemon this time)
2 Tbs canola oil
1 onion, chopped
2 roma tomatoes, chopped
1/2 chili pepper, minced
1 can rotel, mild
1 can chicken broth
1/2 cup white wine
1 can Healthy Request Cream of Chicken Soup
1/2 cup fat free half and half
10 flour tortillas
1/2 can green chili enchilada sauce
3/4 cup sour cream
2 cups shredded Mexican blend cheese
small amount chopped green onion
Toss chicken breast strips with lemon or lime juice and cumin. Set aside.
Grease a 9×13 baking dish with cooking spray.
In a large skillet, heat oil; add onion, chili pepper and tomatoes till softened, about 5-8 minutes.
Add in chicken, since it’s already cooked it doesn’t need to stay in long, just enough to heat and distribute the flavors. If you were using uncooked chicken you’d cook it for a while during this step.
Add in rotel, 3/4 of the broth, all the wine, half the can of soup, and the half and half. Stir to combine, and heat to a simmer – you want this to “cook down” a bit before assembling your enchiladas.
Meanwhile, in a separate bowl (I just used the bowl I tossed the cooked chicken in earlier) combine remainder of the broth, other half of the can of chicken soup, enchilada sauce, and sour cream. Stir to combine; this is going to be your topping after you assemble the enchiladas.
This next part could probably use some modification since it is rather messy, but it resulted in the moistest enchiladas I’ve ever cooked, so perhaps it wasn’t all bad.First, be sure to spread a little of either your topping mixture or your sauce chicken mixture in the bottom of the 9×13 pan, to help keep the enchiladas moist.
Then, since the skillet mixture is going to still be rather soupy even after cooking for a time, use a slotted spoon or even a spatula to fill each tortilla with a good amount (1/2 to 3/4 cup, maybe?) of the saucy chicken and vegetables stuff. Place enchiladas seam-side down in your pan. I could only fit 10 into mine, you might fit more if your tortillas were smaller. I managed to get all the chicken meat and most of the veggies used up this way, and there was a good amount of the saucy mixture left in the pan. Dump the topping you mixed up into the remaining sauce, combine the two, and pour over your enchiladas. Sprinkle with cheese, and a handful of sliced green onions if you like. Store in fridge for up to a day and/or bake at 350 degrees for 35-40 minutes or till cheese is melted and bubbling. Serve with salsa, avocado, and some rice and beans for sides. ENJOY!!