Of course, they are my own combination of ingredients that are probably not even remotely authentic Mexican, but taste really good together. In the interest of full disclosure, I did get some of the ideas used in making these from other recipes, but some things are ALL ME!!
Enchiladas are relatively easy to make, but do take a little time commitment, so I don't make them on days we have a gazillion activities plus work. That means I don't make them hardly ever.
|Enchilada Sauce in the sprayed pan|
Spray an 11x14 baking pan with cooking spray, then drizzle enchilada sauce in the bottom, if you have extra (not necessary). I ended up needing an 9x9 square pan, too. Preheat your oven to 350.
Chicken breasts-- I used 3 for this batch- one large, one medium-sized and one tiny one. (You can also use left over chicken, left over turkey, etc.)
Tortillas- I use the bigger 10-inch kind. I had one bag of fresh-made sold at Winco, and another bag of less-healthy and authentic Don Julio brand. They roll nicely and taste good, so don't judge me.
Enchilada Sauce- We sometimes use red, but I prefer green. I like "medium" heat so you get a little kick
White Rice- About 1 cup uncooked
Cream of Chicken Soup- 1 can
Sour Cream- about 1/4 cup (Optional)
Cheddar cheese-- somewhere between 1/2 to 1 pound, depending on your taste
Sometimes we also use Pepper Jack cheese, but I didn't have any tonight. You can also have extra on hand for sprinkling on top, if you like.
1. Cook your rice. I have a rice cooker, so that's how I roll. I start it, then move on to the rest of the work while it bubbles.
|After Mostly Scooped Out|
the above. Cook for a while, until one side is done, then flip and season the other side. When it's done, chop it up! Alternatively, you can chop the raw chicken and cook it faster.
|Chicken, Cheese, Soup, Rice|
|Enchilada Filling w/all ingredients|
|Scooped and Ready|
|Fold then Roll|
|All Tucked In|
8. Bake until bubbly, about 20-25 minutes.