Saturday, January 14, 2012

Chicken Enchiladas on the menu!

I'm feeling in the sharing mood today since I have attracted a few new readers to my blog via a post I did here. People are pinning it on pinterest like crazy and I feel honored! I've also received tons of really nice emails about my style of photography. It's all definitely giving me a boost in my self esteem, so thank you all! I really appreciate it!

I was reminiscing with my hubby the other day about my ability to cook in the past, or lack thereof. There were only 2 meals I made good: spaghetti (out of a jar, lol) and chicken enchiladas. My excuse, I worked all day and had a lack of energy to really care about cooking that well. That has all changed since I had my first baby and became a stay at home mom. I now had time to devote to trying new things. I love finding new recipes and sort of making them my own by omitting something or adding something. Cooking is now fun for me. I absolutely love pinterest and all the recipes I find on there that I have to make at least once. So now I want to share a recipe of mine that you have to try at least once. You won't regret it! 

Creamy Chicken Enchiladas!

1 lb boneless skinless chicken breast - cooked and shredded
1 package of mexican style shredded cheese
1 can whole chilis (dice them)
2 small cans sliced olives
5-6 green onions diced up
2 cans cream of chicken soup
1 cup sour cream
10-12 mission flour tortillas

Preheat oven to 375

Combine cream of chicken soup with sour cream in a bowl. In a 9X13 inch pan (preferrably glass), put a thin layer of soup mixture on the bottom. With your spatula, swipe a thin layer of the soup/sour cream mixture across the middle of the tortilla and then you can start layering on the following ingredients: shredded chicken, olives, green chile, green onions and cheese to top it off. Roll up and put in pan (seam side down). Continue until pan is full. Pour the left over soup and sour cream mixture over enchiladas and spread evenly with a spatula. Layer with cheese on top. Cover with foil and bake in the oven at 375 for 15-20 mins. Check it at 15 mins... if its bubbling, its good to go!

I love to serve them up with some spanish rice and a salad. YUM!

Tips & Tricks:

**To make your chicken more flavorful, if you don't already do this... cook it in your saute pan with some chicken broth. Make sure to salt and pepper your chicken to your liking.

-Something I learned from Pinterest that helps make this recipe go faster is shredding the cooked chicken in your Kitchen Aid. Great tip! 

-Also, I've learned over the years to buy the can of whole chili's and just dice them myself. I found I would get pieces of skin in the already chopped ones and I hate that! Cutting the whole chili's makes it so I can prevent anyone from getting the skin in their enchilada. Blah!

-My last and final tip to make these enchiladas the bomb is to buy the Tillamook mexican shredded cheese. I actually haven't been able to find it in the store ever since I lived on Orcas Island. Their mexican shredded cheese was so good because they had some pepper jack shredded up with the other cheese. Yum! I just buy the regular blend of mexican style shredded cheese because its more mild for my kiddos to eat. Still delicious! 

P.S. This recipe is meant to be made with cream of chicken soup. Don't substitute with cream of mushroom. blah!


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