CHICKEN ENCHILADAS
My
chicken enchiladas were a big hit with all my “big kids” last week! Prepare the chicken anyway you wish to add to
the mix. I find that baking the chicken
with a bit of olive oil and salt at 375 degrees is easiest for me and makes the
kitchen smell really good! I buy frozen,
boneless chicken breasts—then thaw them in the microwave and cut them into
equally-sized pieces before baking. Then
spray a 9 x 11 pyrex dish with PAM
(olive oil), place the chicken pieces in the dish, lightly salt (if chicken is
not pre-salted), and then drizzle each piece of chicken with olive oil. Bake until each piece is cooked throughout,
but not overdone/dry. Enjoy these
enchiladas for your next Tex-Mex feist!
Ingredients:
2 large cans/cartons Hunts tomato sauce
Chili powder
Cumen
10-12 small
or 8-10 med/large soft flour tortillas
1 medium
onion, diced
2 T. olive
oil
One 8 ounce
block of cream cheese, softened
1
can/pouch green enchilada sauce
2
cans/pouches red enchilada sauce(1 can/pouch reserved)
1 small can
green chilies
¼ cup
pickled hot banana peppers, chopped
¼ cup
pickled hot banana pepper juice
4 cups
cooked chicken, diced (baked or sautéed, etc.)
Salt/black
pepper to taste
4 cups sharp
cheddar (or Mexican cheddar)cheese, shredded
Directions:
*Spray 11x13
pyrex dish with PAM.
*Spread ½ large can/carton tomato sauce into dish
*Pour 1 and
½ can/carton tomato sauce onto a cookie
sheet with sides (or any large, flat dish) and spread over surface.
*Sprinkle
chili powder and cumin (to taste) over entire surface of sauce on cookie sheet,
stir.
*Saute onion
in olive oil until translucent.
*Combine
softened cream cheese, green enchilada sauce, 1 can/pouch red enchilada sauce, green chilies, hot banana
peppers, hot banana pepper juice, cooked chicken, salt, pepper and 2 cups
cheese in a bowl and set aside until assembly.
To assemble:
*Lay a flour
tortilla onto spiced tomato sauce on cookie sheet, then flip the tortilla over
to coat both sides.
*Place a row
of shredded cheese down center of tortilla.
*Place a row
of chicken/enchilada sauce mixture on top of cheese- down center of tortilla.
*Roll the
tortilla as tightly as possible and place, seam side down in pyrex dish.
*Repeat
process until dish is full, placing the tortilla rolls as close together as
possible.
*Pour 1
can/pouch red enchilada sauce over top of rolled tortillas.
*Sprinkle 2
cups cheese over top of enchiladas.
*Bake at 350
degrees for approximately 35 minutes or until hot and bubbly.
To make
“garlic-free” enchiladas, just make your own enchilada sauce or substitute 1 can cream of chicken soup, 1 cup sour cream
and ½ cup milk instead of the enchilada sauces in the recipe above. Yummy!