Wednesday, August 20, 2008

Better than restaraunt enchiladas

These are delicious. Better than what you get in a lot of restaurants (hence, the name). And quite simple to make. Definitely a family favorite!

You need:
Shredded chicken
1 can cream of chicken soup
1 can Rotel
1 can enchilada sauce
Peppers, onions, etc.
Tortillas (we use flour, about 8-10 inches)
Grated cheddar cheese
Toppings for enchiladas

Cook the chicken breasts by either boiling them until done or cooking them in a crock pot* until done – then shred. In a blender, combine Rotel and cream of chicken soup and puree. Lay tortilla flat and pour some Rotel/soup mixture down the middle; pour some enchilada sauce down the middle; put some shredded chicken down the middle. Put cheese on top of chicken. Fold sides of tortilla in. Pour remaining sauces (both soup mixture and enchilada sauce) on top of enchiladas and cover with remaining cheese. Recipe can make 4-8 enchiladas – depending on how saucy you want them. We usually make 4, and they're really saucy. They make great leftovers the next day. Bake at 350° for around 30 minutes – or until the tortillas start to look crunchy.

We serve them with a side of Spanish Rice, and you can top the enchilada with whatever you want - sour cream, guacamole, lettuce, tomatoes ...

*Since we make these so often, I buy a package of boneless, skinless chicken breasts and throw them all the in the crockpot. I cook them until they are done enough to shred. Then I lay out syran wrap squares, and I scoop the shredded chicken out onto the squares - each square gets enough chicken for one enchilada. Then I fold up the syran wrap and throw them all in the freezer. They're so small they take up virtually no room - and they stack nicely. Then when we want enchiladas, I get out the appropriate amount of frozen chicken squares and microwave them until they are no longer frozen - then proceed with the rest of the directions. It cuts the preparation time down drastically (and we have them pretty often, so it makes it way easier on me). It only takes 10-15 minutes to make the enchiladas, if the chicken is already cooked. My kind of meal :) Enjoy!


Hyrum and Stacey Taft said...

What kind of enchilada sauce do you use? Brand?

Sarah said...

The brand of enchilada sauce we use is La Mas Rica. It's in a can (same size as a cream of chicken soup can). It's red & yellow. We buy the mild flavor, since Cory doesn't like them too hot. In the grocery store out here, the enchilada sauce is buy all the Mexican food - by the refried beans, taco shells, etc. It just says 'enchilada sauce' on it.