I made this recipe for the first time last night and the family loved it. It was so filling we all kind of just sat there at the dinner table staring at each other afterwards moaning “Oh god it hurts to move…” Now, I fully admit, I stole the basis of the recipe from the back of a can of Campbell’s soup, however I looked at it and went “I can make that better.” So I did. The great thing about this recipe is that it uses Monterrey Jack cheese instead of cheddar, so you get cheesy, without the heavy grease. Also, I tend to cook with chicken quite often, and I noticed I had yet to post any recipes I use. So I figured it’s time to remedy that.
You will need:
2 c chicken broth
2 boneless, skinless chicken breasts
1 can Cream of Chicken soup
1/2 c sour cream
1 c picante sauce
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp coarse ground black pepper
1 lb shredded Monterrey Jack cheese
6 to 8 tortillas
2 small tomatoes, diced
1/2 c green onion, diced
1/4 purple onion, diced
a medium bowl
a large bowl
a medium pot
a 2qt baking dish
Get oven ready by heating it to 350 F.
The easiest and tastiest way I’ve found to cook chicken for dishes like this, is to boil it. But don’t just boil it in water, boil it in chicken broth. It adds a kick of extra flavor to the chicken. So first, take your two raw chicken breasts and cut off as much of the white fat and chewy bits as possible. You won’t want them in your enchiladas, I promise. Then boil them in the two cups of chicken broth until they’re white all the way through. Then set them aside to cool while you get the rest ready.
In the medium bowl, combine the soup, sour cream, picante sauce, and spices. Take roughly two thirds of the mixture and put it into the larger bowl. Add two thirds of your shredded Monterrey Jack cheese to the soup. Take your chicken and shred it. The easiest way to do this is to take two forks and while using one stabbed into the breast to hold it down, use the other to scrape the breast with the grain of the meat. That’s how you get those little stringy strips of chicken all throughout the enchilada, as opposed to big chunks. Add the chicken to the soup and cheese, as well as half your diced tomatoes, green onions, and purple onions, and mix well.
Now the original recipe called for flour tortillas, which is what I used, however this made the enchiladas very heavy. I have no idea how it would taste with corn tortillas, but when I do, I’ll let ya’ll know. Regardless of what tortillas you choose to use, you’ll need anywhere between 6 and 10 depending on how full you stuff them. I ended up using 8 tortillas, which worked perfectly for my baking pan. Place a scoop or two of the chicken mixture into the tortilla and roll it up, then place it in your baking dish which I suggest you spray down with Pam first. Continue until the pan is full, or you’re out of chicken filling. Top the enchiladas with the soup mixture you set aside and sprinkle with the remaining cheese.
Bake for 40 minutes or until the enchiladas are hot and bubbling and the cheese is lightly browned. Top with the remaining diced vegetables and serve. I made homemade Spanish rice to go along with this, but unfortunately that didn’t turn out quite as good as the enchiladas. However, whenever I have that recipe down, I’ll post it here too.