Monday, June 27, 2011

The BEST Chicken Enchiladas

I'm playing a little catch up from being MIA during the move and settling in period, so please forgive the... yikes!... 3 posts from today. lol.  A couple of days ago I made this Chicken Enchilada recipe for dinner and as always, it was a hit!  I've never been steered wrong by this recipe and will continue to use it because it is just THAT good.  Don't believe me?  Try it yourself!  One of the great things about this recipe is you can tweak it to your likings... add a little onion, peppers, or anything really, and you got a hit dinner on your hands.   Oh one more thing, this recipe is GREAT for freezing!  I'll explain more at the bottom about the best "how-to" but just know that if you have left over filling, DO NOT THROW OUT! It is just as good the second time around!

Okay, enough talking, down to business...

Printable Version Click Here

Ingredients:
*2 boneless, skinless chicken breasts
*1/4 pint sour cream
*1/2 cup shredded cheddar cheese
*1/2 Tbsp dried parsley and oregano
*1/4 tsp ground black pepper
*1 (8 oz) can tomato sauce
*1/4 cup water
*1/2 Tbsp chili powder
*1 clove garlic, minced
*6-10 flour tortillas (depending on how large your tortillas and how full your enchiladas)
*1/2 (12 oz) jar enchilada sauce
*3/4-1 cup (or more... lol ) shredded cheddar cheese (Topping)

Directions:
1. Preheat oven to 350 degrees Farenheit
2. Quarter chicken to ensure speedy cooking.  In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.  Drain excess fat.  Shred or cube and return it to the skillet.
3.  Add the sour cream, cheddar cheese, parsley, oregano, and ground black pepper.  Heat until cheese melts.  Stir in tomato sauce, water, chili powder, and garlic.
4.  Roll even amounts of the mixture in the tortillas.  Arrange in a 9x13 baking dish.
5.  Cover with enchilada sauce and cheddar cheese.  Bake uncovered in the preheated over 20 minutes.

This recipe made 8 enchiladas and counting in the fajita style small tortillas, we still have enough filling for a good 2-3 more left in the freezer. =)

I'll admit that it is a little labor intensive (especially shredding the chicken) and uses a lot of ingredients, but if you double or even triple the recipe then you will have plenty of filling to last you for all the chicken enchiladas you want to make for the next month or more!

For freezing:  I have found that the enchiladas taste fresher and more like the original batch if rather than rolling out all the enchiladas that the filling provides, freeze the filling in a freezer bag and when chicken enchiladas are desired again, thaw out the bag and roll out some enchiladas.  Be sure to let the filling cool a little before transferring to the bag and make sure it is cooled completely before placing in the freezer.

By making extra filling and freezing, you easily cut the prep time down to about 5-10 minutes rather than the hour or so that it normally takes.  Not only that, but the significantly less messy kitchen will be a godsend when you don't want to clean later! =D

Please try this recipe, it is worth tasting!  Let me know how it turns out!

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