Growing up one of my favorite meals was when my mom made chicken enchiladas. (I think they were my aunt Amy’s recipe). I decided to try and make them for Michael this weekend! They only take maybe twenty minutes to prepare and thirty to cook. It’s a super easy meal. Here is what you will need:
- 12 tortillas
- 3 cups shredded Monterey Jack cheese
- 2 cans cream of chicken soup
- 1 cup sour cream
- 3 cups chicken
- 3/4 cup of water
- 1 can Ortega green chili peppers, diced (optional)
First I start with the chicken. (I always make it a point to cut all the fat off.) Next I boil it until no longer pink. Then I separate the chicken into smaller pieces. It should be easy to do if you cooked it right!
While the chicken is boiling I focus on the sauce. You literally pour the two cans of soup, the sour cream, the water, and about two cups of the cheese into a pan on the stovetop. I whisk it together on low heat. Once it’s warmed and the sauce is smooth I take it off the burner.
Now you’re ready for the assembly. I take a tortilla and put a layer of chicken, then sauce, then a few sprinkles of cheese down the middle. Next you tuck the top and bottom and roll it like a burrito. You repeat until the pan is full with a nice row of beautiful, stuffed tortillas. Finally you pour the remaining sauce over top and then the last of the cheese. It should go into the oven and bake at 350 degrees for about thirty minutes! Seriously so easy.
If you want, you can also pour the green chiles I got eh sauce mixture. Or you can opt to spread the drained green chiles over the top before the final cheese layer. That wa you can cater to the picky eaters (like me) by only spreading the chiles over half. (Michael loves them, I don’t).