Most nights I really like to get fancy in the kitchen and end up using a thousand ingredients and a million dishes but then there are other nights when I really just want something easy and fast. I find the meals with minimal ingredients and few dishes seem to taste the best.
I was flipping through a magazine the other night and came across a recipe for enchiladas and I’ve been thinking about it so much that I finally had to make them last night and they were incredible!!!
Chicken and Cheese Enchiladas
1 can cream of chicken soup
1/2 cup fat free sour cream
1 jar Salsa I used Pace Picante Sauce
2 tsp chili powder
2 cups cooked chicken
1/2 cup cheese, I used shredded Monterey Jack
6-8 flour tortillas
For toppers ( Mix the below in a bowl and set aside until the enchiladas come out of the oven)
Diced red onion
chopped green onion
salt and pepper
1 tsp olive oil
splash of lemon or lime juice
Ok so lets get started!
I started by poaching the chicken in white wine and chicken broth but water would work as well. While the chicken is cooking, mix together the can of cream of chicken, salsa, sour cream and chili powder. Shred the cheese and set aside.
Once the chicken is cooked and cooled, shred or chop into small pieces. Add the cheese and about a cup of the sauce. Warm the tortillas up for a few seconds in the microwave so they fold with out breaking.
Its very important to spray or oil your dish before you add the enchiladas. So do that now….
Fill the tortillas with the chicken and cheese mixture placing the seem side down. Make between 6-8 depending on how much you stuff each one. Then top with the rest of the sauce and cover. Cook about 40 mins and then remove the cover and cook for 5-10 more mins.
Top the enchiladas with the toppers and enjoy with a big margarita or a Mexican beer – McKenna