Tuesday, February 16, 2010

Creamy Enchiladas

Now, these can't really be classified as true enchiladas - a more appropriate name would be "tortilla-wrapped deliciousness". These are one of those guilty pleasures - and we all have them every now and again - that we have around out house once in a while. Actually, we only have them once in a very great while - maybe 2 times a year at the most...so let's just scratch the "guilty" and call them "pleasures"!
I'm going to give them 4 stars with a caveat - while they are delicious and you will want to keep eating and eating and eating them...they really aren't super healthy, so I guess the taste factor would be a 5, but I couldn't actually live off of them (the criteria for a 5 star dish) because I would probably have a heart attack at age 35. So, they get a 4. Still, well worth it every now and again - they are just scrumptious!

Recipe below:


1 lbs chicken

2 C grated cheddar cheese (or whatever cheese you have on hand)

2 cans of cream of chicken soup (or 1 lg family can)

1 small can of diced green chilis

8 oz sour cream

5-8 flour tortillas.

Any veggies you want to add (tomatoes, mushrooms, asparagus, olives)


Preheat oven to 350 degrees. Cube, cut into smaller pieces, or shred the chicken and either boil or cook in olive oil till done. Meanwhile, mix the soup, sour cream, green chilis, and two handfuls of cheese into a 2 qt. together. Once the chicken is done, mix it into the soup mixture. Take 1 tortilla and place a pinch or two of cheese, and 1-2 spoonfuls of the chicken mixture on the tortilla and roll or fold in the four sides make small squares out of the tortilla. Place each one in a 9x13 pan. Once through with the 5-8 tortillas, gently smear the rest of the soup mixture on top of the enchiladas in a 9x13 pan until all are covered. Lastly, cover with remaining cheese. Finally, place pan of deliciousness into the oven and bake for 15-20 minutes or until cheese is bubbling softly.

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