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Monday, April 21, 2008

Chicken Enchiladas

Oh these are so very good. I think this is the most asked for meal at our house. When making these make sure you have some help. It gets a little tricky filling them all by yourself plus it's fun to get everyone involved.

You can use chicken or beef. We like chicken but if you want beef just cook the beef, drain the fat then add the stuff, just like with the chicken.

First cook the chicken. Today I just cooked it on the stove but I have cooked it on my George Foreman grill or out on the grill.

I like to cut my chicken into chunk and pull it apart with forks. This is a little hard on the hands. My hubby just cuts the chicken into strips like for fajitas or chunks what ever he finds the fastest. I like the looks and the texture of the chicken shredded. Do what every you think is best. As you pull it apart put it into a skillet on the stove. We will be adding things to it.

Remember I live about 20 minutes from a store. I normally make Spanish rice and spread it over the bottom of the baking dish. I forgot to buy the rice. Sorry I wasn't running back into town and I cleaned out my pantry because I thought I had to have some, but no luck!

When the chicken is cooking make the Spanish rice. I just buy what's on sale the box or bag. I make normally 2 boxes.

Get out a 9 X 13 and a 9 X 9 baking dishes. As you can see in the first picture I love to use my 9 x 13 clay dish from Pampered Chef. The second dish I just use a glass one we have.

Now back to the chicken.

You have the chicken in the skillet now add the Taco Seasoning to taste plus some water. Stir this together.

Now add the Green Chiles. I use just a small 4 oz can and I buy the store brand, they all seem to be the same as far as brands go.

Add salsa. Use what ever your favorite salsa maybe. Today I'm using a vegetable salsa. Add just about a 1/2 cup to the chicken.

Add onion. I had small onion's so I added 2 but normally just 1 big one is fine.

Just let this cook for a little bit so all those great flavor's cook into the meat.

Well that is cooking get your helper and they can shred the cheese.

I have recruited my little guy for a helper. I use Chihuahua cheese. 1 plain and 1 with mild picante. This cheese is so good and it's fun to say. Set into bowls.

In a pie plate add 2 10 oz can's of Old El Paso Enchilada Sauce, mild. The pie plate works so good because it's the same shape as the tortillas.

Open a 15 oz can of Black Beans

Put about 1/2 a bag of Mexican cheese mix shredded or if they don't have that use the cheddar monetary jack mix shredded into a bowl.

Get the bag of tortillas out of the bag and put on prep area.

Bring over the chicken that should be smelling really good.

Pre heat oven to 350

In the bottom of your baking pans add the Spanish rice. If you are like me today and are out of rice just add some Enchilada Sauce to the bottoms.

This is the messy part and help is needed. Have one person be the tortilla dipper and another to be the filler.

Really soak the tortilla in the enchilada sauce, cup in hand then add some of the chicken mixture to it.

Then add some black beans.

Now add the Mexican cheese mix cheese and the plain Chihuahua Cheese.

Hopefully you didn't over stuff or this will be hard. Roll the tortilla and place into baking pan. Now repeat all this till your pan's are full.

Now that you have fill them and they are all in the pan. Pour on top what ever is left of the enchilada sauce if there isn't much open another can and put on top. Also add what is left of the black beans, once again if there isn't any open another can. Now add the Chihuahua cheese with the mild picante all over the top. It should be looking pretty good. We love Jalapeno's so I add mild Jalapeno slices to the top.

It's now all ready for the oven. Cook for about 40 minutes at 350. It should be bubbling around the sides.

Take them out of the oven and let stand for about 10 minutes. If you don't they come out and slide all over (like my next picture).

We were hungry and didn't let it sit. It will taste the same just not as pretty on the plate. Add a dollop of sour cream to the top and you have a yummy dinner, enjoy.

Chicken Enchiladas

1 1/2 to 2 lbs boneless skinless chicken breast
2 boxes Spanish rice
Taco Seasoning
1 4 oz can green chiles
1 to 2 15 oz black beans
2 to 3 10 oz cans of Old El Paso Enchilads Sauce Mild
20 count bag of 6" round flour tortillas
1 bag fancy shredded Mexican cheese mix or cheddar monterey jack mix
1 package Chihuahua cheese plain
1 package Chihuahua cheese mild picante
sour cream


siteseer said...

So now you have clean cupboards. That's great. ;) And I'll bet #4 smiles a lot more when eating these. Gotta love those kiddlings

Hailey's Mommy said...

Looks so good. I'll have to try this one.