CHICKEN ENCHILADAS
(makes about 15 enchiladas)
source: http://beautyandthefeastblog.com/2013/11/21/recipes-chicken-enchiladas-creamy-corn-esquites-and-guacamole/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BeautyAndTheFeast+%28Beauty+and+the+Feast%29
Ingredients:
1 lb Chicken breast
Red chili powder seasoning
Cajon seasoning
8 oz tub of sour cream
2 Campbell’s cream of broccoli soup
Tortilla wraps (they usually come in packs of 8, so I get two of them)
Medium or hot salsa (depending on preference…I use medium just to be safe)
Shredded cheddar cheese
Canola oil (to fry chicken)
Directions:
1. Cut chicken breast into small cubes and start seasoning with red chili powder and cajun seasoning right away. I just do it by eye, and make sure all the chicken is full coated, but think it’s about 2 tbs of each seasoning.
2. I then put it all in a Ziplock bag to marinate. I let it marinate overnight in the fridge. If you don’t have that much time, you can just let it sit for an hour or two.
3. In a sauce pan, pour canola oil (about 1/4 cup), and let it warm. Start frying the chicken once it’s warm. After frying all the chicken, place in a plate and keep aside til you make the sauce.
4. In a separate pan or pot, pour sour cream and cream of broccoli soup. Mix it together and warm til the sauce thickens. Then, add the chicken to the mixture.
5. Pre-heat oven to 350. Then use a rectangular baking pan (13×9-inch ones are ideal) for tortillas. Make sure the bottom is greased well.
6. Once the sauce/chicken mixture is ready, spoon about 1/4 cup of the mixture and place a little in each tortilla. Fold over filling and roll up in the tortilla. Place tortilla in pan (seam down). Place each tortialla side by side in the pan.
7. Once each tortilla is placed side by side to fill the pan, take a spoon and spread the top with the salsa. Then, sprinkle the shredded cheddar cheese. Bake for about 15-20 minutes, or until cheese is completely melted on top.
(makes about 15 enchiladas)
source: http://beautyandthefeastblog.com/2013/11/21/recipes-chicken-enchiladas-creamy-corn-esquites-and-guacamole/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BeautyAndTheFeast+%28Beauty+and+the+Feast%29
Ingredients:
1 lb Chicken breast
Red chili powder seasoning
Cajon seasoning
8 oz tub of sour cream
2 Campbell’s cream of broccoli soup
Tortilla wraps (they usually come in packs of 8, so I get two of them)
Medium or hot salsa (depending on preference…I use medium just to be safe)
Shredded cheddar cheese
Canola oil (to fry chicken)
Directions:
1. Cut chicken breast into small cubes and start seasoning with red chili powder and cajun seasoning right away. I just do it by eye, and make sure all the chicken is full coated, but think it’s about 2 tbs of each seasoning.
2. I then put it all in a Ziplock bag to marinate. I let it marinate overnight in the fridge. If you don’t have that much time, you can just let it sit for an hour or two.
3. In a sauce pan, pour canola oil (about 1/4 cup), and let it warm. Start frying the chicken once it’s warm. After frying all the chicken, place in a plate and keep aside til you make the sauce.
4. In a separate pan or pot, pour sour cream and cream of broccoli soup. Mix it together and warm til the sauce thickens. Then, add the chicken to the mixture.
5. Pre-heat oven to 350. Then use a rectangular baking pan (13×9-inch ones are ideal) for tortillas. Make sure the bottom is greased well.
6. Once the sauce/chicken mixture is ready, spoon about 1/4 cup of the mixture and place a little in each tortilla. Fold over filling and roll up in the tortilla. Place tortilla in pan (seam down). Place each tortialla side by side in the pan.
7. Once each tortilla is placed side by side to fill the pan, take a spoon and spread the top with the salsa. Then, sprinkle the shredded cheddar cheese. Bake for about 15-20 minutes, or until cheese is completely melted on top.
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