I'll tell you what...
Shredded Chicken Enchiladas aka Heaven in your Mouth
I kind of made a lot because I was too lazy to cut the recipe in half and I figured it would mean less cooking for the rest of the week. I'm horrible, I know. Someday I will figure out what they call a "balanced meal" and how to prepare one. But for now we will make gobs of food and love it.
What you need:
4 cups cooked chicken (chopped, shredded, diced, whatever you want) I ended up buying 5 breasts
1 lb of grated Colby Jack cheese
2 cups sour cream
2 cans Cream of Chicken
2 4oz cans of diced chile peppers-- People! Get mild! Unless you plan to spend 15 min getting all the hot seeds out. I made the mistake of buying fire roasted and the taste was really good. They were balanced out by the sour cream, but that was after I took most of the seeds out. So if you don't like spicy, or if you have kids, get mild.
10 medium sized flour tortillas
4 green onions
What to do for the chicken:
First figure out how you want to cook your chicken. I obviously chose shredded. (Mostly because I wanted to impress my husband!!) and because I wanted the chicken to be really juicy.
To season it just added salt and pepper to both sides of the chicken.
1. Get a 12" pan (with a lid) and heat it to med-high, add enough olive oil to touch the bottom of all the meat. Seems like kind of a lot. But as Nike says..."Just do it."
2. Add the meat to the pan in a single layer, every piece needs love from the pan
3. Put the lid on and cook for 1 minute. Flip the chicken over.
4. Turn the heat down to medium-low and cook for 10 min. Do not take the lid off. Unless you want NOT juicy shredded chicken. We're definitely going for juicy though.
5. After the 10 min, turn the heat to low and cook for about 5 min. Then turn the heat off and let the moisture settle in.
6. Now you can take the lid off....I promise it's ok now! Make sure the chicken is fully cooked (no pink inside) if its not I would just put the lid back on and cook on low for however long it takes. Sometimes the chicken breasts just come super thick...it's not you it's the chicken.
7. Use either forks or tongs to shred the chicken. I was going for a Cafe Rio kind of appeal (once again, really trying to impress the husband) so I shred it quite a bit. But you can just dice it into little pieces at this point too if you want. You just want good small bite sized pieces to be in your enchiladas.
Now!
What to do for the enchiladas:
Preheat your oven to 350 degrees and grease a 9"x13" casserole dish
1. In a large bowl mix your sour cream, diced chile peppers, cream of chicken, and your juicy shredded chicken!
2. Add a layer of this mixture to the bottom of your casserole dish.
3. Add a heaping tablespoon of the mixture to the center of a tortilla, sprinkle with a handful of cheese, wrap it up and set it in the casserole dish.
4. Continue to do this until you have all ten tortillas in the casserole dish.
5. Spread remaining mixture on the top of your enchiladas
6. Here's where some of you may cringe, but you're going to sprinkle the rest of your cheese on top of it all. I was completely open to it. Go ahead and judge me.
7. Finely dice your green onion and sprinkle it on top of the cheese
8. Cover with foil. Bake for 45 minutes.
Enjoy!!!
Should feed about 5-6 people... or in our case 2 people with leftovers for 3 days :)
Here's how mine turned out. (Proud moment) ((Even more proud when Clayton had two helpings))
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