American Chicken Enchiladas

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This is a family favorite. I can’t tell you how many times I have made these chicken enchiladas for us and our friends. These are very Americanized, especially since we like them crispy rather than soggy. The original recipe is from Allrecipes and you can find it here. However, over time I’ve found the tweaks that make this recipe AWESOME. And here’s how it’s done at Casa de la Mike. Follow along to the bottom for a few other notes from moi.

1 tablespoon butter
1 cup chopped green onions (or just 1 bunch)
4 cloves of fresh garlic, minced
2 (4 ounce) can diced green chiles
2 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream (or plain yogurt, use less if it’s a thinner yogurt)
5-6 large frozen chicken breasts, shredded
2 cup shredded Cheddar cheese, divided
12 (medium) white flour tortillas (Mission Brand, because these don’t crack like ALDI brand)
1/4 cup milk
Optional Seasonings
1.5 t cumin
1/4 t Slap Ya Mama hot creole seasoning (or red pepper)
1/4 t nutmeg
1. Load your chicken breasts in the slow cooker. Cook on high 2-3 h or low 3-8 h.
2. The chicken should pretty much fall apart at this point. I shred it on a cutting board with a fork, or cut it with a knife if I have to.
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Pre-heat oven to 350*F and spray a 11″x14″ pan with canola oil.
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3. Saute your green onions for a couple minutes and then add in the garlic for a minute or two more.
4. Add in the 2 cans of diced chiles, 2 cans of cream of chicken soup, and sour cream.
5. Season as desired. I wrote in the seasonings I typically use (estimated amounts!) to give you some direction. Season, taste, and adjust to your preference.
6. Remove 1/4th of the sauce (opposite of Allrecipes!).
7. Add the chicken and 1.5 C of shredded cheddar.
8. Fill the tortillas and load them seam down in the greased pan.
9. Add 1/4 C milk to the filling you set aside and mix it to thin it out. Spoon this over your rolled enchiladas. Sprinkle with the remaining shredded cheese.
10. Bake at 350*F for 30-35 min.
Enjoy!
P1010532Chris taking a siesta while waiting for the enchiladas to be ready.
P.S. Put your leftover green onion bulbs in a glass of water on a sunny window sill. Change the water once a week and you’ll have enough green onions to make this recipe again in 3-4 weeks!
P.P.S. Oh, my suggested seasonings – I told you this was American Enchiladas. Why not put Greek, Cajun, and nutmeg in a Mexican dish? Actually, the Greek Seasoning, Slap Ya Mama, and nutmeg are my triumvirate of secret ingredients. However, to be clear, they do not usurp Salt, Pepper and Garlic powder, which are like the Holy Trinity of spices (i.e. in the essence of EVERYTHING). You’ll see these guys reappear over and over again in my recipes.

 

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3 thoughts on “American Chicken Enchiladas

  1. I am so going to try these…I remember you talking about these before. I have been cooking more lately myself. I guess I have a year to get it right! 😉 Anyway, glad to have something else to try.

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  2. Pingback: 7 Quick Takes: Summertime, One Hot Mess and Hyperflexible feet | Keeping Up With the Mikes

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