I am always on the lookout for quick and easy meals that can easily be prepared after a long day at work. I recently bought a box of chicken breasts that for some reason just didn’t seem to be of the highest quality. I decided to pre-boil the breasts and then use the cooked chicken for easy meal preparation. I found this Chicken Enchilada recipe on All Recipes. It had high ratings and looked super simple to prepare. I was able to whip it up in about 15 minutes with the chicken having been pre-cooked.
I can’t say this is anything fancy, but I give it a 5 STAR rating. It got rave reviews from the whole family which is not an easy feat and was super easy to make. The flavour was great and I made do with the ingredients I had on hand, which meant that I did make a few modifications to the original recipe.
Chicken Enchiladas:
Ingredients:
1 tablespoonbutter
1/2 cupchopped green onions
Preparation:
Preheat oven to 350 degrees F. Use cooking spray to lightly grease a large baking dish.
Melt the butter in a medium saucepan over medium heat. Add the green onions and sauté until tender. Add the garlic powder, and then stir in the green chiles (or broiled jalapenos), cream of mushroom soup and sour cream. Mix well.
Set aside approximately 3/4 of the sauce.
Add the chicken and 1/2 cup of shredded cheddar cheese to the remaining 1/4 of the sauce in the saucepan. Stir to mix.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl, combine the reserved sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
The original recipe calls for 6 tortillas and suggests that it serves 6. I found the filling was more suitable for 4 tortillas, but we were all left wishing there were more. I would suggest doubling the recipe or sticking to a single recipe and serving the enchiladas with soup or salad for a more complete meal.
It is has just been one of those days. I finally got a moment to sit down and post and it’s already 9pm. Actually, anyone who knows me well will be totally surprised that I am even attempting to string any words together on a page at this time of night. Most evenings, this is my bedtime. Occasionally I make until 10, but generally speaking I am completely out and dead to the world by 9 or shortly after. Really you say? Oh, yeah, after teaching between 40 and 50 kindergarteners all day, making the commute home across the city, cooking dinner, tidying, running the kids’ to their activities, refereeing the sibling rivalry matches and dodging my hormonal daughter’s “bullets”, I am done by about 7, but somehow manage to hang in there until 9. I try to blog ahead and post date if I can, but not this week. I was recovering from parent teacher interviews over the weekend and just didn’t have the energy to spend hours at the computer. So, this week, I am trying to fit my blogging into my already crazy schedule. Note to self….this doesn’t work well.
Anyways, the good news is that today was my day off and I managed to try two new recipes. I had “pinned” this recipe months ago, and finally decided to try it out. Of course, we were all going in different directions at supper time, so I don’t even know if my husband enjoyed the meal as much as Shay and I did or not. We both loved it! Eden refused to eat it because it was “green”. Eventually, she did eat half of an enchilada, but that was only because I told her she would get nothing else to eat unless she ate some supper. She said it wasn’t bad and apologized for not giving it a chance. She certainly didn’t rave about it, but I think they’d have to be smothered in chocolate sauce to get her stamp of approval these days. All of a sudden, she is very picky – ugh!!
This recipe was posted by The Holzmanns, but she offers credit to Give Me Some Oven as the original poster. These enchiladas are different from any I have tasted before. I was totally intrigued when I first found the recipe ~ I couldn’t wait to see how so many of my favourites were all brought together in such a unique way. Mmmm….cilantro, lime, avocado, chicken….what could be better. These almost have a “fresh” springy flavour – very different. Creamy, yet light and oh so yummy. I wouldn’t change a thing. I used the rotisserie chicken like Hannah recommended and from start to finish it took me about an hour and a half to have them ready to serve. Prep took almost an hour. Next time, I will follow Hannah’s lead and make a double batch, so I can freeze on pan for a future meal. I didn’t want to do this on the first go around in case they didn’t pass the family test.
Chicken Enchiladas with Avocado Cream Sauce
Enchilada Ingredients:
2 Tbsp. olive oil
1 medium onion, peeled and thinly sliced (I diced mine)
2 poblano peppers, stemmed and thinly sliced (I used one large jalapeno and omitted the poblano because I couldn’t find them)
1 jalapeno pepper, finely diced
8-10 flour tortillas (I used 8 large tortillas)
4 cups chopped cooked chicken(rotisserie works best)
Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes.
Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.)
Season with additional salt or pepper if needed.
Enchilada Filling:
In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent.
Remove from heat.
To assemble the enchiladas, place a tortilla on a flat surface.
Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese.
Carefully roll the tortilla and place it seam side down in the baking dish.
Repeat with the remaining tortillas.
Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
I literally popped these out of the oven 4 minutes before we had to leave for hockey practise. No time to take photos, here is a quick snap shot of the half I managed to scarf down before racing out the door! Delicious.
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