Thursday, February 16, 2012



Serves 6 (two enchiladas per person)

You will need:
·        Medium saucepan
·        Small skillet
·        Cooking oil or shortening
·        Spray cooking oil
·        13” X 9” X 2” baking pan
·        Metal tongs
·        Small plate
·        Paper towel


2 cans Cream of Chicken soup
1 can chopped green chile
1 16-ounce carton sour cream
2-cups grated longhorn cheese
1 dozen corn tortillas
1-cup chopped green onions
2-12.5-ounce cans Kirkland Premium Chunk Chicken Breast. This is the best chicken in a can that I’ve found.

Note: I prefer to cook whole chickens and clean the meat off the bones, giving the carcass to the dogs and saving the broth for soup. I acknowledge that few will go to this trouble for a dozen enchiladas. Remember that the rest of the chicken can be frozen and used for Chicken and Dumplings, Chicken Taquitos, ChickenTostadas, and Chicken Enchiladas with red or green sauce, not to mention a chicken casserole or two. I have never had to throw away fresh cooked chicken. It is so much better than canned because you are getting the flavor in the dark meat mixed in with the white meat.

·        Mix together first three ingredients in a saucepan. Heat it thoroughly and don’t let it come to a boil. Leave on the stove on low and stir frequently.
·        Spray oil on inside of baking dish.
·        When the sauce is cooking and warm, spoon ½-cup sauce on bottom of baking dish and spread it around. This keeps the enchiladas from getting crispy on the bottom.
·        Have chicken, cheese and onions ready in separate bowls sitting by the stove.
·        Put ¼-cup oil in small skillet and heat on medium.
·        Dip tortillas in hot oil for a few seconds until they are soft, turning over a couple of times with metal tongs.
·        Set the softened tortillas on a small plate by stove.
·        If the tortillas have too much oil on them, use a paper towel to dab it off a little. You may have to add more oil to the skillet as you keep cooking the tortillas.
·        Stack all softened tortillas on top of each other on the plate.
·        When you have a dozen tortillas softened, start filling and rolling them one at a time, placing them, side by side, in the baking dish.
·        Fill with the following in the order given:
o      Spread a pinch of chicken on one side of the tortilla
o      Put 1-tablespoon sauce on top of chicken
o      Place some cheese on top of the sauce
o      Put a pinch of green onions on top of the cheese.

Carefully roll the filled tortilla from the filled side and place the enchiladas side by side in the baking dish.

Cover the enchiladas in the pan with the rest of the sauce and sprinkle the remainder of cheese across the top.

Bake at 350 degrees about 15 minutes or until the cheese is melted and the casserole is bubbling.

Serve with lettuce shreds and the rest of the chopped green onions on top.

Complete the meal with Mexican rice and refried beans.

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