Are you intimidated by rolling enchiladas? No need to be, because this recipe solves some of the hassle. I developed this recipe to use leftover baked chicken and gravy that we often have on Sunday, hence the name of Monday Chicken Enchiladas. However, you can still make it if you have no leftovers. We never made this in class, but we should have! I made this today and measured as I went, so I can give it to you. The chicken mixture is very moist, so the enchiladas are a snap to roll--none of that putting a little chicken down, then a little onion, then a little cheese. You get the picture. Very simplified, these enchiladas. Also, a huge bonus is the fact that the tortillas don't have to be softened in hot oil. You put 5 or 6 at a time in the microwave for about 40 seconds. Magically, they are softened and ready to roll!
I used about 3 cups cooked chicken, chopped (you could use canned chicken or rotisserie chicken--I prefer to cook my own)
1 can cream of chicken soup
1/2 cup sour cream
1 small can chopped green chilies
1 small onion, chopped
1 teaspoon olive oil
salt and pepper to taste
dash garlic powder
dash red pepper
1/2 teaspoon poultry seasoning
3/4 teaspoon ground cumin
1 can green enchilada sauce plus 1/2 cup sour cream.
About 1 cup grated cheese
18 corn tortillas
Saute the chopped onion in a very small amt. of olive oil. I indicated 1 tsp., but use your own judgement.
Mix the cooked chicken that has been chopped with the soup, sour cream, green chilies, sauteed onion, and all spices. You might want to taste to see if your seasoning needs tweaking. You are ready to roll!! Grease a 9 by 13 inch pan with a little oil, butter, or spray. Mix the enchilada sauce with the additional half cup of sour cream. I put just a bit of the enchilada sauce in the bottom of the pan.
Heat a few of the tortillas in the Mwave for just long enough for them to soften. I used about 2 heaping tablespoons of the chicken mixture per tortilla. This goes fast! I rolled 18 enchiladas and laid them in the pan with the seam side down. Pour green enchilada sauce on top. Bake uncovered in a preheated 350 degree oven for about 30 minutes or until it is bubbly. Toward the end of the baking time, I sprinkled the cup of cheese on top.
We eat this once, and then eat it leftover for another meal. They just get better!
Another option for this recipe is to use cream cheese instead of the sour cream. Made it once like this, loved it!! I used 8 oz. cream cheese. You could also use this same technique and make cheese enchiladas or use ground beef. You be the chef and adjust all to your own taste! Just remember the tips of having the enchilada filling in a very creamy mixture and softening the tortillas in the Microwave. Any recipe can be adapted to this time-saving, fat saving technique. Next time I will give you my Mexican Rice recipe that is the perfect complement to the enchiladas.