Saturday, March 7, 2009

Children-Friendly Chicken Enchiladas

I found this recipe in a book called A Star In Winter by Anita Stansfield. I rarely make it how it is written though. Here is the original recipe.

1 can cream of chicken soup
1 can milk
1 8 oz. carton of sour cream
12 flour tortillas
cooked chunks of chicken
sliced black olives
shredded cheddar cheese

Mix soup, milk, and sour cream. Spread a little soup mixture on the bottom of a 9 x 13 pan. Spread some soup mixture down the center of each tortilla, along with some chicken, cheese, and olives. Roll tortillas and place in the pan. Spread the remaining mixture over top and then cover with cheese. Bake at 375 degrees until hot (20 - 30 minutes).

I decided that it's a little bland for my tastes, and since my kids enjoy things that are a little spicy I always add green chiles. And I don't think I have ever made it with olives. My kids like them, but we almost never have them on hand. Here is how I make them.

I make the sauce the same, but I usually double it. If I have any left over, I stick it in the freezer.
I spray the pan well with cooking spray so it won't stick. I mix together the chicken, and the green chiles (I usually use two small cans, depending on how much chicken I have), and sometimes I put some grated cheese in too. I would also add the olives now because I am all about making less work for myself. Then I mix well to make sure all the ingredients are well distrubuted.

I put the sauce in a shallow bowl and dip the tortillas into it. I then hold the dipped tortilla in one hand and grab out some of the stuffing with the other hand. I spread the stuffing down the center of the tortilla and roll it up and place it in the pan. It's a messy business, but this is how it works for me. Then after the pan is full, I put grated cheddar on top, and cook it for about a half an hour.

I have found that if I dip the tortilla in the sauce and if I make it early in the day, the tortilla is soft and not dried out. I hate it when I take a bite and the tortilla is dry.

I usually serve this meal with applesauce and a salad, and sometimes with corn.

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