I've never made Chicken Enchiladas. Nope. Not once. Nada. I guess most people have? Well, they just sounded delish to me a couple of weeks ago, so I thought, why not? I had everything I needed....almost. And it was Saturday, so I had all day.
Here is the basic recipe I used:
2 grilled chicken breasts, seasoned, cooked and shredded
4 large tortilla wraps warmed
1 can of enchilada sauce
1 can of cream of chicken soup
1 package of shredded cheddar or taco cheese
1 tomato diced
I mixed the soup and half of the enchilada sauce together in a saucepan and heated it thoroughly. I spread about half of this in an 8x8 baking dish. I then spread some of the shredded chicken down the middle of the tortilla, topping it with a little of the sauce and shredded cheese. I then placed this seam side down in the baking dish. Once I was finished making the wraps, I poured the remainder of the sauce over the enchiladas, covered the dish with aluminum foil and baked this for about 25 minutes. The last five minutes, I removed the foil and melted cheese over the enchiladas. For serving them, I topped them with the shredded lettuce, chopped tomatoes and sour cream.
I served them with spanish rice and refried beans, which I also made. I just used Rice-a-roni spanish rice and fixed it according to package directions. I added just a little chili powder to the rice and had I had hot sauce, I might have added a sprinkle or two of that also.
I made my own refried beans by using one can of pinto beans. I drained the beans. Then I browned 2 slices of bacon, that had been cut into one-inch pieces, until it was cooked and soft but not crisp. I added the beans to the bacon and drippings, salted them a little, let them cook for a bit. Then I mashed them with a potato masher into the bacon and drippings as they cooked. I mashed them until they were almost entirely smooth. I removed whatever remained of the bacon and discarded it. Oh, and I added just a tad of Liquid Smoke, too. Ed said these were the best refried beans he had ever had!! *smile*
Here is a picture of the end results!:
Another dish that I fix that we really enjoy is Creole Weiners. I got this recipe from my old Betty Crocker Cookbook that I've had since high school!
8-12 slices of bacon cut into one inch pieces
(I usually use a 12-16oz. pkg)
3 cups of chopped onions.
1-2 cans of diced or stewed tomatoes
(I prefer stewed but have used diced. If you use
stewed tomatoes, you will need to dice them up.)
1 lb. of weiners/hot dogs
(you can also use smoked sausage cut into serving-size
1 12-16oz. pkg. of cooked noodles
Brown the bacon to desired doneness. Add the onion and sautee. Add the tomatoes with juice. Salt and Pepper to desired taste.
Add the hotdogs and let them simmer until thoroughly cooked.
In the same skillet or in a larger kettle or dish, pour the hot dogs and all over the cooked noodles and mix thoroughly. Serve!
We absolutely love the flavors of this dish!!! And it is so easy to fix!! Enjoy!!