Saturday, 24 September 2011

Chicken Enchiladas

I was at my best friends house for dinner a couple weeks back and she made some chicken enchiladas that were to die for!! I hadn't had an enchilada in so long and I had forgotten how much I loved them.

She gave me her recipe for them, so I used that - plus (I did as we all do) I added a little bit of my own flavor to it and winged it a bit, and they turned out awesome! I think this will probably end up being a regular meal for us for a while. So a big thank you to my bestie Cassandra for giving me her recipe and the inspiration and guidelines for this great dish!

This recipe makes 8 servings

2 chicken breasts (boiled and shredded)
8 medium sized whole wheat tortillas
1/2 a sweet onion (diced)
1 tsp minced garlic
salt and pepper for seasoning
1/2 pkg of old el paso taco seasoning
1 cup rice
2/3 cup of light cream cheese
1/2 cup refried black beans
1 can of corn niblets
2 cups shredded tex mex cheese
3 sliced green onion (cut off majority of green part)
2 cans enchilada sauce

Preheat oven to 350 F.

Start by boiling your chicken on high for about 20 minutes. When it is cooked through, take it out and shred it using 2 forks. While you're shredded the chicken, heat a bit of oil in a large skillet and add the onion. Once chicken is shredded, add it in with the onion.

Start your rice on it's own and also begin heating your enchilada sauce over medium-low heat (add a tsp of the taco seasoning into the enchilada sauce).

Add in the garlic, salt & pepper and taco seasoning into the chicken/onion mixture. Cook for a couple minutes on its own. Add in the cream cheese and refried black beans then mix well into the chicken mixture until the cheese is melted and gooey.

Drain your canned corn niblets and then add them and your rice into the chicken mixture and again mix well.

One at a time add about a tbsp of enchilada sauce to each tortilla and then fill each tortilla with a generous amount of the chicken mixture and about a tbsp of shredded cheese and roll it up (be prepared to get your hands messy) taking care to make sure all the fillings are tucked in well. Then lay the filled tortillas in your casseroll dish side by side nice and tight.

Pour the remaining enchilada sauce overtop of the tortillas in your casseroll dish and then add the remaning shredded cheese overtop. Bake in the oven uncovered for about 15 minutes, and once it reaches 15 minutes, put it on broil for about 2 minutes (watching to make sure it only reaches the point where the cheese bubbles a bit).

Top with sliced green onion and serve with your favorite toppings (We like guacamole and sour cream).



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