only help my unbelief

Chicken enchiladas
June 6, 2008, 9:00 am
Filed under: Posts | Tags: , , ,

In an effort to give easy, yummy recipes to you all, I’m going to start posting some recipes/meal ideas that I’ve been making for the last couple of years. Some of these are stolen from my mom, so I’ll go ahead and give her a hat tip.

I don’t know where my mom got this recipe, but it quickly evolved into one of my favorites while I was in high school. Even though our family has a tradition of going out to eat on someone’s birthday, once I asked my mom if she would just make this for my birthday dinner instead. That’s how good it is.

Chicken enchiladas
3 large chicken breasts, shredded (see below)
16 oz. sour cream
8 oz. monterey jack cheese, shredded
1 can cream of chicken
7 oz. diced green chiles (optional)
1 packet taco seasoning
8-10 10-inch tortillas or 12-15 6-inch tortillas (flour)

Cook chicken in skillet until cooked through. In bowl, use two forks to shred chicken (It’s easy! Just cut the chicken into smaller pieces, then turn the forks upside down and pull the pieces of chicken apart). Mix taco seasoning into chicken. Set aside.

In separate bowl, mix cream of chicken, sour cream and diced green chiles. Put heaping spoonful of this mixture in with chicken; mix.

In 13×9 inch pan, spread a thin layer of the mixture over the bottom.

Heat tortillas for 30 seconds in microwave. Put a couple of spoonfuls of chicken and a pinch of cheese on each tortilla. Roll tortillas up and place in pan.

Spread remaining mixture over the tops of tortillas, making sure to cover as much as possible (otherwise, the tortillas will turn really brown and crunchy).

Bake at 350 degrees Fahrenheit for 30-35 minutes, or until top layer starts to bubble. Sprinkle the remaining cheese on top of the enchiladas and leave in oven until it melts.

Again, this is one of my favorite meals, even though it isn’t the healthiest dish. But there are ways to make it healthier.

First of all, you can use fat-free sour cream. In fact, I recommend using fat-free sour cream all the time! You’re never eating it by itself (’cause that would be gross), and you really can’t tell the difference. Especially in this recipe, the sour cream is contributing more to the texture than to the actual taste.

Another “cheat” is to find fat-free, low sodium cream of chicken soup. Just check the labels at the store until you find the healthiest one. Campbell’s has a “healthy choice” brand, but there are off-brands with the same nutritional content.

Use corn tortillas instead of flour. This is one shortcut I don’t like to taste, because I really don’t like corn tortillas that much. But for my roommate Katie, who hails from southern Texas, corn tortillas are preferred. Pick whichever one you like, but be willing to live with the consequences.

The final hint, and probably my least favorite, is to cut down on the cheese. You don’t have to put the cheese in the tortillas if you don’t want to. Another option is to use low-fat part-skim mozzarella cheese instead of monterey jack. It will change the taste a little, but you could also throw in some more diced chiles if you want to spice it up a bit.

Another great thing about this recipe is that it’s pretty much fail-proof. You can’t mess it up!



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