Sarah asked me for this recipe, and here it is. It's one of those recipes that I never really use measuring spoons for, so I basically made up these measurements. And it never turns out the same any two times I make it, but it's wonderful!
1-2 chicken breasts
Boil in about 1" of water. Add one chopped onion. Simmer until chicken is cooked through.
Add:
1-2 cans green chile or 1/3 tub frozen chile
1 can cream of _______ soup (usually chicken or mushroom)
1/4 tsp garlic powder
1 tsp - 1 Tbsp chili powder
1/4 tsp cumin (if it isn't in the chili powder mix... it usually is, though)
That's the sauce.
Tear up tortillas (I like corn, but flour are pretty good too) and make a layer along the bottom of a 13 x 9 pan.
This is also when I usually remember to preheat the oven to 350.
The layer should be like 2-4 tortilla pieces thick, depending on how soupy your sauce is (more soupy, more tortillas). Then pour about half the sauce over it, and top with a layer of shredded cheese (cheddar or jack). Repeat a layer of tortillas, sauce, then a tiny covering of tortillas again. Then top with cheese.
Bake for about 15 minutes until the cheese is melted and it's warm through.
Serve with lettuce, tomatoes, sour cream, and/or whatever else you want.
Friday, November 14, 2008
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4 comments:
Thanks Chelsea :)
Looks great! The cool thing about enchiladas is the things you can hide in them... like vegitables! Mostly I hide corn... but I also like to hide beans in them (not a big bean person)... I'm trying to learn to use my food storage. Anyway.. thanks for sharing the way u do the enchilada thing!
I like to add sour cream too. And since that adds calories, you have to offset it with some salsa. YUM.
hmm...I might need to make some...
Chelsea, I just added this recipe to my collection! :D Thanks!
M~
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