Last evening we had some family over for a Tex-Mex dinner. It is awful to brag, but I do think (and since there was not one enchilada left) this was the best ones so far. They were very easy to make and have decided that this recipe will be the one I use from now on. If you want to watch how they were made, go to YouTube Sassy Southern, Trudy K Cox and watch the video I made while making them and you can see how easy they really are to make. But here is the recipe that I think you will be ever so in love with when you taste the.
2 large chicken breasts, cooked and diced
1 large onion, chopped
3 tables unsalted butter
16-20 yellow corn tortillas
1 can cream of chicken soup
2 (15 oz) cans mild Hatch Green chile enchilada sauce (i love the Hatch Green Chile Brand, but if you can’t that in the mild, use any brand that you can find if you are wanting to use the mild)
1 cup sour cream
3 cups shredded sharp cheddar cheese
1-2 teas Adobo Seasoning
1 teas garlic powder
1 teas black ground pepper
1/2 teas oregano
1/4 cup heavy whipping cream
Vegetable oil
When chicken breasts are cooked and cooled, dice or chop in small pieces. Set aside. Sauté the diced onion in the butter in small skillet until onion is clear and tender. Set aside.
Heat the vegetable oil in a skillet, when oil is hot, dip each tortilla in hot oil for about 2 -3 seconds, on each side and remove tortilla to a paper towel to absorb the grease. You might need to add more oil, before you have finished with all the tortillas. Be sure added oil is hot again before finishing with the rest of the tortillas. Set aside.
in each of 3 bowls, place diced chicken in one, shredded cheese in another and the onion in the 3rd bowl. Get your tortillas (when cool enough to handle) and begin placing a little of the chicken, cheese and onion in the tortillas, rolling each one and placing seam side down in a 9×13 greased pyrex baking dish that you have poured about 1/2 cup of the green enchilada sauce in the bottom of after greasing it. Mine held 15 enchiladas. You might have some of each mixture left over, if so, make another small pan of tortillas and either freeze them or have them for lunch/dinner the next night. Ok, for the sauce that you want poured over them:
Pour the rest of the open can of green enchilada sauce and the other can of sauce in a skillet. Add the above seasoning and the sour cream and whole can of cream of chicken to the enchilada sauce. I also added about 1 teas of black pepper to the sauce. Add the whipping cream. Cook the sauce until it is well blended. Spoon this mixture over the enchiladas until all is covered. I had enough left over for another small pan of enchiladas. Sprinkle as much cheese as you like over the top and bake, uncovered in a preheated 350 oven for about 30-40 minutes or until enchiladas are bubbling and all the cheese is melted.
Serve with rice and pintos and chips and salsa, guacamole and you have yourself a meal which you enjoy so very much. Remember to watch the video on You Tube, Sassy Southern.
Chocolate Castles as wel 