I did a crazy amount of cooking on Tuesday! I made 3 full dinners, and a cake for my office! Two of the dinners are in the freezer for Patrick... and I am eating one of them for the week. Needless to say, I will be set on Foodie Fridays for a while.
This week... in honor of Cinco de Mayo (I know I'm a little late)... I am featuring my mom's chicken enchiladas. My mom actually got this recipe from another lady who went to our church.
It is a crowd pleaser... and not too hard to make. I forgot to take a final product picture... I had already divided it into individual portions... and put it in the freezer when I realized my error. Ooops... sorry
Chicken Enchiladas
-5-6 chicken breasts (I used one package... it turned out fine)
-1 c. sour cream
-1 can cream of mushroom soup
-1 can chopped green chilies
-Salt & Pepper, to taste
-Salsa
-2 c. cheese
-1 small onion, chopped
-1 package large flour tortillas
Boil chicken breasts until tender and juices run clear. Remove the chicken from the pot, allow it to cool. SAVE the chicken broth in the pot.
Once it has cooled, chop the chicken into bite size pieces. Mix chicken, sour cream, soup, chilies, salt, and pepper. (The recipe calls for you to add the onions later... I usually just add mine into the mixture)
Dip a tortilla into the broth. Spread some of the chicken mixture, a spoon of onion (unless you already added it), spoonful of salsa, and cheese. Roll the tortilla. Place it seam down in a 9x13 pan.
Repeat until all of the chicken mixture is used, and the pan is full. Top the enchiladas with salsa and remaining cheese.
Bake at 300 degrees until cheese is melted.
These are so YUMMY!! There are a lot of steps... but I promise they are easy!!
***One last thing... check out some more of our engagement pictures on the
A.D. Foto Blog!!!****