Chicken Enchiladas
Recipe By: Cindi Brandal
Servings size: 8
Preparation Time: 0:30 min prep + bake time
Ingredients
- 6-8 chicken breast halves, skinless, boneless
(boiled in only enough water to cover them. Save the liquid for later.) - 1 can no fat refried beans
- 1 small can of diced green chilies -rinse & drain
- 1 can cream of mushroom soup
- 2 tablespoons minced onion (green onions or white onions)
- 1 1/2 cups sour cream
- 1/2 can refried beans
- 1 teaspoon salt - split
- 1 1/2 teaspoon chili powder
- 1 teaspoon Cumin
- 1 teaspoon Cilantro
- 1/2 teaspoon of pepper
- 1 1/2 cup shredded cheese - your choice of cheese
Directions
In a large pot, bring the chicken to boil, then turn down to simmer until the meat is all white throughout, yet still soft (about 15-20 minutes). Stir a bit so chicken doesn't stick to the bottom. Remove the chicken to a medium/large bowl (to cool) and save the chicken water for use in a bit.
In a medium/large bowl add the soup, sour cream, 1/2 teaspoon salt, 1/2 cup of the shredded cheese, and 3/4 can (fill the soup can) of the chicken water. Set aside.
Note: If you want more "sauce", you can add another can of cream of mushroom soup, but start with just one.
Cube the chicken up and put back in the bowl. Add the minced onion, green chilies, 1/2 teaspoon salt, 1/2 teaspoon of pepper, and 1 1/2 teaspoon chili powder, and 1 teaspoon Cumin. If you have some cilantro, add 1/2 - 1 teaspoon of that also (if you like). Add the refried beans. Mix well.
Add a little less than half the sauce mixture to the chicken mixture. The rest you will use to top the enchiladas, so leave just enough to cover them all well - dump the rest in with the chicken. Again, stir the chicken mixture. If things look a little too thick or dry, add a bit more of the chicken water to the chicken mixture.
Spray a 9x13 inch pan with Pam. Take each tortilla and dip in the warm chicken water, then plop about two big spoonfuls of chicken mixture on the tortilla. Turn the corners in and roll up tight. Place in the 9x13 inch pan flap down - don't crowd too tightly or the sauce can't get between.
Cook covered for about 25 minutes at 325 degrees. Uncover, spread the 1 cup cup of grated cheese over the top, and cook for 10-15 more minutes or until bubbly or golden.
Cool and eat with salsa and more sour cream!
