Tuesday, January 31, 2012

Easy Chicken Enchiladas

So I shared this over at Happy Hour Projects yesterday but I wanted to share it with you guys too in case you missed it!

In my attempt to completely confuse my readers, once in a while I throw a recipe out there for y'all to ogle at. Now if you like it, that's great, but mostly I do it to get confused looks.

It's how I roll. 

So today to fulfill that desire, I'm going to share with you my Chicken Enchilada recipe.

What you'll need: (These amounts listed make 1 9X13'' Pyrex baking pan. Adjust the quantity to suit your family's appetite!)

2 cups chicken, cooked, cut up
1 standard size can refried beans
1 standard size can corn
1 carton sour cream (The short fat carton)
1 medium jar salsa
2 cups shredded cheddar cheese
10 taco size tortilla shells

Start by clearing crap off your kitchen counters, er...cleaning? wait...um...finding the cabinet for the pans? Okay so you don't need directions on that, fine! :-)

Start by putting your cooked cut up chicken in your skillet. (I had already pre-cooked some chicken and pulled it off the bones, but use whatever method here you want.)

Add in the beans, corn, a little bit of salsa, a dab of sour cream, some salt, spices and whatever else you desire and warm it through until it is the consistency of burrito filling.

(Looks a little weird, but it's going inside the taco shell...)

Next blend together the sour cream and salsa and spread half the mixture on the bottom of your greased pan.
Begin filling the tortillas with the chicken mixture. I just kind of eyeballed it to divide what was in my pan evenly between all the shells.

Roll up your shell (don't get fancy!) and place it seam side down in the bottom of the pan. Repeat with remaining shells until it looks something like this:

Cover the tops with the remaining sour cream and salsa mixture. You don't want to put too much on or it will be swimming in sauce, but too little and it will be too dry, so use your own judgement and family's taste for this.

Cover with shredded cheese

Tent loosely with foil and put in oven. Bake at 375 for about 45 minutes or until the cheese is melted and bubbly.
This is one of my family's favorite recipes and is in our meal rotation regularly!

It's so simple to make and so tasty! We eat it with a salad and some veggies.

PS. As soon as we hit 200 followers, you're going to want to stay tuned. Amazing stuff is planned, just waiting for that magic number! So bring your friends so the party can commence! *wink*


becauseithinkican said...

Looks delicious! I might have to give it a try! Found you at the Not Just a Housewife linky party! You might enjoy a post I just wrote on Hot Taco Pockets: http://becauseithinkican.wordpress.com/2012/01/31/freezable-hot-taco-pockets/

Leanne @ Because (I think) I Can

Kelley @ TheGrantLife.com said...

Hi! Visiting from tt&j. I love a good enchilada! These look great.. Im going to have to try them! :)

If you get a chance I would love for you to share this at my party :)

Amy said...

Those sound delicious! I'm a sucker for anything Mexican! Thanks for sharing at Shine on Fridays!

Jill said...

Oh that looks soo tasty!

Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success

Miriam@BeBookBound said...

OOOH those look good! I have never made enchiladas this way before, but they look delicious. And I always serve beans on the side with mine, but I like the idea of it all being together. Yum! Thanks for sharing.

~Iffy~ @ StayAtHomeNation said...

I'm all about some enchiladas! Lol thank you for linking up to My Favorite Things Friday party & I can't wait to see what you share this Friday. XoXo

Six Sisters said...

These look so easy and quick! A family favorite! We loved having you at our "Strut Your Stuff Saturday." Come back next Saturday and share more of your great recipes! -The Sisters