Рецепт Cheesy Chicken Enchiladas...
It hardly ever snows in Seattle, but when it does the entire place shuts down. Well, yesterday is snowed and the mister, already annoyed that I've been gone for so long is now super annoyed because he has no one to complain to, no "football food," no one to watch him wield the remote, no one to do his laundry and now there's snow...in his world this is the same as being indicted, audited and deported! So, being the sweet, gentle, kind person that I am, I did not tell the mister about our fabulous feast we devoured while watching San Francisco mow over New Orleans...that would have been cruel. But I see no reason why I can't tell you!
This is one of our family's favorites...it's creamy, cheesy, mild and filling...plus it's dang good! These can be made as mild or as spicy as you like. For this batch I used La Victoria Salsa Verde, Medium, as the topping, but it was still very mild. If you want more of a kick use the "hot" version.
What would enchiladas be without cheese? Nada! So after the Salsa Verde, grated cheddar is put on top...as much as you want, I used 4 cups, two cups per pan, just on top, plus there is more in the filling...when I say cheesy I mean cheesy! This recipe makes 20 enchiladas - enough for a hungry crowd no matter what their NFL affiliation!
- Cheesy Chicken Enchiladas - Adapted from Nancy Long
- 20 flour tortillas
- 8 boneless, skinless chicken breasts, cooked and shredded or cut into small chunks
- 1 can (8 oz.) diced green chilies
- 2 cans (10 oz.) Cream of Chicken Soup
- 2 cups sour cream
- 10 green onions, finely diced
- 1 clove garlic, minced
- 1 to 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 can (4 oz.) sliced black olives, optional
- 6 cups grated cheddar cheese, separated
- 1 jar (12 oz.) La Victoria Salsa Verde, Medium, or another salsa verde
Cook chicken, either grill it or pan fry, and shred or cut into small chunks. Set aside. Grease two 9x13-inch baking pans, set aside. Preheat oven to 350 degrees. In a large bowl combine green chilies, Cream of Chicken soup, sour cream, green onions, garlic, cumin, salt, pepper and black olives, if using. Stir in chicken. Stir in two cups of the grated cheddar cheese. Adjust seasonings if needed by adding more salt, pepper or cumin to taste.
Place about 3 tablespoons of this mixture on top of a tortilla and roll up. Place seam side down in baking dish. Continue until all tortillas are filled, the enchiladas will be very tightly packed, with 10 enchiladas in each pan. Spread remaining mixture on top of enchiladas. Pour about 1/3 cup of the Salsa Verde over each pan, spreading until each enchilada is covered. Put remaining 4 cups of cheese on top of enchiladas, two cups per baking dish.
Bake in 350 degree oven for 30 minutes. Remove and serve hot, makes 20 enchiladas. (Enchiladas can be frozen before baking or after baking, let cool and then freeze. Allow to thaw on countertop for 30 minutes before baking for 45 minutes.)