Thursday, September 23, 2010

Recipe of the Week...Chicken Enchiladas El Grande

This recipe makes 30 chicken enchiladas, so it's a great dish when you need to serve a crowd! The recipe can be halved, though, or you can make the whole recipe and freeze half of the enchiladas to pop in the oven on another day!

  • 8-10 boneless, skinless frozen chicken breasts (cooked as instructed below)
  • 2 cans cream of chicken soup
  • 1 cup sour cream
  • 4 cups picante sauce or salsa
  • 4 tsp. chili powder
  • 2 cups shredded co-jack cheese
  • 30 corn tortillas
  • black olives (optional)
  • chopped roma tomatoes (optional)
  • vegetable oil for cooking tortillas
Layer thawed chicken breasts in a crockpot. Pour two cups picante sauce or salsa over chicken, cover crockpot, and cook on low for about 6 hours.

Remove cooked chicken from crockpot and shred by using two forks and pulling meat apart. Place shredded meat in a large bowl and add about 1/2 to 3/4 cup of the cooked sauce from crockpot to the shredded chicken. Stir in 1 can of cream of chicken soup, 1cup picante sauce or salsa, 1/2 cup sour cream, 2 tsp. chili powder, and 1 cup shredded co-jack cheese. Set mixture aside.

Heat vegetable oil in skillet. Line jelly roll pan with paper towels. Place corn tortillas, one or two at a time, into hot oil and cook for a few seconds on each side. Remove from skillet and place on jelly roll pan lined with paper towels to drain.

Once tortillas have been warmed, spread a spoonful of chicken mixture down the center of each tortilla and roll up. Place in greased pan(s), seam side down.

Whisk together 1 can cream of chicken soup, remaining 1 cup of picante sauce or salsa, 1/2 cup of sour cream, and 2 tsp. chili powder. Spoon sauce mixture over the top of the enchalidas. Sprinkle remaining cup of shredded co-jack cheese over the top of the enchalidas. Garnish the top with diced roma tomatoes and sliced olives. Bake at 350 degrees for 30 - 40 minutes or until bubbly. Serve with additional sour cream, if desired, and ranch-style beans, a salad and/or corn.


1 comment:

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