Good afternoon folks! I hope your Thursday is treating you well. For dinner tonight--Mexican!!! I'm telling you-we LOVE Mexican! We are having Chicken Enchiladas tonight. This recipe is a conglomeration of three different recipes I've come across the years: one is from one of my roommates in college, one is from a neighbor of mine and then I've added a few on my own touches. I hope you enjoy!
Chicken Enchiladas with Spanish Corn and Cornbread
Chicken Enchiladas
1 lb boneless skinless chicken breasts
6 cups chicken broth
1 can enchilada sauce
1 package taco seasoning
1 can cream of chicken
1 can diced tomatoes and green chili's
2 cups of shredded cheddar, divided
6-8 tortillas
Preheat oven to 350deg. Boil chicken in broth (make sure there is enough liquid to cover the chicken) about 20 min, or until no longer pink.
Meanwhile, mix enchilada sauce, taco seasoning, cream of chicken and tomatoes/green chili's in skillet on med-high heat. Add a little of the cooking water from the chicken if it's too thick. Stir until taco seasoning dissolves.
Shred chicken with two forks and place into the pan w/ the sauce. Cook for about 10 min, then add 1 cup of the cheese and cook another 10min.
Fill tortillas with chicken mixture and place in 9"x13" pan. Top with any remaining chicken mixture and the remaining cheese. Bake, uncovered, for 25-30min.
Spanish Corn
2 cups frozen corn
4 T butter
1 can diced tomatoes and green chili's
Place butter and corn in saucepan on high heat. Cook on high for about 10min--this is called 'scalding' the corn. It adds a new texture and flavor to frozen corn. Stir often, or the corn will stick. Add tomatoes and green chili's and cook another 3-5min or until warm.
Cornbread
Here's where I take a shortcut--buy a box of Jiffy :) It's tasty and easy!
I hope you enjoy your Mexican meal--I know we will!!!
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