Chikn Enchiladas

Chikn Enchiladas – Total Time approx. 1 Hour, serves 4-8 (depending on if you take 1 or 2 enchiladas)

(adapted from AllRecipes.com)

Ingredients

·         1 (10.75 oz) can Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

·         1/2 cup light sour cream

·         1 Tbsp margarine

·         1 medium onion, chopped

·         1 tsp chili powder

·         2 cups chopped Trader Joe’s Chickenless Chikn Strips

·         1 (4 oz) can chopped green chilies

·         1 Tbsp ancho chilies in sauce

·         8 (8 inch) flour tortillas, warmed

·         1 cup shredded Nacho/Mexican cheese

Directions

1.      Preheat oven to 350 degrees F.

2.      Mix soup and sour cream.

3.      Heat butter in saucepan. Add onion and chili powder and cook until tender.

4.      Add chicken, chilies and 2 Tbsp soup mixture.

5.      Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese.

6.      Bake 25 minutes or until hot.

I liked this dish, tasty and very spicy (that would be because I added some extra adobe chili peppers on top of my enchilada).  I did kind of mess up the recipe – due to not paying attention – and mixed the chiken and green and ancho chilies in with the soup/sour cream mixture.  When I figured out what happened, I added most of that to the onion mixture and cooked for about 3 minutes, until just warmed.  I didn’t have enough to coat the bottom of the pan, so I sprayed it with non-stick cooking spray.  I was able to pour some on top of the enchiladas before topping with the shredded cheese.  It’s all about adaptability in the kitchen!  The edges of the tortillas became very crusty, possibly because of not having the soup/sour cream mixture in the bottom of the baking pan – I’ll have to remember that next time!  

Enchilada Bake

Delicious! (Even with the adjustments I made.)  I used 1 box of Trader Joe's Chickenless Chicken Strips and 1 box of their Steakless Steak Strips.  I cut them up into small pieces so it was closer to a shredded consistency.  I added about 3/4 of a large green pepper to the mix when I added the jalapeno peppers.  I also only used about 1/2 a package of Taco cheese.  Finally, I omitted the corn tortillas and spooned the filling into wheat tortillas.  It was a little messy, but that's fine with me!

This had a nice spice to it, not too overwhelming (I used medium enchilada sauce) - almost a slow heat that built while eating the tortilla.  I did not use sour cream, but that might help alleviate anybody's concerns with spice.  The top was very cheesy looking, but it definitely mixed well with the taste.  To cut back on the liquid, I might use less enchilada sauce next time or add the corn tortillas (that would definitely cut back on the extra liquid).  A definite keeper!


http://www.kraftrecipes.com/recipes/chicken-enchilada-bake-98047.aspx