Creamy Chicken Enchiladas
Enchiladas are a family favorite…and I never make it exactly the same. This time around I didn’t realize I was out of canned green chilis, but I did have mini sweet bell peppers so I roasted those in the oven as a substitute. Turns out that was the best idea ever and I feel the need to share this version of the enchiladas. Just like most of my recipes, they’ve evolved and become better over the years. I learn tips and tricks and I experiment with the outcome. Sometimes the end result is amazing, and sometimes it’s poo; but isn’t that what take-out pizza is for?
The recipe starts with chicken, you can either boil 2 large chicken breasts, or you can take a shortcut that I absolutely love…rotisserie chicken. Rotisserie chicken is a staple in my refrigerator. Not only does it taste amazing and Mr. Man likes to take it to work for lunch, but it is amazing for quick flavorful shredded chicken.
Just about anything roasted in the oven only makes it better, and these mini sweet bell peppers were no different. While they totally look like shriveled old men’s noses after they were roasted, the flavor was only enhanced. After I let them cool I seeded them and diced them.
I could seriously eat this enchilada filling by itself! Another trick I learned from an amazing friend is that fresh tortillas are life. I purchase Tortilla Land brand from Sam’s Club or Costco. I’ve also purchased them from Winco, Smiths, Walmart, and Albertsons. This step does add time to assembly, but the flavor and texture are so worth it compared to readily cooked tortilla shells such as the Mission brand.
I sincerely hope that your family enjoys this recipe just as much mine. This recipe is also great for freezer meals.
Creamy Chicken Enchiladas
2 chicken breasts, shredded
3 cans of cream of chicken soup
2 cups of shredded Mexican cheese
2 cans of diced green chilis, drained
or
1 cup of roasted bell peppers, diced
10-12 tortilla shells
For the chicken breasts, you can boil them and then shred them, or you can take the shortcut I love to take…purchase a rotisserie chicken and shred or dice the meat from the chicken. While preparing the chicken, if you are going to roast bell peppers, preheat oven to 375 degrees Fahrenheit and place peppers on baking sheet. Place in oven for 15-20 minutes or until the peppers become a little charred and soft. Add the chicken, peppers/chili, 2 cans of chicken soup, 1 1/2 cups of shredded Mexican cheese into a bowl and stir to combine. If using raw tortilla shells, cook in a skillet or pan. Once shells are prepared, scoop filling down the center onto the shells and then roll. Place in a greased glass baking pan. Once all enchiladas are assembled and placed into the glass dish, top with the last can of cream of chicken soup and the 1/2 cup of shredded Mexican cheese. Place in a 375 degree Fahrenheit oven for 20-25 minutes or until the cheese on top is melted and begins to brown.
Let me know how you like this recipe. Or if you have any suggestions to tweak it, please please share!
