19 May 2009

Tempy My Tummy Tuesday - Kelly’s Chicken Enchiladas

This recipe is another special one. My dear middle school friend, who moved to ABQ right before we started high school and then a year ago she and her hubby moved to Salem, Oregon, made this recipe for us on New Years Eve 2006!!

Kelly and Nathan were in PA visiting her oldest brother and decided to drive to State College for a quick visit with me and my family while we were in town for New Years. My Mom wanted to have a taste of New Mexico to go along with the PA Dutch food we were having that night.

This recipe has since been an old stand by and Danny LOVES to make it!!

Kelly’s Chicken Enchiladas

Ingredients:
  • 4 Chicken Breast Halves (Boneless, Skinless)
  • 2 Medium White Onions (Quartered)
  • 4 Cloves Minced Garlic
  • 1 Tbsp. Onion Powder
  • Salt
  • Pepper
  • 4 cups (or more if you want) Cheddar Cheese (Shredded)
  • 12 Corn Tortillas
  • Vegetable Oil
  • 1 Can of Cream of Chicken Soup
  • 1 Can of Cream of Mushroom Soup
  • 2 Small Cans Chopped Green Chile (Optional - I HATE spicy food and these green chile's are NOT spicy at all, they add wonderful flavor. Also we use 1 large can instead of the 2 small cans.)
  • Milk

Directions:

  • Boil chicken in a large pot with onion, garlic, onion powder, salt and pepper for approximately 1 hour or until chicken falls apart easily when pulled.

  • Shred chicken by using two forks and pulling in opposite directions (set aside).

  • Heat a small amount of oil in a skillet and fry each tortilla one at a time for about 20 seconds on each side. Place tortillas on paper towels to drain.

  • In a mixing bowl, combine both cans of soup with the green chile (if using) and enough milk to slightly thin mixture to a sauce. (We don't drain the cans nor do we add the milk and this turns out just find).

  • In a 9”x13” pan, first layer 6 tortillas to cover the bottom of the pan followed by a layer of sauce, a layer of chicken, then a layer of cheese. Each layer should use about half of each ingredient. Once the first layering is complete, repeat the process for a second time to use the remaining half of the ingredients.

  • Bake in a 350o oven for approximately 30 minutes or until cheese is melted across the top of the dish.

  • Let cool for 5-10 minutes to set ingredients and enjoy!

1 comment:

Proud Mom said...

I've never had enchiladas made that way - sounds yummy! I think I have everything on hand and I just may try it tonight! Thanks for the tempting!