Real Food Wednesday: Chicken Enchiladas

23 Jun

Chicken Enchiladas

Growing up, my absolute favorite meal was my Mom’s Chicken Enchiladas. It was my go-to choice for birthdays, good report cards, and other “you get to pick dinner” events. Gooey cheese, tortillas, amazing sauce–the beginning of a combination that majorly excited my picky appetite.

I’ve made it a number of times since leaving home, and discovered that not only do I still love it just as much, but it’s a great make-ahead meal. You can get everything ready and in the casserole dish, then just refrigerate it until you’re ready to pop it in the oven. It also reheats really well, so it can be a great dish to take to a sick friend or new mom.

Warm Chicken Enchilada Filling

Chicken Enchiladas

Ingredients
• 2 or 3 chicken breasts, boiled and diced
• 2 diced medium tomatoes
• 1 small onion
• 1/2 tsp. cumin
• 1/2 tsp. garlic salt
• 6 – 8 flour tortillas
• 10 oz. grated Monterey Jack cheese
•  4 oz. sour cream
• 1/2 cup homemade cream of mushroom soup

Roll Up Chicken Enchiladas

Preheat oven to 350 degrees. Saute the onions in a tablespoon of olive or coconut oil over medium heat until clear. Add the chicken, tomatoes, cumin and garlic salt and heat until warmed through. Place a few tablespoons of the mixture on a tortilla and sprinkle with cheese. Roll up the tortilla tightly and place in a buttered casserole dish.

Chicken Enchiladas in Casserole Dish

Combine the sour cream and cream of mushroom soup. When all the tortillas are in the pan, spread the sauce over top and sprinkle with remaining cheese. Bake until the cheese is bubbly (20 to 25 minutes).

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9 Responses to “Real Food Wednesday: Chicken Enchiladas”

  1. Christy 23. Jun, 2010 at 1:34 pm #

    I was almost stopped by the cream o mushroom soup until I realized you had a homemade option for this! Sounds delicious!

  2. Miss Jones 23. Jun, 2010 at 1:41 pm #

    Haha, I know, the original recipe uses the Campbell’s stuff so I had to do a little converting. The best thing about homemade cream of mushroom (other than the better taste) is that it’s super easy to make. Plus, I can freeze 1/2 cup portions for later use.

  3. kelley 23. Jun, 2010 at 6:41 pm #

    I just made this dish last night and was going to tell you how much we LOVE these enchiladas! Funny, here it is on your blog today! Elisabeth loves it too! I too converted to the “scratch” COM and if I could motivate myself to make homemade tortillas we would be all set : ) I didn’t know it was a family recipe – it’s one of the simplest and yummiest meals to make.

  4. Miss Jones 23. Jun, 2010 at 7:45 pm #

    Aw, thanks Kelley! Yes, making pioneer woman’s tortillas from scratch is definitely on my list. :)

  5. Aly Jones 24. Jun, 2010 at 10:37 pm #

    might be worth trying with some tofu chix patties…or gardein

  6. Deborah Watkins 04. Jul, 2010 at 10:09 am #

    Wow this looks delicious!! I will surely be trying it. Also our stove looks the same and I have that same red spoon rest on mine :)
    Thank you for the great recipe!

  7. Miss Jones 06. Jul, 2010 at 8:47 pm #

    That is so funny that we have twin stoves. :) I wish you guys lived closer, I’d love to have you over for dinner! You’ll have to come visit us in St. Augustine some time.

  8. Deborah Watkins 20. Jul, 2010 at 10:39 am #

    That would be so fun, I remember when we had dinner with you and Caleb a long time ago in Lynchburg we had so much fun!!

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