Friday, March 9, 2012

Enchilada Recipe

It's sad...I needed to post an update so I could add a recipe :)

For the sauce, depending on the size or amount, 10 and less should be as follows:

1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1-2 Cans of Rotel Diced Tomatos and Green Chiles (drained)
1/2 Cup of Sour Cream
Combine this in a bowl and season generously with your choice of seasonings.
I normally use, Chili Powder, Crushed Red Pepper Flakes, Garlic Powder, Tony Chachere's Blackening Spice or Creole Spice, Salt and Pepper.

For the chicken, I tend to cook it a little differently. I take a large pot and fill with hot tap water, (think dishwater too hot)
I then add 1/2 cup of chicken broth and the aforementioned seasonings to the water, let the water set for a few minutes, it shouldn't ever boil, then add your frozen chicken breasts to the water. This sounds unusual, but they don't get tough and they absorb all the seasonings.

When they are fully cooked, remove and let cool. When cool, shred and wrap in your choice of flour or corn tortillas, sprinkle with leftover chicken, some cheese, pour the sauce over, layer with more cheese and bake at 400 degrees for 25-30 minutes.