• Chicken Enchiladas

    Date: 2012.01.09 | Category: recipes | Tags: ,,,

    Years ago, when Chris and I were engaged to be married, we decided to “play grown ups” and have his roommate and roommate’s fiance over for a fancy dinner.  I wasn’t in the habit of entertaining yet and this was slightly nerve wracking and crazy making for me (so different from now when I don’t even bother to clean my kitchen half the time before company comes!).  I decided to make these chicken enchiladas that a girlfriend of mine from dental hygiene school had given me the recipe for.  I had eaten them once a few years before and loved them and asked for the recipe, but I hadn’t ever made them.  That evening I prepared yummy appetizers, a huge tray of enchiladas, and some complicated dessert to impress them.  As we all started to dig into our meal Chris turned to me and whispered “I don’t think the chicken is cooked”.  His roommate was shoveling bites in while the fiance was politely pushing little piles of food around her plate.  I investigated my enchilada and was horrified to discover that the chicken was as raw and pink as can be!  Needless to say we whisked the plates out from under them- fortunately I had made enough that I was able to return the pan to the oven and dump the partly eaten plates.  We ended up playing cards for a good hour while we waited for the enchiladas to finish cooking so we could resume our dinner.

    I learned a lesson that night- regardless of whether the recipe says so, when you’re making enchiladas you need to precook your meat!  So now you know too.  All these years later we still enjoy this particular recipe, only now we affectionately refer to them as “Salmonella Enchiladas”.

    Chicken Enchiladas with Cream Sauce

    4-5 boneless skinless chicken breasts, cooked and cubed or shredded
    1/2 jar of salsa
    2 cans cream of chicken soup
    2 cups grated cheddar cheese
    16 oz (2 cups or 1 pint) sour cream
    1 can diced olives
    10 flour tortillas

    Mix sour cream and soup.  Reserve 1/3 of mixture.  Add chicken, olives, salsa and 1 cup of cheese to remaining soup mixture.  Fill tortillas and roll.  Place in a greased 9×13 pan.  Spread reserved soup mixture over top and sprinkle with remaining cheese.  Bake at 325° for 30 minutes.

    This recipe freezes well- I often make a second pan to freeze and bake later!