Sunday, January 29, 2012

Creamy Chicken and Mushroom Enchiladas


My mom made these all the time growing up.  I believe she got the recipe from a good friend years ago and it has been one of her staples ever since.  This is the best recipe for cooking for a large group...especially a large group of hungry boys (or men).  This is comfort food at it's max.  Also, making this on a Sunday and enjoying for the rest of the week for yourself is another option.  The enchiladas get miraculously better in the fridge after a day or so!

Ingredients:


-1 package large flour tortillas
-1 can cream of mushroom soup
-1 can cream of chicken soup
-1 small can of green chilies
-1 small package of sliced mushrooms
-1 (8-ounce) package shredded Monterrey jack cheese
-1 roast chicken, meat torn off in small pieces
-1 (16-ounce) tub of sour cream
-1 tsp cumin
-1 Tbsp Mexican seasoning
-3 Tbsp chopped cilantro
-1 bunch of green onions, chopped
-1 Tbsp butter
-1 Tbsp olive oil


First, in a medium sauce pan heat 1 Tbsp butter and 1 Tbsp olive oil over medium-high heat. Saute the package of sliced mushrooms and chopped green onions until the mushrooms are soft and cooked.



Remove the meat from the roast chicken and preheat the oven to 400 degrees.



In a large pot, add the package of Monterrey Jack Cheese, 1 can cream of mushroom, 1 can of cream of chicken soup, 1 small can green chilies, 1 (16 oz) tub of sour cream, the chicken, 1 tsp cumin, 1 Tbsp Mexican seasoning, and 3 Tbsp. chopped cilantro.





Heat over medium and stir continually until the cheese melts.



Working with 1 tortilla at a time, scoop about 1-1.5 cup of the mixture in the middle.  Fold the ends and roll the tortilla. Repeat with the remaining tortillas making sure to reserve 1-2 cups of the mixture.




Spray a large glass baking dish with non-stick spray. Line the enchiladas next to each other in the dish.  Spread the remaining chicken and cheese mixture over the middle of the tortillas.  If you want to garnish the dish, sprinkle with additional cilantro leaves.




Bake at 400 for 20-30 minutes. The edges of the tortillas should be brown and crispy.


I think the absolute best side dish with these is the Lipton Spanish Rice. If you're feeding a big group you may want to grab two packages. Also, a black bean mash is another great side.  Using a potato masher, mash 1-2 cans of black beans (not rinsed).  Squeeze the juice of 1 lime, add 1 tsp garlic powder and 1 small beef bouillon cube. Heat over medium heat stirring frequently until warmed.

6 comments:

  1. OH MAN - this looks so good!!!!

    xo
    thoughtsbyapetitebrunette.com

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  2. These enchiladas look absolutely delicious! And they don't seem difficult to make. Thanks for sharing your recipe.

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  3. One of my favorites that I learned from you! I've made this many times for different groups of people and it's always a hit!

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  4. Yum! This looks tasty! Bryan would love it.

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  5. Thank you for sharing...going to try this tonite..it looks amazing!!!

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  6. Those look more like burritos!

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Looks good? Made it? Wanna try it? Leave me a Comment...I love them!

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