My occasionally snarky thoughts on everything from motherhood, politics, life and current events. Cocktails are sometimes mandatory. Bottoms up!

Friday, October 28, 2005

Chilly Today...

....Enchiladas tomorrow!

One of my favorite things about fall is being able to revisit all of my favorite cold weather recipes. And this one is a goodie.

This recipe for Chicken Enchiladas is one of my favorite things to make when I am in the mood for some serious "comfort" in my comfort food. It is easy to put together waaaaay ahead of time and is one of my favorite things to make when we have company coming to town.

Chicken Enchiladas

4# boneless skinless chicken breasts
2 cans green chili sauce 10 oz. each (divided)
2 cans Cream of Chicken soup (10 ¾ oz)
2 cans diced green chilies
16 oz light sour cream
3#mozzarella cheese (grated and divided)
24-36 corn tortillas
*cooking spray
*Cumin, Salt and Pepper

Season chicken liberally with cumin, salt and pepper and pan fry or grill until done. Cube when cool.

In a large bowl mix 1 can green chili sauce, 2 cans of cream of chicken soup (light, reg. or free), 2 cans of green chilies, 16 oz. light (or regular) sour cream*, and 2# grated mozzarella cheese. Add cooled cubed chicken and mix well.

In a skillet, spray corn tortillas with cooking spray (3 to 4 at a time) and warm over medium low heat until pliable (turning at least once). Once all of your tortillas are warmed and ready, spray the enchilada pans you are using. (This recipe makes either one large 9x13 pan plus 1 small pan of enchiladas, or 3 medium sized pans...) fill each tortilla with about 1/2 cup of enchilada mixture and place the rolled tortillas side by side into a baking dish. Mix the remaining enchilada filling with the other can of green chili sauce -- and top the rolled enchiladas with the mixture. Then sprinkle each pan with the remaining 1# of grated mozzarella cheese.

(* I have found that going totally " fat free" doesn't work very well -- especially with the sour cream -- YMMV*)

At this point you can either cover tightly with foil and freeze (for up to 3 months) or bake the Enchiladas at 350 for 45 minutes to an hour (until brown and bubbly). Let the Enchiladas sit 15 to 20 minutes before serving.

If baking frozen -- bake at 350 covered for 1 hour and uncovered for 45 minutes to 1 hour until browned and bubbly. Let the Enchiladas sit for at least 20 minutes after baking and enjoy!