15 December 2010

What's on your plate? E is for Enchilada! {YUM}

and YUM again!
Mexican food is one of my absolute FAVORITE cheat, comfort,
what ever you want to call it, food. Yum!

I have discovered that a lot of my peeps
feel this very same way ... woot!
Heellooo ... it's because we are cool like that.

Moving on ...
As we all know this is a busy, very hectic, time of year.
Whether you are working. Shopping. Decorating.
Hosting or all of the above there just isn't time to do
those dinners that take a lot of prep work or take a lot of time.

Here is a quick and easy enchilada recipe for you to enjoy.
Tip: use a rotisserie chicken from your local market.

Prep Time: 15 Min * Cook Time: 30 Min * Ready In: 45 Min
(approximately 6 servings)

1 tablespoon butter
1/2 cup chopped green onions
 1/2 teaspoon garlic powder
 1 (4 ounce) can diced green chiles
 1 (10.75 ounce) can condensed cream of mushroom soup
(I might change the mushroom soup to something non-fungus) 
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).
Add the garlic powder, then stir in the green chiles,
cream of mushroom soup (or not) and sour cream.

Mix well.

Reserve 3/4 of this sauce and set aside.
To the remaining 1/4 of the sauce in the saucepan, add the chicken
and 1/2 cup of shredded Cheddar cheese.
Stir together.

Fill each flour tortilla with the chicken mixture and roll up.
Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk.
Spoon this mixture over the rolled tortillas and top with the
remaining 1/2 cup of shredded Cheddar cheese.

Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Per Serving Calories: 619 * Total Fat: 27.1g * Cholesterol: 60mg