"not so authentic" chicken enchiladas!

How To Make "not so authentic" chicken enchiladas!

• 1

  Start by first preparing Corn Cake (leave in oven for an hour even though package directions say only 45 mins).
• 2

  Next, prepare Spanish Rice according to package directions. Take off heat when done, but keep covered.
• 3

  Next, put 2 tbsp olive oil in large skillet, turn to med-high heat. Add chicken breasts to hot pan, sauté for 4-5 mins per side. Make sure no longer pink. When done, remove from pan and put on cutting board. Allow to rest for at least 5 mins.
• 4

  Next, prepare sauce by adding 1 tbsp olive oil to large pot, turn to med heat. Add diced onions to pot and cook until translucent (about 3-4 mins).
• 5

  Add 1 tbsp green chilies to onions and cook for another minute or 2.
• 6

  Add large can tomato sauce to pot. Turn temperature up a little bit.
• 7

  Once tomato sauce is hot and bubbling, turn down to medium heat, and add sour cream 1 dollop at a time, mixing well each time until all sour cream has been added. Add a large sprinkle of cilantro, stir well.
• 8

  Turn to very low and make sure sauce doesn’t burn on bottom. If it starts to stick to bottom, turn off heat but keep covered.
• 9

  Next, shred chicken with 2 forks. Add shredded chicken back to skillet.
• 10

  Add taco seasoning to chicken and about ½ cup water and cook on med-high until water is absorbed, turn off heat.
• 11

  Spoon enough tomato sauce to coat bottom of 9x13 casserole dish.
• 12

  Next, put 6 large tortillas on large plate to start assembling enchiladas.
• 13

  Add to each tortilla: scoop of rice (about ¼ cup), chicken (about ½ cup), small amount of tomato sauce, small teaspoon green chilies, shredded cheese and sprinkle of cilantro.
• 14

  Roll each one and place each in casserole dish.
• 15

  When done, spoon tomato sauce on top of enchiladas, (you will use “most” of sauce to cover).
• 16

  Add remaining shredded cheese to cover top of enchiladas and sprinkle remaining cilantro on top.
• 17

  Bake at 350˚ for 25 minutes, until cheese is melted and bubbly.
• 18

  Serve along side a scoop of corn cake and add extra sauce if wanted!
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