"not so authentic" chicken enchiladas!
(1 rating)
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Not so authentic, but very good just the same! Feel free to add your own creative touches, this recipe is very adaptable! Will post pictures at a later date!
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
1 Hr 35 Min
Ingredients For "not so authentic" chicken enchiladas!
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4chicken breasts
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1 1/2 pkgtaco seasoning mix
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3 Tbspolive oil
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28 oztomato sauce
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16 ozsour cream
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4 ozgreen chilies, diced
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1 bunchcilantro, washed, dried, roughly chopped
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1 smonion, diced
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2 pkglipton's spanish rice
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2 Tbspvegetable oil
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1 pkgchi chi's brand corn cake mix
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15 ozcan creamed corn
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1/4 cbutter, melted
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6 lgflour tortillas
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4 cshredded cheese (colby, jack or any good mexican melting cheeses)
How To Make "not so authentic" chicken enchiladas!
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1Start by first preparing Corn Cake (leave in oven for an hour even though package directions say only 45 mins).
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2Next, prepare Spanish Rice according to package directions. Take off heat when done, but keep covered.
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3Next, 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.
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4Next, 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).
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5Add 1 tbsp green chilies to onions and cook for another minute or 2.
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6Add large can tomato sauce to pot. Turn temperature up a little bit.
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7Once 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.
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8Turn 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.
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9Next, shred chicken with 2 forks. Add shredded chicken back to skillet.
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10Add taco seasoning to chicken and about ½ cup water and cook on med-high until water is absorbed, turn off heat.
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11Spoon enough tomato sauce to coat bottom of 9x13 casserole dish.
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12Next, put 6 large tortillas on large plate to start assembling enchiladas.
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13Add 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.
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14Roll each one and place each in casserole dish.
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15When done, spoon tomato sauce on top of enchiladas, (you will use “most” of sauce to cover).
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16Add remaining shredded cheese to cover top of enchiladas and sprinkle remaining cilantro on top.
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17Bake at 350˚ for 25 minutes, until cheese is melted and bubbly.
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18Serve along side a scoop of corn cake and add extra sauce if wanted!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for "Not so Authentic" Chicken Enchiladas!:
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