1 1/2 pkgtaco seasoning mix
3 Tbspolive oil
28 oztomato sauce
16 ozsour cream
4 ozgreen chilies, diced
1 bunchcilantro, washed, dried, roughly chopped
1 smallonion, diced
2 pkglipton's spanish rice
2 Tbspvegetable oil
1 pkgchi chi's brand corn cake mix
15 ozcan creamed corn
1/4 cbutter, melted
6 largeflour tortillas
4 cshredded cheese (colby, jack or any good mexican melting cheeses)
How to Make "Not so Authentic" Chicken Enchiladas!
- Start by first preparing Corn Cake (leave in oven for an hour even though package directions say only 45 mins).
- Next, prepare Spanish Rice according to package directions. Take off heat when done, but keep covered.
- 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.
- 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).
- Add 1 tbsp green chilies to onions and cook for another minute or 2.
- Add large can tomato sauce to pot. Turn temperature up a little bit.
- 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.
- 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.
- Next, shred chicken with 2 forks. Add shredded chicken back to skillet.
- Add taco seasoning to chicken and about ½ cup water and cook on med-high until water is absorbed, turn off heat.
- Spoon enough tomato sauce to coat bottom of 9x13 casserole dish.
- Next, put 6 large tortillas on large plate to start assembling enchiladas.
- 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.
- Roll each one and place each in casserole dish.
- When done, spoon tomato sauce on top of enchiladas, (you will use “most” of sauce to cover).
- Add remaining shredded cheese to cover top of enchiladas and sprinkle remaining cilantro on top.
- Bake at 350˚ for 25 minutes, until cheese is melted and bubbly.
- Serve along side a scoop of corn cake and add extra sauce if wanted!