Enchiladas de la Granja (Enchiladas from the Farm)
On days when I would visit the farm to go riding or practice on the polo field, I often took lunch to the guys as a thank-you for all their help and care. This was one of their favorite dishes!
3chicken breasts, organic, boiled and shredded
·seasoning mix of 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, or substitute 1 pkg taco mix
1 can(s)cream of chicken soup, amy's organic preferred
1 can(s)diced chilies
1/2 csour cream, organic
1/2 cjalapenos, seeded & finely chopped (may substitute sliced in jar)
1 can(s)enchilada sauce (10 oz)
pkgqueso blanco cut in 1/2-inch cubes (velveeta queso blanco preferred) - may substitute 1/2 block pepperjack & 1/2 block cheddar, shredded
How to Make Enchiladas de la Granja (Enchiladas from the Farm)
- Lightly spray a 9 x 14 glass baking dish with cooking spray, and preheat oven to 375 degrees.
- Place shredded chicken in a skillet. Add seasoning mix (whether your own or substituted taco seasoning mix) plus 1/4 cup of water. Cook over medium-low heat until no longer watery, mixing and tossing to coat chicken with seasoning. (My photo shows sliced chicken pieces, but if you have the time, shredded chicken is better!)
- Place 2 to 3 forkfuls of seasoned chicken into a tortilla, along with 4 cubes of queso blanco, spaced evenly on top of chicken. If substituting shredded cheeses, sprinkle a generous handful of mixed cheeses over chicken. Roll up enchilada and place seam-side down in baking dish. Repeat process with each tortilla until all are filled and rolled.