Wednesday, 18 August 2010
This is a crowd pleaser! Great for a big family meal, while watching football on television or home alone in your Hello Kitty jammies in bed. Since I make these enchiladas casserole style it's quicker to assemble so you can start eating sooner!
4 skinless boneless chicken breasts
3 tablespoons olive oil
Cumin, Poultry Seasoning, Chili Powder, S&P
1 large can of cream of chicken soup
1 small can of cream of chicken soup
3 8 oz cans diced green chilies (I recommend mild)
1 medium onion
3 cloves garlic
3 to 4 cups of shredded Mexican blend cheeses
3/4 cup of sour cream
1/2 cup of white wine
Corn tortillas
1 Avocado sliced
Cilantro
Green onion
Heat eevo over medium to medium high heat. Season both sides of your breasts, er, um, your chicken breasts that is with cumin, poultry seasoning and S&P. Cook on both sides for 3 to 4 minutes. Add wine. Cover and cook for about 15 minutes. Cook thoroughly but don't overcook as you are going to cube the chicken and add to sauce where it will continue to cook. Remove breasts from pan and place on cutting board to cool.
Using same pan add diced onion and minced garlic. Cook til they sweat, about 2 or 3 minutes. Add soups, green chilies, sour cream, 1 teaspoon pepper and 2 teaspoons cumin. Dice or shred chicken and add to sauce. Cook covered on low for 15 to 20 minutes, stirring occassionaly.
Using a 9X11 casserole dish spoon a little of the sauce and chicken mixture on the bottom. Then dip each corn tortilla in the sauce, gently, and line the bottom of pan...should be 6 tortillas. Spoon sauce and chicken mixture over tortillas followed by cheese. Repeat another layer of each. Cover with foil and bake at 350 degrees for about 30 minutes. Remove foil and cook for another 5 or 10 minutes. Watch closely. Cheese should be bubbly and maybe just a hint of browning around the edges.
Let sit for 10 to 15 minutes before cutting like you would lasagna. Cut a square of these delicious babies, plate them and follow up with sliced avocados, cilantro and green onion. Open a cold Negro Modelo or a crisp Sauvignon Blanc and EAT!!! HOLA!!!
