Wednesday, April 8, 2009

Chicken Enchiladas


The Mix-- I colored it pink-- cuz we were eating pink food that day! Another day we'll eat blue food till we figure out what color the kid is gonna be-- and its fun to color your food!

These enchiladas are soo simple and super yummy -- You can make them as spicy or as mellow as you want.

4 chicken breasts -- cooked and chopped small (just boil them its super fast)
1 8oz package cream cheese- softened
1 can cream of chicken soup
1/2 cup sour cream (or whatever amount happens to be left in the carton)
1 can green chilis (if you hate them-- don't put them in!)
Cheese
Tortilla shells
Enchilada Sauce (I use the hot, cuz I like it spicy!)

Mix cream cheese, soup, sour cream and chilis together. Sometimes when I'm feeling crazy I'll put some other spices in (like dill or bonapetit). Add cut up chicken.

Put spoonful of mixture into tortilla shell, sprinkle with some cheese and roll em up.

Arrange in 9x13 baking dish--

Cover with Enchilada sauce-- ifyou like really saucy enchiladas-- might need 2 cans or one really big can.

Then sprinkle with cheese and bake.

I bake at 350 for about 30 minutes or until I'm to hungry to wait any longer-- everything is cooked going in-- so basically just heating it through--you can cook in microwave if you don't want crispy top. 4 breasts usually makes way more mix than a pan full-- you could probably do 2 pans-- I'll make one and put the rest of the mix in the fridge-- maybe we'll have enchiladas the next night too-- or its simple to make single servings to send for lunches-- they can just heat in the microwave.


Whalla! Super simple, yummy dinner.

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