Wednesday, March 17, 2010

Chicken Enchiladas

I know, I know. It’s St. Patrick’s day and I’m giving you a recipe for Chicken Enchiladas! Sorry! I am not Irish but I did wear green today. This is just an off year for the Irish holiday in our house. I haven’t been blogging much the past couple of weeks. I am blaming the new braces on my teeth. Yes, they are awkward and yes they are painful. Oh the things we women go through! I have been thinking I was crazy for doing this for most of the past week when this morning I learned that two of my good friends from my college days both have braces on their teeth right now too!!!! (And I heard from another who told me she had them a mere 7 years ago.) I can’t tell you how happy that made me. I am not so strange after all. And I am in good company!

I also blame the lack of blogging on the fact that we are painting. It’s been a chain reaction. After finishing our daughter’s new bedroom and bathroom this past weekend, we were able to finish re-painting her old room. We have decide to make her old room the Guest Room/Man Cave and I used a Benjamin Moore color called “Silken Pine” which is a pale and neutral light green. We will probably use the same color in the attached bath. After that, it’s on to our son’s new bedroom. Still haven’t decided on a color there. Anyway, I actually had the day off of work today and was able to go and get my hair cut and make one of my son’s favorite dinners.

These are so basic and delicious and easy! I use rotisserie chicken from the market when I don’t have leftover chicken on hand. And we’ve tried a lot of different enchilada sauces and always come back to the can of Old El Paso. It tastes the best. And this is a BASIC recipe. My son does not allow me to add anything like sour cream or diced red pepper to these. But if your family allows go ahead, by all means! Give this one a try if you want to try something quick, easy, and cheesy.

Enchiladas 004 Enchiladas 005

Chicken Enchiladas

2 rotisserie chicken breasts from the market or use leftover chicken.

1 19 oz. can of Old El Paso Enchilada Sauce

Shredded Cheddar cheese

Flour tortillas (Burrito size

Spoon some of the sauce into the bottom of your baking dish and set aside. Preheat your oven to 350 degrees.

Tear the chicken meat into small bite size pieces. Set 6 flour tortillas on your counter and divide all the chicken meat between all the tortillas and spread it out in a long line down the center of the tortilla. Spoon a couple of tablespoons of enchilada sauce over the chicken. Sprinkle a small handful of the cheddar cheese over top of the chicken with the enchilada sauce.

Fold over a small part of the tortilla over one end of the chicken meat, then take the tortilla side closest to you at the bottom and snugly pull it up just over the meat mixture and then tightly roll your enchiladas up. Set them in the baking dish. After you have all the enchiladas rolled up and in the baking dish, spoon the remaining sauce over them. Sprinkle a few handfuls of cheese over the top. Cover with foil and bake for 30 minutes. Then take the foil off and bake for 10 more minutes.

Muy Bueno!

7 comments:

Yvonne @ StoneGable said...

Lisa, you are forgiven for not posting anything St. Paddy's day, because I just LOVE enchiladas! And this recipe look not only easy but very, very yummy! Thank you for trying to make enchiladas a St. Patrick's Day tradition!
Yvonne

Jane said...

This recipe sounds really good and easy to make (that's important to me). Thanks for the recipe.
Have fun painting!
Jane

Allyson said...

Oh I LOVE a good enchilada recipe! I have one where you put the chicken in the crock pot with some cream of chicken soup (and like 4 other things), cook on low and then use that for the enchiladas. So, obviously it's not a recipe you can make when you're "in the mood"...so I'm going to print out yours and save it for those times. Because really, what you need in life more than a green beer is an enchilada and a margarita!

I hope the braces are getting a little better. You're going to have to stop blogging about how bad it is though because I'm staring at the possibility of having to have them AGAIN and you're freaking me out! ;)

Melanie said...

Painting is one of those things that you seem to start and it snowballs on you. (not that I know HOW to make a snowball, as I found out this winter:)

I painted two rooms last week and I took a break this week. I will start on the guest room this weekend. You know, the guest room that has already been painted once? Be sure and post us some of your pictures.

foxy said...

I am TOTALLY DROOLING looking at that photo. Crap. I will have to make chicken enchiladas tonight.

Alaina @ Live Creating Yourself said...

So I come to your blog for the first time and see a post on CHICKEN ENCHILADAS - my favorite! I read your blogger profile:

Midwesterner - check
foodie - kind of check (I like eating.)
lover of all things French - check, check!
dogs who shed - check
dreaming of Paris - check
North Carolina - recently been discussing moving there

This is why I love blogs! You meet like-minded people! Where are you from in the Midwest? I'm in Chicago. How do you like NC? I've recently been dreaming of Wilmington.

Hah off to peruse some more of your blog.

Cheers,
Alaina

ButterYum said...

This is how I make enchiladas too. I saute the chicken in a bit of butter with salt and pepper, even if it's cooked already (adds extra flavor). So easy and everybody loves them.

:)
ButterYum