Chicken Enchiladas
I have had these a few times at my sister's house, so credit to her for the recipe. This is mostly a "to taste" recipe, so feel to add as much or as little of each of these ingredients as you like. Here is everything you will need to make these.
Cube the chicken and cook in a frying pan in a couple tablespoons of vegetable oil. When chicken is cooked through, remove to a bowl and mix with your favorite salsa, some taco sauce, and some shredded cheddar cheese. Create a sauce in a separate bowl by combining, a can of cream of chicken soup, more salsa, one cup of sour cream, and a can of green enchilada sauce.
Spread some of the sauce mixture into the bottom of a 9x13 pan to keep the tortillas from sticking. Heat each tortilla in the microwave for 10-12 seconds to make it easier to roll. Spoon some of the chicken mixture into a tortilla, roll up and place in the pan, repeat until all chicken is used (about six total). Pour remaining sauce over everything. Top with desired amount of shredded cheddar cheese. Bake in a 350 degree oven for 25 minutes.
Feel free to add additional salsa and/or cheese when serving. We served with a side of tortilla chips to scoop up the leftover saucy goodness. Very delicious.
For dessert we had chewy chocolate cookies with chocolate chips, white chocolate chips, caramel chips, and toffee bits. I will give you the recipe if you ask nicely. It was a trial run for my State Fair entries that I need to turn in on Wednesday for judging, they were just as delicious as the enchiladas.
Check back tomorrow when Chicken Fest gets skewered.
