I adopted this recipe from one I found at Jamie Cooks It Up!. It is so easy to layer everything, kind of lasagna-esque, and put it on the table for everyone to enjoy. Hope your family enjoys this as much as we do!
Lazy Chicken Enchiladas:
3 chicken breasts, cooked 2 cans
cream of chicken soup
1
small onion, cut in half 2
small cans green chilies
3
bay leaves 2 c.
cheddar cheese
dash
of salt milk
10
flour tortillas 1
taco seasoning packet
water
Poach
chicken in water, small onion and bay leaves with a little bit of salt. Allow
to poach for 20-40 minutes until you can shred the chicken easily with a couple
forks. Shred the chicken in a large bowl with ¼ cup of the water mixture from
poaching the chicken. When chicken is shredded, add in seasoning packet, soup,
chilies and cheese in the same bowl. Mix all together. Add in a little splash
of milk until the mixture resembles a gravy-like consistency. Spray a 9x13 inch
pan with cooking spray and spoon about ½ cup of the chicken mixture over the
bottom of it. Layer 2-3 tortillas along the bottom of the pan. Pour about 1/3 the chicken mixture over the tortillas. Layer 2-3 more tortillas on top
of the chicken mixture. Pour all but 1/2 cup of the chicken mixture over the
tortillas. Layer the last 3 tortillas on and cover with remaining chicken mixture. Sprinkle with cheese. Bake at
350 degrees for 45 minutes. *Can also use a whole rotisserie chicken,
shredded instead of poaching chicken.*
(I have also just pulled some cooked chicken out of the freezer, that we have just grilled with some salt and pepper, and cut it into small chunks. Takes away the time-consuming step.)
(I have also just pulled some cooked chicken out of the freezer, that we have just grilled with some salt and pepper, and cut it into small chunks. Takes away the time-consuming step.)
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