Thursday, January 31, 2008
100th Post! Creamy Chicken Enchilladas
Something we constantly crave in our house is Mexican food. Okay, it might just have something to do with living in Phoenix, AZ for four years and having delicious, inexpensive, and authentic Mexican food on every corner. If you live on the east coast, there's a pizza joint on every corner. If you live in the Southwest, there are few pizza places, but a TON of Mexican joints! And when I say JOINT. I mean it! Drive thru enchilladas!
We loved living there and we loved sampling all the wonderful Mexican food options. From the everyday taco to the Enchilladas Espinacas with Chicken. Not to mention authentic Tortilla Soup from La Parilla Suiaza
Well, now that we are living back in Philly suburbs, where the most authentic Mexican food close by seems to be Taco Bell. And, well, I'm sorry, but Taco Bell is not Mexican food. And lets not mention it would not be a safe Gluten Free eating environment!
I guess I should be fair, there are 3 Mexican restaurants that are NOT Taco Bell in a 5 mile radius around our house. A few we tried prior to going gluten free. One of our "chain" favorites in Phoenix was Chipotle's. Unfortunately, the closest Chipotle's is on City Line Avenue. WAAAAAAA! If you're going ot have "chain" Mexican, Chipotle's is the place to do it! Just make sure to have the CORN tortillas and not the flour ones.
Okay, I digress.
In desire to have some yummy Mexican food, I decided to try something new.
Creamy Chicken Enchiladas
2 Cups cooked, shredded chicken
1 small onion, sliced thin
1 1/2 Cups Monterey Jack Cheese, shredded (I do it myself)
1 Cups Jalepeno Jack Cheese, shredded (see note below)
1/4 Cup sour cream (okay I "eyeballed it" but it should be about 1/4 cup)
1 4oz can of diced green chiles
1 Can Progresso Creamy Mushroom Soup (as of last confirmation, gluten free but ALWAYS check labels) - strained to remove mushroom solids
1 cup sour cream
1 4 oz can diced green chiles
1 packet Herb-Ox boullion powder (the one that says Gluten Free right on the box)
12 pack of fresh corn tortillas
1/2 cup Monterey Jack Cheese, shredded
1/2 Cup Jalepeno Jack Cheese, shredded
Mix filling ingredients together in a large bowl and set aside.
Mix sauce ingredients together in a medium bowl and set aside. (NOTE: on the herb-ox bullion use the powder packet, not the cubes. If you HAVE to use the cubes make sure to crush it up before mixing into the sauce ingredients).
Spread about 3/4 to 1 cup sauce in the bottom of a 13" X 9" pan. Just enough to lightly coat the bottom of the pan.
Warm tortillas in a saute pan until "pliable". Fill with about 2 to 3 Tbs of chicken mixture. Roll and place seam side down in a baking dish. Continue with remaining enchilladas.
Pour remaining sauce over top. Sprinkle cheeses over top.
Bake at 350 for 20-30 minutes until it's all bubbly. Let stand for 5 minutes before serving.
Sprinkle with thinly sliced scallions if desired.
NOTE on the cheeses: If you are not into "hot hot" spicy foods, alter the ratio of cheese or use ALL monterey jack and none of the jalepeno jack. OR if you LOVE hot, use ALL jalapeno jack and replace the chiles with dice jalepenos instead! OUCHY! :D