Monday, July 12, 2010

Mom's Chicken Enchiladas

I have so many blogs to post and each night I am making something new to add to the list, therefore it will take me a while to get them posted!
This is my mom's recipe! I called and asked her to email me the recipe and she forgot the onions, after I made them I realized they were what was missing. 

Mom's Chicken Enchiladas
Shredded Chicken (I used rotisserie chicken)
1/4 cup sour cream
1/2 white onion minced (not pictured)
salt and pepper
1 can green enchilada sauce
1 can cream mushroom soup
1 jalapeno
Mexican shredded cheese
corn tortillas
vegetable oil (I was out so I used olive oil)

Boil jalapeno in water for 8 minutes.
Blend enchilada sauce, jalapeno, and 3/4 can of mushroom soup in a blender until smooth.

Mix shredded chicken and onions with sour cream. Season with salt and pepper.
Heat oil in a skillet and cook tortillas for a few seconds on each side. Remove and drain on paper towels.
Set up your station with sauce, cheese, chicken and tortillas.
Dip tortillas in sauce.
Spread chicken mix on tortilla, then top with cheese. Roll and put into a baking pan.
Pour extra sauce over enchiladas (you won't use all of it)
Top with cheese. Cook on 375 until bubbly, about 20 minutes.
These were really yummy, but like I said I didn't make mine with onions and I was really missing them!

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