September 15, 2018

Comfort Foods for Fall: Chicken Enchiladas (quick and easy)

I know I've posted this at some point in the last 12 years - but it's a good reminder now that Fall is in the air.  This is a great Fall food.

This is a 'comfort food' - it's easy, and cheap to make, feeds a lot of people and tastes so good.  You can also add and delete things in it to make it your own.  It's a recipe I've been making since 2000.  At the time the 3 kids were little and we often had extra kids over for dinner; this was a meal I could whip up and make more or less of to feed as many as we needed.  Adjust pretty much everything to 'play with it' and you can also use more or less of the filling inside the flour tortillas to adjust for more people.  Make 2 pans (double the recipe) if you need to feed more people - and don't forget all the toppings!  You can add more or less of those as well.

Chicken Enchiladas

1 can cream of chicken soup (regular, fat free, etc.)
1/2 c sour cream
1 t dried minced onion
1/2 t dried minced garlic or 1 t fresh chopped or minced
1/2 c chopped green pepper
1/2 t chili powder
1/2 t cumin
3 oz. cream cheese of your choice
2 c shredded cheese - mild cheddar or a mix of cheddar/colby/mozzarella etc.
1-2 cups diced, cooked chicken
1 pkg. flour tortillas (low carb, whole wheat, regular... your choice)
*add anything else you like as well; a small can of green mild chilies, some jalapeno, salsa, diced tomato, a drained can of corn, some rinsed and drained cooked black beans, use beef or diced cooked leftover steak instead of chicken... the options are endless.

Be sure to taste test the mixture and add more or less garlic, cumin and chili powder according to your own tastes.  These amounts were from my original notes in 2000 but we normally use about a tablespoon of fresh garlic, and about 2 t each of cumin and chili powder, and we always add jalapenos etc.

Place the soup, sour cream, onion, garlic, green pepper, spices and cream cheese in a microwave safe bowl and microwave for 1 or 2 minutes until the cream cheese is soft and you can stir and blend it all easily with a wood spoon or rubber spatula.  Add the cooked, diced or shredded chicken, half the shredded cheese and add anything else you wish; adjust seasonings as spicy as you like.  When you are happy with the filling, spoon it into the flour tortillas.

Divide the filling equally between the flour tortillas.  If you have extra filling left, just spoon it over the top of the enchiladas. Top with the last half of the shredded cheese.  Cover with foil and bake in a preheated oven for about 20 minutes until it's warmed through; uncover and let it bake another 5-8 minutes until the top is golden brown and bubbly.

Serve as is or place random toppings out;  shredded lettuce, shredded cabbage, fresh diced tomatoes, avocados, onions, black olives, salsa, taco sauce, shredded cheese, sour cream, guacamole, diced jalapenos...

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