Monday, July 30, 2012

Kylee's Chicken Enchiladas.

Thank You to Kylee for sharing this recipe with me! This is my go-to "Take to a Friend" dish and always loved by friends and family.

As always, these ingredients are guidelines. I have made the sauce using packages of the dried enchilada mix (following their instructions to make sauce), or used large cans of cream/soup… sometimes I add garlic or a splash of wine. Whatever is handy.

Ingredients:

    • Rice
    • Black beans
    • Shredded/matchstick carrots

Directions:


  • Cook and shred chicken.
  • Warm olive oil in large sauce pan, sauté onion.
  • Whisk in Enchilada sauce and cans of soup.
  • Simmer.
  • Season as desired, adding diced green chilies.
  • Coat bottom and sides of 2 large casserole pans with sauce. (This prevents enchiladas from sticking and/or drying out)
  • Fill and roll enchiladas (TIP: Make an assembly line of your ingredients then use your hands to grab the ingredients!)
    • Layer Ingredients:
      • Mixture of Rice, Chicken, Cheese and Enchilada Sauce
      • Beans
      • Carrots
      • Additional Sauce
Place seam-side down in pans, tightly next to each other.
Cover with enchilada sauce- making sure to extend all the way to edges and between the enchiladas.
Top with a few handfuls of cheese.
Bake at 325 for 45 minutes.
Top with more cheese; serve with additional sauce and sour cream, if desired.


Enjoy! Freeze any extra sauce.