Today has been crazy! The kids and I have been driving all over East Texas. As soon as we arrived home at 4:05pm, I remembered Max had karate from 5:15 to 6:00pm and my husband is due home by 6:15pm. Yikes! There goes prepping dinner at my usual time.
My plan to have chicken enchiladas didn't look possible. The recipe called for precooked chicken and I was out. The chicken breasts I had on hand were frozen. How was I going to pull this one off?
HERE'S WHAT I HAD TO WORK WITH
- 1 1/2 pounds of frozen skinless, boneless chicken breasts
- 1 medium onion, chopped
- 1 can (10 oz) cream of chicken soup
- 1/2 cup light sour cream
- 1 tsp chili powder
- 1 can (4 oz) green chilies
- 1/3 can roasted garlic tomatoes, drained
- 7 flour tortillas
- 1 1/2 cups shredded Mexican blend cheese
HERE'S WHAT I DID
Preheated oven to 350F degrees. I gently defrosted frozen chicken breasts in microwave, enough to cut up easily. Then I heated a nonstick pan, misted with olive oil. Cut up breasts in half dollar size pieces and added to pan. Covered it with chopped onion, added 1/2 cup of water, seasoned with salt and pepper then covered with lid. Cooked the chicken on med. high heat for 15 minutes, until fully cooked.
While I waited on the chicken, I mixed cream of chicken soup, sour cream and chili powder in a large bowl. Grabbed my pizza cutter to cut up tortillas into triangle shaped bite size pieces. Misted my 13x9x2 casserole dish with nonstick spray. When the chicken finally finished, I emptied the pan (broth & all) into my large soup mix bowl and stirred. I tossed in the tortillas and stirred them around until they were well covered with the soup mix. Then, I emptied the bowl into the casserole dish, spread it out evenly then covered it all with the cheese.
KID FRIENDLY TIP
I topped only half of the casserole with green chilies and tomatoes.
Put in the oven for 25 minutes, uncovered. Set the oven to turn off in 25 minutes.
Dinner was ready when we all arrived home!
This sounds wonderful! I hate running out of time and the time you have not being enough for what you planned. This recipe is a great idea. Looking forward to trying it.
)
Thank you, Laura!
Please let me know how your family liked it.
My family left just enough to have leftovers for lunch.
hi Jill!
Aww…I say give the kids the rgeen chilies! great dish!
Tom
Oh Tom, Tom, Tom, have you met my kids?
They don’t appreciate mysterious foods, green bits, or anything spicy. If I had not witnessed their birth, I would seriously doubt our genetic connection.
My hope is that as long as I keep asking them to “try it”, one day they will grow to like it.
The story of Green Eggs and Ham is really about a mother, named Sam, that works patiently with her child to help him discover new foods. That’s my life.
Yum! I love chicken enchiladas!
I’m thinking I can change out the cream of chicken soup with mushroom sauce from my King Ranch Chicken recipe.
Mushroom Sauce
- 4 tablespoons butter OR OR! chicken fat
- 1 tablespoon oil
- 1/2 cup chopped onion
- 2 cups chopped mushroom
- 4 tablespoons flour
- 2 to 2 1/2 cups chicken broth
- 3/4 cup nonfat sour cream
- salt & pepper to taste
Chop onions and mushrooms. Cook in oil and butter until tender.
Add flour, stirring continuously, cook for 1 to 2 minutes.
Add chicken broth, still stirring until smooth, and cook until sauce starts to thicken, 3-4 minutes. Remove from heat.
Using a stick blender or regular blender, carefully blend mushroom sauce until pureed. Stir in 1 cup of nonfat sour cream until smooth.
If someone doesn’t like mushrooms, then leave them out and toss in a couple of whole garlic cloves.
After roasting a chicken, I filter the chicken fat and store it in the freezer for times when I need chicken flavor and I don’t have broth.
I just found your site and I wanted to say I am super excited to try some of your meals…. I love that you make the direction so easy to follow and pictures to go along. Going to the grocery store today and tonight I am going to try your King ranch recipe. wish me luck