short-cut cheats
No doubt you have noticed by now that I generally “start from scratch” with most of my cooking. I do so for many reasons; #1 – I love to cook, it’s therapeutic for me to be busy in the kitchen, #2 – I like to know exactly what I’m getting so I don’t like to get my stuff from cans with tons of preservatives, #3 – It’s healthier, and #4 It’s what I do, I’m a cooking teacher, after all! That is why this recipe goes against “how I cook”.
Let’s run it down; #1 – purchased cooked chicken – check, #2 – pre-shredded cheese blend – check, #3 – processed garlic cubes – check, #4 – canned creamed soup – check, and #5 – canned and chopped green chilies – check. OK, so two of those items I am an advocate for… the rotisseri chicken and the garlic cubes – love, love, love them both. But the canned soup!?! That is nearly forbidden in this house! And I don’t often pay more just to have my cheese already grated for me – wasteful and sometimes it seems a bit dried out to me. The canned green chilies – sometimes, but I prefer to roast and peel them myself – superior flavor! All that said, this is still a great recipe. It tastes good, looks good, and is quick and easy.
Cheater’s Chicken Enchiladas
2 1/2 cups chopped rotisseri chicken
2 1/2 cups shredded Mexican cheese blend, divided
1 2/3 cups plain low-fat yogurt
1/3 cup unsalted butter, melted
1/4 cup peeled and chopped white onion
1 cube frozen Trader Joe’s garlic or 1 large garlic clove, peeled and minced
1/4 teaspoon freshly ground black pepper
10.75-ounce can undiluted cream of chicken soup
4.5-ounce can chopped green chiles, drained
10 (8-inch) flour tortillas
1 tablespoon olive or canola oil
1/4 cup minced green onions (green and white portions)
2 1/2 cups shredded Mexican cheese blend, divided
1 2/3 cups plain low-fat yogurt
1/3 cup unsalted butter, melted
1/4 cup peeled and chopped white onion
1 cube frozen Trader Joe’s garlic or 1 large garlic clove, peeled and minced
1/4 teaspoon freshly ground black pepper
10.75-ounce can undiluted cream of chicken soup
4.5-ounce can chopped green chiles, drained
10 (8-inch) flour tortillas
1 tablespoon olive or canola oil
1/4 cup minced green onions (green and white portions)
Preheat oven to 350 degrees. Spray a 13×9-inch baking dish with Pam.
In a large bowl combine the chicken, 2 cups of the cheese, yogurt, butter, white onion, garlic, black pepper, soup, and chiles. Remove 1 cup of this chicken mixture and set aside for topping.
Heat a large skillet over high heat. Working one at a time, brush a little on one side of a tortilla, add tortilla, oiled side down, to hot skillet; cook about 5 seconds per side or until soft and lightly toasted. Remove from pan and arrange about 1/3 cup of the chicken mixture down the center of the tortilla. Roll the filled tortilla up jelly-roll style; place enchilada in the prepared baking dish.
Repeat with the remaining tortillas, placing in 1 layer to fill the baking dish. Spread the reserved 1 cup chicken mixture evenly over enchiladas. Cover with foil and bake for 20 minutes. Uncover and sprinkle evenly with the remaining 1/2 cup cheese and the green onions; bake an additional 8 minutes or until the cheese melts.
Serves 10
4 comments
MMMMM Yummy! I want some!
This was a huge hit in our home tonight. Kelsey and her mom Deb came over and join us for these delicious (and very easy) enchiladas.
oops, I meant “joined.” It is late…
So happy to hear it Sharon, looking forward to seeing the girls
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