Friday, July 15, 2011

Muy Bueno!


One last dish with the shrimp and I will find something else for a while. We had recently 'found' a restaurant nearby a tack shop we used to go to a lot, over the Christmas holiday a few years back. It's also conveniently located near one of the equine clinics....

They had sour cream enchiladas with either shrimp or chicken. I had them on a few different occasions. Both were equally as good. Then the restaurant changed hands and was back under old ownership. One visit and the food was just not as good. Completely lost all the appeal and flavor. I was on a mission to find a way to make my own enchiladas.

Which I did on All Recipes.

Sour Cream Enchiladas

Ingredients
  • 2 skinless boneless chicken breasts, cut into 1-inch cubes
  • 1 1/2 cups shredded Cheddar cheese
  • 1 onion, chopped
  • 12 (10 inch) flour tortillas
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (3 ounce) can chopped green chilies, undrained
  • 1 (8 ounce) container sour cream
  • 1/2 cup shredded Cheddar cheese

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.
  3. Heat the cream of chicken soup and green chilies in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.               

As usual we made some adjustments-

Doubled everything but the chicken and cheese
1 package of precooked shrimp, thawed and cut in half
1 lb of pepper jack cheese, grated
a fair amount of lemon zest

The shrimp & pepper jack makes up one part of the enchiladas, chicken & cheddar the other. The color of the cheese helps determine which enchiladas you are eating if someone doesn't like chicken or shrimp... (See the first pic above) These freeze well and making a few pans of enchiladas for another day or even a party, is not a problem.


First one made it out of the pan...

The picture on the website shows black olives, but I didn't see them in the ingredients. I'm sure you can add them if you like. 


on the plate...

I also use a flat pan to warm the tortillas making them more 'flexible' when rolling. Also spooning in a thin layer of sauce before putting enchiladas in the pan, helps keep them from sticking later on.   If using corn tortillas, you can layer them like lasagna noodles. Some parts of Mexico- this is how they make their enchiladas. 

4 comments:

fernvalley01 said...

Sounds good too!

Richard said...

I love tex/mex style food. And the hotter the better for me. Richard from Amish Stories.

Cut-N-Jump said...

Richard- being in Aridzona, there is plenty of things to dish up. Thanks for stopping by!

FV- these freeze really well. Easy to make a bunch for later...

fernvalley01 said...

damn! that looks yummy!