Tuesday, March 29, 2011

White Girl Enchiladas

This recipe comes from my friend Casey.

Casey is from California. She has the most amazing eyes ever. And she and I are going to be old grannies together one day. Oh, and Casey once made love to a po' boy sandwich in a restaurant in New Orleans. But we won't talk about that.

This recipe came from Casey. She gave it to me several years ago and it was an insta-hit with my family.

These are chicken enchiladas so the recipe, of course, calls for sour cream. I used to claim to hate sour cream. Truth is I do hate sour cream. When it's just heaped on a baked potato or taco or something of that sort. But used as a recipe ingredient? Yes, please, and I'll have more of that thankyaverymuch. A certain man I am married to, however, is a different story. He refuses to eat anything if he knows it has sour cream in it. The first time I made these for him, he practically licked his plate. The second time, he caught me shoveling sour cream into it and claimed to not like them. *Facepalm* Please hide the sour cream if you have one of those at your house.

Here is what you DON'T need to make these: Two little boys who refuse to just stay.outside.and.play.for.half.an.hour.so.I.can.get.dinner.in.the.effin.oven.

Here is what you DO need to make these:
 Chicken, cooked and shredded (how much depends on how chicken-y you want them. I usually use one very large breast)
One can cream of chicken soup
8 oz sour cream
One can green chilis (Mmmm . . . I love green chilis . . . the bigger the can, the better)
2 cups shredded Cheddar/ Monterrey Jack cheese
Flour tortillas (at least eight -- I usually make ten)

Here is how you make these:

Preheat oven to 350. Combine chicken, soup, sour cream, chilis, and one cup of cheese very well. Heat on the stove until cheese is melted. Spoon mixture into flour tortillas and place in a casserole dish. Remember: these are enchiladas so, when you place them in the dish, they need to be alllll up in each other's koolaid. Keep 'em close! Pour remaining chicken mixture over top of rolled enchiladas. Top with remaining cup of cheese. They'll look a little sumpin' like this:

** I know that pretty much every recipe blogger out there tells you to shred your own cheese. But, well, convenience, dude.

Cover with foil, pop them in the oven, and bake for 20 minutes.


These.are.so.good. In fact, they're approved by 2/3 of my children. The lone dissenter only likes pizza, hotdogs, and chocolate milk (yeah, he's going to be the child who grows up to be a nutritionist) so his opinion doesn't count.


These taste great served with refried beans -- especially if you spoon some of that yummy chickeny/ cheesey goodness into your beans. Wanna know a quick and easy way to make canned refried beans taste better? Because, let's be real, I have three - sometimes four - kids. I don't have time to actually refry refried beans. Mix salsa with a tiny bit of brown mustard and just a pinch of brown sugar. Stir into the beans as they're heating and also add some cheese - cause cheese makes everything better - and they'll give your beans more of a kick. Yum!

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