Friday, 18 February 2011

Easy Cheesy Chicken Enchiladas

Everyone has heard the old adage 'the way to a man's heart is through his stomach'. In our house that 'way' is paved in chicken enchiladas. Yes, one of Brad's favourite meals is my Easy Cheesy Chicken Enchiladas.
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For the past few weeks Brad has been having a busy, stressful time at work. I, as loving and supportive wife extraordinaire, wanted to put a smile on his face and a spring in his step so I thought I'd make his favourite meal.
Even though it's one of Brad's favourite meals it's not a meal that I commonly make. It's a little time consuming (lots of chopping) but it's an easy meal that is 'relatively' embraced by the kids (the green peppers and onions throw them for a loop. Add in the fact that there is a *gasp* SAUCE all over the meal and I'm surprised they don't have full out conniptions!).
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Note: As I've mentioned before my kids are firmly in the 'different foods shall not touch each other' camp. "Cub" has made a conserted effort to step out of the camp once in awhile but the other two are still wary of foods cavorting with each other on their plates.

The sauce on these enchiladas, to me, is the best part. The way it softens the tortillas is delicious! These also reheat really well making them great for lunch the next day.
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1 (10.75oz) can condensed tomato soup
1 (10.75oz) can condensed cheddar cheese soup
1/2 cup milk
1 tsp taco seasoning (or to taste)
2 tbsp olive oil
1 medium onion, chopped
1/2 green pepper, chopped
1/2 sweet red pepper, chopped
2 cups boneless, skinless raw chicken breasts or fillets, cut into 1-inch pieces (see tip below)
3/4 cup salsa
6 jalapeno slices, chopped (optional)
10 large flour tortillas

Preheat oven to 350F.

In a medium bowl, combine soups, milk and taco seasoning. Spread 1/2 cup of the soup mixture over the bottom of a 9x13-inch baking dish. Set aside.

In a large skillet, heat oil. Saute onion, peppers and chicken until chicken is no longer pink. Transfer chicken mixture to a large bowl and add salsa and jalapeno slices (if using). Mix well.

Spoon 3 tbsp of the chicken mixture down the middle of a tortilla. Fold up the bottom of the tortillas half-way up; fold left side towards the middle followed by the right-side. Place rolled tortillas seam-side down in the baking dish. Repeat with remaining tortillas (you may not use all 10 tortillas or may have excess chicken mixture. That's ok.). Pour remaining soup mixture over rolled tortillas, ensuring that all of the tortillas are covered by the soup (this will keep the tortillas from drying out during baking). If you have any chicken mixture left over sprinkle it over the rolled tortillas. Cover with foil and bake for 25-30 minutes or until hot.

Serve with sour cream.

Tip: Handling raw chicken is not one of my favourite things to handle so I found a slightly easier and quicker way. Instead of boneless, skinless chicken breasts I used chicken fillets (think raw chicken fingers without the breading). Much easier to cut up and only marginally more expensive.

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