Pic taken from my phone- trust me, it tastes alot better than it looks ; )
The recipe was submitted by my mom to our family cookbook, a copy of which I received when I went away to college at LA Tech *GO DAWGS* She told me that she had gotten the recipe from her college friend, Alisa, during their days at LSU (Geaux Tigers). Alisa got the recipe when she had a job as a mother's helper- one of her responsibilities was to cook meals for the kids.
Now that I'm all grown up (well...sortof!) and married, I have been expanding my culinary horizons. Fast food just doesn't cut it anymore : ) I like to try new things and go back to the old favorites. My mom is an incredible cook, and many of the recipes I make now are the same ones I grew up with.
Ok, now here goes the recipe...slightly modified from my mom's and divided in half. Makes 4 enchiladas and serves 2-3 adults (or 1 Jared and 1 Ashleigh with leftovers for lunch tomorrow!). It can easily be doubled to feed a bigger crowd!
Chicken Enchiladas
- Slice 2 thawed chicken breasts into small strips.
- As you're slicing, heat 2-3 TBSP olive or canola oil in a frying pan
- Pan-fry the chicken strips until cooked through but still tender (you don't want crunchy chicken!)
- Add salt and pepper to taste
- While the chicken cools, combine the following ingredients:
- 1 cup sour cream
- 1 1/2 ounces green chile peppers, seeded and chopped.
- 1/4 cup canned black olives, chopped.
- 1/2 tsp oregano
- 1/2 of a 10 3/4 ounce can Cream of Chicken soup (save the other half for the topping)
6. Chop the chicken into small pieces and add to the mixture.
7. Place the mixture in 4 flour tortillas and roll up. Line 'em up in a 9x9 baking dish.
8. Combine the following:
- remaining 1/2 can Cream of Chicken soup
- 1/2 cup light cream (half & half)
- 1 cup grated monterey jack or Mexican blend cheese
9. Pour over enchiladas and bake at 350 for 35 minutes.
"Commit to the LORD whatever you do, and your plans will succeed" Proverbs 16:3
