October 11, 2012

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Most of us have a craving for particular food on occasion. One of the cravings I had recently was for Mexican Food, not just any Mexican Food but Chicken Enchiladas made with flour tortillas. Thus began a search for a recipe that might work for me. I found one that seemed interesting, but it seemed like a large recipe and it needed some tweaking. I have the tweaking down, but now I need to work on the quantity. Next came a search of the internet for another recipe, since it never hurts to make a comparison. I found one that looked promising on Delish.com. Of course there were a few modifications that could be made to it as well. These are both very easy recipes to make and are best when eaten right after they are made (the food quality seems to deteriorate some when frozen). Here are the two really yummy, easy to make Chicken Enchiladas I found and adapted to my taste.

Both recipes call for chopped cooked chicken. My favorite way of preparing the chicken is to roast it in the oven. This gives the chicken more depth of flavor. Use boneless skinless chicken breasts that have been thawed and dried; place them on a rimmed cookie sheet and drizzle them with olive oil. Rub the oil over the chicken making sure each piece is well coated, then sprinkle them with Mrs. Dash Salt Substitute. I prefer the original flavor. Place them in a 400 degree oven for about 20 minutes. After cooling they are ready for chopping for your recipe.

Easy Chicken and Cheese Enchiladas

· 1 can cream of chicken soup· ½ cup sour cream· 1 cup Pico de Gallo· 1 can chopped green chilies· 2 teaspoons chili powder· 2 cups chopped cooked chicken· 3/4 cup shredded Colby jack cheese· 6 flour tortillas (6 inch) (warmed)· 1 small tomato chopped· 1 green onion sliced

1. Heat oven to 350 degrees. Stir soup, sour cream, Pico de Gallo, green chilies and chili powder together in a medium sized bowl.

2. Stir one cup of the soup mixture, chicken and ½ cup cheese in a large bowl.

3. Divide the chicken mixture evenly among the tortillas. Roll them up and place them in a 9x13 sprayed casserole dish. Pour remaining soup over the filled tortillas. Top with remaining ¼ cup Colby jack cheese.

4. Bake for 40 minutes or until hot and bubbling. Top with tomatoes and green onion.

5. You could add ½ cup drained and rinsed black beans and ½ cup drained corn to the soup mixture before filling the tortillas. (A delicious addition).

Serve these with a tossed salad of greens and your meal is complete

I hope you enjoy these enchiladas and will make your own changes to the recipe.

Keep reading for my experiment with the other recipe.

Chicken Enchiladas Part II

This recipe came from a friend who had made them as a gift for a family member. I enjoyed them so much that she shared her recipe with me. The recipe served four hearty appetites with plenty leftover. They are great for the lunch box the next day, but I thought freezing compromised the quality. The original recipe called for a large can of boned chicken. That would definitely work well in a pinch; however I prefer to roast chicken breasts if I have enough time.

Chicken Enchiladas II

· 3 boneless/skinless chicken breasts roasted and chopped (or 1 large can chicken drained)· 3 cubes chicken bouillon· 24 ounces sour cream· 2 -4 ounce cans chopped green chilies· 11/2 lb. shredded Colby jack cheese· 1 package (8) burrito sized flour tortillas· ¼ tsp. onion powder· ¼ tsp. garlic powder· ½ tsp. cumin

1. Chop the chicken (If using canned chicken drain it and shred it using a fork).

2. Heat 3or4 Tbsp of water in the microwave and add bouillon cubes to dissolve. (If using canned chicken use the drained liquid and heat in the microwave).

3. Combine chicken, sour cream, green chilies, dissolved bouillon cubes and seasonings.

4. Spoon 2 heaping Tbsp. of mixture onto one side of the flour tortilla, sprinkle with 2 Tbsp. of cheese and roll burrito style. Place on a greased cookie sheet with sides. Repeat with remaining tortillas.

5. Spread remaining mixture on top of filled tortillas and cover with cheese.

6. Bake at 375 degrees for 35 minutes until golden and bubbly.

Delicious when topped with your favorite salsa.

Calories and fat could be cut by using both fat free or light sour cream and cheese. Also there are also fat free tortillas available.

Try these recipes and add your own variations to them to make them your own. The second enchilada recipe can easily be cut down to make it more manageable, just halve the ingredients.

Jan Duggan is a retired senior manager with over 30 years in the high tech electronics industry. He and his wife Mary are fulfilling a decade's long ambition of running their own business. Their website, http://www.mycookwareshop.com/, offers a variety of quality cookware, cutlery and dinnerware from nationally recognized manufacturers, and features some of their favorite recipes from around the country. They have 2 married daughters and 6 grandkids which keep them busy and youthful. Both Jan and Mary enjoy cooking and entertaining and love to travel in any spare time they find.

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