Chicken Enchilada

This week I have been making my kids their favorite meals because I am leaving next week to go home. I made chicken enchiladas and the only complaint was I did not make enough.

Ingredients

This is what you will need:

2 pre-cooked chicken breast or approximately 1 1/2 cups shredded chicken
1-2 De-seeded and diced Serrano peppers
1-2 crushed garlic cloves
1/2 Cup Crema Mexicana or sour cream
1/2 can Cream of mushroom soup
1 Cup shredded cheddar jack cheese
1/4 Cup cooking oil
4-6 Corn tortillas
Salt and pepper to taste
Green onion and black olives for garnish if desired

You will also need a small rectangle baking dish, tongs, and paper towels.

Sauce

Making the sauce:

Combine the Serrano peppers, garlic,and Crema Mexicana, to the Cream of mushroom soup.
Season with salt and pepper if desired.
stir.

Spread the Sauce

Spread a small layer of the sauce over the bottom of the pan; and add a tiny bit of water as shown:

Fry Tortillas

Fry the tortillas in hot oil a few seconds on each side; you want them to be soft and pliable so you can roll them after they are filled.

Layer the Tortilla Filling

Pre-heat oven to 350 degrees F.

Spread a little sauce on the tortilla shell.
Add a layer of chicken as shown.
Add cheese.
Roll into a roll.
Place the enchilada seam side down into the pan.
Add a little more sauce to the top.
Add Cheese.
Add olives if desired.

Bake

Bake the enchiladas for 40 minutes or until the cheese is melted.

Sunshiine's Final Thoughts

The Crema Mexicana adds a unique flavor to the enchiladas. Sour cream may be used instead but the flavor will be quite different. This is an entry for the Mexican food contest if you think it is worthy of your vote. Thanks in advance.

I wish to thank Instructables, our sponsors, contributors, and all my visitors for making this a great place to share. Thanks for stopping by and do have a Happy Day!

sunshiine