Yield: 4
These are barely related to enchiladas—but they are quite good and easy to make.
Note: They’re quite tasty. I used 1 pack of Costco chicken that weighed 1 lb 6 oz. Only 2 large stalks of celery because the rest were past their prime. Shredding the chicken with the mixer was amazing. I used mild green chili.
- 8-12flour tortillas
- 2cups cooked chicken (we poach ours and shred by hand)
- 4TBS butter
- 1can cream of chicken soup or 1 can of cream of mushroom and a heaping tsp of BTB chicken
- 24-oz cans green chilis, mild, medium or hot as you prefer
- 1medium onion, diced
- 4stalks of celery, diced
- 1lb Monterey Jack or Tex-Mex cheese
- 1cup sour cream
Poach your chicken! We put three boneless, skinless breasts in cold water (just enough to cover it) with onion, salt, peppercorns – basic brothy things you like, but not overboard. Bring to a boil, lower to medium, and start checking it between 10-15 minutes, until a thermometer reads 165°F inside the breasts. Shred.
Preheat your oven to 350°F.
Sauté onion and celery in butter. When softened add shredded chicken.
Combine chicken soup, green chilis, and sour cream. Put a layer of this mixture into a casserole prepared with butter or baking spray.
Heat the tortillas in a microwave or dry pan to make them flexible.
Fill each tortilla down the middle with ¼-½ cup of shredded chicken mixture, the amount depends on tortilla size. Roll tortilla tightly and place seam side down into the pan.
Spread most of the soup mixture on the tortillas and finish with your cheese on top.
Bake for 30 minutes, until browned!
Serve with Mexican/Spanish/Cajun Rice. Some medium pico de gallo would be nice too.
6 tips for making the garners’ chicken enchiladas:
Shred your chicken in the stand mixer:
Don’t waste time or risk burnt fingertips by hand-shredding chicken. Use the paddle attachment on your stand mixer and stir the poached chicken breasts for about 30 seconds for perfectly shredded chicken. Seriously, it’s way easier.
Mind your tortillas:
The recipe doesn’t specify a size. I used eight-inch flour tortillas and could fit eight (instead of the 12 called for) in a 9×13-inch pan. Six inches would be too small. If you use something in between, simply adjust the amount of filling in each.
Use standard cans:
The recipe doesn’t specify can sizes, so I went with a 10.5-ounce can of Campbell’s cream of chicken soup and two 4-ounce cans of diced green chiles.
Don’t mess with measuring cups:
The recipe calls for 1 cup each of diced onions and celery. One medium onion and four stalks of celery will do.
Ease up on the sour cream:
Jennifer did, and it helps balance the richness. Again, don’t dirty a measuring cup; just eyeball it.
But don’t skimp on butter:
You’re using lean chicken breast, and the butter adds much-needed fat and flavor.
