This recipe came from a very good family friend. It is easy, always good, and one of the few leftovers my Cowboy will eat.
When J was in college his roommates took turns cooking supper. This recipe was the first opportunity I had to eat J’s cooking and I was impressed!
2 ½ – 3 pounds chicken breast meat, but up ½ inch by ½ inch pieces. I like to use meat from a roasted or broasted chicken.
Sautee chicken and 1 medium onion, chopped in 2 Tbs butter until chicken is done. If you use roasted/broasted chicken it is already cooked, so just sautee the onion.
Add: 2 cans cream of Chicken Soup
1 pint Sour Cream
16 oz jar of salsa
Simmer 10 minutes.
Stir in chicken, onion and your choice of extra flavor.
Soften ten 7 inch flour tortillas so they will roll.
Put 3-4 spoonfuls of filling on each tortilla. Roll loosely and place seam side down in lightly greased 9 X 13 inch pan.
Pour remaining filling over top of tortillas.
Cover with shredded cheese, Monterrey Jack or Cheddar. The pan will be full! I recommend setting the enchilada pan on a cookie sheet lined with parchment paper. You will thank me later!
Bake at 325 degrees for 40 minutes.
Can be made up to a day ahead of time and refrigerated. Allow an extra 15 minutes of heating time.
I like to add some extra characters to my dish. Green chilies, black olives, fresh tomatoes, Rotel diced tomatoes and green chilies, and fresh cilantro have made apperances in the past. Feel free to add your families favorite Mexican Flavor!
Does your family like leftovers or are you a one meal cook?
Beyer Beware – Hunk of Meat Monday