CHICKEN ENCHILADAS
Its another cold day in January here but the sun is brightly shining against the icy branches bringing a "hope" of Spring to come. When the weekend comes I like to have a dinner that is simple; yummy and ready to go for Saturday evening or for Sunday after church. Someone once asked me; " But what if you do not know who is going to be home?"............. Well, of course, you don't want to waste food but if you know at least someone-sometime will be home around dinner time, you are ready for them to eat. You don't have to stand in front of that "box" staring at the frozen veggies wondering what you will do? ha My husband likes to know there is a "dinner made" if he would be available. Then on the other hand if he decides to "go out" or he doesn't want the kitchen even messed with then you can relax and enjoy the day with him!
Here is a simple recipe that I have had for years:
CHICKEN ENCHILADAS
SERVES 6-8 PEOPLE
3-4 chicken breast cooked and shredded * sometimes I have taken partly defrosted chicken breast and popped them into a slow-cooker to cook for 3-4 hours on High and then they were ready to go. I would drain off water; cool and shred. If you want more cook more and freeze for later use.
2 cans of cream of chicken soup (lower fat) or may use organic
1/2 jar of (16 oz) salsa thick and chunky
2 packages of soft taco shells ( you choice of corn; wheat; or white flour)
shredded chedder cheese ( 2 cups or more if you family loves cheese)
sour cream (light)
1. Mix together chicken; creamed soups; salsa and spoon small amount in the bottom of 9x13 dish. Take remaining filling and and put into taco shells and place seam side down in pan.
any leftover filling I put on top of enchaladas. * I usually fill all the shells I can.
2. Top with shredded cheese
3. Bake at 35o degrees for about 20-30 mins or until warm and melted.
* Serve with a nice salad; tortilla chips and leftover salsa and sour cream
Enjoy your weekend!
