Saturday, January 30, 2010

Creamy Chicken Enchilada's


Obviously I was rushed to get this picture taken before we devoured our dinner, so please excuse the picture!   This is one of our favorite mexican recipes that I originally got from the Campbell's soup website.  The recipe originally calls for 1 can of cream of chicken soup to use in the creamy sauce.  Tonight I decided to try making my own creamy chicken soup base, using just butter, flour and stock.  It only takes a few extra minutes for this step, and tastes great.   The recipe also calls for cooked chicken, so you'll need to plan ahead.  I roasted several bone-in chicken breasts the day before, and used the meat in several different recipes this week.   Enjoy!

Creamy Chicken Enchilada's

For the chicken soup base:

4 tablespoons unsalted butter
1/2 tsp. kosher salt
1/2 cup all-purpose flour
1/8 tsp. poultry seasoning
black pepper to taste

In a medium saucepan, melt butter over medium heat.  Whisk in salt and flour, let cook for 1 minute.  Whisk in chicken stock.  Add poultry seasoning and pepper, keep whisking until sauce thickens about 10 minutes.  Should be thick like a canned soup base would be.   Let cool and set aside.  Makes about 1 1/2 cups.

For the enchilada's:

Need appx. 10 Fajita size flour tortilla's
cooking spray
1 1/2 cups chicken soup base (can subsitute 1 can cream of chicken soup)
8 oz sour cream
1 cup salsa (I used medium)
2 tsp chili powder
2 cups shredded cooked chicken
1 cup shredded Jack cheese
optional toppings:  green onion, lettuce and tomato


Preheat oven to 350 degrees.  Spray a 13x9 baking dish with cooking spray.

For the sauce mixture, mix chicken soup base, sour cream, salsa and chili powder in a medium bowl.

In another bowl, mix 1 cup of the sauce mixture with the shredded chicken and cheese.


Spread 1/4 cup chicken mixture down center of each tortilla.  Roll up and place seam-side down in shallow baking dish. Pour remaining sauce mixture over enchiladas.  Cover with foil. 
Bake at 350°F. for 40 min. or until hot. Top with tomato and onion, and serve over lettuce, if desired.

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