When Carlos Okelley's sounds like the best place in the world, but you're too cheap to go or too grubbed out to leave the house, never fear! Enchilladas are easier than you might think. Even easier: my Mexichicken Casserole. Here's the how-to on both!
Easy Chicken Enchilladas
Ingredients:
2 Large Chicken Breasts , cooked and shredded
(I take mine off a baby chicken cooked in the crock pot and save the dark meat for another recipe; you can buy it by the can if you're a big spender)
8 oz cream cheese, softened (reduced fat of course)
1/3 cup onion, chopped or more to taste
2 cloves garlic, minced
1 teaspoon chili powder (or other spice of your choice)
8-12 tortillas
1 can cream of chicken (reduced fat as well)
1 can green chile enchillada sauce
Instructions:
Saute your onion and garlic in a small pan and a touch of oil or butter. Combine chicken, onions, garlic, spice, and cream cheese to form a past. This is your filling.
Stuff each shell with about a 1/2 cup of filling and roll up to be placed in your 9x13 baking dish. Once all are stuffed and in place, combine the 2 canned ingredients and bake at 350 for about 45 minutes to heat thoroughly.
Serve with sour cream, salsa, jalepapenos and your other favorites!
Even easier:
Mexichicken Casserole
Ingredients:
1 Cup salsa (your choice)
1 can Mexicorn
1 boil-in-bag whole wheat rice
2 chicken breasts, cooked and chopped
2 10-oz cans cream of chicken soup
1 1/2 Cups tortilla chips, crushed
On stovetop, combine cream of chicken and mexicorn and salsa in frying pan to heat through and thouroughly mix ingredients. At the same time, boil your rice according to instructions. If your chicken is not already chopped and cooked, do this as well-full stovetop!
Then, combine all ingredients in a shallow baking dish and top with the crushed tortillas chips. Cook at 350 for 20-25 minutes. May add shredded cheese if desired.
Serve with sour cream and indulge in another one-dish wonder!
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