~ Adrianne
Hello Happy Hour Projects readers! I'm Amber and I blog over at Quilted Euphoria.
In my attempt to completely confuse my readers, once in a while I throw a recipe out there for ya'll to oggle at. Now if you like it, that's great, but mostly I do it to get confused looks. It's how I roll. :-) So today to fulfil that desire, I'm going to share with you my Chicken Enchilada recipe.
What you'll need: (These amounts listed make 1 9X13'' pyrex baking pan. Adjust the quantity to suit your family's appetite!)
2 cups chicken, cooked, cut up
1 standard size can refried beans
1 standard size can corn
1 carton sour cream (The short fat carton)
1 medium jar salsa
2 cups shredded cheddar cheese
10 taco size tortilla shells
Start by clearing crap off your kitchen counters, er...cleaning? wait...um...finding the cabinet for the pans? Okay so you don't need directions on that, fine! :-) Start by putting your cooked cut up chicken in your skillet. (I had already pre-cooked some chicken and pulled it off the bones, but use whatever method here you want.)
Add in the beans, corn, a little bit of salsa, a dab of sour cream, some salt, spices and whatever else you desire and warm it through until it is the consistency of burrito filling.
(Looks a little weird, but it's going inside the taco shell...)
Next blend together the sour cream and salsa and spread half the mixture on the bottom of your greased pan.
Begin filling the tortillas with the chicken mixture. I just kind of eyeballed it to divide what was in my pan evenly between all the shells.
Roll up your shell (don't get fancy!) and place it seam side down in the bottom of the pan. Repeat with remaining shells until it looks something like this:
Cover the tops with the remaining sour cream and salsa mixture. You don't want to put too much on or it will be swimming in sauce, but too little and it will be too dry, so use your own judgement and family's taste for this.
Cover with shredded cheese
Tent loosely with foil and put in oven. Bake at 375 for about 45 minutes or until the cheese is melted and bubbly.
This is one of my family's favorite recipes and is in our meal rotation regularly!
It's so simple to make and so tasty! We eat it with a salad and some veggies. Thanks again Adrianne for having me over today, and I hope to see a lot of you guys visiting the blog! :-)
Next blend together the sour cream and salsa and spread half the mixture on the bottom of your greased pan.
Begin filling the tortillas with the chicken mixture. I just kind of eyeballed it to divide what was in my pan evenly between all the shells.
Roll up your shell (don't get fancy!) and place it seam side down in the bottom of the pan. Repeat with remaining shells until it looks something like this:
Cover the tops with the remaining sour cream and salsa mixture. You don't want to put too much on or it will be swimming in sauce, but too little and it will be too dry, so use your own judgement and family's taste for this.
Cover with shredded cheese
Tent loosely with foil and put in oven. Bake at 375 for about 45 minutes or until the cheese is melted and bubbly.
This is one of my family's favorite recipes and is in our meal rotation regularly!
It's so simple to make and so tasty! We eat it with a salad and some veggies. Thanks again Adrianne for having me over today, and I hope to see a lot of you guys visiting the blog! :-)
~~~Amber~~~
Looks so yummy Amber! Your recipes always do.
ReplyDeleteThat absolutely looks yummy. I feel hungry now even though I just finished eating. lol
ReplyDeleteVisiting from the blog hop. This looks amazing! Can't wait to try it out.
ReplyDelete