Our Work is Our Play!
This weeks meal is a total cheat. How can you cheat in cooking? This is how:
My secret ingredient for Chicken Enchiladas is Chicken Enchilada…soup.
Cheater Enchiladas is a meal that I came up with on my own after discovering Progresso’s Chicken Enchilada Soup (it must have been on sale that week). I don’t really like it as a soup alone because it reminded me of nacho cheese but I couldn’t pour it on top of nachos because it was too soupy, so what’s a girl to do? Make enchiladas!
Preheat oven to 350*F. Grease 13 x 9 baking dish. Heat chicken according to package directions. Mix half a can soup with chicken in a separate bowl.
(Once you warm the tortillas, you have to work pretty quickly before they cool off and begin to break so have everything ready in little bowls to move faster)
Warm corn tortillas. Sprinkle a pinch of cheese and two tablespoons of chicken/soup mixture onto corn tortillas, roll and place onto baking dish. Repeat until baking dish is full. Spoon red sauce on top of enchiladas so that they are finely covered. Add remaining cheese and soup on top of red sauce. Bake for 20-30 min.
I serve my enchiladas with Spanish rice, re-fried beans, and a little side salad. I am still looking for a good Spanish rice recipe, I know the trick is to fry the rice in oil before adding chicken broth, but my rice never looks like what you find in Tex-Mex restaurants.
It’s cheesy, it’s salty, it has no nutritional value, it’s Cheater Enchiladas! Enjoy!