My daughter Kara is the kind of person who goes the extra mile to make others feel special. And I know the twenty or so kindergarteners who share her life would agree. As a teacher, Kara works hard to make learning fun and draws on her creativity to accomplish this. Her students,who have not yet learned the need to remake themselves into something they are not, return the favor by keeping her well entertained with stories told and stories that unfold before her very eyes. But sometimes Kara’s students share not-so-fun things like the pesky childhood disease she’s had since Sunday.
So this week I’ve gone the extra mile –to make her feel special — by delivering her good food to eat. Yesterday, it was these creamy chicken enchiladas – a recipe of Kara’s and her dad before her, and who knows beyond that… except that it was an OKC firefighter who used it to serve a crew of hungry fireman. But no matter who they serve, these chicken enchiladas are always a sure fire hit.
Serves 8 to 10 Allow 3 hours total time, with 1.5 hours for preparation
Prepare stuffing, topping & grated cheese before beginning the assembly process.
Allow up to 2 hours for cooking and 30 minutes for preparation
Mix in a bowl:
Shredded cooked chicken breasts: 8 cups – 4 large bone-in breasts – boiled or baked
Sautéed chopped onion: 1 large – in microwave or on stovetop with 2 T. olive oil
Cheese Topping & Stuffing
Allow 15 minutes for preparation (while chicken is cooking)
Mix in a bowl, cover and set aside in the refrigerator until ready to assemble
Monterey Jack Cheese – 1 lb grated.
Cheddar Cheese – 1 lb grated
Allow 15 minutes for preparation and cooking (while shredding chicken)
In a large saucepan, combine over low heat until heated through:
Cream of Chicken Soup – 2 10 oz. cans
Cream of Mushroom soup – 1 10 oz. can
Chicken Broth – 1 10 oz. can
Diced Green Chilies – 1 4 oz. can
Sour Cream – 1 cup
Allow 2 minutes
Flour tortillas – 16 to 20, softened in the microwave for easier folding
Allow up to 30 minutes
In two 13×9 pans, coated with cooking spray, spread small amount of warm enchilada sauce in bottom of pans.
Stuff each flour tortilla with no more than ½ cup of enchilada mixture and 3 T. of grated cheese. Roll tightly and add to pan. Cover enchiladas with remaining sauce and cheese.
In a preheated 350 degree oven, cook for 20 to 30 minutes until warm & bubbly. Let sit a few minutes before serving.