Thursday, January 19, 2012

Chicken Enchiladas

1 lbs Jalapenos (boiled... KEEP WATER jalapenos have been boiled in)
4 cans cream of mushroom soup
4-6 chicken breast (boiled)
3 tsp cumin
2 large onions (finely chopped)
salt to taste
1 stick butter
2 TBS tony's cajun spice
4 lbs shredded cheddar cheese
40 OR more WHITE CORN tortillas (you get these in the Bread Isle in publix)

Take stems of Jalapenos, place in a medium size pot and boil for about 15 minutes or until jalapeno color gets a darker shade. let cool. Place in food processor and process until its a puree testure.

Boil Chicken, let cool and shred into small pieces. Melt butter sautee onions place chicken in there and mix nicely. Add cumin, tony's cajun spice and salt to taste.

Open all the cream of mushroom and place in a nice size bowl. Start adding jalapeno puree a little at a time and tasting often (with a clean spoon each time of course) once your spice is righ use the water the jalapenos were boiled in to thin the sauce to a nice spreadable consistency. Save the extra jalapeno puree for the ones who like their food to be a lot spicier.

OK... Heat oven to 375..... THINK lasagna here.... you will put some of the sauce at the very bottom of the baking dish. place Corn totillas to cover the bottom of pan. Pour some sauce to cover the tortillas NOT to saturate them.. Sprinkle chicken next then cheese and then Tortilla and repeat above directions until the pan is nice and full making sure not to over fill so you dont have a mess in your oven unless you wish to clean a BIG mess... trust me... don't over fill.

You bake covered for about 30 to 45 minutes until the sauce starts to bubble on the sides. uncover and bake for an additional 10 minutes or until the cheese is nice and golden. Enjoy!!!!!!!!

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