David and I got married last summer, and everyone threw us a couples’ shower last spring. The day was beautiful, and everyone had a good time. Not surprisingly, a huge portion of the gifts were for the kitchen, and we still use them all the time. Even the Chop ‘N Scoops.
The shower was centered around the fact that Dave and I like to cook. One game involved having people identify different fresh herb plants, and another stocked our spice cabinet by having people bring the spice that represented them the most and then make their case (the winner was my good friend Becky from high school—for as long as I’ve known her, she’s been obsessed with the color orange, and for the spice game, she brought a jar of dried orange peel. Case closed!).
The other really cool thing that the bridesmaids did was to collect recipes from everybody and compile them into a cookbook. We look through it often, and I finally got the chance to try one last week: Chicken Enchiladas.
I wouldn’t call this dish authentic. It’s not meant to be. But between you and me, I’ve made more authentic enchiladas, and I’ve eaten authentic enchiladas, and I’m pretty sure I liked these the best. I liked them with chicken, but I bet they’d be just as good with ground beef, shredded beef, or even chorizo.
Double Cheesy Chicken Enchiladas
- 1 lb cooked chicken breasts, cut into cubes
- 16 ounce jar of salsa con queso
- 16 ounce container sour cream (I used reduced fat; I usually do)
- 2 1/2 cups shredded cheese, divided (I used Tillamook medium cheddar, but sharp cheddar or jack, or even a combination, would be good), divided.
- 1 small can enchilada sauce, mild
- 3 Tablespoons taco seasoning
- 10-12 small corn tortillas
- Preheat the oven to 375 degrees. Coat a 9×13 casserole dish with cooking spray. Cover the bottom of the dish with a thin, even layer of enchilada sauce.
- In a large bowl, combine salsa con queso, sour cream, and 1 & 1/2 cups shredded cheese. Add chicken and taco seasoning, and stir to combine.
- Fill each tortilla with a 1/4 cup of the chicken & cheese mixture, roll up, and place seam-side down in prepared baking dish. Repeat, until the dish is full of tortillas. You should have at least 1 cup of the chicken/cheese mixture leftover.
- Pour a layer of enchilada sauce over the tortillas in the baking dish. Carefully spread with the remaining chicken/cheese mixture. Sprinkle with remaining cup of shredded cheese and bake for 35-40 minutes, or until heated all the way through. Let rest for 5-10 minutes before serving.
Note: I prefer the corningware dish for this casserole, instead of something like Pyrex, because the corningware doesn’t stick very much and is easier to clean. It’s also a little deeper.
I like the top layer of cheese to get crunchy at the edges, but if you don’t, just cover this with foil. Even though there’s sour cream in this dish, we used extra sour cream when we ate it. I enjoyed scooping up these enchiladas with thick, crunchy tortilla chips.