My sassy husband requested chicken enchiladas for Father’s Day this year. He likes this recipe, which I don’t make very often because…well, you’ll see. It’s just not an everyday sort of food. Or at least, it shouldn’t be.
Cook boneless, skinless chicken breasts in the slow cooker for a long time. Like, all day. These cooked for 8 hours. If you try to lift one out of the pot with a fork, and it just disintigrates, you know they’re ready. I cooked these with a little chicken broth for flavor and moisture. Totally worth opening a can. Yum.
Shred the chicken with two forks. Just rip it apart. Take out your frustrations. This looks like a lot of chicken, but don’t freak out. I cooked a whole huge bulk package. I’m freezing most of it for later.
Put 2 1/2 to 3 cups of shredded chicken in a large bowl. Add 1/3 cup green onions if you have them (I didn’t have any. Alas).
Add 1 cup shredded Monterey Jack cheese. Mine is a Monterey/Colby mix. Still good.
Add 1 cup shredded cheddar cheese. You don’t have to buy the cheese shredded, by the way. You can grate it yourself. I was just really busy. And, yes, lazy.
Pour 16 ounces cream of chicken soup in a separate bowl. I use Campbells.
Add 1 1/2 cups sour cream to the soup. Look, it’s light! Your waist thanks you.
Add a small can of diced green chilis. Don’t worry, these aren’t spicy. Just flavorful.
Mix the soup, sour cream and chilis together and pour 1/4th of the mixture into the chicken mixture.
Pour 1/2 the soup mixture into the baking pan. Spread it around like a bad rumor.
Spoon the chicken mixture along the center of a tortilla. Sneak a bite. Yummy.
Roll the tortilla into a heaven-filled tube.
Place the tortilla on top of the soup mixture in the baking dish.
Repeat until you’ve used all the filling. I got six large enchiladas out of it.
Spoon the remaining soup mixture over the top of the tortillas. Do you like white food? Because this is really, really white food. Look at it. I wish I had green onions.
Sprinkle 1 cup cheddar cheese over the top of the enchiladas.
Bake at 350 degrees for 30 minutes. Take it out of the oven. Salivate.
Sprinkle sliced olives over the top. I used one of the cute tiny cans.
Let it settle for a few minutes, then serve. Do not use your scale for at least three days afterward.
Do you think these would freeze well? Thinking about trying it for a freezer meal.
Cherie, I haven’t tried freezing it, but I think the sour cream would be a problem. Everything else would be okay, I think, but the sour cream won’t freeze well. The time-consuming part of the recipe is the chicken, so my suggestion would be to cook and shred the meat ahead of time and freeze that, then pull it out when you’re ready to make the enchiladas. It’s not quite as easy as just pulling out a frozen meal, but it will turn out better that way. I guess you could try making it without sour cream, and freeze that, then just put fresh sour cream on top when you serve it? That might be an interesting experiment. Good luck!
This looks wonderful. You even know the best sour cream and cheese blends. Going to try it this week. Thanks for posting.
Oh good Fort Worth Chick, I hope you love it as much as I do! (But please add more color than I did, lol).