Connie's Enchiladas

Home Up

CONNIE'S CHICKEN ENCHILADAS

INGREDIENTS:

4 Boneless chicken breasts, cooked and shredded or 1 whole chicken deboned
1 Lb. Velveeta cheese, Mexican mild
2 Cans (10.5 oz.) Cream of Mushroom soup
1/2 Can (10.5 oz.) Rotel Original diced tomatoes & green chilies
1 Small pkg. Monterey Jack/Colby Jack shredded cheese
18 to 24 Corn tortillas
Oil for frying tortillas
Chicken broth reserved as needed

Boil chicken breasts until tender and shred.  In a large skillet over medium to low heat, combine cream of mushroom soup and 1/2 can of Rotel Original diced tomatoes & green chilies.  Add Velveeta cheese and add chicken broth to thin if necessary.  Allow to simmer on low once combined. In a small non-stick pan, add oil and quickly fry tortillas on both sides and dip into the enchiladas sauce/mixture coating both sides and place in a baking dish. Continue frying the tortillas and dipping them into the enchiladas sauce and stack them on top of one another.  To assemble the enchiladas, add small amount of shredded chicken into the center of the tortillas and sprinkle the Monterey Jack/Colby Jack on top and tightly roll the tortillas placing them side by side in the baking dish.  Once all the tortillas have been filled and rolled with the chicken and cheese, cover the filled tortillas with the remaining enchiladas sauce mixture.  Cover with aluminum foil and bake in oven at 350 degrees for 30 minutes.  Serve with refried beans, fried rice and/or your favorite sides.

I received the above recipe from Connie Gonzales of Stamford, Texas our youngest daughter's Mother-in-Law.  Connie gave me some on the job training while we were visiting our Daughter Lisa, her husband Steve and our latest grandson Xander McKnight Gonzales who celebrated his first birthday.  Connie also made refried beans and fried rice sides dishes also.

YIELD:  6 servings

Below enchiladas prepared on 03-27-10 by Bill aka Mickey Porter.  I could not find the corn tortillas locally and substituted flour tortillas instead.

Below sequence pixs taken of my version of Connie's Enchiladas and the first pix is Connie Gonzales of Stamford, Texas in Lisa and Steve Gonzales' kitchen:

This was a fun recipe to complete and Connie was much neater assembling the enchiladas than what I did but they tasted excellent and looked pretty good for a first try!  The yellow corn tortillas is the way to go with this recipe and will locate them before my next Chicken Enchiladas!

Bill aka Mickey Porter 03-27-10.