Yes, I have completely lost my mind.
No really, I will explain how we ended up with chicken enchiladas.
My mom's family had Christmas early this year (Dec. 11), which means we got our Christmas present from her and her husband early. The gift was money to put toward a restaurant meal for my whole family.
You know how hard it is to get adult children together on the same day, the same time, and agree on one place? Yup, pretty hard.
So, I offered the idea of putting the money toward our Christmas dinner with my kids and grandkids. Which meant many phone calls (at least three).
The kids chose a theme (okay, I kind of threw the idea out there)(Mexican), and then each family was provided the ingredients for the Mexican dish they chose to provide.
Logan and Sydney: Guacamole
Cassie and David (Ashton & Lydia): Top secret fajitas meat (yes, David refuses to share). David dumped the used marinade down my kitchen sink drain. I told him I was going to swab the pipes and send it out for testing. I NEED THOSE INGREDIENTS!!
Randi: Cookie Dough Truffles
Myself (Angie & Sean): Chicken Enchiladas, flour tortillas, corn chips, beans, cut-out cookies (a request from my son), and taco meat (with all the taco toppings)
Pretty good looking meal, huh?
Could we have done better at a restaurant? I highly doubt it.
While making the enchiladas I got distracted and didn't take as many pictures as I would have liked.
I did get a beginning picture at least.
My distractions consisted of this:
Opening presents with the grandkids.
And opening presents with my whole entire family. Is there anything better?
We had a lot of chicken enchiladas left-over, and this is what I have been doing with them. I'm sure they freeze well too, but I am going to try and finish them up.
I have been sprinkling chopped onion, lettuce (just a little brown from being left-over), and sour cream on top. Very good!!
The chicken enchilada recipe was created by combining two recipes together. I didn't have all the ingredients for either recipe, so I worked with them.
The recipe that I wanted to use came from Deanna Ankney's (a friend of mine) sister. It is partially there Deanna. And thank you for sharing with me.
This is what I did:
1 pt. sour cream
2 (15.5 oz) cans diced tomatoes with green chilies (If you want less spice, use one can plain and one can with chilies)
1 can cream of chicken soup
1 1/2 c. shredded Mexican blend cheese
1 1/2 pounds cooked chicken
1 tsp. cumin
1 pkg. of 10 burrito sized flour tortillas
2 c. shredded Mexican blend cheese
Directions my way:
Preheat oven to 350 degrees F.
I cooked (boiled) my chicken in a dutch oven. When my chicken was done, I emptied the dutch oven (still warm from cooking chicken), and dumped all my ingredients in the dutch oven. I heated ingredients on low until warm.
Reserve half of the enchilada mix in a different bowl and set aside. Spoon 1/2 of the mixture into flour tortillas, filling to your liking. Roll the tortillas around the filling and place seam side down in a 9 x 13 baking dish. After all the enchiladas are rolled and placed in pan, top them with the remaining enchilada filling and two cups cheese. Place in the preheated oven for 30 minutes. Let stand for 10 minutes before serving.
Good Luck~Happy Eating~Enjoy
"In the world ye shall have tribulation: but be of good cheer; I have overcome the world." John 16:33