Thursday, October 23, 2008

Chicken Enchiladas

One of my favorite dinners to make is Chicken Enchiladas. We love them in my house & the great thing about them is that if you are craving them but happen to be out of corn tortillas you can easily convert the dish to Chicken Crepes (we are super ethnic in my house). If you don't have flour, milk, and eggs on hand then you have a great excuse to not have to make dinner. Hence the reason I often conveniently "forget" to get eggs. (Sad, I know)

Madison's first real dinner was Chicken Enchiladas (obviously not the night this video was taken) and when I made them for dinner last night it became Hunter's first dinner. He isn't talking yet so I just got some pictures of him. He really dug them, I couldn't get him to look up at the camera he was so focused on dinner.

The night we took this video my sister Allie was in town. Madison kept saying "ummm, yummy" after every bite, we were cracking up. So of course we had to get a video. Madison gets a kick out of watching it now and we love it still. I hope you think it is as cute as we do. She was 2 when we took this and it is crazy to see how much she has grown.

Want to make them yourself? Here is the recipe.

2-3 cooked chicken breasts. I boil them or get a roast chicken from the grocery store. Chop in to chunks.
1 can diced green chilies
1 can cream of chicken soup
3/4 cup of sour cream
if you want you can add some shredded cheese to the mixture

1 can cream of chicken
3/4 c sour cream
shredded cheese

I fry the tortillas in oil to soften them up a little. Otherwise they will tear apart when you fill and roll them.

Put mixture in a tortilla (makes about 20 corn tortillas)
Pour topping mixture over the enchiladas
Top with shredded cheese

Bake 375 for about 20 min or until the cheese is all melted.

Enjoy! They are not healthy, but they are yummy.

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