Not Your Average Mexican Enchilada

Okay so this what my family likes to call a "Gringo Enchilada", even though it came from my Mexican boyfriend Andrew. This is probably one of my all time favorite recipes. I make it at least once a month upon my family's request. Which is absolutely fine by Andrew and I, you'll never see one of us without the other in the kitchen.

Gringo Enchiladas (Also known as Sour Cream Enchiladas)









You'll Need:

1 can Cream of Chicken Soup
1 small can of diced jalapenos (drained)
1 small can of diced green chillies
1 small can diced black olives (drained)
1 16 oz tub of sour cream
1-2 packages of flour tortillas
1 bag sharp cheddar cheese (graded)
2-3 raw uncooked chicken breast
Any kind of seasonings you have on hand (Garlic salt, onion powder, black pepper, seasoning salt)
1 13x9 glass baking dish
1 8x8 glass baking dish
1 medium sized bowl

Preheat Oven to 350

1. Boil raw uncooked chicken breast in water until cooked through

2. Take cooked chicken and shred in medium bowl with two forks (just like in the mac and cheese recipe)

3. Season Chicken with any seasoning you'd like (again just like the last recipe I like to use the ones listed above)

4. Add Cream of Chicken Soup to chicken along with 2/3 of the sour cream tub (you can add more if you desire. I usually don't use the whole tub, but I come pretty close).

5. Drain the can of olives and the jalapenos and add to chicken mixture (Again add as much as you'd like. I like olives and I really like spice so I put almost the whole can of jalapenos in, but if you don't like spice I'd suggest a few teaspoons.) Add Green chilies (as much as you'd like they are not really spicy they give more flavor then anything, especially if you didn't add a lot of jalapenos, then you'll want more of the green chilies)

6. Sprinkle a handful or two of cheese into mixture and stir together until blended well. (You might want to taste it now, and see if you want more of anything, sour creme, jalapenos, seasonings etc.)

7. (This is the tricky step. It Is easier to have two people running a system, but if not you can heat the tortillas fast in the microwave to make them more flexible) Heat one tortilla on stove top and lay it down in the 9x13 glass dish (the 8x8 is for any extra filling or tortillas you may have. I can usually fill both pans with this one batch of mixture) fill it with a few large spoonfuls of chicken filling, roll up the tortilla facing the seam down. Continue to do this until you feel like you've made enough or you run out of filling.

8. Once you have finished rolling up the enchiladas if you have any extra filling you can pour it over the top.

9. Sprinkle cheese over all enchiladas (as much as you'd like)

10. Place tinfoil over the top of each dish and place in the oven for about twenty minutes (Just until cheese is melted and insides are hot, everything is already prepared the oven is simply to warm it all up)

And Enjoy :)

I usually like to serve this dish with a side of rice. Andrew is my rice cooker though, I don't know how the man does it, but I swear it's like going out to a Mexican restaurant. I'll ask him for the recipe if anyone is interested. I know it's simple though. Please if you try the recipe let me know how you like it :)