I made this awesome enchilada recipe last night for dinner. Now Mike doesn't like enchiladas, so I just told him it was a casserole... he loved it! However, Baby B did not. Or, at least, he kept me up all night reminding me of the jalapenos.
But here is the recipe!
3-4 chicken breasts, seasoned and shredded (I used a rotisserie chicken)
1 can cream of chicken soup
1 can of milk (from the cream of chicken)
2-3 blended or food processed jalapenos (depending on your idea of spicy)
corn tortillas
1 small block of jack cheese, shredded
1 small block of cheddar cheese, shredded
1 cup diced white onion
To make the sauce, cook the soup, milk, and jalapenos over low heat until thick.
Spray a rectangular baking pan with Pam, and then line with a little of the sauce.
Fill each tortilla with a little sauce, some chicken, some jack cheese and onion.
Roll and place in dish. Fill with as many enchiladas as possible.
Sprinkle the cheddar cheese and leftover onions on top.
Bake at 325 for about 30 minutes. Best served with mexican rice, refried beans and quacamole!
Enjoy! And thank you to Kathy for the recipe... mmm!!
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