Chicken Enchiladas

Mmm, we love Mexican food and enchiladas are one of our easy, "go to" meals when we don't know what else to make. They are so quick and easy it's ridiculous but my regular recipe was starting to get a bit...boring. This recipe is anything but boring.

Ingredients:
5 boneless/skinless chicken breasts
Seasoning (salt, pepper, cayenne, garlic powder)
Olive Oil
1/2 onion, diced
4 cloves of garlic, diced
1 lg can enchilada sauce
1 can cream of mushroom soup
Water
7 tortillas
1 can refried beans
2 bags of cheese (we used finely shredded Mexican blend)
Sour cream

Preheat oven to 375.

Season chicken with equal parts of each seasoning or to your liking. Cube and set aside. You can also cube first and then season in a bowl but I think it's easier to season them when they are whole.

Pour olive oil on the bottom of your pan; just enough to cover the bottom. Add onions and garlic and let saute; about 10 minutes.

While your onions and garlic are sauteing, pour the cans of enchilada sauce and mushroom soup in a bowl. Whisk together until there are no lumps.

When your garlic and onions are soft, add the raw chicken and some water (just a little so it doesn't burn) and let it cook thoroughly.

While your chicken is cooking place your tortillas between 2 damp paper towels on a plate and heat in the microwave for about 25 seconds. Get a 9x13 casserole dish and coat with nonstick spray. And open your can of refried beans and one bag of cheese.

Once your chicken is cooked, it's time to assemble! Take a spoonful of beans and spread them on a tortilla. Add another spoonful (or two) of chicken. Sprinkle cheese on the chicken and roll together. Place folded side down in the casserole dish. Repeat for the remainder of the tortillas. When they are all situated, pour the enchilada sauce mixture on top and the other bag of cheese. You probably don't need to use an entire bag but we like cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for another 3. Top with sour cream (or whatever topping you like).

Verdict:
This is the best freaking enchilada recipe ever. They are so creamy and we could not stop eating! It also went pretty far. We had this for dinner on a Monday night and then each took some for lunch the next 2 days. This will definitely be cooked again in the very near future (and I will provide pictures then)!

Served With:
Uncle Ben's Spanish Rice (not recommended)

Source:
Erica's Kitchen Adventures