Creamy Chicken Enchiladas – A dish worthy of Kings and Cinco de Mayo!
Hi Friends! So, yesterday was Cinco de Mayo! Did you get a chance to celebrate? Did you know that Cinco de Mayo is the holiday most often celebrated, but least understood? Although many believe it is a celebration of Mexico’s Independence, that isn’t actually the case – that celebration takes place on September 16th.
Cinco de Mayo literally translates to “the Fifth of May,” and is traditionally a holiday celebrating the Battle of Puebla. In 1861, the Mexican army overcame overwhelming odds and managed a victory against the French at Puebla, despite the fact that the French were better trained and equipped. In Mexico, the battle has been largely forgotten, except for in Puebla itself. Ironically, Cinco de Mayo is more widely celebrated in the US than in Mexico!
For those of us in the Northern parts of the continent, it is a holiday that celebrates the Mexican culture and way of life, with music playing Mariachi bands, traditional Mexican food, and fun all around.
We weren’t really up for too much of a party – we’ve had two in the past two weeks – but In our home, as you know, we lovvvvve us some Mexican food. We don’t really need an excuse to have it, but Cinco de Mayo gave us one anyway.
I’ve already shared one of our other favorites, but this one.. it’s one of those that you don’t share because being the only one who knows how to make it makes you special. I like to be special. But, I’m trying to look at this in a new way.. if I share, then I’ll be special because I shared every one’s favorite recipe.. and that’s not so bad either. I’ll still be special. So, without further adieu, our all-time favorite Mexican dish, although hardly traditional, is Creamy Chicken Enchiladas!
My family would probably do just about anything I ask if I promise this for dinner. I’ve been scheming all week to come up with my list of demands.. weed the front flower bed.. wash the car.. paint my toenails.. brush my hair for hours, just because I really like it.. the possibilities are endless for what I can ask for!
I think it’s the creamy, cheesy, slightly chewing texture that gets them every time. I love it because it’s a simple recipe that I can double – one for now, one for the freezer. I also often gift this casserole as a thank you gift, or housewarming, or just simply because. Everyone loves a night off from cooking! Getting your toes painted isn’t too shabby either. I hope you’ll give the recipe a try!
Creamy Chicken Enchiladas
What you’ll need:
1 10.75 ounce Condensed Cream of Chicken Soup
1/2 cup sour cream 1 cup Salsa – I like Jack’s Special Salsa
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese
1 4.5 ounce can chopped green chillies
8 flour tortillas (6″), warmed
1 small tomato, chopped
1 green onion, sliced
What to Do:
- Preheat oven to 350 degrees F. In a large bowl, combine the soup, sour cream, salsa and chili powder to create a sauce mixture. In a large skillet, combine the chicken, and 1 cup of the sauce mixture, heating until warm.
- Prepare an 11 x 8″ baking dish by spreading 1-2 tablespoons of the remaining sauce mixture on the bottom of the dish.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up into the dish, and pour the remaining sauce mixture over the filled tortillas. Sprinkle with cheese. Cover with foil.
- Bake at 350 degrees F. for 15 minutes, remove cover and bake for an additional 15 minutes. or until the cheese is melted and the enchiladas are hot and bubbling. Top with the tomato and onion.
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