The Whole Enchilada

Food for thought is no substitute for the real thing. –Walt Kelly

Mexican food is one of my favorites, so I thought I'd share a couple of our favorite chicken enchilada recipes. The first one is my favorite and the second one is Mr. Bug's.

Chicken Enchiladas

2 lbs. boneless, skinless chicken breasts
1 {15 oz.} can Mexican stewed tomatoes
8 tortillas
1 {11 oz.} can enchilada sauce
1 {11 oz.} can cream of chicken soup
½ c. Monterey Jack cheese, grated

• Heat oven to 350˚. Place chicken in a baking dish, sprinkle with a little salt and pepper, cover and bake for 35 minutes. When chicken has finished baking, wrap in foil and refrigerate until completely cooled.
• Shred the chicken. Put the tomatoes in the blender or food processor and chop until the consistency of salsa. Mix chicken with tomatoes.
• Place the chicken mixture onto the tortillas; microwave each tortilla for 15-20 seconds and then roll the enchiladas and place in a 9x13 baking dish.
• Mix enchilada sauce and soup together; pour over the enchiladas in the baking dish; top with cheese. Bake, uncovered, at 350˚ for 30 minutes.
• Serve with Spanish rice and refried beans.
Serves 6 to 8

Notes:
• If you bake the chicken too long {i.e. long enough for all the juices to evaporate} the chicken will be dry. Bake it just until chicken is no longer pink in the middle. Allow it to cool completely {in the fridge} before cutting to allow for more flavorful, juicy chicken.

Creamy Chicken Enchiladas
2 lbs. boneless, skinless chicken breasts
1 medium onion, finely chopped
1 cup hot water
1 chicken flavored bouillon cube
1 {4 oz.} can chopped green chiles
8 tortillas
1 {8 oz.} container plain yogurt
1 {11 oz.} can cream of chicken soup
1 c. Mozzarella cheese, grated

• Heat oven to 350˚. Place chicken in a baking dish, sprinkle with a little salt and pepper, cover and bake for 35 minutes. When chicken has finished baking, wrap in foil and refrigerate until completely cooled.
• Shred the chicken. Dissolve the bouillon cube in the hot water. Place the chopped onions and ¾ cup of the chicken broth in a small skillet and sauté until the onions are clear and no liquid remains.
• Combine the chicken, onion and green chiles. Reserve half of the cheese. Place a little bit of cheese onto the tortillas. Place the chicken mixture on top of the cheese; microwave each tortilla for 15-20 seconds and then roll the enchilada and place in a 9x13 baking dish.
• Mix the yogurt and soup together; pour over the enchiladas in the baking dish; top with cheese. Bake, uncovered, at 350˚ for 30 minutes.
• Serve with Spanish rice and refried beans.
Serves 6-8

Notes:
• You may substitute 8 oz. sour cream for the yogurt.