Recipes

[Calibeach]

This was posted on Instagram by Jennifer Garner. It's received a good number of positive comments. Looks very simple for a weeknight dinner. I think using a roasted chicken from Costco or the grocery store would also work instead of homemade poached chicken. 

Jennifer Garner Chicken Enchiladas

My mom and sisters visited me on Nantucket last month. Mom made a crowd favorite— something we loved growing up and that she brings out when a casserole is just the thing. The proportions are perfect to increase and increase as needed—even enough to feed a football team, which Mom would like you to know—she has done. She would also like you to know it freezes well. Thanks, Mom! (After decades in California I recognize these are barely related to enchiladas—but they go right down, anyway).
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Ingredients:
- 12 flour tortillas
- 2 cups cooked chicken (we poach ours and shred by hand)
- 4 Tbsp butter
- 1 can Cream of Chicken soup
- 2 cans green chilis
- 1 cup diced onion
- 1 cup diced celery
- 2 lbs Monterey Jack cheese (we halve it, and buy shredded if you can, for ease!)
- 1 cup sour cream
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Directions:
1. Poach your chicken! We put three boneless, skinless breasts in cold water (just enough to cover it) with onion, salt, peppercorns— basic brothy things you like, but not overboard. Bring to a boil, lower to medium, and start checking it between 10-15 minutes, until a thermometer reads 165℉ inside the breasts. Shred.
2. Preheat your oven to 350℉.
3. Sauté onion and celery in butter. Add shredded chicken.
4. Combine chicken soup, green chilis, and sour cream. Put a layer of this mixture into a casserole prepared with butter or baking spray.
5. Fill your tortillas, roll them and place seam side down into the pan.
6. Spread the majority of the soup mixture on the tortillas and finish with your cheese on top.
7. Bake for 30 minutes, until browned!
8. Yum!

[Kachina624]

I pressure cook a ton of chicken at once and freeze.  It would be perfect for this use.

I use FROZEN green chili in my cooking.

Sounds good!

[FranandZoe]

Sounds great.  And easy.  

When I cooked more I I always had diced chicken breasts frozen - very handy.

[Dazzlespaz1993]

i dont like jen garner and i dont like chicken enchiladas.

[Kachina624]

@Dazzlespaz1993.  Goodness, why in the world did you click on this thread that's clearly, titled "Jennifer Garner Chicken Enchiladas"?

Just spead the joy, I guess.

[shoekitty]

omg, this is nearly the recipe I made in the 70's.  It had sliced black olives and grated cheddar on top but nearly identical. I can guarentee you it is good, and it is well RECIEVED at pot luck, family meals. I don't make it anymore, I would eat it all!  Too fattening, and the soup has MSG.  But, not to worry, lol. I did try it years ago with Amy's, cream of mushroom, and her cream of chicken and it was good. I think the old Campbell unfortunately has the salt and flavor. But it can be adapted.  Just don't use non fat or low fat sour cream lol. 

[drizzellla]

@Calibeach Thanks for the recipe.

One thing I notice that Chicken Enchiladas seem to be chicken and you make a sauce. 

I seem to look for recipes that have other goodies in addition to chicken. But the recipes all seem to just have chicken. 

Have anyone added other ingredients (corn, beans, salsa? etc.?)  And has it "worked"?

Or should I try the chicken as is and enjoy it like that.

[Kachina624]

@shoekitty.  I love the olive/cheese addition.  This recipe gets better and better.

[shoekitty]

it is good.  IMO, the Ortega diced green chilis, and I add smidge more, the sour cream and chicken are just made for each other.  I am going by memory, but i shredded chicken, or in those days ground beef too. I put in flour or corn tortillas with a few olives, some onion wrapped, then I made the sauce  from sour cream, soup, chilis, etc.  I put some sauce on bottom arranged the filled torts open end down, then cover with sauce, then add shredded cheese and olives .  Sometimes I put a little cheese in with the chicken, so when it melted it held the shredded chicken together. lol. I just like the cheese. 

[shoekitty]

Ok, this is recipe  I got from cousin on recioe we used in 70's.

Yellow/ corn tortillas.  Or flour.  For sauce…Mix  half pint sour cream, 1  cream chicken soup, and small can Ortega chopped green chiles ( I use more) fry  up some ground beef… about a 1.5lbs, or use the seasoned shredded chicken) with sautéed onions. Mom only used salt and pepper (I will add other spices). Spread some of the sauce on the bottom of a glass 9x13 pan. Fill a warm tortilla with some meat and a sprinkle of shredded cheese. ( we used cheddar but some the Mexican 3 blend). Roll place seam side down and immediately top it with a layer of the sauce . (It keeps the tortillas from cracking ). Repeat until pan is full then top with rest of sauce and a a layer of cheese,sliced black olives . Bake covered 350 about 40 minutes. Sprinkle with sliced green onion  when done if you want. 

i remember I doubled  the sauce because more was better! But up to you I also think when I used corn torts, I made 12! 

To warm tortillas if you don’t have a tortilla warmer..place  1 on plate and cover with a damp paper towel 10 seconds in microwave. Use immediately or they get hard and crack. Repeat process 1 at a time. You’ll get your rhythm. It’s easy. Flour torts don't often need to be warmed