August 21, 2014

My Favorite Quick Meal

These Chicken Enchiladas were something my family grew up on, and I aint complainin because they're good. I call these "white girl" chicken enchiladas, because I felt like I had to find some inner Hispanic in me to make these layered ones here. I'm just kidding, I'm the farthest from Hispanic, and it just sounded better. They are just more americanized Mexican food...but you gotta try em.
 I literally don't measure anymore because I've made them so much, and you can never mess up!

Grab 1 can cream of chicken, and 1 can cream of celery:
if I don't have celery on hand, I just use both chicken.

Canned Chicken (2 large):
I have made before with rotisserie, but these are just so simple when using everything from a can & you can't taste the "canned" flavor anyways.

Sour Cream

Salsa or Rotel 
Whatever range of hotness you want

1 cup (or so) Shredded Cheese

1 pkg flour tortillas
If it's just us two eating, I'll get the pack of 10 and it lasts us for dinners and lunches for the next couple days.

Set your oven to 350. Mix all of the ingredients together (besides the tortillas, of course) and add more sour cream if your heart desires. Start with smaller portions of the salsa and sour cream, because you can always add more, and you don't want it too runny. Now, add 2 heaping dallops onto a tortilla, fold in half and roll! Lay all of the rolled enchiladas in a pan, and pour the excess mixture on top, and add cheese. 
Throw them in the oven for 30-40 and you're set! Add some chips and salsa, beans & rice (which aren't pictured because it was taking to long to cook and I was getting HANGRY) and bon appetite! Seriously soooo easy, and makes for great leftovers! 

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