chicken enchiladas.

so hey guys!

remember when i fangirled about my own homemade enchiladas in this post?

well i decided to make them again and to document it this time so that i can share the recipe with y'all! 

this idea came after my boss was astounded that i had made homemade enchiladas just cause my brother JR wanted them. i'm sorry, but how else would you make enchiladas? is it really an arizona thing to know how to whip these bad boys up in an hour flat? i thought everyone was obsessed with them like i was, but my boss seems to have fallen folly to the myth that chicken enchiladas are hard to make.  

myth debunking now: chicken enchiladas are not hard to make.  

and i'ma prove it to you.

homemade (GASP! I AM SHOCKED AND IN AWE!) chicken enchiladas

ingredients:

2 large boneless skinless chicken breasts

2 Tbs butter

garlic salt

cayenne pepper

ground black pepper

greek seasoning (on mexican food? yes. on all food.)

ground turmeric

2 cans diced green chiles

3 green onions, chopped real tiny

lots of shredded medium cheddar cheese

8-10 flour medium-sized tortillas (mission brand are always the best)

1 can cream of chicken soup

1 can cream of mushroom soup

(utahrds....no western family brand. don't do that to yourself.)

1. cook your chicken breasts. you're probably as sick of me telling you how to do this as i am of telling you, but i'm gonna reiterate it again, cause i have this process down to an art. thaw your chicken, cut each breast in half, throw in a couple tbs butter, and stick in the oven at 350° for a couple minutes until the butter is melted. then take it out, flip your breasts around (i cannot believe i just typed that phrase) until all covered in butter, and then go crazy with your spices. i just did a couple big dashes of each spice and made sure all sides were covered. except go light on the turmeric. that stuff is cray.
stick them in the oven for about 10-15 minutes. please, please, please don't overcook them! if you can get them just right, your chicken will be so juicy and moist. i always cut the thickest part of the thickest breast to check them, and i take them out right when the juices run clear. 

2. mix up both the cans of soup in a small bowl. spread part of that mixture into the bottom of a 9x13 glass casserole dish. you just want enough of the soup on the bottom to keep the tortillas from sticking.

2. next, shred all your chicken and mix it with both cans of green chiles and the diced green onion. add some garlic powder or cayenne pepper if you feel so inclined.

3. the assemblage! a couple big scoops of the chicken/chile/onion mixture and a big sprinkle of cheese in the center of each tortilla. 

then roll those enchiladas and place them edge-down in the casserole dish.



my pan fit 9. sometimes it fits 8, sometimes 10. doesn't matter.



if i have leftover chicken at the end (and i usually have a bit since i tend to try really hard to not overfill the tortillas and over-compensate), i just scoop it into the ends of some of the smaller enchiladas with a spoon.
who am i kidding? i use my hands.

4. now you can scoop the rest of your soup sauce onto the top of the enchiladas. i use a spatula to push some of the sauce down in between each enchilada and all around the sides. (the scraping kind of spatula, not the flipping kind. let's just take a moment and all question together, why the heck are these two utensils called the same thing?!?! i digress.)



5. now put these beauties in the oven for about 15 minutes. technically, nothing in them is uncooked, so the oven is really just heating everything and drying out the sauce a bit. take them out after about 15, sprinkle copious amounts of cheese over top, and then bake for another 5.



and then....BAM!



homemade chicken enchiladas!
serve with homemade guac, sour cream, and tortilla chips.

two things:
1. consider this my profuse apology for how pretentious i get over mexican food.
2. if you want my guacamole recipe, i am prepared to share it with you. however, that act will feel like giving you the key to my soul, so you have to really want it. if you ask, i will provide.