Who wants to eat chimichangas next year?
March 31, 2008
Easy and tasty chicken enchiladas
Not me! Vote for Summer! (or as Summer says, “chiminichangas.” What are chiminichangas anyway? I can’t get rid of the visual of Dick Van Dyke covered in soot, dancing with a blackened chimichanga). Napoleon Dynamite allusions aside, can I interest you in you some chicken enchiladas? My husband always recites those lines from Napoleon Dynamite, his favorite movie, whenever we eat enchiladas. Of course, enchiladas are not chimichangas, but it’s become a bit of a family tradition now. He grew up eating his Mexican father’s enchiladas and gave this recipe the thumbs up. It is filling, relatively quick and easy and can easily be made for under $10.
One Spicy Mama’s Chicken Enchiladas
2 1/2 C. cooked shredded chicken *
1-2 Tbs. sour cream (optional) **
4 oz. can of diced green chiles
4 oz. can of diced black olives
28 oz. can of enchilada sauce
2 C. shredded Mexican mix (or Monterey Jack) cheese
16 corn tortillas
2 Tbs. chopped cilantro (optional)
* I like to boil a whole roaster chicken for an hour or so, take out the chicken and let it cool. Discard the skin and bones and shred the chicken to use for recipes like chicken enchiladas, chicken and dumplings, a variety of chicken soups, and other chicken casseroles. Naturally, you want to save the broth for these and other recipes.
** My husband doesn’t care for the taste of sour cream in his enchiladas (“not authentic” is a kind way to rephrase it). I happen to like it and always sneak in a tablespoon. He hasn’t caught on yet.
Combine sour cream, green chiles, 1/2 of the black olives, 1 C. of the enchilada sauce, 1 C. of the cheese, salt and pepper to taste in a bowl.
Heat tortillas over gas range. This method will work if you are so unlucky as to have an electric range – the purpose is to make the tortillas pliable by heating them up. Frying also works, but adds a ton of unnecessary calories and makes the enchiladas very heavy and oily.
Put in 2-3 Tbs. of the chicken mixture into a tortilla.
Roll up and place seam on the bottom.
Fill 9 x 13 baking dish as shown:
Pour remainder of the enchilada sauce over the rolled tortillas. Sprinkle with the rest of the black olives and cheese.
Cover and bake at 350 degrees for 40 minutes. Sprinkle with chopped cilantro if desired.