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~ Kathy M.

Sunday, October 30, 2011

Easy Chicken Enchiladas:

I had a hankering for chicken enchiladas the other night. Well, really, I had a hankering for oyster stew, but when I went to the store to buy fresh oysters, they were all gone. The meat man said that he had just thrown them away that morning because nobody had bought any for quite a while. Maybe I was lucky; you know how fickle oysters can be. Therefore, changing horses in the middle of the stream and not for the first time ever, I decided to make enchiladas instead. They turned out to look like this:

Oregon Gifts of Comfort and Joy ~ Kathy Matthews

We got this handy-dandy George Foreman broaster thingy for a wedding present a bit over 7 years ago.  I don't know if they still sell them, but this is one of my favorite kitchen appliances.  I should have washed up the outside better, but didn't think about taking pictures until it was very hot:

 Oregon Gifts of Comfort and Joy ~ Kathy Matthews

I sliced up four boneless, skinless chicken breasts and cooked them until they were done in a can of chicken broth, Italian seasoning, pepper, garlic powder and soy sauce:

 Oregon Gifts of Comfort and Joy ~ Kathy Matthews

The other things that you will need:

 Oregon Gifts of Comfort and Joy ~ Kathy Matthews

 Oregon Gifts of Comfort and Joy ~ Kathy Matthews

Pour the large can of cream of mushroom soup (Campbell's is the best) into a bowl.  Add the package of mushrooms, one bunch of green onions (sliced) and half of the can of olives.  Mix well:

 Oregon Gifts of Comfort and Joy ~ Kathy Matthews

On the tortillas (this were thick ones, called gorditas), place strips of chicken, a dollop of sauce, and a few slices of cheese.  Roll it up the best you can, and place it in a baking dish that has a bit of the chicken broth from when you cooked the chicken (so the enchilada won't stick to the bottom of the dish):

 Oregon Gifts of Comfort and Joy ~ Kathy Matthews

After your pan is full of enchiladas, pour half of the large can of enchilada sauce over the top of the tortillas.  You might want to ladle the sauce instead, if you don't want a big mess like I ended up with:

 Oregon Gifts of Comfort and Joy ~ Kathy Matthews

You should be able to make one more pan with the above ingredients, if you add some more olives.  Cover the dishes with aluminum foil, place them on cookie sheets to keep your oven clean and bake for 45-55 minutes at 375*.

 Oregon Gifts of Comfort and Joy ~ Kathy Matthews


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Mama Zen said...

Oh, yum! That looks divine.

Kathy A. Johnson said...

Looks delicious!

No Copying!


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