HyVee has the boneless, skinless chicken breasts on sale for $1.88 a lb through today so I thought I would highlight a tastey recipe that includes chicken. So why not share my favorite Chicken Enchiladas recipe with you!
What you will need:
Two large chicken breasts
1 can cream of chicken soup
1 can chopped green chiles
8 oz light sour cream
1/2 bag of favorite shredded cheese (3-Cheese blend, Colby/Monterey, Sharp Cheddar, etc)
8-10 flour tortillas
What to do:
Preheat oven to 375 degrees
Lightly sprinkle chicken breasts with Lawry's or your fave poultry seasoning. Pan fry in 1 Tablespoon oil until no longer pink inside. Cut into small chunks.
While pan frying chicken, you can mix together soup, sour cream and green chiles. (Reserve about 1/3 of this mixture for top of enchiladas)
Spread a small amount of soup mixture on one side of tortilla. Sprinkle with a few chunks of chicken and a little cheese. (Note: In the picture above, I did not have sour cream on hand so I used cottage cheese in it's place. It ended up being pretty tastey. So when in a pinch, substitute! :-))
Roll up tightly and place seam side down in 9x13 pan.
Repeat until all tortillas have been filled.
Spread remaining of soup mixture over top of tortillas. Sprinkle with cheese.
Place in oven for about 25 minutes. Serve with salsa, if you like. Enjoy!
*Reduce costs of the meal by purchasing chicken breasts that have the skin still intact and remove it yourself. These go on sale for around $1.20 a pound, possibly less.
*Another way to reduce the cost of this recipe is utilizing the breasts off a whole chicken that you have made earlier in the week for another meal. You can grab whole chickens for around $.77/lb on sale.
*With the young kiddos, I typically leave out the green chiles on their enchiladas. It is easy to spread their enchiladas with the plain sour cream/soup mixture prior to adding the chiles. This makes everyone happy!
*Add black olives!
*Cook up an extra chicken breast and save extra chunks for a chicken salad later in the week!
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