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Monday, March 8, 2010

Gooey Goodeness: Chicken Enchiladas

Well tonight was the first test for a FREEZE-O-RAMA dish...

Truth be told I think I would have cried if it didn't go well.

But, we will never know because the Sour Cream Chicken Enchiladas were so yummy! Yay!

So to celebrate, I thought I'd share the recipe.

This one comes from Gooseberry Patch's Best Casseroles.

If I was forced at gunpoint to choose my favorite GP cookbook, this would probably be it... but we don't need to get violent so put the gun away ;)

I took a gamble on this recipe because we had not had this version before.

I started out with my chicken.

Side Note: All ingredients listings will be for a single batch, however in the pictures you are seeing double... Now if you start seeing triple that is on you...and your glass of wine;)

I then sprinkled my chicken liberally with the best stuff on earth... Lawry's seasoned salt.


Meanwhile my blender and I started a fight. We typically don't get along, but that is another story.

When I added my cream of chicken soup, I quickly realized she was no match for my double batch.

Normal folks would just add 2 cans and 1/2 carton of sour cream, but I had to fit 4 cans and way more than a dollop of Daisy--a wallop you could say ;)

Then came a can of chilies. I just realized that the Spanish word for mild is suave... lol! Puts a whole new meaning to my hair care line.

Then a tsp of Ground Cumin. I heart ground cumin. It is one of my favorite spices.

You blend up all of those ingredients and you make a mess if you try to cram too much into your blender...just sayin'

Then you take 1/4 cup chopped onion...

And mix it with 3 oz. softened cream cheese and 2 cups of your prepared chicken. Mix'er up!

You put a dollop of the cream cheese mixture on a tortilla and wrap it up Taco Bell style.

And you put it to bed nice and snug in a 9 x13 casserole dish. (Note: you are seeing 1/2 of one batch here... gotta switch it up to keep ya on your toes!)

Then pour your blender mixture over the top. This will make for a VERY soupy enchilada. If you would prefer less liquid I would cut back to 1 can of cream of chicken soup.

Then sprinkle with cheese. This is my SAD attempt at grated Velveeta. (I am on a Velveeta kick.) Next time I will just cube it and plop on top. Regardless, it all melted wonderfully.

Now here is where I froze it. And then today I let it thaw on the counter and asked Puddie to throw on some forgotten olives (on the enchiladas--not himself. You have to be very specific with Puddie. That crazy guy is liable to do anything.) and then pop it in the oven when I left work for home.

And THIS is what I got to come home to!


And this bowl was the only dish I had to clean up ;) Mommy score!

Chicken Enchiladas--4 out of 5 stars

3 GOODe Thoughts:

Whoa...those enchiladas look fantastic and we love the addition of the olives! Thanks for sharing some Gooseberry love too, Cris. We appreciate it!

They were delish--and great for lunch today as well ;)!

They were delish--and great for lunch today as well ;)!

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