Every once in a while I get a hankering for Tex-Mex that nothing can satisfy besides these enchiladas. I first had them when we were invited to the home of a friend at church. He is from Texas, and this is his mother’s recipe.
Now, just a word of warning. This recipe is probably a bit unconventional. All you Texans out there will probably start throwing rotten fruit when you see that one of the ingredients is the always questionable “Cream of Chemical” soup. But don’t scoff until you try them. These are delicious! And easy too.
1.5 lb chicken breast
1 (8-oz) bag shredded Monterey Jack and Cheddar cheese
1 can Rotel Diced Tomatoes & Green Chilies
1 can Campbell’s Cream of Mushroom soup
Boil chicken and cube. Dice onion. Fill tortillas with onion, chicken, and cheese. Roll and place in a greased 13×9 pan. I can fit 7 or 8 enchiladas in a pan. Mix together Rotel and soup and spread on top of tortillas. Top with more onion and lots of cheese. Bake at 350 degrees for about 30 minutes.
This is a great dish to prepare ahead of time and freeze. Defrost in the fridge the day before you want to cook it. You’ll need to allow more cooking time if it goes in the oven cold.
And what would a pan of enchiladas be without a pitcher of margaritas? It would be a very lonely enchilada, that’s what it would be. I got this recipe from another l friend from church.
6 oz frozen limeade
3/4 cup tequila (Cuervo Gold is my favorite.)
1/4 cup triple sec
lots and lots of ice
Blend well. Cheers!
(I don’t defrost the limeade so the drink is slushy. If you like your margarita on the rocks, thaw the limeade and use less ice.)