The Cookbook

Skillet Enchiladas

1 10-3/4 oz. can cream of mushroom soup
1 14 oz. can enchilada sauce (medium)
1/4 c. milk
1 7 oz. can diced green chilies
12 corn tortillas (more, if you need to streeeetch)
2 1/2 cups shredded sharp cheese
7 oz. can sliced ripe olives
1 lb. ground turkey (or lean ground beef)
1/2 chopped onion (optional)

In a skillet brown the turkey (or beef). The key to using turkey is to add nearly a full can of fat free chicken broth when you are browning (turkey doesn't actually brown", it just cooks). (If you use beef, then drain it after browning!) After browned, add the mushroom soup, enchilada sauce, milk and green chilies to skillet; heat until bubbly. Wrap tortillas in a damp paper towel and microwave about 60 to 90 seconds until soft. Sprinkle some cheese and olives on each tortilla, roll up "jelly roll style" and place seam side down in the meat sauce in skillet. Cover and heat thru - about 5 minutes. After you plate servings, top with a few sprinkles cheese and a few slices of olive.

Just Me

Chicken Enchiladas
Jude

Boil your chicken pieces in chicken stock or boullion. Remove chicken and debone. Coursely chop chicken into bite sized pieces.

In a separate pot, take a little oil and add in some chopped onion, diced jalapeno. Stir it til the get sort of opaque and are are a little tender. You can also add some bell pepper at this point.

Add 1 can undiluted cream of chicken soup, can of rotel tomatoes and about a 1/2 a container of sour cream, plus some water. Stir it all up and heat. It should be the consistence of pretty thick soup. Salt and pepper to taste.

Spray a bit of Pam on your baking dish. Spread a thin layer of the soupy mixture to keep the tortillas from sticking to the bottom.. then a layer of corn tortillas. Now layer the chicken, more sauce and some cheese. I use monterrey jack. Queso blanco would work, too, but I haven't tried that yet. Add another layer of tortillas and repeat til you are out of stuff. Finish off the top layer with tortillas, some sauce and cheese. Bake at 350 til it's all hot and bubbly and the cheese is ever so slightly turning brown.

You can garnish with black olives, sour cream and chopped green onions if you like after it's baked.

Just Me

Enchiladas
Eve

Two cans Old El Paso Enchilada sauce. Sometimes I mix green and red.
6-8 corn tortillas -- flour tortillas don't work as well.
one onion chopped (or more is okay)
grated cheese --lots cheddar or monterrey jack or whatever you like
1/2 lb. browned ground beef if you wish (optional)
vegetable oil
sour cream (optional)

Heat oil in skillet. Dip one tortilla at a time in the oil and drain. Place tortilla in baking dish and put a little cheese, onion, beef, and sauce (very little sauce) on tortilla and roll it up. ( You can just mix a very little sauce in the beef rather than putting them on tortilla separately) After you roll all the tortillas pour all the sauce over them and sprinkle any remaining beef and onion over them. Cover with plenty of cheese.
Bake for 20 -30 minutes until hot and bubbly at 350.

Serve with sour cream.

Without the oil -- the tortillas are very hard to work with -- they tear up too easily. If you don't want to dip them in hot oil -- try stacking them in a casserole with the other ingredients like a lasagna.

Just Me

Chili's Chicken Enchilada Soup

1 tbsp. vegetable oil
1 lb. chicken breast fillets (approx. 3 fillets)
1/2 cup diced onions
1 clove minced garlic
4 cups chicken broth
1 cup masa harina (you can find this in the flour section)
3 cups water
1 cup enchilada sauce (I used canned)
16 oz. velveeta (this time I used the shredded and it was easier)
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Garnish - shredded cheddar cheese, tortilla strips/chips, pico de gallo

Add oil to large pot over medium heat. Add chicken breasts and brown for 4-5 minutes per side. Set chicken aside.

Add onions and garlic to pot and saute' over medium heat for about 2 minutes or until onions begin to become translucent. Add chicken broth.

Combine masa harina with 2 cups of water and whisk until blended. Add masa mixture to pot with onions, garlic, and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in bowls, and garnish with shredded cheddar cheese, chips, and pico de gallo. (I find the tortilla shreds like they use in restaurants in the bakery section of Kroger).

DiamondGirl