Friday, July 10, 2009
I Can Never Have Too Much Mexican Food
1 pound chicken breasts
1 packet of chicken taco seasoning
1 small chicken bouillon cube
1 pkg of corn tortillas
1 can green enchilada sauce
2 cups Monterrey jack cheese
1 can cream of chicken soup
1 cup sour cream
1 small can of mild green chili's
1 cup re fried beans (optional)
So the recipe might seem a little odd because I had ingredients I just wanted to use up such as the re fried beans. I am glad I did it though because it was delicious.
Start by placing chicken breasts in large pot over medium heat with taco seasoning, water, and chicken bouillon. Cover and allow to simmer until chicken is tender enough to shred. When Chicken is cooked add re fried beans. Add 1 cup of cheese and half of green chili's (or less depending on how spicy you like it) to chicken mixture. Place mixture in tortillas and roll up. Place rolled up tortillas into casserole dish that has half of the green enchilada sauce already covering the bottom of the pan. Pour the remaining half of green enchilada sauce over the top. Bring sour cream and cream of chicken soup mixture to a simmer and pour of enchiladas. Cover the rest with the remaining cheese and place in oven for 30 minutes at 375 degrees covered in tinfoil. Serve and Enjoy!