Saturday, September 26, 2009

Savory Saturdays (and Friday Favorites :)

I actually made these enchiladas on Friday, but didn't take the time to post. However, the children ate them for lunch today too, so I figure I will combine the two days and make it count for one! :)

I made 2 pans of the Enchiladas, and since both were created differently, I will post both recipes. The first is pictured above and the recipe is from my mom...

Recipe: Chicken Enchiladas (by Judie White)
2 cups of a Basic White Sauce (this is the same recipe I use, but it will only make 1 cup, so you would need to double)
1 lb. chicken, cooked & shredded
1 package flour tortillas (about 10, maybe 8)
2 cups pepper jack cheese
1 cup Monterrey jack cheese

Add pepper jack to white sauce. Reserve half of the sauce for topping. Stir chicken pieces into remaining sauce. Place a couple tablespoons of chicken mixture into center of tortilla and roll. Place rolled tortillas into a greased baking dish. Cover with reserved cheese sauce and sprinkle Monterrey jack cheese on top. Bake until cheese is melted and bubbly in a 375 degree oven.

The next recipe is found on every Old El Paso Mild Green Chile Sauce can, that I have ever seen, and my children love it:

Recipe: Creamy Chicken Enchiladas (by Old El Paso)

1 lb. Uncooked Chicken Breasts Strips
1 pkg. Cream Cheese (8 oz)
1 can Old El Paso chopped Green Chilies (4.5 oz)
1 pkg. Flour Tortillas (12 count)
2 cans Old El Paso Green Chile Enchilada Sauce (10 oz each)
1 cup Shredded Cheddar Cheese
Heat your oven to 400 degrees. Lightly grease and 13x9x2 baking dish.
In a large skillet cook chicken until no longer pink. Shred the chicken, then place chicken back into the skillet. Add the cream cheese and chopped green chilies, and cook over medium heat until all ingredients are combined well and the cream cheese is melted.

Spoon the chicken filling into the tortillas. Roll up the tortilla and place it in the pan seam side down. Repeat this step for the other 11 tortillas. Next pour the green chile enchilada sauce over the top and sprinkle with cheese.
Bake for 15 to 20 minutes or until hot and the cheese is completely melted.

Critiques ~
Megan: "A little too much chicken, but still good."
Zachary: He wanted 3rds!
Anna: "This is super duper good!"
Amelia: "Good."


Judie and George said...

I've started adding some rice and a can of white beans to mine for a little added interest.

emily :) said...

Mom, I love the idea of adding beans and rice! Yum! :)

Amye Kay said...

I am so into rice now and I found the best Knorr tomato flavoring. I add it to my rice cooker and it makes the perfect mexican rice so simply. I am going to try your El Paso receipe, anything with cream cheese it YUMS!

emily :) said...

Amye ~ That sounds really good!! I love mexican rice...I will have to find that flavoring :)