Green Chicken Enchiladas, Game 2

Posted by on May 19, 2010 in Blog, Chicken, Family Favorites, International, Lakers | 27 comments

 

Today, I was chatting with a girlfriend online and she told me that my recent food posts haven’t “wowed” her. This made me giggle. What can I say, our family eats regular, home cooked fixin’s, and my blog is our “family’s ordinary cookbook”. :)

It’s actually quite funny that my girlfriend told me that she wasn’t “wowed” just after I posted Zesty Italian Sausage Hash, because bebe dada was peeking over my shoulder when I was blogging about it and said, “why are you going to post that? You’ll lose readers!” I just laughed and said, “that’s alright, I blog about what we eat, and this is a meal we eat occasionally.” My blog is like peeking through a window to catch a glimpse of our lives. It’s not always “wow”, just ordinary, and that’s completely okay. :)

Tonight is Game 2 of the Lakers vs. Suns game. Continuing with this week’s objective to cook non-Japanese comfort foods WITH meat to satisfy bebe dada’s cravings, I decided to make enchiladas for game night.

My mom never made enchiladas for us. As a kid, I’m pretty sure I didn’t even know what enchiladas were. This is primarily due to the fact that my mom only cooked Japanese dishes or simple American dinners. I remember eating Tito’s Tacos (a taco stand in L.A.) when I was growing up, and we often ordered tacos and burritos, or even made these at home so I knew what these were, but I didn’t meet the enchilada until later in life – probably in high school. (Yes, I was very sheltered.)

About three years ago I finally learned how to make enchiladas. My girlfriend, M, made enchiladas for our potluck, chicken for us carnivores and cheese for the vegetarians. They were so delicious. I asked her how to make these and she gave me a few simple instructions to follow. Now, enchiladas are one of our family’s favorite dishes.

Chicken Enchiladas

  • 2 chicken breasts, cooked, shredded (shortcut: use 3 1/2 cups shredded Costco rotisserie chicken)
  • 1 16-oz can of enchilada sauce
  • 2 cups Mexican blend cheese
  • 1/2 cup chopped black olives
  • 12 soft corn tortillas (small)
  • 2 foil pans or baking dishes
  • Sliced avocado for garnish

1) Pre-heat oven to 350 degrees F. Mix chicken breast with olives, 1/4 cup cheese and enchilada sauce until wet (about 3/4 cup of sauce). I had some shredded Costco rotisserie chicken in the freezer which I defrosted and used for this dish. Using pre-made rotisserie chicken is a huge short-cut to making enchiladas. If you don’t have rotisserie chicken, just boil the chicken on low heat for about 15-20 minutes.

After looking at this photo a second time, I realized it’s not pretty.  I considered removing this, but decided against it.  It is what it is; however, you’ll find it’s quite tasty.  :)

2) Pour enchilada sauce into the bottom of the baking dish until covered. I use La Victoria mild green enchilada sauce. It’s not spicy and perfect for my sensitive tummy. My friend, M, prefers La Palma sauce. I’ve tried La Palma and it’s pretty good but even mild is too spicy for me.

3) Pour some enchilada sauce into a shallow dish or bowl and place one steamed tortilla at a time into the sauce, cover thoroughly. Move the tortilla to the baking dish.

Tip: I steam the tortillas in the microwave by covering a couple of them with a damp paper towel and cook for 30 seconds to 1 minute.

4) Place enchilada filling and extra cheese in the center of the tortilla.

Roll the tortilla away from you with the open ends tucked under the enchilada.

Repeat and continue until all the enchilada filling is gone. I usually end up making 12 enchiladas.

5) Pour remaining sauce over enchiladas, add remaining olives on top for garnish, tightly wrap the baking dish with foil, and bake for 30 minutes. Let stand covered for 10-15 minutes. Sprinkle extra cheese on top of enchilada before serving. Garnish with sliced avocado.

If you like extra sauce on your enchiladas, I recommend buying two cans of enchilada sauce. One can barely covers 12 enchiladas, and the second can may be warmed up and used to pour over the enchiladas just before they’re served.

As always, these enchiladas were well-received at the dinner table. We also have plenty of leftovers so I don’t need to cook dinner tomorrow night. Yay! As much as I love cooking, even I need a break sometimes.

Chicken enchilada dinner…
This could have used a bit more enchilada sauce and perhaps it’s not a “wow” dinner, and in fact, quite “ordinary”, but it’s a family favorite and good comfort food. :)

Despite losing a 14-point lead in the 3rd quarter, the Lakers beat the Suns 124-112 to lead the Western Conference Final series 2-0. Only two more wins needed to play in the NBA Championship Finals.

Good dinner, Lakers won, all is well in my world. :)

GO LAKERS!

Judy | bebe mama

 

Green Chicken Enchiladas
Author: 
Recipe type: Main
 
Easy and quick enchiladas using pre-made sauce.
Ingredients
  • 2 chicken breasts, cooked, shredded (shortcut: use 3½ cups shredded Costco rotisserie chicken)
  • 1 16-oz can of enchilada sauce
  • 2 cups Mexican blend cheese
  • ½ cup chopped black olives
  • 12 soft corn tortillas (small)
  • 2 foil pans or baking dishes
  • Sliced avocado for garnish
Instructions
  1. Pre-heat oven to 350 degrees F. Mix chicken breast with olives, ¼ cup cheese and enchilada sauce until wet (about ¾ cup of sauce). I had some shredded Costco rotisserie chicken in the freezer which I defrosted and used for this dish. Using pre-made rotisserie chicken is a huge short-cut to making enchiladas. If you don't have rotisserie chicken, just boil the chicken on low heat for about 15-20 minutes.
  2. Pour enchilada sauce into the bottom of the baking dish until covered. I use La Victoria mild green enchilada sauce. It's not spicy and perfect for my sensitive tummy. My friend, M, prefers La Palma sauce. I've tried La Palma and it's pretty good but even mild is too spicy for me.
  3. ) Pour some enchilada sauce into a shallow dish or bowl and place one steamed tortilla at a time into the sauce, cover thoroughly. Move the tortilla to the baking dish. Tip: I steam the tortillas in the microwave by covering a couple of them with a damp paper towel and cook for 30 seconds to 1 minute.
  4. Place enchilada filling and extra cheese in the center of the tortilla.
  5. Roll the tortilla away from you with the open ends tucked under the enchilada. Repeat and continue until all the enchilada filling is gone.
  6. Pour remaining sauce over enchiladas, add remaining olives on top for garnish, tightly wrap the baking dish with foil, and bake for 30 minutes. Let stand covered for 10-15 minutes. Sprinkle extra cheese on top of enchilada before serving. Garnish with sliced avocado.
  7. If you like extra sauce on your enchiladas, I recommend buying two cans of enchilada sauce. One can barely covers 12 enchiladas, and the second can may be warmed up and used to pour over the enchiladas just before they're served.

27 Comments

  1. avatar

    Judy, I agree that you should write whatever you want! It’s for you to look back on :)
    And I LOOOOOVE tito’s tacos! I lived down the street from there in college, on Inglewood between the two Washingtons :) They have the funniest commercials on tv now.

    • avatar

      Thanks, Roxan. Wow, we really have the same neighborhood haunts. :) The commercials ARE funny. I noticed that too! They started those commercials shortly after they owners sold the restaurant. Their tacos are the same but I noticed the tamales are a little different than before.

  2. avatar

    WOW! Enchildas! NOT!! LOL j/k

    Hmm….not a fan of enchiladas, but think I will try this recipe and see if my lil one (not little any more) likes it. I don’t think she’s a fan of mexican food like I am, but we’ll try!! :) Yes, it’s your blog and you can do whatever you want! Like I said, I enjoy reading your pre-recipe stories. :)

    Thanks for sharing, bebemama!!

    • avatar

      Nah, you’re not kidding. But I don’t really care. You can start your own blog and try to WOW me sometime and we’ll see how well THAT one goes. :) Good luck with the enchiladas w/ your “not little” lil’ one.

  3. avatar

    Brutal!

    • avatar

      LOL. You crack me up. :P Aww, let’s make-up and be friends again! :) Heh-heh-heh.

      • avatar

        Kisses-n-hugs…we’re made up! LOL Too funny!

  4. avatar

    Mexican is a favorite cuisine in my house! Gonna have to try this one! (We also love costco!)

    • avatar

      Oh it’s so easy w/ a can of sauce and Costco chicken! It’s not gourmet, but it’s still delicious! :)

  5. avatar

    It’s ok if is not a wow. We will all be putting on too much weight if we had wow food everyday :)

  6. avatar

    haha your hubby is so funny. You can’t give a “wow” to everyone. It’s subjective. It’s your blog and at least it wowed you and us!

    Go Lakers!

    • avatar

      Thanks for the compliment and Lakers cheer! Yay!

  7. avatar

    Don’t you love girlfriends? This is a wow!

  8. avatar

    Sometimes I worry about that too – gosh I jump around from month to month on what I feel like eating. I have a few main types of foods I really enjoy most and share, but every now and then something different is a good thing.

    I like seeing the step by step photos. :)

    • avatar

      Your blog is wonderful, and “different” adds personality. :) Thank you.

  9. avatar

    Hey Judy! I’m definitely not a vegetarian, or vegan. I could never give up meat or cheese!! I just try to cook vegetarian/ vegan when I can :) it’s fun and healthy.

    • avatar

      Ok, good to know. I was wondering how you were going to make the oyakodon vegetarian – w/ tofu, perhaps? And vegan oyakodon – how would that work? If you figure it out, I’d love to see the post. :)

  10. avatar

    So funny you posted about enchiladas. My mom is visiting us from CA right now, and she is going to make chicken enchiladas tonight because it was always my favorite growing up. I told her we’d by a rotesserie chicken at Costco and put that in it to save time! lol I love enchiladas so much! I also think it’s great that you post what you cook as a “window” into your family’s lives, rather to have a “wow” factor all the time! :)

    • avatar

      What a coincidence! How nice your mom is visiting. :) I just called my mom to see if she was around today for a visit but, as usual, she is out and about with no luck on the cell. Looks like we’ll be staying put. Thanks Melissa, I’m definitely not about the “wow”. :)

  11. avatar

    I completely agree about posting what you eat at home. It’s real and as a fellow food-blogger, it’s what I like to read about.

    Your enchiladas look great–I didn’t grow up eating this either–similar upbringing–but now it does make an appearance on our dinner table from time to time.

    Thanks for posting!

    • avatar

      Thanks for the support! :)

  12. avatar

    Hi Judy,
    I like your blog and I agree about posting what you eat at home on the blog because that’s what I’ve been doing as well.

    I love this chicken Enchiladas recipe and I’m so envy your family can have this enchiladas for dinner tonight because I want to eat it lol.

    • avatar

      Hi Liv, Thank you! It’s too bad we live in two different parts of the world, otherwise I would swap you enchiladas for the pork you made the other day. :)

  13. avatar

    may be you posts didn’t wow her because you share the same cuisine, but of course it may wow others who don’t know about you cuisine like me :)
    Great recipe thanks for sharing your family meals :)

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