What's For Dinner? Red Chili Chicken Enchiladas!

Last night's dinner...

I usually make Green Chili Chicken Enchiladas but my hubs has been begging me for red ones for some time now.  I stopped making them years ago because my sons didn't like them... but, after last night , I'd say they were a hit and I'll be adding these back to my menu plan!

I'll share this super easy recipe with you! This is just my version... I'm sure there are many other ways but this is just the way I make them and my family loved it :)

(Here's the not so great and healthy part)

Run each (white) corn tortilla through oil first until they are soft.

You can spray with olive oil instead of dipping them in the oil,

it's just a bit more time consuming and the tortillas don't get as soft.

If you'd like you'd like to skip the oil all together,

you can use small flour tortillas instead!

They are just as yummy!

As I run each tortilla through the oil, I pat off the excess oil

with a paper towel.

I'm rolling these, not stacking them, so I'm

only making two enchiladas each = 8 total

I cooked up some chicken earlier and shredded it.

(I always save the broth!!)

I used about two and a half small chicken breasts for

8 enchiladas.

I love colby jack cheese and tend to use it for almost all my recipes!

I diced up about 1/3 of a small (yellow) onion

In a baking dish, I have poured a little bit of red

enchilada sauce on the bottom and started to fill

each tortilla with a bit of chicken, cheese,

a sprinkle of onion and a little drizzle of sauce...

 roll and tuck!

(I know how to make my own homemade red sauce but I started dinner too late and had to use canned red chili enchilada sauce instead.  I have used Las Palmas or Macayo's brand.  I think the canned sauce is too runny so I used a little chicken broth from the chicken I made earlier and added a little flour to thicken it.)

After you roll all the enchiladas, pour as much sauce

as you'd like all over them and sprinkle some

extra cheese on top.  You can sprinkle more onions

and even some black olives at this point if you'd like.

Bake at 350 degrees for about 10-15 minutes

(cheese melts and sauce is bubbly hot)

I served them with some homemade Spanish rice, shredded lettuce,

and some diced tomatoes

Top off with a little dab of sour cream if the sauce comes out too spicy.  Also serve with beans... I just don't love them, so I didn't make any last night!

ENJOY! :)

Back Label Recipes

How many times do you notice a recipe on the back label of a jar or can and think to yourself, "That would probably be pretty good!" .........but you never end up trying it?  I have done that a gazillion times!!

I posted a monthly menu calendar on my old blog so if you had the chance to see it, you know that I have at least 30 different meals to cook.  Even then, we grow tired of it!  For the past few months, my hubs and I have been talking about why we haven't tried these back label recipes and followed it up with a review.  So today I was writing up my grocery list and noticed we had a couple of cans of Cream of Broccoli by Campbell's Soup.  Why I originally bought them? I dunno! I can't remember! BUT... I peeked at the back and I decided to try that back label recipe!

Here's the label with all the info on the recipe: (click to enlarge)

CHICKEN   BROCCOLI   DIVAN

1 lb. fresh broccoli, cut into spears or 1 pkg (about 10oz) frozen broccoli spears, cooked and drained.
1 1/2 cups cubed cooked chicken or turkey
2 tbsp. dry bread crumbs
1 tbsp. butter, melted
1 can (10 3/4 oz) Campbell's Condensed Broccoli Cheese Soup
1/3 cup milk
1/2 cup shredded cheddar cheese (optional)

1. Place broccoli and chicken in 9" pie plate. Stir bread crumbs and butter in a small bowl.
2. Stir soup and milk in small bowl until mixture is smooth. Pour over broccoli and chicken. Top with cheese, if desired. Sprinkle with bread crumb mix.
3. Bake at 400 degrees F. about 25 minutes or until hot and bubbling.

Results:  It was pretty good!

The label states that each can serves 4 people.  There's four in my family and we had my nephew over for dinner last night so I had to use two cans and double my batch.  Good thing I did because we ended up with only one serving left!! My sons, nephew and hubby really liked it!  This is not something that I would want to cook once a week though.  I think I would tire of the broccoli cheese taste.  I did do a couple of things different.  I can never follow a recipe to a tee...  I put more milk in the soup than the label called for.  I wanted it a little more runny than thick.  I also added more butter (1/2 stick).  Next time I think I'll add more bread crumbs for more of a crunch!!  I served it over white rice and although I added broccoli to the mix, we ate them all so I added a few fresh ones just for the photo ;o)

Have you ever tried a back label recipe? I'd love to hear about it!



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