Most of us have a craving for queer feed on occasion. One of the cravings I had not so long ago was for Mexican Food, not just any Mexican Food but Chicken Enchiladas made with flour tortillas. Thus started out a search for a recipe that might work for me. I found one that seemed interesting, but it seemed like a big recipe and it necessitated a lot of tweaking. I have the tweaking down, but now I need to work on the quantity. Next came a search of the internet for another recipe, since it never hurts to make a comparison. I found one that looked promising on Delish.com. Of course there were a few modifications that could be made to it as well. These are both very easy recipes to make and are best when eaten right after they are made (the feed quality seems to deteriorate a good deal of when frozen). Here are the two in truth yummy, easy to make Chicken Enchiladas I found and adapted to my taste.
Both recipes call for chopped cooked chicken. My bestloved way of preparing the chicken is to roast it in the oven. This gives the chicken more depth of flavor. Use boneless skinless chicken breasts that have been thawed and dried; place them on a rimmed cookie sheet and drizzle them with olive oil. Rub the oil over the chicken making sure each piece is well coated, then sprinkle them with Mrs. Dash Salt Substitute. I prefer the basi flavor. Place them in a 400 degree oven for in regards to 20 minutes. After cooling they are ready for chopping for your recipe.
Easy Chicken and Cheese Enchiladas
- · 1 may cream of chicken soup
- · ½ cup sour cream
- · 1 cup Pico de Gallo
- · 1 may chopped green chilies
- · 2 teaspoons chili powder
- · 2 cups chopped cooked chicken
- · 3/4 cup shredded Colby jack cheese
- · 6 flour tortillas (6 inch) (warmed)
- · 1 little tomato chopped
- · 1 green onion sliced
1. Heat oven to 350 degrees. Stir soup, sour cream, Pico de Gallo, green chilies and chili powder together in a medium sized bowl.
2. Stir one cup of the soup mixture, chicken and ½ cup cheese in a big bowl.
3. Divide the chicken mixture evenly among the tortillas. Roll them up and place them in a 9×13 sprayed casserole dish. Pour remaining soup over the filled tortillas. Top with remaining ¼ cup Colby jack cheese.
4. Bake for 40 minutes or until hot and bubbling. Top with tomatoes and green onion.
5. You could add ½ cup drained and rinsed black beans and ½ cup drained corn to the soup mixture before filling the tortillas. (A delicious addition).
Serve these with a tossed salad of greens and your meal is complete
I hope you receive pleasure from these enchiladas and will make your own changes to the recipe.
Keep reading for my experiment with the other recipe.
Chicken Enchiladas Part II
This recipe came from a friend who had made them as a gift for a family member. I enjoyed them so much that she shared her recipe with me. The recipe served four hearty appetites with a great deal leftover. They are great for the lunch box the next day, but I thought freezing compromised the quality. The firstborn recipe called for a big may of boned chicken. That would unquestionably work well in a pinch; nevertheless I prefer to roast chicken breasts if I have sufficient time.
Chicken Enchiladas II
- · 3 boneless/skinless chicken breasts roasted and chopped (or 1 big may chicken drained)
- · 3 cubes chicken bouillon
- · 24 ounces sour cream
- · 2 -4 ounce cans chopped green chilies
- · 11/2 lb. shredded Colby jack cheese
- · 1 package (8) burrito sized flour tortillas
- · ¼ tsp. onion powder
- · ¼ tsp. garlic powder
- · ½ tsp. cumin
1. Chop the chicken (If using canned chicken drain it and shred it using a fork).
2. Heat 3or4 Tbsp of water in the microwave and add bouillon cubes to dissolve. (If using canned chicken use the drained liquid and heat in the microwave).
3. Combine chicken, sour cream, green chilies, dissolved bouillon cubes and seasonings.
4. Spoon 2 heaping Tbsp. of mixture onto one side of the flour tortilla, sprinkle with 2 Tbsp. of cheese and roll burrito style. Place on a greased cookie sheet with sides. Repeat with remaining tortillas.
5. Spread remaining mixture on top of filled tortillas and cover with cheese.
6. Bake at 375 degrees for 35 minutes until golden and bubbly.
Delicious when topped with your bestloved salsa.
Calories and fat could be cut by using both fat free or light sour cream and cheese. Also there are likewise fat free tortillas available.
Try these recipes and add your own variations to them to make them your own. The second enchilada recipe may effortlessly be cut down to make it more manageable, just halve the ingredients.
About the Brand
Just the Cheese is made by Specialty Cheese Company, Inc., which owns and operates four of the oldest and smallest cheese plants in the United States. More than 60 little family farmers supply Specialty Cheese Company with their milk each day. Their 110 employees, led by ten Wisconsin licensed cheesemakers, make more than 35 varieties of cheese representing dozens of ethnic traditions. “Over the years, our cheesemakers have demonstrated their endowments by formulating ‘grand champion cheeses’ of a heap of varieties. In fact, our skilled cheesemakers have trophies that cover the range of traditionalisti cheeses plus our newer, more distinguishable varieties.”
“The facts when it comes to our company’s history are a bit obscured due to the lack of records, we do know that our oldest factory, the Leader plant, has been continuously making cheese for at least 150 years. You see, the earliest real estate deed we may find for the property plainly says that when the factory was sold to our predecessors in 1839 it was being employed as a ‘cheese factory.’ That makes the plant the oldest functioning cheese plant in Wisconsin! Our other two plants are comparatively new–they merely date back to the turn of the century.”
At that time, there were more than 4,000 cheese factories in Wisconsin. Today there are less than 150. The company’s four plants are among the few that have pulled through the pressures of change. “We have done so by laying out capital in plant improvements (the Leader plant, for instance, is now one of the smallest USDA approved plants in the country) and altering the types of cheese we produce,” they say. “By applying our cheesemakers’ achievements to manufacturing new varieties of cheese and perpetually seeking to improve our product quality, we have been capable to increase our plants’ production and double their employment in the past five years.”
“We are proud to carry on Wisconsin’s tradition of constructing the finest cheese to the most exacting standards. We plan to do so with more cheesemaking inventions through the 21st century!”
Protein and calcium rich snack. Great for low-carb diets. Enjoy rather of popcorn. 1 g carbohydrates per serving. Wisconsin cheese. Theater style. Try Popped cheese. Its like popcorn but without the carbs or the corn. When a kernel of our natural cheese is put through our particular baking routine it elaborates and then pops, The result? A delicious, airy snack that introductory crunches then melt in your mouth. And, since Popped Cheese is made of cheese it is high in calcium and protein but has only one gram of carbohydrate per serving.
- Amazon Sales Rank: #7711 in Grocery & Gourmet Food
- Brand: Just the Cheese
- Model: 45002
- Released on: 2006-02-14
- Number of items: 1
- One pack of six 1.7-ounce bags (10.2 total ounces)
- Made from real Wisconsin cheese
- Naturally low in carbohydrates
- Natural cheese is baked and popped into a crisp and airy snack
- An idealisti substitute to regular popped corn
Actual product packaging and materials may incorporate more and dissimilar selective information than what is shown on our website. We commend that you do not rely solely on the info staged and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
12 of 13 people found the following review helpful.
By Momof three
They taste like those little bits of cheese that melt out of a grilled cheese sandwhich and get a little burnt by the griddle. I think they taste great…but they do have a bit of sodium in them…
9 of 10 people found the following review helpful.
Ummmm, No thanks……
This “snack” (lol) tastes like cheese that had been baked in the oven for about a month. Kinda looks like it too. Make sure you have a beverage near by when you try them…very very dry.
6 of 6 people found the following review helpful.
Didn’t hate ‘em, but didn’t love ‘em!
By California Dreamin’
These snacks are ok, as previously reviewed, but not great. Alot of them taste, and look, burnt. They just need to not cook them so long, as the light-colored ones are better. It is a good low carb snack as far as that goes, but I can’t eat a whole bag of them at once, either, and the bags are small. I didn’t find them to be overly-dry, as I read before purchase, and they were not too salty. I did buy the low salt for fear of that, and they were fine. I won’t buy this flavor again, but maybe a different one. I din’t hate these, but didn’t love ‘em either. I hope the manufacturer reads these to perfect the recipe, cause they are on to something good.
See all 74 customer reviews…