Wednesday, November 7, 2012

be happy. make enchiladas.

Make these, eat these, love these. My step-dad's enchilada recipe, now passed down to me are basically is cat's meow (what does that even mean?). May I add that they also make for excellent leftovers too!

2 thawed chicken breast
1 can of cream of chicken 
1 can of large black olives
1 can of corn
2 cups of sour cream 
1/2 chopped onion (optional)
Cheddar cheese, the more the better!
La Valencia red mild sauce <-- it's a must
Corn tortillas, also a must

Pre-heat oven to 400 degrees. Bring pot of water to a bowl, once boiling add both chicken breasts and cook until complete. While chicken is cooking MIX cream of chicken, corn, sour cream, onion, black olives (chopped), and however much cheddar cheese you want into a large bowl. I would say at least 2 cups (because I'm a cheese lover). Once chicken is cooked thoroughly let cook and begin to shred. I've found that using two forks to shred chicken is easiest. Once both are shredded add chicken to your mixture in the large bowl. NOW begin stuffing those tortillas. First coat your pan with a thin layer of La Valencia sauce (add flour if you want your sauce thicker). Once all tortillas are stuffed or when you are out of your mixture pour a generous amount of La Valencia sauce on top of all tortillas. Finish with more cheddar cheese, however much your heart desires! Cook with foil on top for 35 minutes, then remove foil for the remaining ten. These are seriously amazing!! Let me know if you try them :)


  1. Remember when you made these with the super hot sauce :)

  2. enchiladas are one of my favorite meals and a good way to use up taco meat and tortillas, you get two meals in one practically!!