Our chicken enchiladas are a bit more complex than most, but the end result is well worth it. So if you are not afraid of a little bit more work than basic enchiladas require, here is the recipe:
Dawn and I boiled the whole chicken for an hour the night before, seasoning it with about a tablespoon of Cajun Seasoning in the boiling water, and picked the meat off the bones, setting it aside for the next evening. Dawn cut the meat up into about 1/2 inch cubes.
I began the vegetable sauce mix the following evening by placing a stick of margarine in the pot; while the margarine was melting I cut up about 6-7 baby carrots into tiny cubes, diced a smallish red bell pepper, cut up about 6 green onions, diced one stalk of celery very small, minced one clove of garlic off of an elephant garlic- so that was a lot of garlic-, cut up one large jalapeno, and added these ingredients to the now popping margarine. I stirred and sauteed the veggies for just a few minutes and added two heaping tspns of barley flour, then about 3/4 cup of low fat milk, making it like a gravy.
Now for the canned stuff. I plopped in two cans of cream of chicken soup and one can of cream of mushroom. After stirring those in with the veggies and gravy mix I added 1 pint of Sour Cream Lite, and two cans of diced tomatoes. Next came one small can of Green Chilies. I topped it off with one can of black beans, drained and washed.
I added about 1 1/2 cups of grated cheese and stirred that all in.
I really did not season the mix very much, using only about another tblspn of Cajun seasoning, a tsp of black pepper and Lawry’s Season Salt.
We added the chicken last and used all of it. This made enough for about 20 enchiladas. Half were made with whole wheat tortillas which are medium sized, and the others were plain flour tortillas of the burrito size.
As Dawn made the enchiladas she reserved enough of the sauce/chicken mix to drizzle it on top of the enchiladas along with sprinkling some of the grated cheese. Placed in a Pam sprayed baking dish and cake pans, we baked for just 15-20 minutes.
We served it with our spanish rice and queso (see recipes elsewhere in this blog) and….they were magnificent. Some of the carrots and celery were still just a tad bit crunchy which added a little bit of texture to the normally soft enchiladas. They were mild, not hot, as I made them to give some away at church. (But the Spanish Rice and Queso were both a little bit warm).
Things I did not add, but kinda-sorta wished I did add: mushrooms and black olives, more jalapeno and some cayenne pepper. (Can you believe it? I actually cooked something without Cayenne?)