I tried another variation on enchiladas this weekend and here’s the result:

Ingredients

• 3-4 (medium-size) chicken breasts boiled and shredded
• 1 cup chopped yellow/white onion
• 1 small can of diced black olives
• 1 10 oz.-can of cream of mushroom soup
• 1/2 cup of chopped Hatch green chiles (fresh is best but canned will do)
• 2-3 cups of shredded Mexican cheeses
• 1-2 tbsp of garlic powder (to taste)
• 2 cans Old El Paso medium enchilada sauce
• Salt and pepper to taste
• 1 dozen corn tortillas
• Sour cream
• Green onions

Instructions

Boil chicken breasts until done. Shred the chicken but pour the broth (2 cups) into a bowl and set aside for now. Put the shredded chicken back into the pan and mix in the cream of mushroom soup, yellow/white onion, chiles, one cup of the cheese, and garlic powder, salt and pepper to taste, heat but don’t boil.

Next, spray both sides of each tortilla with a non-stick cooking spray then wrap them in a paper towel and place in the microwave and cook on high for 60 seconds.

Once tortillas are ready, spoon filling into each one, roll and place them in a baking pan(s). Sprinkle a light layer of cheese over the tortillas then pour the enchilada sauce over top and bake at 425 degrees for 20 to 25 minutes. Serve piping hot and top with sour cream and chopped green onions

Everybody loves nachos, right? We’ve been fixing them in various ways over the years, but recently, we hit on a great mix of ingredients that suits our palates just fine.

Ingredients

• 1/2 can of Bush’s Texas Ranchero Grillin’ Beans
• 1 small can of sliced black olives
• 1 cup Kraft Authentic Mexican Style Cheese
• 1/2 lb of ground beef
• Taco Seasoning
• Tortilla chips
• Salsa or Taco Sauce
• Sour Cream

Instructions

Cook ground beef and add taco seasoning to taste. Then, on a 9″ heavy stoneware plate or in an oven-safe dish, place a layer of tortilla chips, and top with ground beef, beans, black olives, and cheese. Place in oven, preheat to 350 degrees, but leave in only long enough to melt the cheese. Remove from oven, and serve onto plates. Top with sour cream and salsa or taco sauce of your choice.

Other suggested toppings: fresh chopped cilantro and green onions.

I tried my hand at making enchiladas for the first time this last weekend and the end results were quite tasty, indeed.

Filling

Ingredients

• 3-4 (medium-size) chicken breasts boiled and shredded
• 1 1/2 cup chopped yellow/white onion
• 1/2 cup chopped red onion
• 1 small can of diced black olives
• 1/4 cup chopped cilantro
• 1 10 oz.-can of cream of chicken soup
• 1/2 cup of chopped green chiles (fresh is best but canned will do)
• 1/2 cup sour cream
• 2-3 cups of shredded Mexican cheeses
• 1-2 tbsp of garlic powder (to taste)
• Salt and pepper to taste

Instructions
Boil chicken breasts until done. Shred the chicken but pour the broth (2 cups) into a bowl and set aside for now. Put the shredded chicken back into the pan and mix in the cream of chicken soup, sour cream, yellow/white onion, one cup of the cheese, and garlic powder, salt and pepper to taste, heat but don’t boil.

Possible variation: Cut back a bit on chicken and add black beans and corn

Sour Cream Sauce

Ingredients

• 1/2 stick of butter
• 1/4 cup of chopped green chilies
• 1/4 cup of flour
• 1 cup sour cream
• Salt to taste

Instructions
In a sauce pan, melt butter, blend in flour, add chicken broth, and cook until mixture thickens and bubbles. Stir in sour cream and green chilies and salt to taste. Heat on low. DO NOT BOIL.

The rest

You can fry the tortillas in the traditional method, but they add a heaviness that I’d prefer to avoid for a number of obvious reasons. So I found another method that’s a light lighter: Spray both sides of each tortilla with a non-stick cooking spray then wrap them in a paper towel and place in the microwave and cook on high for 60 seconds.

Once tortillas are ready, spoon filling into each tortilla, roll and place them in a baking pan(s). Sprinkle a light layer of cheese over the tortillas then pour the sour cream sauce over top and bake at 425 degrees for 20 to 25 minutes. Serve piping hot.

Makes about 12-15 enchiladas.