Thursday, February 10, 2011

Chicken Verde Enchiladas

This dish has a lot of meaning to Dusty and I. It was the first dinner we made together the first night of moving into our new apartment. We were so excited that night because our new oven wasn't going to catch on fire, the fridge/freezer was going to keep things at its proper temperature, and we had a dishwasher too!

It's funny how the little things matter so much.

Dusty's old apartment was an absolute nightmare. Like I said, the oven and stovetop caught on fire everytime I turned it on. The fridge was from the 1980's (or older) and would make milk go bad in 2 days! I'm surprised that Dusty didn't die of food poisoning or some nasty bacterial disease because I saw things in that fridge that I could have used in my Microbiology Lab. I probably could have made a discovery of a new species of bacteria if I had investigated the growth occuring in his fridge!

Oh yeah, and he didn't have a dishwasher which meant that he and I have washed many dishes by hand. I love my dishwasher sooooo much!

Needless to say, having our new apartment with it's small but new kitchen is awesome!
This is what it looked like when we first moved in.
After a trip to Crate and Barrel, Pier 1 and such, it is fully decked out in cute kitchen gadgets now!

Here is what you are going to need for Chicken Verde Enchiladas:
-1 large can of White Chunk Chicken Breast (in water)
-1 (10.75 oz) can of Cream of Chicken
-1 cup Sour Cream
-1 cup shredded Monterey Jack Cheese
-1 pouch of Uncle Ben's Spanish Style Ready Rice
-1 ear of shucked Corn
-1 medium Yellow Onion-chopped
-1 (19 oz) can of Verde Enchilada Sauce
-1 cup of Mexican Blend Cheese
-6 to 8 Burrito Sized Flour Tortillas

First preheat the oven to 350 degrees and grease a 9x13 baking dish.

Take your corn and remove the corn kernals off of the corn. I saw this trick on Rachael Ray where she put a small bowl upside down in the large bowl and it really helps!

Then add your Chicken.

Chop your onion and add it too!

Don't forget to add the Cream of Chicken to the party!
By the way, Cream of Chicken looks really freaky!
Why is it so yellow?!?!?

Heat up your Spanish-Style Ready Rice according to the package (about 90 seconds) and toss that in too.
This dish is definitely not fancy or made from scratch by any means. But it is good for any weeknight when you just need something comforting with some Mexican flair!

And last but not least, don't forget to add the Sour Cream and Monterey Jack Cheese!

Mix all the ingredients together...

And place giant scoops (about 1/3-1/2 cup) of the mixture onto your Burrito Sized Tortillas.
Fill them as full as you want and roll them up as shown....
I work at the grill of my campus country store, so I'm pretty much a burrito folding expert.
Watch my skills!

This was really difficult to do one-handed!


Place the folded enchiladas into the greased baking dish and pour the Verde Enchiladas Sauce over top of them.

And then sprinkle 1 cup of Mexican Blend Cheese on top!

Then bake the enchiladas for 45 minutes until they get hot and bubbly.


  1. These sound great! I love love love me some Mexican food!!

  2. Yum! I'm with you Holly, love love love Mexican!!!!

  3. Oh my gosh! I just finished making chicken enchilada casserole for dinner tonight. I wish I would have seen this first, I would have put some corn in! Love it!

  4. Dishwasher...I can't wait till I get one! So lucky you are (and anyone else with a dishwasher).

  5. These look great - different combination! I can't wait to try!


  6. Tasty looking and your the origami folder of tortillas =)

  7. I bet the kitchen looks super cute now! :)
    These look really good and it reminds me that I haven't made enchiladas in forever!!

  8. Oooo, I've been dying for some good home made mexican food lately. Winner!! :)


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