Chicken Enchiladas and dip meal

rittert3

Songster
10 Years
May 1, 2009
1,194
6
163
Ks (Manhattan area)
Enchiladas

2c small cubed boneless skinless chicken
1cn Cream of mushroom soup
1cn cream of chicken soup
1cn Rotel
1c sour cream
4c fine shredded co-jack or feista blend cheese
1/2 small white onion Chopped
10 10" Flour Tortillas
1cn Green enchilada sauce
1cn beer
2 tbsp butter/marg.

Add butter to skillet on low until melted, add chicken onion and beer. Simmer onions and chicken in beer and butter until chicken is done. Drain and mix in large bown with soups, sour cream, rotel, and 2 cups cheese. Roll into tortillas and place cross wise into a 9x13 baking pan sprayed with non-stick spray. sprinkle 1 cup of cheese evenly over the top, then drizzle sauce evenly to cover, and follow with the last cup of cheese. Bake uncovered for 35 minutes at 360 degrees.

Dump Dip

Ingredients:
1/2 cup real mayonnaise
1/2 cup sour cream
1 can (4-oz. size) chopped green chilies
1 can (15-oz. size) Mexican corn
4 green onions, chopped
3 cups grated fiesta blend/ cojack cheese

Mix togather all ingredients in large bowl and serve with chips or crackers. Calls to be optionally garnished with paprika.

This meal is very hearty, bone warming, and very good. The dip is very simple and easy to make and I have gotten many compliments on it. These recipes combined will feed 4-8 people depending on appetite.
 
Last edited:

2DogsFarm

Songster
10 Years
Apr 10, 2009
1,099
9
171
NW Indiana
I have my own "secret"
recipe for homemade enchiladas.

"Secret" because it is never the same twice.

But I never thought of simmering the chicken in beer - that sounds good!
I use a tomato-based sauce, but I may try the cream soups for a change.

I have a similar dip recipe from the Kraft website and people just love it : 9
 

rittert3

Songster
10 Years
May 1, 2009
1,194
6
163
Ks (Manhattan area)
This is never quite the same either. I forgot to add that I ussually sprinkle some seasoning salt (and maybe some garlic powder) on the chicken when I put it in the skillet. I've also replaced the onion with some chopped black olives, and use to add the raw chopped onions straight to the filling mix instead of cooking with the chicken. It has gotten better over the last couple years that i've been making it. Also we use mild rotel but by all meens use whatever fits your familys tastes.
 

JoyfulChaosMama

In the Brooder
8 Years
Sep 16, 2011
25
0
22
Looks fantastic - I just printed it out and plan on making it for guests (casual dinner) next week. Thank you for sharing!

~Lisa, raising Children and Chickens on a little farm in Michigan!
 

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