Chicken Enchiladas with a Twist
I used what I had in my pantry and came up with this delicious recipe.
I used what I had in my pantry and came up with this delicious recipe.
- Carbohydrate 150.213612583379 g
- Cholesterol 48.7900000267807 mg
- Fat 32.065981102323 g
- Fiber 9.88467681590729 g
- Protein 42.7743648864567 g
- Saturated Fat 10.8802444461355 g
- Serving Size 1 1 enchilada (442g)
- Sodium 2701.67133264705 mg
- Sugar 140.328935767472 g
- Trans Fat 2.32511931082978 g
- Calories 1074 calories
Step-by-step
- Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth.
- Prepare cream of mushroom using broth (follow directions on can, DO NOT use all broth). Add salsa and chicken and stir. Remove from heat and add 1 cup of cheese. Taste for salt, but you probably won't need any.
- Fill the tortillas with about 2 spoons of the chicken mixture and roll. Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted.
- Enjoy!!
Cream of mushroom soup functions as the unexpected structural backbone for this filling, providing enough emulsified starch and fat to keep the shredded chicken bound together without drying out during baking. When boiling the chicken breast halves, maintain a gentle simmer rather than a rolling boil to prevent the meat from seizing and turning stringy before it is shredded with two forks. Retaining a portion of that cooking liquid to dilute the condensed soup ensures the sauce reaches the correct pouring consistency before it gets blended with the salsa and cheese. Flour tortillas absorb moisture more readily than corn tortillas, which makes temperature control critical when assembling the dish ahead of time. Assembling the enchiladas entirely in a glass or ceramic baking dish allows the bottom tortillas to steam gently in the surrounding sauce without burning before the cheese on top finishes melting at 350 degrees Fahrenheit. Freezing unbaked flour tortilla dishes introduces excess moisture as ice crystals melt during the subsequent thaw, so if you intend to freeze this casserole for later use, underbake the chicken filling mixture slightly and wrap the container tightly in two layers of plastic wrap followed by aluminum foil to prevent freezer burn for up to one month. Thaw frozen casseroles completely in the refrigerator for twenty-four hours before topping with the remaining enchilada sauce and cheese, ensuring the center reaches a safe internal temperature without scorching the edges. Doubling the batch requires splitting the contents into two separate nine-by-thirteen-inch pans rather than overcrowding a single vessel, because stacking too many rolls vertically traps excess steam and yields a soggy texture.
