Misty's Enchiladas
Ingredients: 1 jalapeno, 1 can of cream of asparagus soup, splash of milk, 2 Tbsp sour cream, 1/2 cup sour cream, 1 1/2 lb boneless, skinless chicken, 1 packet of chicken fajita spice mix, large burrito white flour tortillas 8 pk, 1/4 red bell pepper, 1 pkg of favorite shredded cheese
Ingredients: 1 jalapeno, 1 can of cream of asparagus soup, splash of milk, 2 Tbsp sour cream, 1/2 cup sour cream, 1 1/2 lb boneless, skinless chicken, 1 packet of chicken fajita spice mix, large burrito white flour tortillas 8 pk, 1/4 red bell pepper, 1 pkg of favorite shredded cheese
- 1 whole green jalapeno pepper
- 1 can cream of asparagus soup
- 1 splash skim milk
- 2 tablespoons light sour cream
- 1.5 pounds chicken breasts boneless and skinless small julienne strips
- 1 package chicken fajita mix i use the taco bell kind, but whatever
- 1 pack large burrito white flour tortillas 8 pack
- .5 cup red bell pepper chopped
- 1 package shredded cheese 2 cup package
- Carbohydrate 66.1384360416667 g
- Cholesterol 87.0009952375 mg
- Fat 22.26834401025 g
- Fiber 4.00431239053607 g
- Protein 38.4240609186875 g
- Saturated Fat 9.7063899164375 g
- Serving Size 1 1 Serving (322g)
- Sodium 1389.63470759375 mg
- Sugar 62.1341236511306 g
- Trans Fat 1.4210254914375 g
- Calories 629 calories
Step-by-step
- Combine jalapeno, 2 Tbsp sour cream, can of soup, and splash of milk in blender and blend until smooth.
- Preheat oven to 400° and grease 9x13 pan with pam spray. Spread thin layer of sour cream on each burrito and lay aside.
- Cut chicken into small strips and add diced red pepper. Fry with a tiny bit of oil till cooked. Add fajita mix and 1/3 cup of water. Stir and let simmer.
- Divide chicken mix evenly between the 8 burrito wraps. Drizzle a small amount of blender mix over the chicken and roll up the burritos.
- Fit all 8 burritos in greased 9x13 pan and drizzle the remains of the blender mix over the burritos in pan. Add favorite shredded cheese to top.
- Put in oven and bake for 45 minutes or until cheese is melted and slightly brown.
- Take out and let cool for 5-10 minutes before serving. I put the enchiladas over a bed of rice. Serves 8 or 4 really hungry people.
Misty's Enchiladas: A Weeknight Winner
Life as a busy working mom is a whirlwind of early mornings, packed lunches, after-school activities, and the ever-present challenge of putting a nutritious and delicious meal on the table each night. I don't have time for complicated recipes or hours spent in the kitchen. I need something quick, easy, and satisfying that the whole family will love. That's where my trusty recipe for Misty's Enchiladas comes in. It's become a weekly staple in our house, and I'm thrilled to share it with you.
This recipe is a testament to the power of simple ingredients combined in a flavorful way. Forget fussy techniques and elaborate preparations – Misty's Enchiladas are all about maximizing taste with minimal effort. The creamy asparagus soup base adds a surprising depth of flavor that complements the spicy jalapeno and savory chicken perfectly. The tortillas provide a comforting, warm embrace for the filling, and the generous topping of melted cheese adds a touch of irresistible indulgence. It's a dish that’s both comforting and exciting, perfect for a busy weeknight or a relaxed weekend gathering.
The best part? It’s incredibly adaptable. Feel free to swap out the chicken for shredded beef or pork, or even experiment with different types of cheese. If you're not a fan of jalapenos, you can easily omit them or substitute a milder pepper. The beauty of this recipe lies in its flexibility; you can tailor it to your own preferences and what you have on hand. Whether you're a seasoned cook or a kitchen novice, this recipe is guaranteed to become a family favorite.
Beyond the Recipe: Making Weeknights Easier
Cooking doesn’t have to be a chore. In fact, it can be a relaxing and rewarding experience, even when you're short on time. My approach is all about efficiency and planning. I often prep ingredients ahead of time – chopping vegetables or cooking chicken on the weekend – to save time during the week. Having a well-stocked pantry also makes it easier to throw together a delicious meal in a pinch. Keeping staples like canned soups, tortillas, and cheese on hand allows me to create quick and satisfying meals like Misty's Enchiladas without having to make a special trip to the grocery store.
More Than Just a Meal: A Connection
For me, cooking is more than just preparing food; it's about creating a warm and inviting atmosphere for my family. The aroma of the enchiladas baking in the oven fills our home with a sense of comfort and anticipation. Gathering around the dinner table, sharing stories and laughter, is one of my favorite parts of the day. It's a time to connect, unwind, and appreciate the simple pleasures in life. Misty's Enchiladas aren't just a meal; they're a symbol of togetherness and family bonding, a delicious reminder that even on the busiest of days, there's always time for a little love (and a whole lot of flavor).
Tips for Success:
- Use a good quality shredded cheese for the best flavor and melting properties.
- Don't overfill the burritos, or they might burst during baking.
- If you want a spicier kick, add a pinch of cayenne pepper to the chicken filling.
- Leftovers are fantastic! These enchiladas taste even better the next day.
So, the next time you're looking for a quick, easy, and delicious weeknight meal, give Misty's Enchiladas a try. You won't be disappointed!
