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 smoothe
- ---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.
The Danger of the Raw Blender Sauce
Blending a can of cream of asparagus soup with a whole raw green jalapeno, sour cream, and a splash of milk creates a uniquely thin liquid that threatens to turn flour tortillas into paste if handled carelessly. Because cream of asparagus soup contains very little natural starch of its own once diluted by dairy and moisture from the pepper, the sauce relies entirely on oven reduction to cling to the rolled burritos rather than pooling into a watery puddle at the bottom of the 9x13-inch baking dish. Purists might scoff at canned soup in an enchilada context, yet the real culinary hazard here is not the processed ingredient itself but rather the sheer volume of unthickened liquid introduced to the pan. When processing the green jalapeno in the blender, ensure the blades chop the pepper thoroughly so sharp green shards do not unexpectedly dominate a single bite.
Controlling Moisture in the Chicken Filling
Julienning boneless, skinless chicken breasts into small strips and frying them with red bell pepper requires strict attention to moisture evacuation before the meat ever touches a tortilla. Raw chicken releases significant water as proteins contract under heat, and adding fajita seasoning along with a third cup of water creates a vigorous braising environment that must be reduced completely until the pan is nearly dry. If excess liquid remains in the skillet when filling the large 8-pack of white flour tortillas, the starches in the wrappers will absorb the residual water during the rolling process and tear prematurely along the fold lines. Searing the chicken over medium-high heat with just a tiny bit of oil ensures proper browning of the exterior proteins before the spice mix and water are introduced to the skillet.
Baking and Visual Doneness Cues
Baking these enchiladas at 400 degrees Fahrenheit for forty-five minutes requires positioning the 9x13 pan on the center oven rack to balance top browning with bottom sauce reduction. Without a meat thermometer to test doneness inside tightly rolled flour tortillas, visual indicators remain the sole reliable metric for determining when the dish is finished. Watch for the shredded cheese on top to melt completely and develop sporadic spots of golden-brown caramelization, while the asparagus sauce bubbling visibly around the edges of the pan should appear thickened rather than watery. Allowing the pan to rest for five to ten minutes off the heat allows the internal starches to firm up, making the individual portions much easier to extract with a spatula.
