Ok....so I am pretty picky with comes to Mexican food because I don't like all the onions and peppers. I made my own mexican dish that used the basic concept of enchiladas, fajitas and burritos. Here is what I came up with.....and might I say, it was pretty darn good!
2 chicken breasts
1 can enchilada sauce (not the large can)
1 can cream of chicken soup
1 package fajita seasoning
10 corn tortillas
Shredded pepper jack cheese
Sour cream
1 cup uncooked long grain white rice
2 cups chicken broth or stock
Cut up chicken and coat with half of fajita seasoning packet. Place chicken in a pan on the stove and added 1 can of cream of chicken soup and ¼ of a can of enchilada sauce. Cook on medium/high heat for a few minutes. Then turn down low and cover. Let the meat simmer, stir occasionally, until the meat is very tender.
While the chicken is cooking cook the rice in the chicken broth. Feel free to add extra seasoning of your choice to the rice.
Once the chicken and rice are done fill the corn tortillas with some rice and chicken mixture. ***NOTE: You may want to crisp up the tortillas in a pan with some cooking spray so they hold together better before you fill them.*** Secure the tortillas with toothpicks if necessary. Place filled tortillas in baking dish and pour over some enchilada sauce. Bake in dish until tortillas are nice and crispy. Add shredded cheese as soon as you take them out of the oven. Serve with extra enchilada sauce and sour cream if you choose.
1 can enchilada sauce (not the large can)
1 can cream of chicken soup
1 package fajita seasoning
10 corn tortillas
Shredded pepper jack cheese
Sour cream
1 cup uncooked long grain white rice
2 cups chicken broth or stock
Cut up chicken and coat with half of fajita seasoning packet. Place chicken in a pan on the stove and added 1 can of cream of chicken soup and ¼ of a can of enchilada sauce. Cook on medium/high heat for a few minutes. Then turn down low and cover. Let the meat simmer, stir occasionally, until the meat is very tender.
While the chicken is cooking cook the rice in the chicken broth. Feel free to add extra seasoning of your choice to the rice.
Once the chicken and rice are done fill the corn tortillas with some rice and chicken mixture. ***NOTE: You may want to crisp up the tortillas in a pan with some cooking spray so they hold together better before you fill them.*** Secure the tortillas with toothpicks if necessary. Place filled tortillas in baking dish and pour over some enchilada sauce. Bake in dish until tortillas are nice and crispy. Add shredded cheese as soon as you take them out of the oven. Serve with extra enchilada sauce and sour cream if you choose.
1 comment:
What a creative invention! Looks and sounds pretty yummy. (Psssss, I also do not like the onions or peppers!)
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