Sometimes you just need comfort food and for my youngest son Cameron, these enchiladas remain his favorite. When my boys were little I would make up a special batch for them without the green chile because I thought it would be too hot for them. Well, Cameron spoke up one day and said where’s the green chile in my enchilada, I want chile too! Knowing that he couldn’t handle the heat of the chile, I switched out a can of Cream of Chicken for a Cream of Celery and after that the bits of celery became “green chile”. He was happy and ate every bite. Now he’s all grown up and is a “chile addict” just like the rest of us but he still asks for the Chicken Enchiladas with “the soup”. So since he’s having a birthday in a few days and just because he’s my baby I’m going to make his favorite enchiladas. This one’s for you Cam!
When choosing your soup, go for the good stuff, not the healthy request or fat free cans. They just don’t have the right consistency for a casserole type dish or taste as good. Also you’ll need 8 corn tortillas, 3 cups of shredded cheese, 1/3 cup diced onion, 2 diced green chiles and 1 minced garlic clove.
And some cooked chicken. I seasoned 3 chicken thighs with Arizona Dreaming and drizzled with olive oil. Into the oven for 25 – 30 minutes at 425 degrees. Once the chicken cools, slice into bite size pieces. Rotisserie chicken would be easy and good too!
You’ll need to thin the soupy mixture. I like to use 1/2 can of chicken stock and 1/2 can of half and half. You can use all stock or all milk, whatever you have on hand is fine. About 1 empty soup can is a good measure of liquid to thin the soup and a good consistency for the casserole.
While the soup is simmering, I’m going to pan fry the corn tortillas for just a few seconds on each side Drizzle some olive oil in a pan and add your tortilla, when they start to sizzle, flip them over for a few seconds. Drain on a paper towel. Do this with the remaining tortillas.
I didn’t even get around to the sour cream or guac on top.
Cameron’s Chicken Enchiladas
3 Chicken thighs, boneless, skinless
Southwest Seasoning (I used Arizona Dreaming)
2 cans Cream of Celery Soup (condensed)
2/3 cup Half and Half
2/3 cup Chicken Stock
1/3 cup Onion, diced
1/4 cup Green Chile, diced (add more or less according to heat and taste)
1 clove Garlic, minced
1 1/2 cups Cheddar Cheese, grated
1 1/2 cups Monterey Jack Cheese, grated
8 Corn Tortillas
Drizzle olive oil in a medium saucepan over medium high heat. Add diced onion and saute until onions become soft and translucent. Add green chile and garlic and cook one minute more. Add soup, half and half and chicken stock. Stir until mixture becomes creamy. Add cooked diced chicken pieces, turn down the heat and simmer.
Drizzle olive oil in a small pan and add corn tortillas one at a time. When tortilla begins to sizzle, turn over for a few seconds and transfer to a plate lined with a paper towel. Blot each tortilla to soak up any excess oil.
Place 4 corn tortillas in the bottom of a 9″ x 13″ cooking dish. Spoon about half the soup mixture over the tortillas and sprinkle with about half the cheese. Add another layer of tortilla, soup and cheese.
Place in a 400 degree oven for 20 – 25 minutes or until casserole is bubbly and cheese has melted. Let cool 5 minutes.
Serve with sour cream or guacamole if desired.
Makes 8 servings.