This is definitely an Americanized version of enchiladas, so let me just be frank & say that up front! It comes from a recipe my mom always used while we were growing up, & I use it in my kitchen today. My husband is crazy about salsas & toppings though, so we add a pico de gallo twist to this recipe.
For the Enchiladas:
- Flour tortillas
- Chicken breasts (4-5)
- Grated cheese (cheddar or Mexican blend)
- White onion (1)
- Cream of chicken soup (1 can)
Start by getting a pot big enough to boil raw chicken. I like cutting it into rough chunks before putting it in a pot to boil. (It can get annoying to wait for whole chicken breasts to cool down enough to handle & cut them.) Expect 10-15 minutes for the chicken to get cooked through thoroughly. Meanwhile, warm up the contents of the cream of chicken soup with about ½ cup of water & just stir this occasionally. Cut the onion up into chunks while waiting on the chicken.
Preheat the oven to 350°. To assemble the enchiladas in at least an 8×11 pan, put a little of the soup solution on the bottom of the pan first. Then open up a tortilla, pour a bit of soup to fill about ¼ of the tortilla, drop in some chunks of chicken, onion, & cheese. Then wrap it up in burrito looking form & do about 3-4 more enchiladas this way. Then pour the remainder of the soup on the top of the tortillas & encase in shredded cheese (that will melt in the oven.) Put the enchiladas in the oven for 30 minutes.
For the Pico de Gallo:
- Tomatoes (1-2)
- Limes (2-3)
- Minced garlic
Cut up the tomatoes, mix with the leftover onion from the enchiladas portion aforementioned, & roughly chop up cilantro. Add about 2 cloves of garlic or pre-minced garlic (1 tsp.) Then mix all together in a bowl with lime juice (about 1 good, juicy lime) over top. Put this mixture in the fridge to get the flavors to meld together while you’re waiting on the enchiladas to finish in the oven. Use remaining limes to cut into wedges to squirt over the enchiladas & pico once it’s all on your plate. Enjoy! – Katie