Shaun had decided to make roasted salsa this week and I went with the theme and chose enchiladas. Fresh salsa and enchiladas can never be a bad combination. In fact I think they are the perfect pairing and you could throw in some chips for good measure.
I love coming home from work and being able to whip up a delicious meal in less than an hour, take photos, and then have it on the table ready to eat in no time. After it comes out of the oven I plan the set up, get the camera ready and then figure out where I can get the best natural light. For someone who has no photography experience its not always easy trying to figure out what the best angle is to get the most light. I keep telling Shaun that I want to take some beginner photography classes so that I can understand my camera to the fullest and know exactly how to capture the best shot.
Sometimes I look back at the first photo that I ever took for this blog and laugh! It is so bad but I refuse to take it down because I started this blog to showcase recipes for friends and family.
Hope you all have a fantastic weekend!
Sour Cream Chicken Enchiladas
Yield: 12 enchiladas
1 10 3/4oz. can cream of chicken soup
1 10 3/4oz. can cream of mushroom soup
1 4oz. can of green chiles, chopped
1 8oz. carton light sour cream
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp pepper
1 cooked chicken, skinless, deboned and diced
8 oz. jalapeño jack and mild cheddar cheese, shredded
12 corn tortillas
Preheat oven to 350 degrees.
In a bowl combine the first nine ingredients. Stir everything and place in a large skillet over low/medium heat. Heat the mixture for 5 minutes and then remove from heat.
Heat a small skillet with a little bit of olive oil over low/medium heat. Place the tortilla in the skillet and let it heat up on each side for 10 seconds. Repeat this step with each tortilla and you may have to add more oil as needed.
Grab a tortilla and spread about 2 Tbsp of the cream mixture in the middle. Top it with the cooked diced up chicken and shredded cheese. Roll up the tortilla and place in a casserole dish. When all tortillas are rolled up spoon the remaining sauce and cheese over all of the enchiladas.
Cook for 25 minutes uncovered. Garnish with cilantro, red onions and salsa.
*TIP: I like to use rotisserie chickens that are already cooked*