Cheesy Chicken Enchiladas

Okay so after feeding this to numerous people I have gotten enough requests for the recipe and raves about how yummy it is to put it on my blog.

Are you sure you can handle all the cheesy-ness?
Buckle up.

Ingredients
1 lb boneless chicken breasts
1 large can of Campbell's Cream of Mushroom soup
1 large bag of cheddar cheese
1 regular size bag of monterey jack cheese (you can absolutely choose a different cheese here like pepper jack, or another cheddar, or mozzarella)
1  small can of green chiles
1 small container of sour cream
1 table spoon garlic powder
1 table spoon pepper
1/2 tablespoon of salt
1 tablespoon of cilantro
1 tablespoon of oregano
approx. 6 tortillas LARGE


This is what you do!
1.  Were actually going to boil this chicken. So chop it up into chunks. and drop it into boiling water. You can certainly season the water. I usually put minced garlic in there with it. But you don't have to --I just love garlic.

2.  Depending on the chunk size of your chicken- it could take anywhere from 5-10 minutes for the chicken to be cooked. After it is cooked drain out the water (leaving the chicken in the pot still) and place back on burner. Reduce heat to medium or medium low.

3.  Add the large can of Campbell's Cream of Mushroom soup in the pot and mix.

 

4. Next add your seasonings

5.  Then add your green chiles to the mixture.

6. Then add the sour cream. 

7.  It will be simmering after a short while and then you add half the bag of cheddar cheese and mix. You will only need about a minute till it's melted and bubbling hot.

8.  Now grab yourself a large casserole pan. Preheat the oven to 350 degrees. open your tortillas. Your going to palm it. Like so: 

9.  Now your going to spoon the mixture from the pot into the tortilla center. And about 6 table spoons later were going to wrap it up and place it seam side down inside the casserole dish working from left to right filling it in takes approximately 5 to 7 tortillas wrapped. 

  My casserole dish was smaller so it only took 5 folded ones.

10.  What ever sauce mix was left I out on too of all the tortillas and spread it around. 

11.  Then cover it with the rest I the cheddar and half the bag of the other cheese you selected- in my case Monterey Jack cheese. 

12.  Put it in the oven for about 20 minutes. And boom----

 You are so welcome.

Ps. Thank you to J.R. ( and his mom) for sharing a variation of this recipe with me!! 

Stuffed Crescent Rolls

Okay I experimented with this idea when I had a friend coming over for lunch. Sorry, you were my guinea pig. But then again I'm not sorry because we ate practically all of them.


What you need:
1 package pillsbury crescent rolls
and all sorts of stuff you can stuff into a roll. I used:
Cheese, avocado, chicken salad, bacon, broccoli, mac n cheese.
Other ideas I had but I ran out of time and rolls to fill:
Pulled pork
canned chicken
spinach and cheese

PREHEAT oven for 350 degrees

For the first ones I rolled out all my crescent rolls, and placed one on the cutting board. I made three total of these. I steamed some broccoli and put it (after it was cooked) onto the crescent roll with a good size of cheddar cheese.

I also took the liberty of cooking about 3 pieces of bacon till crispy! For the next three I made mac n cheese and bacon stuffed ones. My husband had made some Kraft mac n cheese the day before for my sons lunch so we had some left overs in the fridge. I didn't even need to heat it up. Spooned cold mac n cheese onto the crescent roll and topped it with more cheddar cheese and chopped bacon pieces.

Now I only had two empty crescent dough pieces left. So I made one avocado and cheese and left over bacon. And the other one I put some chicken salad into it and some cheese.

Sorry no picture :(

I folded over the sides to all my crescent rolls so now they kinda just looked like egg rolls.
 After spraying a cookie sheet I placed them all on there. And baked for 10 minutes.

THEY TURNED OUT SO PRETTY. and TASTY!!