My Mom used to make Chicken Enchiladas for us when I was at home. She taught me how to make them a long time ago. I have made so many times that I have not used a recipe in years. I have created this version of her recipe but added a couple of changes here and there.
As a working Mom, I remember how hard it was keep up with school age children, work and provide a healthy meal at dinner. Being a Mom with little children, is hard enough, before you add in a career. When Mom goes back to work, it takes on another level to organize home, husband, work and the babes.
Weekends, are a bit of time for us to catch our breath, maintain order in the house and tackle the ever-producing laundry. Moms do not have spare time. They have time where they may ignore one aspect of life and participate in another. Everyone needs to walk away from the chores and choose to take a nap, or walk outside and smell the flowers, have a glass of wine on the porch or catch-up with friends. The pleasures of life, helps us sort through the “other things”.
This recipe is a great meal all by itself or paired with a salad. It also freezes well. When I make this recipe, we will have for dinner one night. Then, I will cut the balance of dish into individual portions to freeze. The frozen enchiladas may be heated up in oven or microwave. I prefer the oven method.
Margaritas are a great compliment to this dish. Shout out to Alexa for Alan Jackson and Jimmy Buffett’s “It’s Five O’Clock Somewhere”
(2) Rotisserie Chickens
1 stick butter
1 1/2 cup onions, chopped
1 cup celery, chopped
3 Tablespoons Jalapeno, chopped & seeded
2 Tablespoons Garlic
1 13 oz can Creme of Chicken
1 13 oz oz can Creme of Mushroom
1 1/2 cup Homemade Chicken Broth
1/2 Teaspoon Black Pepper
1/2 Teaspoon Chipotle Chile Powder
1/4 Teaspoon Cumin
1 Package of Flour Tortillas Large, Frozen
8 ounces Cheddar Cheese, grated
In a stock pot, place the chicken skin, bones and carcass once you debone the chicken. Cover with water and cook for 40-45 minutes. Using a strainer, strain broth and reserve. Toss the chicken scraps.
In non-stick pan, heat on low and add the butter. Saute the onions, celery and garlic on low. Add in the jalapeno and cook for 5 minutes. Combine in both soups, chicken broth and stir. Increase heat to medium low and stir as needed. Add in spices. Taste the sauce, to test the salt. The rotisserie chickens may be salted prior to cooking.
In 9 x 13 pan ladle sauce in pan. Use a spoon to spread around, only a light coating is needed. On cutting board, cut tortillas into 1″ wide strips and add layer. On top of strips, add bite size chicken and cheese. Drizzle two ladles of sauce over chicken and cheese.
Continue with process, layer tortilla strips, chicken, cheese and sauces. Fill dish to the top. On the last layer of tortilla strips, add thin layer of sauce and spread with a knife to cover all the strips. Sprinkle with cheese. Bake for 40-45 minutes. Allow to rest for 5 minutes before cutting.
Lagniappe: This is a great dish to serve for luncheon or your card group. It may be made ahead of time and baked when needed. Add salad, chips and guacamole and your ready to celebrate.