Pretend Cooking Show: Chicken Enchiladas

Pretend Cooking Show: Chicken Enchiladas

#PretendCookingShow: Chicken Enchiladas. My mom and sisters visited me on Nantucket last month. Mom made a crowd favorite— something we loved growing up and that she brings out when a casserole is just the thing. The proportions are perfect to increase and increase as needed—even enough to feed a football team, which Mom would like you to know—she has done. She would also like you to know it freezes well. Thanks, Mom! (After decades in California I recognize these are barely related to enchiladas—but they go right down, anyway).
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Ingredients:
– 12 flour tortillas
– 2 cups cooked chicken (we poach ours and shred by hand)
– 4 Tbsp butter
– 1 can Cream of Chicken soup
– 2 cans green chilis
– 1 cup diced onion
– 1 cup diced celery
– 2 lbs Monterey Jack cheese (we halve it, and buy shredded if you can, for ease!)
– 1 cup sour cream
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Directions:
1. Poach your chicken! We put three boneless, skinless breasts in cold water (just enough to cover it) with onion, salt, peppercorns— basic brothy things you like, but not overboard. Bring to a boil, lower to medium, and start checking it between 10-15 minutes, until a thermometer reads 165℉ inside the breasts. Shred.
2. Preheat your oven to 350℉.
3. Sauté onion and celery in butter. Add shredded chicken.
4. Combine chicken soup, green chilis, and sour cream. Put a layer of this mixture into a casserole prepared with butter or baking spray.
5. Fill your tortillas, roll them and place seam side down into the pan.
6. Spread the majority of the soup mixture on the tortillas and finish with your cheese on top.
7. Bake for 30 minutes, until browned!
8. Yum!

(original post date: 10/5/2025 via http://www.instagram.com/jennifer.garner)