Well I was originally craving enchilada soup, but after making the base decided to go to the store and pick up some tortillas so that I could turn it into enchiladas. The reason I was deciding to do this is I found at my local grocery mart, cubes of cilantro. Just like bullion, but cilantro… it’s mind blowing.
3 Chicken Breast, Boiled and Shredded
1 Cup Sour Cream
1 can Cream of Chicken Soup
1 can Rotell
2 Cups Chicken stock (or water)
1 Cilantro cube
8 Flour Tortilla
1/2 Cup Cheddar Cheese
1/2 Cup Mozzarella Cheese
Add all the ingredients, except the tortillas and cheeses to a slow cooker and let go for about 3-4 hours on low. Quickly wet the tortillas in water and shake off excess and then spoon in slow cooker mixture. top with both cheeses and roll up. Do this until you are out of room in you baking dish, or all 8 tortillas are used. Pour remaining mixture and cheeses ontop of the the enchiladas and bake for 10 minutes or so at 300 degrees.
So I decided to make homemade enchiladas today. This was a daunting task to begin with…
1 whole Onion (white small) ~ Finely Chopped
1 garlic clove minced
1/4 teaspoon oregano
1/2 teaspoon cumin
.5 oz (weight) chili powder
1.5 Cups Chicken Stock
Sweat the onions and garlic together over medium heat for about three to five minutes. Add the dried ingredients together next, I used a whisk to help break it up as it hit the onions and garlic. The reason I used a whisk was because I added the chicken stock and whisked it together to keep clumps of powder from forming. I let this simmer for 20-30 minutes.
I ran my corn tortilla through mixture to that it would evenly coat the tortilla. add a couple tablespoons of taco meat (already cooked) and some cheese, rolled it up and put some more cheese on top… made enough of these until my Pyrex dish was full and poured the remainder of the sauce over the top and baked them at 350 until the cheese was melted.
My only problem was the tortillas broke apart at the sides… gotta figure that one out.