| CHICKEN AND BROCCOLI ENCHILADAS 1 ½ pounds raw boneless, skinless chicken breast, snipped or sliced into ½ inch pieces Note: I use a pair of kitchen scissors kept strictly for cutting meat 2 teaspoons vegetable oil ½ teaspoon salt ¼ teaspoon garlic ¼ teaspoon black pepper 1 small jalapeno pepper, chopped fine 1 small onion, chopped fine 2 or 3 cups broccoli, steamed until just tender 2 cups shredded cheese, Cheddar or Jack 1 (10 oz.) can cream of mushroom soup 1 (10 oz.) can cream of broccoli soup Stir fry oil, chicken, peppers and onions in a large frying pan until meat is cooked and vegetables are tender. Add drained, steamed broccoli and set aside. Heat corn tortillas on a hot griddle or dip in boiling water for one second, until soft enough to roll without breaking. Spoon two heaping tablespoons of the meat and vegetable mixture into the center of the tortilla. Sprinkle approximately 2 tablespoons of cheese over the meat. Roll up and place in a glass casserole dish that has a glass cover. Repeat until all tortillas are used. If you have any meat & vegetables remaining, sprinkle it over the top. Mix one can of cream of mushroom and one can of cream of broccoli soup with a small carton of sour cream and 1 cup of water. Pour mixture over enchiladas. Press out any air bubbles that may be in the tortillas by lifting with a fork. Add water if needed to make sure sauce covers just over the top of the tortillas. Sprinkle with grated cheese. Place casserole in the oven at 350 F and bake for 45 minutes or until hot and bubbly and cheese is melted throughout. You can also place in the microwave and cook on high for 10-20 minutes or until cheese is melted and it is hot and bubbly throughout. Garnish with finely chopped green-stemmed onions or cilantro. |