Almost Cinco de Mayo time. Here is a good recipe for chicken enchiladas. I’ve tried all sorts of variations, but this is the first I’d seen with refried beans in the sauce. Nice. Alton Brown’s Cheese Soup is delicious, but purchased soup makes this a really fast entrée to whip together.
1 (16 oz) tub cheese soup —I couldn’t find any so I used one half quantity of Alton Brown’s recipe for cheese soup. The recipe is below. You could also substitute canned cheese soup.
1 1/2 cups green peas
14 oz can diced tomatoes
16 oz can refried beans
1 chopped onion
1/4 cup diced green bell pepper
2 Tbs diced jalapeño pepper
1 tsp chili powder
1 tsp garlic powder
8 oz sour cream
1 lb chicken, cut into cubes
2 Tbs oil
15 to 18 flour tortillas
2 cups shredded cheddar
Additional sour cream to serve
1. In a large saucepan, combine soup, peas, refried beans, onions, bell pepper, jalapeño, chili powder and garlic powder. Cook over medium heat for 7 to 10 minutes or until hot, stirring frequently. Stir in sour cream. Remove from heat and set aside.
2. Preheat oven to 350℉.
3. In a large skillet, heat oil and sauté chicken for about 4 minutes. Add chicken to soup mixture.
4. Spread 1/2 cup of chicken mixture in a 13×9 inch pan. Spread 1/4 cup chicken mixture on each tortilla, roll up tightly and place on chicken mixture in pan. Spoon remaining chicken mixture over top. Sprinkle with cheese.
5. Bake for 20 to 30 minutes. Garnish with lettuce and sour cream.
Serves 6 to 8
Recipe adapted from Schwan’s Family Favorites Cookbook
Alton Brown’s Cheese Soup
2 tablespoons unsalted butter
5 ounces small diced onion (approximately 1 cup)
5 ounces small diced carrot (approximately 1 cup)
5 ounces small diced celery (approximately 1 cup)
1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking
3 tablespoons all-purpose flour
1 quart chicken broth, heated to a simmer
1 tablespoon minced garlic
1 bay leaf
1 cup heavy cream
10 ounces Fontina, shredded
1 teaspoon Marsala wine
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon white pepper
1. Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes.
2. Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft.
3. Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Fiesta time. Not Mexican music, but worthy of celebration for sure.
I was completely obsessed with this next song. It was a combination of the Spanish guitar that reminded me of my honeymoon that same year and the male voice crying out in Spanish like some love sick madman.
B-Tribe-You Won’t See Me Cry
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