"To make the chicken enchiladas, I gathered flour tortillas, chicken, butter, a can of cream of chicken soup, green chiles, onion, celery, Monterey Jack cheese, and sour cream. One adjustment I made was to use pepper jack cheese as well. Instead of using 2 pounds of Monterey Jack, as the original recipe calls for, I followed Garner's recommendation to cut that amount in half and opted to use a ½ pound each of Monterey Jack and pepper jack."
"I sautéed the diced onion and celery in butter until the onion turned translucent. Then, I added the shredded chicken to the pan and mixed everything together. The finished product was delicious, but I'd make one change next time. I served the enchiladas with rice, beans, tortilla chips, and salsa. The end result was a tasty, hearty meal that my family enjoyed."
The dish assembles flour tortillas, shredded chicken, butter, cream of chicken soup, green chiles, onion, celery, Monterey Jack cheese, and sour cream, with an added pepper jack for spice. Vegetables are sautéed in butter until the onion becomes translucent, then shredded chicken is added and mixed. The cheese amount was reduced from 2 pounds to a half pound each of Monterey Jack and pepper jack. The casserole-style enchiladas bake into a hearty meal served with rice, beans, chips, and salsa. Leftovers reheat well in the microwave, and the cook plans to halve the recipe next time for smaller portions.
Read at Business Insider
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