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Wednesday, May 29, 2013

Seven Minute Sour Cream Chicken Enchiladas

Seven Minute Sour Cream Chicken Enchiladas

If you are wondering how to fling a meal in the oven less in less than then ten minutes you will probably find this recipe interesting.  It takes five ingredients.  Cook time is longer than seven minutes – but actually getting it into the oven is really seven minutes or less. 

Here is what you need.

1.  12 or 14 oz can of chicken or turkey – don’t drain it
2.   4 oz can of diced green chilies
3.  3 to 6 ounces of cheese – sliced or shredded
4.  8 oz sour cream   - plus or minus – depending how much you actually have on hand
5.  5 8 in corn tortillas  This is a gluten free meal – you can use wheat flour tortillas if you like them – but this is a good recipe for anyone who eating gluten free or is at least trying to cut back on wheat. 

8 inch skillet or pan
Oil to grease the pan

Step number one
Turn on the oven to 400 degrees
Put a dab of coconut oil or oil of your choice in the pan and stick it in the oven – it will warm up while you are mixing up the meal.  Being warm when you put in the meal helps keep sticking to a minimum.

Open the chicken and chilies – dump them in a medium size bowl – don’t drain anything.
Dump in the sour cream – just estimate the amount by the size of the container – for instance – if you have a 16 oz container – put in around half.  Fling it in the pan cooks don’t usually measure much of anything because it takes too long and messes up to many pans. 
Stir it all up
Take you skillet out of the oven and put one corn tortilla in the bottom of the pan.
Spoon approximately ¼ of your chicken mixture on the tortilla and spread it around.
Put about ¼ of your cheese on top of that.
Put your next tortilla, repeat
And repeat
The fifth tortilla is the top.  It needs to cut in several pieces to keep it from curling up.  Lightly spray with cooking oil and sprinkle with salt.
Put in the oven – and bake approximately 30 minutes.

Everything is already cooked – so all you have to do is get it hot enough to melt the cheese. 
If you are short on tortillas – or don’t have any at all – a variation of the recipe is to use crushed tortilla chips in place of the tortillas.  The assembly is the same – a lay of crushed chips – layer the chicken and cheese – another layer of crushed chips – and repeat until everything is in the skillet and nothing is left in your mixing bowl.  Actually –I sometimes put a layer of crushed chips on as the top layer anyway – because it looks nice and tastes good. 

While the meal is cooking – you can either rest – or get another chore done around the house.

This recipe is easily doubled and baked in two pans.

Everything except the sour cream can easily be stored in your pantry – so stock piling ingredients for this meal is a good idea providing your family actually likes it.  Remember a working pantry contains food supplies that you and your family will actually eat.

I have found that one recipe makes 3 meal size portions.  I don’t serve it with anything else.  My husband may add some chips to go with his.  It could be served to four people as the main dish providing you added a side dish or two. 

In addition to being affordable, quick, easy, and tasty – the prep for this meal only messes up one bowl and one spoon so clean up is easy too.

And remember as with any recipe – don’t be afraid to personalize it.  I sometimes cut up  some fresh cilantro and stir that in with the chicken.  It gives is noticeably different taste.

Fling it in the pan cooking is my personal style of cooking – I love to have something that tastes good on the table in a remarkably short amount of time.  I love recipes that have few ingredients, with most of those ingredients being easily stored in the pantry.  If you too are a fling it in the pan cook – please share your easiest and quickest recipes

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