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
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.
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