The Whole Enchilada (Chicken Enchiladas)

Massive tragedy, indeed.

The second time. Stayed in tact, thank goodness!

If you wanna know where the phrase "the whole enchilada" originated, I *think* it was from this incident in my kitchen just the other night. No? Well, it seemed appropriate, anyway. Important note: when deciding between the life of your 18-month-old toddler and the pan of lovingly prepared cheesy, chicken-y heaven, you must sacrifice the pan. It's that simple. (translation: the little one was fastly approaching in his zombie-like toddler walk/run toward the open, hot oven as I was pulling out the pan. As I looked over, juggling the pan in one hand, trying to close the oven with the other and shooting my leg up in the air towards him as a blocking device, down the pan went. And so it goes.) I thought it was still worth blogging, since I know I'm not the only one who's been there. Having put effort into something that just gets instantly destroyed before you get to reap the rewards. That devestation can apply to more than just dinner-making, though. All sorts of life events can seem like that. But I digress....

Anyway, wanna make it?? Here's how. (It really is delicious. After I got over the heartbreak from this attempt, we had a re-do about a week later. So we eventually got to partake.)

This pic shows plain greek yogurt and milk in place of the half and half or evaporated milk.

What you need:

2 T. onion, chopped
1/4 C. butter or olive oil
2 fresh tomatoes, diced (I cheated and used a can, drained.)
2 C. chicken, cooked, diced
1 dozen corn tortillas
1 (4 oz.) can diced green chiles (I omitted, since Mr. Wonderful doesn't like them. Oh, how accomodating, I am.)
1 pint half and half (can use canned evaporated milk instead, which I did on the re-do)
4 tsp. chicken bouillon (I used Organic Better Than Bouillon)
1 lb. shredded cheese (Monterey Jack, Cheddar, whatever kind you like.)

How you make it:

Dissolve bouillon in half and half for about 30 min.

Sauté onion and tomato in butter or oil, until tender. Mix in chicken and salt and pepper to taste. (I tend to think everything is too salty, so I only add pepper here. Depending on what chicken and bouillon you're using, it might be enough salt as is, but it's subjective.)

Soften tortillas by placing a stack of six or so on a med/hot skillet. Press down on the stack till the bottom one is warm and pliable. You don't want them to break and crack open when you fill and roll them. I just take the bottom one each time to fill. Then I start another stack of six and so on.
Put 2 T. of chicken mixture in center of tortillas and roll. Put rolled tortillas in greased 9 X 13 pan.

Sprinkle green chiles (optional) and cheese over the top. Pour cream mixture over all. Bake at 350 degrees for 20-30 min. or until top is golden and bubbly.

You might think it's weird that there's no traditional enchilada sauce in this. I don't know what to tell ya. It's just how I grew up with it. I suppose if you must have it, you could use less cream and add in some canned enchilada sauce.

We had this with a green salad, peas and sliced watermelon and cantelope on the side. Of course, this was the re-do night. On "the whole enchilada"-on-the-floor-night....I got mad and pouted. I think the kids and hubby fended for themselves with hot dogs or something. I, actually, (at the insistence of Mr. Wonderful) went out to a Mexican restaurant when the tots were in bed and ordered enchiladas and fresh chips and salsa! And ate it all by myself!! If that's what it takes to get a quiet meal all to myself, I might throw the pan on the floor more often!