- Garner’s go-to-enchiladas use poached chicken, dose soup and lots of Monterey Jack.
- The mild, creamy casserole freezes well and feeds a lot – perfect for sharing.
- Jennifer’s mother encourages the adaptation of spices and wealth to her personal taste.
Maybe you know Jennifer Garner from your performances in 13 to 30 or Alias-Or you may know you as the sometimes host of the “Tat-Cooking Show” on social media. Garner recently shared another episode of her casual cooking adventures on Instagram, and this time it is a family matter. While on vacation in Nantucket, Massachusetts, Garner and her mother came together to make a non-traditional but very cozy Enchilada casserole.
Garner says the recipe from Enchilada is a “crowd favorite” and something her family loved when she grew up. The recipe that you make is quite big, but Garner says that her mother is an expert when it increases or decreases if necessary. (She even reduced the recipe to feed an entire football team – yes, seriously.) During the entire video, Garner tries to reduce the amount of chillies or sour cream, and her mother all the time tell her that she should add it again. The exchange is enchanted, but it also shows that you don’t have to be super precisely with this recipe. Simply follow your individual taste and you are set.
To make this recipe at home, you only want to collect a few ingredients: flour tortillas, crushed chicken, butter, chicken soup, green chillies in canned food, onions, cubes, shredded Monterey jack cheese and sour cream.
The Garners begins to poach three boneless, skinless chicken breast. Cover the meat in cold water and add onions, peppercorns and salt. Cook and then lower and lower with medium heat. Check until the internal temperature is reached 165 degrees F, which means that your chicken is put through. The chicken crushed and they should end about two cups. If you would prefer to put this dish on the table in a hurry, you can also use chicken breast that you have worked overnight or while you have been working for Rotisserie -Hühnchen from the store would also work.
After preheating the oven to 350 degrees F and its 9 times 13 -inch baking dish with butter or back spray prepared, 1 cup of wrap onion and 1 cup of wraps in butter, add to soft, then add the boiled chicken. They start with 2 tablespoons of butter, but Garner’s mother suggests adding the chicken a little more because poached chicken can be dry. In total, they used 4 tablespoons. (Instead, you could always choose olive oil.)
Combine 1 can of chicken soup in a separate bowl with up to 2 cans of green chilli and up to 1 cup of sour cream. Spread a thin layer of the souped mixture over the bottom of the casserole shell.
Next, fill 12 flour tortillas with the chicken mixture, roll it and put it down in the baking dish. Pour the rest of the soup mixture onto the tortillas and cover them with a crushed or cut Monterey Jack cheese. Bake the casserole for about 30 minutes or until the cheese is browned and the casserole bubbles.
The finished casserole is delicious from the oven, but the Garners also say that it can be frozen later. It can also make a soothing freezer for a family member or a friend in need.
As Pat Garner mentions, the Enchiladas are very mild, so you want to serve with hot sauce if you like more kick. You can also add Jalapenos or a pinch of chilipulver and cayenne to the chicken during the frying phase for additional heat. While these Enchiladas are anything but traditional, we love that they can easily adapt them according to their wishes.
To round off the food, serve with the help of Arroz Rojo Mexicano (Mexican Red Rice) and some Frijoles Charros (Mexican cowboy beans) or Esquite (Mexican corn) even more delicious taste. If you want to add more vegetables to the mixture, you can also choose Mexican cauliflower rice and some roasted Poblano -Chilis with onion -Arajas.
However you have it, you can be sure that it is a great, easy choice for these days. “If a casserole is exactly the thing,” says Jen. We can’t wait to dig.
