Wednesday, June 20, 2012

Auntie Banana's Famous Green Enchiladas

Auntie Banana's Famous Green Enchiladas

Usually all names are changed to protect the innocent. Except when my dear friend BCB (sounds like a designer name right?) asked if I could help a friend out by making her son The Birthday Boy his favorite Auntie Banana's Green Enchiladas. Now I've never made them. Never had them. But if they are a favorite, sure! I can do it. And when she said the name was "Auntie Banana's" I knew no names would be changed to protect the innocent.

The first time I had green enchiladas it was at a fire department pot luck. They were so ooey and gooey. I wanted to make them. I looked online but there was a million recipes. So I came up with one that I thought was close enough. Auntie Banana's takes me back to that first time I ever had them.

Auntie Banana's Famous Green Enchiladas
2 Chicken Breast cut up into small chunks
1 can cream mushroom soup
1 cube cream cheese
1 large can green enchilada sauce
Suzy Q seasoning (salt, pepper garlic powder mixture)
Cheddar/Jack cheese Mixture

Mind you I am making a TON of enchiladas and my recipe is for one tray so my pictures will be for the mass amount I was making. But these chicken breasts are HUGE!!!! Start by chopping the breasts into cubes. Since I am making so much I am tossing into a huge bowl.
Yes, I am really making that much.
I am not cooking in my own kitchen, so I would usually have two pans going but we are improvising, using an electric skillet. Season with the Suzy Q. If you don't have that, just use salt, pepper and garlic powder.
This is going to take a while and I have to say I am not really happy with the way it is steaming (that is because I have too much in the pan) but it will all be fine.
Getting there...
So the meat is done. I have washed my original bowl out with warm soapy water and transferred only the amount of meat that is needed for one recipe. Keeping the meat in the warm pan, add one can of Cream of Mushroom Soup
One one cube (or tub as was purchased for me) of cream cheese
I added about 1/4 cup of the green sauce to the mixture to. Some habits die hard. I am not sure if that is how the original recipe goes. I dont have it written down, just verbally given to me.
Now here is the messy part. Get your tray ready by covering the bottom with green enchilada sauce. I dip both sides of the tortilla in the sauce, spoon filling (about 1/2 cup) into the tortilla and cover with cheese. Roll up. Keep doing until the pan is filled.
Cover the top of them with cheese
Then take sauce and drizzle over the top.
Bake in a 350 degree oven for 30-45 minutes. These crispy corners are my favorite!



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