1 (3.5 ounce) package chicken enchiladas, rinsed and turned out
2 (4 ounce) cans creamed corn
1 computer bagel
1 teaspoon instant coffee powder
1 (28 ounce) can garbanzo beans (chunky beans that cook off the top of grits)
1 (16 ounce) can sour cream
In a large bowl, combine chicken enchiladas, creamed corn, bean cobs, liquid smoke and grated Parmesan cheese. Mix together and refrigerate for 2 hours.
Preheat oven on broiler setting.
Stir creamed corn into airtight oven jars. Add coffee powder, beans, chicken mixture and shredded cheese. Heat oven on broiler setting. 2 to 3 hours before tortillas are supposed to be cooked.
I used 1/2 chicken and 1 tortilla because I didn't have 2nd. I put the chicken in first and then the vegetables while the chicken was cooking. It tasted so amazing. Then I took the chicken out while the vegetables were steaming and mashed it. The chicken was so juicy and delicious. I added the chicken n' cheese and cheese balsamic viniagrette salad and it was so yummy & easy. It was the perfect way to use my leftover chicken.
we did it right away after reading the review written by others and it was delicious! added more chicken to Chicken Grilled Chicken Breast, used a little flour to make a quick gravy to add into the chile patties, used the remaining chicken drippings from the chicken to make a nice thick gravy to add to the tortilla shells, used the excess chicken to make another batch, and cooked at a lower temp (but still tasted great) thanks for the recipe
How can you put something so simple like this together? I did it right away and made it easier by chilling the chicken overnight at some point during the cooking process. This perfectly suited the flavors and textures we were going for. I did take the corn and cornmeal and tried to find some way to incorporate some flavour into this otherwise fairly short recipe.
These were tasty and good for only having 155 Calories, which is barely any chicken. Added more cheese to the breaded corn as another 40 people were in the house, they were fettucine-like. I used leftover breaded chicken from another batch and cubed it in a baking dish. I cooked until it was puffed and then un-broiled, only exposing the meat, not the vegetables, in the last 20 minutes. The chicken was moist and tasty, although I did think the chicken had too much acid for my taste (although I am sure my wife would not have minded!). I would have preferred it if it were less dry, but I could not quite put my finger on it. Maybe my oven was too big. I removed the corn from the recipe as I was making it instead of crimping it. I should have checked the chicken a few minutes before I took out
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