Okay here is the next recipe. This one is not fixed using beef, elk or deer but chicken instead. The beauty of this recipe is you fix once and have to different meals from it in the end. One meal for the first night is a warm and creamy, cheesy chicken soup and the next meal is green chicken enchiladas. The core to this recipe is a whole chicken boiled until cooked and then shredded to use in the recipe. A nice side benefit to this is the extra chicken broth that you can put in the freezer to use another time.
Cheesy Chicken Soup
One whole chicken cooked and shredded
2 cans cream of chicken soup
2 - 3 roasted and peeled green chilies chopped or 2- 4oz canned green chilies
1/2 cup onion chopped
2 cups chicken broth
1 cup shredded cheese (can use cheddar, colby or your families favorite)
1) Cook the onions in a little oil in a dutch oven until clear. Add shredded chicken, soup, green chilies and enough of the broth to create a creamy consistency but not too runny. If you do add too much broth you can always thicken the soup with cornstarch at the end.
2) Cook the soup until it is hot through out. Add the cheese slowly and stir until melted.
3) Serve with extra cheese on top, sliced green onions and sour cream. You can also top with corn tortilla strips and your favorite Mexican toppings.
This soup makes enough for dinner for 6 or 1 hungry cowboy, two growing girls and a mom, with enough left over to make the second recipe of Creamy Cheesy Chicken Enchiladas.
Here is the second recipe to make with the left over soup later in the week. The soup will thicken while in the fridge during the week to make a great filling for enchiladas.
Creamy Cheesy Chicken Enchiladas
Half of the chicken soup made earlier in the week
1 can green enchilada sauce (you can use red if you prefer)
8 oz of your choice shredded cheese
12 corn tortillas
1) Pre-heat oven to 350 degrees and heat up the tortillas. I like using an the open flame from a burner on the stove top, but you can use the microwave also.
2) Fill each tortilla with enough of the leftover soup and roll-up and place in a 9x13 baking pan. Repeat until all the tortillas are used. If needed to use up all the filling make another pan.
3) Pour the enchilada sauce on top of the rolled-up tortillas and top that with the shredded cheese. Cook covered 15-20 minutes until bubbly and the cheese is melted.
4) Pull from the oven and let sit for a few minutes and then serve with rice, beans and your choice of toppings.
Hope you enjoy. Nothing I like better than cooking once and getting two meals out of it, each one different from the next!