I really like the creaminess and flavor of enchilada sauce made with cream of mushroom soup, with plain yogurt instead of sour cream, and a little neufchatel cheese for some thickness and flavor. One thing that I generally always cook with, especially when making enchiladas, tacos, fajitas, etc., is cilantro. I love my cilantro and wield it generously throughout my kitchen, but I haven't been grocery shopping since we got back from vacation and we don't have any! :( I think these are still going to be very good enchiladas, I am just a big fan of cilantro...ah well, next time they will be even better!
Chicken - I had probably 4 pounds of chicken to work with here
Black Beans - 2 cans
Pineapple Tidbits (Crushed would probably work too, would just have more juice), drained - 1 Large Can
Rice - I made 2 cups for the amount of chicken that I had
Olive Oil for sauteeing
Garlic - I use the refrigerated kind from the grocery store because it keeps better than fresh
Cream of Mushroom Soup - 1 can
Plain Yogurt - about 2 cups
Neufchatel - 1/2 - 1 package
Pepper (No salt because the soup is salty)
1/2 lid (a Tablespoon or two) of instant coffee - don't laugh, it adds a depth of flavor and I use it quite often
Milk to thin the sauce - to the consistency you want
I cooked my chicken ahead of time, actually boiling it in a little water till it was white and tender all the way through. After it cooled, I transferred the pieces of meat into a bowl and double fork shredded them, using the chicken water to cook my rice, giving it a little extra flavor.
I drained my pineapple (when cooking with pineapple, the juice is my favorite treat), and my beans, and dumped them all into the chicken mix.
Adding the rice, I mixed this all together really well, then set it aside to go make the sauce.
Then I added some milk to thin and smooth it out a little, mixing it and cooking it some more until it was well blended.
Sometimes I make "lasagna like" layers with my enchiladas, which is what I did in the freezer batch (yep, this recipe made enough that I made a huge pan for my family, and an aluminum steamer pan full to freeze for another time). This time I filled each tortilla with the mixture, a little sauce, and some cheese, then I covered the whole pan with another layer of the mixture, some sauce, and some shredded cheese.
I'll try to post some pics of my family enjoying this meal if it isn't devoured to swiftly for photos!
Have a great time with this recipe, and share some comments about how your family liked it, or any tailoring that you did!