If I had a dollar for every chicken enchilada recipe out there... then, I'd probably be someplace else right now.  But I don't... so, I'm here trying out some of them for you.

This one uses the Pampered Chef Chicken Enchilada Soup Seasoning mix as it's base for flavor.

It works great for straight chicken enchilada soup... so let's see how it works in enchilada fashion.

Ingredients:

3 tbs chicken enchilada soup mix (Pampered Chef stuff)

2 tbs oil (extra virgin)

1/4 c water

6 chicken breasts (cubed)

- - - - - - - -

3 tbs chicken enchilada soup mix

1 c milk

1 can (10 oz) Rotel (didn't have so I used plain diced)

1 can (4 oz) diced green chilis

- - - - -

Cheese as needed

Corn or flour tortillas as needed 

We start with getting the first 3 tbs chicken enchilada mix together with the milk...

... diced tomatoes and green chiles...

... mixing well and heating on low for ~15 minutes.

Original recipe called for 8 oz of sour cream... which I didn't have, but would reccomend not skipping. 

While that's going...

Mix up the other 3 tbs chicken enchilada mix with the oil and water...

... being sure to mix well.

In case you wandered how I cubed the chicken... start with one like this...

Trim the fat... 

... and dice to 1/2 inch chunks.

Add to the season, oil and water mix...

Coat liberally.

Now it's time to cook some chikn' !

Get about 1- 2 tbs of oil heated on med-high in a good sized pan (this one's a 10", but 12" would be great)

Add the chicken.... and let it stay there.  No need to mix and turn and fool with.

It's a darn beautiful site to behold... not to mention really pretty good smelling.

After about 5 minutes you'll be ready to get the chicken turned over.

Look for when the white of the cooked chicken shows up about 1/3 to half way up the pieces. 

After another ~5 minutes, you should have some done chicken.

Now, here's something I do... I use a hard skillet safe "spoon" to further dice the chicken.

Multiple reasons... I can check for doneness when they are cut in half... I like smaller chunks of chicken in my enchiladas... and I'm too lazy to cut it smaller at the front end. 

Here's what you end up with.

NOTE - The recipe calls for 6 breasts... I had 4, so be aware of the slight volume difference.  Also, this probably gave me a bit more of a concentrated flavor... which isn't bad, but I'd suggest going for the full 6 breasts. 

Transfer your chicken to an appropriate bowl.

By the time the chicken is ready, the other pot of soup mixin's should be ready.

Here I split from the recipe again.  I went ahead and mixed most of the soup stuff with the chicken... reserving some for spreading across the top later.  If you need a measurement, keep back about 2 cups of soup mix.

This isn't needed and in hindsight I probably shoud've skipped... but I thought that some mix down in the 13x9 dish would be good.  It wasn't bad, but in hindsight, it's not needed.

Now, take the chicken and soup mix...

Scoop some onto your corn (or flour if you so desire) tortilla...

Fold up and place seam side down in your baking dish.

Load up as many as you can get in the dish, leaving some space in between to help make it easier to get them out.

Now, the original called for pouring remaining soup mix on top, adding a cup of grated cheese and baking in a preheated 350F oven for 25-30 minutes.

But, in my curious nature and desire to try to get a little bit of crispiness in the corn tortillas, I put them in naked for about 10 minutes.

I think it worked out fine in the end and gave the tortillas a bit of a crunch.  But if you don't want to, you don't have to. 

In case you were curious, here's a picture of the cheese.

... and my reserved soup mix...

When you add the soup mix and cheese you can either cover completely which will be fine, or leave the ends a bit exposed so that you can get some additional crispness on the tortillas.

Finish off in the 350F oven for another 10 - 15 minutes and you'll end up with this.

Scoop one, two or ten of them out to serve.

Now, that's a pretty tasty looking chicken enchilada.

So, what's the verdict? 

Pampered Chef makes up some pretty good stuff.

The mix has a unique (in a good way) flavor that will compete with other more traditional chicken enchilada recipes.

My only reccomendations...

 - Use the sour cream... as I believe it would have helped with the overall flavor and creaminess of the filling

 - Use the full 6 chicken breasts... as it should help temper out the punch of flavor

 - Pick some up and give it a try