One of my mom’s favorite meals in the world (not counting lobster, of course) is Chicken Marsala. She gets it probably 95% of the time we hit an Italian restaurant. My wife’s even made it herself a few times at home. It’s not really one of those easy dinners, though, so she doesn’t just whip it up all that often.
When I saw that these new Campbell’s Skillets had a marsala flavor, I knew I had to try it!
As part of a campaign, I was challenged with making my own recipe using a Campbell’s Skillets meal. Sure, anyone can easily fry up some chicken, add the packet of Marsala and BAM you’ve got instant dinner. Couldn’t be easier, right?
But what could I do differently with marsala to make it my own? I thought for maybe 10 seconds and then it hit me… enchiladas! I mean, put anything in a tortilla and its instantly better! So I devised my own Chicken Marsala Enchiladas recipe and not only did I survive the process, but they were crazy tasty too!
The full recipe’s at the end of this post, but here’s a step-by-step rundown of how I made them!
First, I grabbed about 7 or 8 medium-sized red potatoes and tossed them into a pot of boiling water. (Yes, I washed them first!) I boiled them for roughly 10 minutes or so just to soften them up a bit.
While the potatoes were boiling, I took 1 lb. of chicken breasts, chopped them up into small cubes and tossed them in a frying pan.
At this point, Allie (who was following my instructions and relaxing on the couch in the living room) started pointing out that something smelled really good. Apparently, I hadn’t screwed things up yet!
Okay, so when the chicken was cooked through and no longer pink, I took it out of the frying pan and set aside in a bowl. Then, I took the potatoes out, peeled them and cut them into medium slices. I tossed them back into the same frying pan I had used for the chicken and fried them for a few minutes under medium heat until they started to brown.
Now the fun could begin! I mixed the cooked chicken in with the potatoes and stirred. Then I opened up a pouch of Campbell’s Skillet Sauces “Chicken Marsala” flavor and poured it into the pan.
I mixed things up and let it cook for just a few minutes. Warning: The amazing smell at this point may induce some serious drooling, so keep your mouth away from the stove.
I poured the mixture into a bowl and prepared to get rolling! I spooned about 2 tablespoons of the chicken and potato mixture into a tortilla and rolled.
I managed to roll 8 enchiladas and squeeze them into a small baking pan. I probably could’ve spread things out a little more to make 10 if I wanted to I bet.
I had a little bit of the mixture left over, so I poured it on top of everything.
I then covered it all with a layer of shredded mozzarella and a dash of oregano, before baking at 375 for about 35 to 40 minutes. Once the cheese started bubbling and browning slightly, I knew they were done. The results? Here you go!
I have to say, these were incredibly awesome. Between just the two of us, Allie and I managed to finish off all 8 of them! And yes, I’ll admit that if there were more… I would’ve devoured those too.
Chicken Marsala Enchiladas
- 1 lb. of boneless chicken breasts
- 6 small potatoes
- 1 package of Campell’s Skillets Marsala
- 1 package of Shredded mozzarella
- Oregano (or Basil)
- The first thing to do is to blanch those potatoes to soften them up a bit. Wash them and then toss them in a pot of boiling water for a good 10 minutes or so.
- While the potatoes are cooking, cut up the chicken breasts into small cubes. I sprayed a frying pan and cooked them for about 5 to 10 minutes, until they’re no longer pink. Set aside.
- Take out the potatoes, peel them (the skin should practically slide right off) and slice into medium sized wedges. Toss in a pan and cook them up until they start browning.
- When the potatoes are just about done, mix in the chicken and stir up the mixture for a few minutes.
- Add the Campbell’s Skillets Marsala sauce to the mixture. Stir and cook for a minute or so.
- Now it’s time to assemble the enchiladas! Take 1 tortilla and fill with 2 or 3 tablespoons of the mixture. Roll it up and place in an oiled baking pan. Repeat! I managed to get about 8 regular sized enchiladas out of this.
- Pour any extra sauce/mixture over the enchiladas in the pan.
- Cover with a layer of shredded mozzarella and add a dash of basil or oregano.
- Bake at 375 degrees for roughly 30 to 40 minutes, or until the cheese just starts to brown on top.
- Eat and enjoy!
Be sure to check with your local Stop & Shop or Giant Supermarket, as there will be an in-store demo of Campbell’s Sauces on May 3!