Have you ever had was one of those days that you just couldn't
make yourself go to the store? I have those days on occasion so it's
always an adventure when it comes to preparing dinner. I know that I
ALWAYS have tortillas and green chilies in my kitchen so it was just a
matter of coming up with something to go with those two things. I
remembered back to when I was a very young bride and one of the things I
prepared at least once a week was something similar to this dish. After
scrounging in my pantry and fridge, I managed to gather the ingredients
for this Mexican dish. Pretty tasty for a throw together meal!! Don't
you love it when an idea comes together?
Creamy Chicken Enchiladas
1 10-ounce can red enchilada sauce
1 10-ounce can cream of chicken soup
1 cup sour cream
1 7-ounce can diced green chilies
Salt and pepper
3 cups cooked, shredded chicken
3 cups grated cheese - divided use
1/2 cup chopped green onion
1 dozen corn OR flour tortillas
Preheat oven to 350 degrees and spray a 9x13 inch pan with cooking spray
In a medium bowl, combine the enchilada sauce, soup, sour cream, green chilies and salt and pepper.
In a separate medium bowl, combine 2 cups of the cheese, onion and chicken. Toss gently.
In a flour tortilla, place a spoonful of sauce then some of the chicken/cheese mixture. Roll up and place seam-side down in the prepared pan. Continue until all tortillas have been used.
Sprinkle any chicken/cheese mixture over the top of the enchiladas, then spread on the remaining sauce. Sprinkle with reserved 1 cup of cheese.
Cover with foil and bake for 45 minutes until hot and bubbly.
Creamy Chicken Enchiladas
1 10-ounce can red enchilada sauce
1 10-ounce can cream of chicken soup
1 cup sour cream
1 7-ounce can diced green chilies
Salt and pepper
3 cups cooked, shredded chicken
3 cups grated cheese - divided use
1/2 cup chopped green onion
1 dozen corn OR flour tortillas
Preheat oven to 350 degrees and spray a 9x13 inch pan with cooking spray
In a medium bowl, combine the enchilada sauce, soup, sour cream, green chilies and salt and pepper.
In a separate medium bowl, combine 2 cups of the cheese, onion and chicken. Toss gently.
In a flour tortilla, place a spoonful of sauce then some of the chicken/cheese mixture. Roll up and place seam-side down in the prepared pan. Continue until all tortillas have been used.
Sprinkle any chicken/cheese mixture over the top of the enchiladas, then spread on the remaining sauce. Sprinkle with reserved 1 cup of cheese.
Cover with foil and bake for 45 minutes until hot and bubbly.
Here's everything. Well..almost. I forgot the green chilies.
Combine the enchilada sauce, sour cream and cream of chicken soup. Salt and pepper, too!
Oh yeah...here's where the green chilies come in.
Then in another bowl, toss together the chicken, cheese and green onion.
Start filling your tortillas.
Spread any filling or sauce you have leftover on top of the enchiladas.
Top with more shredded cheese. Then bake it up!
This was REALLY good!!!
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