Tuesday, May 6, 2014

Recipe-Chicken Enchiladas

I got this recipe from my mom and it is definitely my favorite enchilada recipe. Super easy too. I normally try to cook the chicken the night before if I can so then I just have to mix the ingredients together and then cook the enchiladas.

Package of medium flour tortillas
Can of cream of chicken soup
16 oz container of sour cream
Small can of chopped green chiles
Chopped jalapenos(optional)
2 cups Mexican Cheese
4 chicken breasts cooked and shredded

First mix the sour cream, cream of chicken, green chiles, jalapenos if your using them, and shredded cheese together. Remove one cup to use as a topper. Then add your shredded chicken.

Spray your baking dish first with Pam to make them easier to remove once they are cooked. I normally have to use a 9 X 13 and then a smaller 9 X 9 dish.  Then fill your tortillas with the chicken mixture. I normally get 8-10 enchiladas, but it depends on how full you fill them.

I flipped the last one over because it was so full.
After you have them all filled use the 1 cup you removed and spread over top the enchiladas. Bake at 350 degrees for 40 minutes.You can also sprinkle more cheese on top during the last couple minutes if you like. We typically serve them w extra sour cream and taco/hot sauce.


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