This is just my basic recipe. I change it around a little depending on what I have. If you want to use less meat add some cooked rice or a can of black beans.
Chicken Enchiladas
- 8 flour tortillas (I use taco size)
- 3-4 cups cooked chicken
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup grated cheddar cheese or jack or combo
- 1 10 ounce can green chile enchilada sauce
- 1/2 cup grated cheese
Preheat oven to 375 degrees. In a bowl combine chicken, soup, sour cream, and 1 cup cheese. Mix well. Spoon about 2 tablespoons of enchilada sauce into the bottom of a 9×13 pan. Divide chicken filling between tortillas. Roll up and place in pan. Pour the rest of the enchilada sauce on top. Cover with foil and bake at 375 degrees for 30 minutes. Remove foil sprinkle with remaining cheese bake 10-15 minutes more.
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Hi, my name is Sharon and I am a friend and sister in Christ of Emily. I found your blog through the apron give away. That was so nice of you to help Emily. Her work is excellent. My family loves Mexican food also,so I made your chicken enchiladaslast night for dinner. They were quite good. I too,make refried beans and spanish rice from scratch and have been using flour and corn tortillas that are not cooked for years. There is nothing like them. I did think that the enchiladas were a little dough-y on the bottom. I wonder if by cooking them a little on the griddle before assembling them would make them less so. I think it is worth a shot and I will let you know how they turn out. I know that we are all trying to eat healthier but here are a couple of ideas on how to use the uncooked kind of tortillas. Melt a little butter on your griddle and coat both sides of the tortilla. When one side is cooked you can flip it over and add refried beans and or rice and or chicken and cheese. In other words, any combo of the above or any other kinds of things you can think of. Fold the tortilla in half and cook on both sides until they are a little brown. Cooking them in the butter really brings out the flavor in both the flour and the corn. I personally like corn tortillas better, but I do like the flour. I am going to try your chicken enchilada recipe with the corn tortillas. I will let you know how they turn out. I will cook the tortillas a little and them assemble them. I think they will be scrumptous. Please ask Emily about me if you are a little apprehensive about responding to me. I have lots of things I would like to share with you. I don’t have a blog but I think I might get one. I think I would love it. My e-mail address is chickenmomma2989@att.net Happy cooking and I hope to hear from you soon.
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