This chicken enchilada recipe, which I’ve gradually modified over the years to its current state, is one of our favorites:
- 1 can cream of chicken soup
- 1 cup sour cream
- 2-3 cups cooked, shredded chicken
- 1 small can diced green chiles
- 2-3 cups shredded cheese (Mexican blend or Colby Jack work well)
- 8-10 flour tortillas (8″)
- 1 can of your favorite enchilada sauce
Preheat oven to 350F. In a medium pot, combine cream of chicken soup, sour cream, cooked chicken, and green chiles. Stir over medium heat until combined and warmed through; remove from heat. Spoon a bit of the mixture (in a line, just off center) onto a tortilla; sprinkle cheese on top of the mixture. Roll up the tortilla and place, seam side down, into a 9×13 baking pan. Repeat with remaining tortillas. Pour enchilada sauce over the top; spread, if necessary, to cover tortillas completely. Sprinkle cheese on top and bake for 30 minutes, until cheese is golden. (If you like a crispier cheese topping, broil enchiladas for a couple minutes at the end of cooking time.)
If I have extra chicken mixture after I’ve filled all the tortillas, I spread it over the top before I pour on the enchilada sauce. Sometimes I substitute green onions for the green chiles (sprinkle a few green onions on top for a pretty garnish). If I’m serving a larger crowd, I just use more tortillas and an extra can of cream of chicken soup to make more filling.
Mmmm, I’ll definitely be making these for dinner tonight!