Family, recipes

Chicken Enchiladas

This is a recipe from my childhood.  My mom makes great enchiladas!  And these are the  BEST when you use left-over turkey from Thanksgiving.  This is a quick dinner if you already have some cooked chicken or a rotisserie chicken that you can shred and some precooked tortillas.  I love Tortillaland uncooked flour tortilla’s.  You cook them up quickly and they taste hands down better than the precooked kinds.

If you are looking for a new enchilada recipe, I hope you’ll give this one a try.  And you can use cream of chicken soup from a can or make homemade.  These pictures are with store-bought, but I also use my homemade when I have more time.

Ingredients:

3 C cooked, shredded chicken or turkey- I eyeball this, I never measure:)

2 cans heart healthy cream of chicken soup-I use Campbells

1 C light sour cream

3-4 oz diced green chiles

1 C mozzarella, grated

3 green onions, chopped, including white part

8-9 flour tortillas

1 1/4 C shredded cheddar cheese

Directions:

In a large bowl, mix cream of chicken soup, sour cream, chiles, mozzarella, and green onions.  Stir until blended.  Take about 1 1/4 C of this mixture and set aside.

20180916_171141

Then add shredded chicken to the remain sauce in the bowl.  Stir.  If you feel like you need more chicken, add it now.

20180916_172229

Preheat oven to 350º.  Grease a 9×13 pan.  Then take one tortilla and add some of the sauce/chicken mixture.

20180916_172331

Then roll up and place in pan.  Repeat until all filling is used.

20180916_172811

Then spread the sauce that you set aside on top of the enchiladas.

20180916_172331

And bake for 30 minutes.

20180916_172959

Then remove from oven and top with shredded cheddar cheese.

20180916_180157.jpg

Bake an additional 10 minutes.  Then Enjoy!

20180916_181328

I hope you will have a wonderful weekend.  Happy Baking!

Life is Good.  Share the Good.

PS Here’s my homemade cream of chicken soup recipe.  I don’t always use the full recipe, you kind of have to eyeball it because it isn’t as thick as store bought.  Or you can always add some cornstarch at the end of cooking it.

Ingredients:

4 TBSP Butter

4 TBSP flour

2 C homemade chicken stock OR Swansons chicken broth

4 oz low-fat cream cheese OR whipping cream

1 1/4 tsp salt

3/4 tsp pepper

3/4 tsp onion powder

Directions:

Melt butter, stir in flour with a whisk.  Then slowly add broth until flour/butter roux is incorporated.   Then add seasonings.  Stir constantly until it comes to a boil.  Turn down heat and simmer until it thickens to desired consistency.  Or add 1 1/2 TBSP cornstarch mixed with cold water slowly to thicken it.

 

1 thought on “Chicken Enchiladas”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.