We’ve become good friends with two other couples here at school, and the wives and I switch off who makes dinner for everyone. It’s a pretty sweet deal! Emily made these enchiladas and I asked her for the recipe, and she even said I could share it with all of you! Love that!
I also love recipes with lots of leeway! Once you can make to your taste and desired spiciness.
Creamy Chicken Enchiladas
Ingredients
- 3-4 chicken breasts cooked and shredded
- 1 can of Cream of Chicken soup
- 1/2 can of green enchilada sauce
- 1/4 cup sour cream
- Cheese… lots of cheese
- Flour tortillas
Instructions
- Combine soup, enchilada sauce and sour cream
- Coat the bottom of a 13×9″ pan with a ladle of enchilada sauce
- Spoon enchilada sauce mixture on the side of a tortilla, add chicken and cheese then roll together
- Place in a casserole dish seam side down. Once full put the remaining sauce onto the enchiladas. Top with cheese.
- Bake for 15 minutes in a preheated 350 degree oven until cheese melts.
- You can garnish with cilantro, scallion, sour cream, black olives and chopped tomatoes
PS there’s a Mexican restaurant in town called Aunt Chilada’s, isn’t that the most amazing name ever?
I have made this recipe before and they are fantastic…Thanks for reminding me to make these again. No following your cute blog!