Laura Rennie

chicken enchiladas

Laura R.Comment
I made enchiladas for the first time on Sunday. They were fabulous and lasted for 2 dinners and a lunch. Andy and I don't mind leftovers, but if you do then simply cut the recipe in half and use a smaller baking dish.

These enchiladas come from a cookbook that was put together by the women in my parent's church.

Chicken Enchiladas courtesy of Norma Woodward

3-4 chicken breasts, cooked and shredded
1 package medium flour tortillas
2 cans cream of chicken soup
1 can diced green chiles
1 pint sour cream
2-4 cups Mexican shredded cheese (I used 2)
1 small can mild enchilada sauce (I used the red kind)

Grease a 9x12 dish. Mix sour cream, soup and green chiles. Set aside. Spread a layer of sour cream mixture, chicken and cheese down the middle of each tortilla, fold and place seam side down in the dish. Repeat until dish is full (I squished mine in tight). Add enchilada sauce to remaining sour cream mixture and spread over top. Sprinkle with cheese. Bake at 350 for 30-40 minutes or until cheese is slightly browned.

Andy thinks this recipe would be even better if the cooked chicken was rubbed with taco seasoning before being placed on the tortillas. The man loves taco seasoning.