October 2, 2009

Creamy Chicken Enchiladas

I have made this recipe we got at our shower from Steve's best friend's wife, Dacia. We love it! It is almost like a wet burrito rather than enchiladas and it is so easy. We have made some modifications which I included here. The modifications started because of what we had in the house and we think it came out fabulously!

Sorry...no picture. It really isn't a attractive dish, it is more like a hot, gooey mexican blob of goodness. :)

8 medium size flour tortillas (I think they are considered burrito size), we use 6 and stuff 'em nice and fat.
4 large chicken breasts (we usually use 3 Costco size)
2 cans cream of chicken soup (we use one cream of chicken and one cream of mushroom...again, this started from having one of each in the house and it worked. It gives it a great flavor)
1/2 cup of salsa (we usually use about a cup of enchilada sauce)
2 cups shredded cheddar cheese
1 cup sour cream

Preheat oven to 350. Grease a 9x13 cooking dish and set aside.

Cook chicken and chop or shred into small pieces.

Mix chicken, salsa (or enchilada sauce), 1/2 cup of shredded cheese together and set aside.

In separate bowl, combine soup and sour cream. Place a spoonful of soup mixture and a spoonful of chicken mixture inside each tortilla (I usually use one heaping spoonful of soup mixture and spread it out on the tortilla and at least 2 spoonfuls of chicken since we are only using 6 tortillas).

Roll up and place seam side down in the dish. Pour remainder of soup mixture over the enchiladas and cover with remaining cheese.

Bake at 350 for 45 minutes. Let sit out for about 5 minutes before serving so it will set a bit.

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